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Tangy Pickled Mushrooms

Name: Tangy Pickled Mushrooms
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 8 pints.
Ingredients: 5 pounds small fresh mushrooms; 2 large onions, halved and sliced; 2 cups white vinegar; 1-1/2 cups canola oil; 1/4 cup sugar; 2 tablespoons canning salt; 3 garlic cloves, minced; 1-1/2 teaspoons pepper; 1/4 teaspoon dried tarragon

1 review

Test Kitchen Approved

Total Time

Prep: 50 min. Process: 20 min./batch

Makes

8 pints

Updated: Sep. 30, 2022

Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

Tangy Pickled Mushrooms Recipe photo by Taste of Home

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Ingredients

5 pounds small fresh mushrooms
2 large onions, halved and sliced
2 cups white vinegar
1-1/2 cups canola oil
1/4 cup sugar
2 tablespoons canning salt
3 garlic cloves, minced
1-1/2 teaspoons pepper
1/4 teaspoon dried tarragon

Directions

Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into 8 hot 1-pint jars, leaving 1/2-in. headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 18 calories, 1g fat (0 saturated fat), 0 cholesterol, 35mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 Free food.

Tangy Pickled Mushrooms

Ingredients

Directions

Nutrition Facts

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