Pickled Mushrooms Canned Recipes

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

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

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.

Ingredients

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

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.

Ingredients

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

Ingredients

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 (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.

Ingredients

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

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.

Ingredients

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

Ingredients

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

More about "pickled mushrooms canned recipes"

GOOD EATS PICKLED MUSHROOMS - ALTON BROWN

Web Refill the saucepan with the 1/2 cup of water, the remaining 2 teaspoons of salt, the vinegar, and the sugar. Bring to a simmer over medium-high …
From altonbrown.com
4.5/5 (22)
Category Pantry
Servings 2
Total Time 72 hrs 30 mins

Add 4 inches of water to a medium saucepan, season with 4 teaspoons of the salt, and place over high heat. When boiling, add the mushrooms and cover with a metal steamer basket, if you’ve got one. If not, use a smaller pot lid — anything to keep the little buggers submerged. Return to a boil and cook until the mushrooms begin to soften — 2 minutes.
Drain the mushrooms, move to a clean towel, roll up, and squeeze to dry. Place half of the mushrooms in a pint-sized canning jar. Top with the spices along with half the garlic. Slide the bay leaves down the sides of the jar. Top with the remaining mushrooms and garlic.
Refill the saucepan with the 1/2 cup of water, the remaining 2 teaspoons of salt, the vinegar, and the sugar. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and salt. Remove from the heat and pour enough of the brine into the jar to fill to the top. If you have any leftover brine after that, dump it.
Cool to room temperature, lid up, and then refrigerate for at least 3 days before enjoying for up to a month.

Pickled Mushrooms Canned Recipes

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

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

PICKLED MUSHROOMS

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.

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

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

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)

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