Ingredients
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3
-
2 1/2
-
1 3/4
-
3
-
1/3
-
2 1/2
-
5
-
-
-
-
-
-
-
-
Directions
Pickled Mushrooms (Canned),I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven’t tried it yet. packing mushrooms in jars it says add hot brine. Is that what the mushrooms were cooked in or do you make fresh brine?,Love them ! I did add red peppers, I like them with a kick !
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Steps
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1
Done
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Trim Off Stem Ends of Mushrooms. Wash Mushrooms in Cool Running Water. Drain. |
|
2
Done
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in Large Pot, Combine Vinegar, Water and Salt. Heat, Stirring to Dissolve Salt. Add Mushrooms. Heat to Boiling; Reduce Heat and Simmer Mushrooms in Brine For 10 to 12 Minutes or Until Tender. Pack Mushrooms Into Sterilized Half-Pint Jars. to Each Jar Add: 1 Tablespoon Onion, 1/2 Teaspoon Peppercorns, and 1 Clove Garlic. Fill Jars With Hot Brine, Leaving 1/2 Inch Headspace. Remove Air Bubbles Using a Non-Metal Spatula. Wipe Rims of Jars and Adjust Lids. Process For 20 Minutes in a Boiling Water Bath. |
|
3
Done
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Note: If Mushrooms Are Large (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 1000 Feet. For Altitudes of 1000-6000 Feet, Process 25 Minutes; Above 6000 Feet, Process For 30 Minutes. |
