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Tangy Pickled Mushrooms

These tangy pickled mushrooms are a tart and savory treat, perfect for snacks, salads, and meal prep, offering health benefits and a low-calorie option.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 jars
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Pickling Ingredients
  • 5 pounds small fresh mushrooms
  • 2 large onions, halved and sliced
  • 2 cups white vinegar
  • 1.5 cups canola oil
  • 1/4 cup sugar
  • 2 tablespoons canning salt
  • 3 cloves garlic, minced
  • 1.5 teaspoons pepper
  • 1/4 teaspoon dried tarragon

Method
 

Preparation and Cooking
  1. Place all ingredients into a large stockpot and mix well.
  2. Bring the mixture to a boil over medium heat.
  3. Once boiling, reduce the heat and let it simmer uncovered for about 10 minutes.
  4. Carefully ladle the hot mixture into 8 hot 1-pint jars, leaving about 1/2 inch of headspace.
  5. Remove any air bubbles and adjust the headspace as necessary.
  6. Wipe the rims of the jars clean to ensure a good seal.
  7. Center the lids on each jar and screw on the bands until they are fingertip tight.
  8. Place the jars into a canner, ensuring they are completely covered with water.
  9. Bring the water to a boil again and process for 20 minutes.
  10. Remove the jars and let them cool.

Notes

These pickled mushrooms can be stored in a cool, dark place for up to a year. After opening, keep in the refrigerator.