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
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.
ITALIAN PICKLED MUSHROOMS
Make and share this Italian Pickled Mushrooms recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 8 half pints
Number Of Ingredients 8
Steps:
- Combine lemon juice and water in a large pot.
- Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
- Drain off liquid.
- Place herbs and mushrooms, garlic and bay in clean hot jars.
- Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
- Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
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
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.
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
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.
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