Pickled Mushrooms And Onions Recipes

TANGY PICKLED MUSHROOMS

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.

PICKLED MUSHROOMS AND ONIONS

Steps:

• 1. In a sauce pan, combine all ingredients except the mushrooms. Bring to a boil.
• 2. Add mushrooms, reduce to a simmer. Simmer 5-6 minutes.
• 3. Pour into a bowl, let cool 30 minutes or so, then cover and chill overnight.
• 4. Serve chilled or at room temp.

EASY PICKLED MUSHROOMS

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.

MEXICAN MARINATED MUSHROOMS AND ONIONS

Steps:

• Place the mushrooms in a flat serving dish.
• Place the rest of the ingredients into a small heavy saucepan.
• Bring the ingredients to a boil and cook until the onions soften.
• Pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively.
• Let the mushrooms marinate at room temperature for 4 hours, stirring frequently.
• Refrigerate for at least 24 hours.

QUICK PICKLED MUSHROOMS AND PEARL ONIONS

Steps:

• Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.

PICKLED MUSHROOMS (CANNED)

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.