Pickled Mushrooms Canned Recipes

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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. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38

Provided by Bonnie Young

Categories     Beverages

Time 1h

Yield 5 half pints, 20 serving(s)

Number Of Ingredients 7



Pickled Mushrooms (Canned) image

Steps:

  • Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
  • 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.
  • 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.

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

TANGY PICKLED MUSHROOMS

Home-canned pickled mushrooms are a handy addition to your pantry. They're ideal for cocktails, appetizers, salads and relish trays.-Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 pints.

Number Of Ingredients 9



Tangy Pickled Mushrooms image

Steps:

  • 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., 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.

Nutrition Facts : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

PICKLED MUSHROOMS

Provided by Michael Symon : Food Network

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8



Pickled Mushrooms image

Steps:

  • Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
  • Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
  • Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed

EASY PICKLED MUSHROOMS

This is a recipe I have made for years and it is as popular now as it was the first time I made it. Using canned mushrooms allows it to be made ahead and kept in the fridge.

Provided by Jan S.

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 10m

Yield 8

Number Of Ingredients 6



Easy Pickled Mushrooms image

Steps:

  • Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 8.1 g, Fat 9.3 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 373.6 mg, Sugar 3.9 g

1 onion, thinly sliced
⅓ cup red wine vinegar
⅓ cup vegetable oil
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 (12 ounce) cans whole mushrooms, drained

PICKLED MUSHROOMS

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 4 cups.

Number Of Ingredients 10



Pickled Mushrooms image

Steps:

  • In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)

I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.

Provided by Chef PotPie

Categories     Vegetable

Time 50m

Yield 12-15 jars

Number Of Ingredients 12



Laurel's Marinated Mushrooms (Easy Canning) image

Steps:

  • Wash mushrooms and cut stems even with caps.
  • Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
  • Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
  • In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
  • Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
  • Wipe rims, cover with sterilized lids and rings.
  • Process in boiling water bath 20 minutes.
  • Let sealed jars sit undisturbed for 24 hours.
  • Allow 6 weeks for full flavor to develop.

Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5

7 lbs tiny mixed mushrooms
2 quarts water
1/2 cup bottled lemon juice
1 1/2 cups olive oil or 1 1/2 cups salad oil
2 1/2 cups white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon canning salt
1/2 cup onion, finely chopped
4 ounces pimientos, drained and chopped
12 -15 garlic cloves, whole, peeled
25 black peppercorns

PICKLED MUSHROOMS WITH GARLIC

I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. -Joyce Anderson, Chico, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4-1/2 cups.

Number Of Ingredients 9



Pickled Mushrooms with Garlic image

Steps:

  • In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

2/3 cup white wine vinegar
1/2 cup vegetable oil
2 tablespoons water
1 teaspoon salt
Dash pepper
Dash hot pepper sauce
1 pound small whole fresh mushrooms
1 medium onion, thinly sliced
2 to 4 garlic cloves, thinly sliced

HOME-CANNED MARINATED MUSHROOMS

Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Recipe #239028.

Provided by Kathy228

Categories     Vegetable

Time 35m

Yield 6 half pints

Number Of Ingredients 11



Home-Canned Marinated Mushrooms image

Steps:

  • Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
  • Thoroughly wash soil off mushrooms.
  • Cut off stems within 1/4 inch of cap.
  • In a deep pot, place mushrooms with enough water to cover.
  • Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
  • While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
  • To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
  • Gently add the mushrooms and combine with the pickling marinade.
  • Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
  • Release bubbles. Wipe jar rims. Adjust caps.
  • Process half-pints for 20 minutes in boiling water bath.
  • Yield 6 half-pints.

Nutrition Facts : Calories 398.3, Fat 36.9, SaturatedFat 5.1, Sodium 596.5, Carbohydrate 13.1, Fiber 2.9, Sugar 5.8, Protein 7.5

3 lbs small whole mushrooms
1/2 cup lemon juice, bottled
1 cup olive oil
1 1/4 cups white vinegar, 5% acidity
1 1/2-2 teaspoons dried oregano leaves
1 1/2-2 teaspoons dried basil leaves
1 1/2 teaspoons canning salt
1 teaspoon sugar
1/2 cup onion, coarse chopped
6 garlic cloves
30 peppercorns

PICKLED MUSHROOMS

Lovely appetizer for mushroom lovers. I make a huge batch of this recipe at one time and can them. Perfect to pop the jar open when you have unexpected guests and want to have a nice treat to put out.

Provided by queenbeatrice

Categories     Low Protein

Time 15m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 8



Pickled Mushrooms image

Steps:

  • In a small saucepan, combine vinegar, oil, onion, salt, parsley, mustard and brown sugar.
  • Bring to a boil and add drained mushrooms.
  • Simmer 5 minutes.
  • Remove from heat and transfer to a bowl. Chill covered overnight.

Nutrition Facts : Calories 104.3, Fat 9.2, SaturatedFat 1.2, Sodium 301.4, Carbohydrate 4.6, Fiber 0.7, Sugar 3, Protein 1.5

1/3 cup vinegar
1/3 cup oil
1 onion, thinly sliced
1 teaspoon salt
2 teaspoons parsley flakes
1 tablespoon brown sugar
1 teaspoon prepared mustard
2 (6 ounce) cans whole mushrooms

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