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  1. Makes 1.25 L (5 half pints)

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

  • 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

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Recipe Preparation

For the Pickled Mushrooms

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

Tags

Gluten-Free Healthy Side Vegetables