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Pickled Mushrooms Canned

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Ingredients

Adjust Servings:
3 lbs mushrooms (1 to 2 inches in diameter, commercially grown)
2 1/2 cups white vinegar (5% acidity)
1 3/4 cups water
3 tablespoons morton canning & pickling salt
1/3 cup chopped onion
2 1/2 teaspoons whole black peppercorns
5 garlic cloves

Nutritional information

23.5
Calories
2 g
Calories From Fat
0.2 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
1052.2 mg
Sodium
3 g
Carbs
0.7 g
Dietary Fiber
1.6 g
Sugars
2.2 g
Protein
129 g
Serving Size

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Pickled Mushrooms Canned

Features:
    Cuisine:

    After packing mushrooms in jars it says add hot brine. Is that what the mushrooms were cooked in or do you make fresh brine?

    • 80 min
    • Serves 20
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    Trim Off Stem Ends of Mushrooms. Wash Mushrooms in Cool Running Water. Drain.

    2
    Done

    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

    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.

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    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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