Pickled Mushrooms And Onions Recipes

TANGY PICKLED MUSHROOMS

Tangy Pickled Mushrooms image

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

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 8 pints.

Number Of Ingredients 9

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

Steps:

Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., 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 : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PICKLED MUSHROOMS AND ONIONS

Pickled Mushrooms and Onions image

This recipe is so easy to make and so very delicious. Make it ahead of time. Double or even triple it. Great as a side dish or an appetizer.

Provided by Kathy W

Categories Other Appetizers

Time 15m

Number Of Ingredients 8

Ingredients

1/3 c red wine vinegar
1/3 c vegetable oil
1 medium onion, sliced thin and rings separated
1 tsp salt
2 tsp parsley flakes
1 tsp prepared mustard
2 Tbsp brown sugar
2 jar(s) mushroom caps (6 oz each), drained

Steps:

1. In a sauce pan, combine all ingredients except the mushrooms. Bring to a boil.
2. Add mushrooms, reduce to a simmer. Simmer 5-6 minutes.
3. Pour into a bowl, let cool 30 minutes or so, then cover and chill overnight.
4. Serve chilled or at room temp.

PICKLED MUSHROOMS WITH GARLIC

Pickled Mushrooms with Garlic image

I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. -Joyce Anderson, Chico, California

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4-1/2 cups.

Number Of Ingredients 9

Ingredients

2/3 cup white wine vinegar
1/2 cup vegetable oil
2 tablespoons water
1 teaspoon salt
Dash pepper
Dash hot pepper sauce
1 pound small whole fresh mushrooms
1 medium onion, thinly sliced
2 to 4 garlic cloves, thinly sliced

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.

Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PICKLED MUSHROOMS

Pickled Mushrooms image

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 4 cups.

Number Of Ingredients 10

Ingredients

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

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.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

EASY PICKLED MUSHROOMS

Easy Pickled Mushrooms image

This is a recipe I have made for years and it is as popular now as it was the first time I made it. Using canned mushrooms allows it to be made ahead and kept in the fridge.

Provided by Jan S.

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 onion, thinly sliced
⅓ cup red wine vinegar
⅓ cup vegetable oil
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 (12 ounce) cans whole mushrooms, drained

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.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 8.1 g, Fat 9.3 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 373.6 mg, Sugar 3.9 g

PICKLED MUSHROOMS (CANNED)

Pickled Mushrooms (Canned) image

I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38

Provided by Bonnie Young

Categories Beverages

Time 1h

Yield 5 half pints, 20 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs mushrooms (1 to 2 inches in diameter, commercially grown)
2 1/2 cups white 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

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.

QUICK PICKLED MUSHROOMS AND PEARL ONIONS

Quick Pickled Mushrooms and Pearl Onions image

Y'all know I love a good pucker, but what I love about this vinegary little side dish is the little quiet kick it gets from the subtle flavors of white wine vinegar and fresh herbs. It's a perfect complement to a cheese board or spooned onto a burger!

Provided by Carla Hall

Categories side-dish

Time 1h30m

Yield Makes about 8 servings

Number Of Ingredients 10

Ingredients

1/2 pound white button or cremini mushrooms, cleaned and trimmed, stems removed and chopped (very large mushrooms can be halved or quartered as necessary)
2 cups frozen pearl onions, thawed
2 cups water
1 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 large bay leaf
1 whole star anise

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.

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