MENU
JOIN
Pickled Beets Pickled Beets
Pickled Red Onions Pickled Red Onions
Tangy Beef Mushroom Stroganoff Tangy Beef Mushroom Stroganoff
Pickled Bell Peppers Pickled Bell Peppers
Pickled Mushrooms with Garlic Pickled Mushrooms with Garlic
Pickled Cabbage Pickled Cabbage
Tangy Pork Chops Tangy Pork Chops
Pickled Sweet Peppers Pickled Sweet Peppers
Tangy Stuffed Peppers Tangy Stuffed Peppers
Pickled Mushrooms for a Crowd Pickled Mushrooms for a Crowd
Pickled Green Tomatoes Pickled Green Tomatoes
Savory Marinated Mushroom Salad Savory Marinated Mushroom Salad
Pickled Peaches Pickled Peaches
Tangy Cucumber Salad Tangy Cucumber Salad
Spicy Pickled Strawberries Spicy Pickled Strawberries
Tangy Tomato Pork Chops Tangy Tomato Pork Chops
Pickled Onion Pickled Onion
Pickled Mushrooms Pickled Mushrooms
Marinated Mushrooms Marinated Mushrooms
Sauteed Mushrooms Sauteed Mushrooms

Tangy Pickled Mushrooms

5 | 1 Reviews
Total Time:Prep: 50 min. Process: 20 min./batch

By Taste Of Home Editorial Team

Recipe by Jill Hihn

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Tangy Pickled Mushrooms

5 | 1 Reviews Add your review
Yield:8 pints
Prep:50 min
Cook:20 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into 8 hot 1-pint jars, leaving 1/2-in. headspace.
  2. 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

1/4 cup: 18 calories, 1g fat (0 saturated fat), 0 cholesterol, 35mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 Free food.
Loading Popular in the Community
Loading Reviews