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Thread: Pickled Mushrooms

  1. #1
    DishyDelishy's Avatar
    DishyDelishy is offline Senior Cook
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    Default Pickled Mushrooms

    Thoroughly wash the mushrooms; trim stems. In 3-quart saucepan combine onion rings, red wine vinegar, water, brown sugar, pickling salt, and the tarragon; bring the mixture to boiling. Add the mushrooms; simmer, uncovered, 5 minutes. Lift the mushrooms and onion rings from the pickling liquid with slotted spoon. Reserve the liquid; keep hot.

    Pack vegetables in hot, clean half-pint or pint jars, leaving 1/2 inch headspace. Cover with hot pickling liquid, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes for both half pints and pints. (Start timing when water returns to boiling.)
    DishyDelishy

  2. #2
    NYCLipo's Avatar
    NYCLipo is offline Senior Cook
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    mushroom is rich in folic acid, carb and potassium. i haven't tried it. but i am looking forward to try this one.

  3. #3
    Irenesh is offline Assistant Cook
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    This may work much better with the addition of garlic. Garlic and mushrooms work very well together.

  4. #4
    james786 is offline Assistant Cook
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    Wow ! till now i have six type of pickle in my kitchen. I would like to add mushroom pickle in my list.

  5. #5
    chrisg4 is offline Assistant Cook
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    Yet another simple way to make mushroom pickle

    Wear Ur Chef Coat
    Boil and peel singhade.
    Wash mushrooms and cut them.
    Let mushroom and singhade dry.
    Grind jeera, raai, saunf, methidana.
    Make adrak paste.
    Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.
    Now fry adrak and remove it from the flame.
    Add all the spices in it.
    Now mix mushroom and singhade well so that masala is mixed well.
    After 2-3 hours mix gud in sirka and cook.
    Let it cool and mix with aachar.
    Store in a jar and then put extra oil.

    www.thechefscoat.com - Chef hats pants aprons Kitchen Shirts and of course chef coats
    Last edited by chrisg4; 08-11-2010 at 10:04 AM.

  6. #6
    quachminh is offline Assistant Cook
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    Add all the spices in it.
    Now mix mushroom and singhade well so that masala is mixed well.
    After 2-3 hours mix gud in sirka and cook.
    it's eassier for me

  7. #7
    jummy70 is offline Assistant Cook
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    To increase the taste then add some garlic because garlic make is better taste when it mixed with mushrooms

  8. #8
    a1autobudget is offline Assistant Cook
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    this discussion seems to be very interesting.

  9. #9
    AlenChris is offline Assistant Cook
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    Good recipe. I don't like the taste of Mushrooms but still they are very good for health.

  10. #10
    Azzina is offline Assistant Cook
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    Oh dear this is too unique pickle for me. Great to be on this topic. Would looking forward for more.

  11. #11
    Azzina is offline Assistant Cook
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    Hey wow nice recipe and tips too for making great pickled mushrooms at home and canning and preserving them too. Thanks for sharing it.

  12. #12
    emilykate139 is offline Assistant Cook
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    hi everybody how i can use TraceYou? where I can download ?

  13. #13
    Alexe Joey is offline Assistant Cook
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    awesome thereat
    Musgroom pickle is good for health

  14. #14
    Chef Rene La' Lou is offline Assistant Cook
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    In New Orleans, we have a product called "Chow, Chow' and it is great with many, many dishes. Here is a copy of he recipe:

    1 head cauliflower
    2 cups vinegar
    1/3 cup sugar
    1/4 cup salt
    2 small onions, quartered
    1/2 green cabbage, core removed, roughly shredded
    2 small green tomatoes, peeled and seeded, coarsely chopped
    1 red bell pepper, seeded and chopped
    1 16-oz. jar whole sweet pickles
    3 16-oz jars yellow mustard

    1. Slice the florets off the cauliflower, breaking them into pieces the size of the tip of your little finger. Discard the branches and core.

    2. Over medium heat, bring the vinegar, sugar and salt with one quart of water to a light boil in a large saucepan.

    3. Add the cauliflower, onions, and cabbage. Cook four or five minutes. Add the green tomatoes and red bell pepper and cook two or three minutes. Turn the heat off and let the vegetables cool in the boiling liquid for about a half-hour.

    4. While waiting, drain the pickles and chop them into small dice (about 1/4 inch) by hand. When the vegetables are cool, drain and chop them about the same size as the pickles.

    5. Combine the pickles and vegetables in a large bowl. Add the mustard and stir to blend.

    6. Sterilize canning jars of whatever size you prefer. Fill the sterilized jars with the chow-chow mixture. Cap and process according to standard canning procedure. It's best to let the chow-chow rest for a week or more before using.

    Makes about eight eight-ounce jars.

    Chef La' Lou
    Nawlin's Bayou Kitchen - "Let the Good Times Roll . . . New Orleans Style"

  15. #15
    Adwerd is offline Assistant Cook
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    Here are really nice and most informative post. I am totally agree with you. The oil in pickle is also a great preservative. Actually it's help to prevent fungus and other microbes which is destroy pickle. Anyway thanks to share this beautiful post.

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