Pickled Mushrooms (canned)

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 3 lbs mushrooms (1 to 2 inches in diameter, commercially grown)
• 2 1/2 cups vinegar (5% acidity)
• 1 3/4 cups water
• 3 tablespoons morton canning & pickling salt
• 1/3 cup chopped onion
• 2 1/2 teaspoons whole black peppercorns
• 5 garlic cloves

Recipe

• 1 trim off stem ends of mushrooms. wash mushrooms in cool running water. drain.
• 2 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.
• 3 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.