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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 64 |
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Home-canned pickled mushrooms are a great addition to your pantry. Theyâre ideal for cocktails, appetizers, salads and relish trays.Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania 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:
1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace.
2. 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. Yield: 8 pints.
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