Zutaten für Pickled Mushrooms Canned
- 1 pound mushrooms (any variety, such as button, cremini, or shiitake)
- White Vinegar
- 1 cup water
- Pickling Salt
- 1 tablespoon chopped onion (per jar)
- Whole Black Peppercorns
- Garlic Cloves
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Zubereitung von Pickled Mushrooms Canned
- Trim the stem ends from 1 pound of mushrooms.
- Gently wash the mushrooms under cool running water and drain thoroughly.
- In a large pot, combine 2 cups white vinegar, 1 cup water, and 2 tablespoons Morton Salt.
- Heat the mixture over medium heat, stirring until the salt is completely dissolved.
- Add the cleaned mushrooms to the pot.
- Bring the mixture to a rolling boil.
- Reduce the heat to low and simmer gently for 10-12 minutes, or until the mushrooms are tender.
- While the mushrooms simmer, sterilize half-pint jars. You can do this by washing them thoroughly in hot, soapy water, rinsing them well and then boiling them for 10 minutes.
- Pack the simmered mushrooms into the sterilized jars.
- Add 1 tablespoon chopped onion, 1/2 teaspoon black peppercorns, and 1 clove minced garlic to each jar.
- Fill each jar with the hot brine, leaving 1/2 inch of headspace at the top.
- Use a non-metal spatula or utensil to remove any air bubbles from the jars.
- Wipe the rims of the jars clean and secure the lids tightly.
- Process the jars in a boiling water bath for 20 minutes (adjust processing time based on altitude: 25 minutes for 1000-6000 feet, 30 minutes for altitudes above 6000 feet).
- Allow the jars to cool completely. You should hear a 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
6g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy Very Low Carbs Beverages Canning Vegetables Easy Dinner Party Low Fat Cocktails Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Mushrooms Low In Something Number Of Servings 3 Steps Or Less Technique Water Bath