Pickled Mushrooms Food

PICKLED MUSHROOMS (CANNED)

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.

EASY PICKLED MUSHROOMS

Steps:

• Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.

PICKLED MUSHROOMS

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.

PICKLED MUSHROOMS

Steps:

• Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
• Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
• Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

PICKLED MUSHROOMS

Steps:

• In a medium saucepan, combine 1 3/4 cups water with vinegar. Add salt; stir to dissolve. Place saucepan over medium heat and bring to a simmer.
• Place mushrooms in a medium heatproof bowl; pour 1 cup liquid over mushrooms and let stand until cooled to room temperature; reserve remaining liquid for another use. Transfer mushrooms and their liquid to an airtight container and keep refrigerated until ready to use, up to 1 week. Drain from liquid and dry with a paper towel before using.

QUICK PICKLED MUSHROOMS AND PEARL ONIONS

Steps:

• Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.

ITALIAN PICKLED MUSHROOMS

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.

LEMONY PICKLED MUSHROOMS

Steps:

• Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
• Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
• Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

PICKLED MUSHROOMS

Steps:

• Wash the mushrooms in a sieve briefly under cold water. Dry them well. Bring 3/4 cup of the vinegar, the water, garlic, bay leaves, and peppercorns to a boil in a 2-quart saucepan. Add the mushrooms, return the liquid to a boil, and cook 2 minutes. Let cool.
• When cool, transfer the entire mixture to a clean 1-quart jar with a tight-fitting lid. Pour in the olive oil, add a couple healthy pinches of salt, then pour in enough of the remaining white-wine vinegar to come to the top of the mushrooms, about 1 cup. Shake the jar well and marinate the mushrooms in the refrigerator for 2 to 3 days. Bring to room temperature and pick out and discard the peppercorns before you serve the mushrooms.

PICKLED MUSHROOMS

Steps:

• Boil wine, spices, salt, bay leaf, and garlic in a deep 10-inch heavy skillet 5 minutes. Add mushrooms and oil, then reduce heat and gently simmer, uncovered, until mushrooms are barely tender, about 15 minutes. Transfer to a bowl and cool mushrooms in liquid, uncovered. Chill, covered, at least 8 hours for flavors to meld. Discard bay leaf and whole spices. Serve at room temperature.

PICKLED MUSHROOMS WITH GARLIC

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.