Sweet Pickled Mushroom 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.

SWEET PICKLED CHANTERELLES

Steps:

• Clean and sterilize 3 one pint jars and the lids. Have a large pot with enough water in it to cover the jars, then bring it to a boil while you prepare the recipe.
• Place the mushrooms and the salt in a large pot and cook them over medium heat until they start to release their liquid. It is not necessary to put oil in the pan, just stir frequently. When they are no longer producing more liquid pour the rest of the ingredients over them and bring to a boil. Turn the heat to a simmer and cook for 5 minutes then remove from the heat.
• Spoon out the mushrooms and pack firmly into jars, leaving at least ½ inch headspace. Place a bay leaf and some thyme sprigs in the jar and ladle the liquid and spices over the mushrooms. If the mushrooms are not covered completely with the liquid, add some more vinegar to top them off. Using a non-metal spatula, remove the air bubbles from the jar by sliding the spatula down the side of the jar. Wipe the rims of the jars and place a lid and ring on each jar. You only need to turn the ring enough to hold the lid in place but still loose enough to allow air to escape during processing.
• Place the jars in the pot of boiling water and cover with a lid. Process in a boiling water bath for 20 minutes.
• Carefully remove the jars to a wire rack or dish towel to cool down. Allow the jars to cool overnight then check the seals. Refrigerate any jars that have not sealed.

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.

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.