Pickled Mushrooms
Pickled Mushrooms
Prep Time: 
1hour
Cook Time: 
35minutes
Pickled Mushrooms
Prep Time: 
1hour
Cook Time: 
35minutes
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Ingredients
1.4 kg mushrooms (2.5-5 cm (1-2 inches) in diameter, commercially grown)
 
2.5 cup white vinegar (5% acidity)
 
1.75 cup water
 
3 tbsp Windsor® Coarse Pickling Salt
 
1/3 cup onion (chopped)
 
2.5 tsp black peppercorns (whole)
 
5 cloves garlic
 

 

Preparation
  1. Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
Cooking
  1. In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms.
  2. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender.
  3. Pack mushrooms into sterilized half-pint jars.
  4. To each jar add: 15 mL (1 tbsp) onion, 2.5 mL (1/2 tsp) peppercorns, and 1 clove garlic.
  5. Fill jars with hot brine, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 20 minutes in a boiling water bath.

Servings: 1.25 L (5 half pints)

NOTE: If mushrooms are large 5 cm (2 inches) in diameter, 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 300 m (1 000 ft). For altitudes of 300 – 1,830 m (1,000-6,000 ft), process 25 minutes; above 1,830 m (6,000 ft).

Ingredients
1.4 kg mushrooms (2.5-5 cm (1-2 inches) in diameter, commercially grown)
 
2.5 cup white vinegar (5% acidity)
 
1.75 cup water
 
3 tbsp Windsor® Coarse Pickling Salt
 
1/3 cup onion (chopped)
 
2.5 tsp black peppercorns (whole)
 
5 cloves garlic
 

 

Preparation
  1. Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
Cooking
  1. In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms.
  2. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender.
  3. Pack mushrooms into sterilized half-pint jars.
  4. To each jar add: 15 mL (1 tbsp) onion, 2.5 mL (1/2 tsp) peppercorns, and 1 clove garlic.
  5. Fill jars with hot brine, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 20 minutes in a boiling water bath.

Servings: 1.25 L (5 half pints)

NOTE: If mushrooms are large 5 cm (2 inches) in diameter, 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 300 m (1 000 ft). For altitudes of 300 – 1,830 m (1,000-6,000 ft), process 25 minutes; above 1,830 m (6,000 ft).