Pickled Mushrooms Canned
Transform your ordinary mushrooms into a tangy, flavor-packed delight with this Pickled Mushrooms Canned recipe! Perfectly preserved in a briny blend of white vinegar, garlic, black peppercorns, and aromatic herbs like bay leaves and thyme, these mushrooms are an ideal mix of savory, sour, and a hint of spice—thanks to optional red chili flakes. With a simple boiling water bath canning method, you can enjoy these tender, marinated mushrooms for up to a year. They’re a fantastic addition to charcuterie boards, salads, sandwiches, or as a gourmet snack straight from the jar. Beginner-friendly yet boasting bold, complex flavors, this recipe is a must-try for avid canners and mushroom lovers alike!
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Ingredients
- 900 grams Button mushrooms (or cremini mushrooms, cleaned and trimmed)
- 500 milliliters White vinegar (5% acidity)
- 500 milliliters Water
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 4 cloves Garlic cloves (peeled and sliced)
- 1 teaspoon Black peppercorns
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 0.5 teaspoon Red chili flakes (optional, for heat)
Directions
Step 1
1. Prepare the mushrooms by cleaning them under running water and trimming off any tough stems. Pat them dry with a clean kitchen towel.
Step 2
2. In a large pot, combine the water, white vinegar, sugar, salt, garlic cloves, black peppercorns, bay leaves, dried thyme, and red chili flakes (if using).
Step 3
3. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt completely.
Step 4
4. Add the mushrooms to the pot and reduce the heat to medium-low. Simmer the mushrooms in the pickling liquid for 10-12 minutes, or until they are just tender and have absorbed some of the liquid.
Step 5
5. Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
Step 6
6. Using a slotted spoon, transfer the cooked mushrooms into the sterilized jars, leaving 1/2 inch of headspace at the top.
Step 7
7. Ladle the hot pickling liquid over the mushrooms in the jars, ensuring they are fully submerged. Maintain the 1/2 inch headspace.
Step 8
8. Use a clean utensil (such as a thin knife or chopstick) to remove any air bubbles by running it around the inside of the jars. Wipe the rims of the jars with a clean, damp cloth.
Step 9
9. Place the sterilized lids on the jars and screw on the bands until just fingertip-tight.
Step 10
10. Process the jars in a boiling water bath for 15 minutes (adjust time for altitude if necessary).
Step 11
11. Carefully remove the jars from the water bath and let them cool completely on a towel or cooling rack for 12-24 hours. Listen for the 'pop' sound to confirm the lids have sealed.
Step 12
12. Once cooled, check the seal by pressing down on the center of the lid. If it doesn’t move, the seal is secure. Store the sealed jars in a cool, dark, and dry place for up to 1 year. Refrigerate after opening.
Nutrition Facts
| Serving size | (1960.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 420.5 |
| Total Fat 3.1g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4788.9mg | 0% |
| Total Carbohydrate 62.3g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 43.3g | |
| Protein 29.1g | 0% |
| Vitamin D 63IU | 0% |
| Calcium 133.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 3008.6mg | 0% |
Source of Calories