 |
|
| Pickled Mushrooms | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
| |
| Other: | Ingredients: |
| Time: N/A Difficulty: easy Serving Size: makes 2 pints |
1 lb. whole mushrooms 2 med. onions, thinly sliced & separated into rings 1 1/2 c. red wine vinegar 1 1/2 c. water 1/2 c. packed brown sugar 4 tsp. pickling salt 1 tsp. dried tarragon, crushed |
| Instructions: | |
|
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.) | |
 | |
Linear Mode
