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Home-Canned Marinated Mushrooms

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“Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Chopped Mushroom Stems and Scallop Chowder.”
READY IN:
35mins
YIELD:
6 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
  2. Thoroughly wash soil off mushrooms.
  3. Cut off stems within 1/4 inch of cap.
  4. In a deep pot, place mushrooms with enough water to cover.
  5. Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
  6. While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
  7. To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
  8. Gently add the mushrooms and combine with the pickling marinade.
  9. Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
  10. Release bubbles. Wipe jar rims. Adjust caps.
  11. Process half-pints for 20 minutes in boiling water bath.
  12. Yield 6 half-pints.

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