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Thursday, August 31

Pickled mushrooms

Mushrooms, 1-inch in diameter, stems trimmed, cleaned
3 pound
Vinegar, white
2 ½ cups
1 ¾ cups
Pickling salt
3 tablespoons
Onion, red, halved lengthwise, cut into thin strips
½ small
Peppercorns, black
2 ½ teaspoons
10 cloves
  1. In a large pot, combine the vinegar, water, and salt; heat, stirring to dissolve the salt. 
  2. Add the mushrooms; bring to a boil, then reduce to a simmer for 10 to 12 minutes. 
  3. Pack the mushrooms in sterilized half-pint jars. 
  4. To each jar, add several strips of onion, ½-teaspoon peppercorns, and 2 garlic cloves. 
  5. Fill the jars with the hot brine, leaving ½-inch headspace. 
  6. Remove air bubbles using a nonmetal spatula. 
  7. Wipe rims of the jars and adjust the lids. 
  8. Process for 20 minutes in a boiling water bath.

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