Pickled Mushrooms (Canned)

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

Directions

1. 1

   Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.

2. 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. 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.