TANGY PICKLED MUSHROOMS

Tangy Pickled Mushrooms image

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

Time 1h10m

Yield 8 pints.

Number Of Ingredients 9

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

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