Fun Guys- How To Can Pickled Marinated Mushrooms
These canned marinated and pickled mushrooms are fun little guys! They're tangy and full of flavor, and add a bright and earthy note to salads, pasta dishes, grilled skewers, and antipasto trays.
Equipment
- 1 Water Bath canner or large stockpot tall enough to cover the half pint jars with at least an inch of water and room to boil
- 9 half pint canning jars and new lids only use 8 oz or smaller jars. the original USDA recipe & processing time was not tested for larger jars.
- a jar rack that fits in your stockpot or canner is also helpful
Ingredients
Blanched mushrooms:
- 7 lbs small button mushrooms (less than 1¼" diameter, or halve/quarter them) (you can substitute small cremini)
- ½ cup lemon juice 4 oz
Pickle brine:
- 3 cups red or white wine vinegar 5% acidity
- 2 cups extra virgin olive oil 16 oz
- ½ cup onion, minced 3 oz
- 1 tbsp kosher salt (you can use canning salt but reduce volume by half)
- 1 tbsp dried oregano or marjoram
- 1 tbsp dried thyme or basil
- 2 tsp red pepper flakes (optional)
- 1 tsp sugar (optional)
- ¼ tsp garlic powder (optional)
Divide between jars before canning:
- 27 whole black peppercorns (3 per jar)
- 3 large garlic cloves, peeled & sliced or slivered (about ⅓ clove per jar for large cloves, use more for very small cloves)
- 9 small bay leaves (1 per jar)
Instructions
prep ingredients:
- Wash the mushrooms under cool running water, making sure they are clean.
- Trim the bases of the mushroom stems.
- Peel and mince the onion, peel and slice the garlic, and get out or measure all of the remaining ingredients.
- Wash the canning jars with hot, soapy water and rinse well.
- Fill the canning pot with enough water to cover the jars, and begin to bring it up to a boil.
blanch mushrooms:
- Place the washed, trimmed mushrooms in a large pot, then add just enough water to cover.
- Add the lemon juice to the pot with the water, stir, then cover.
- Bring it up to a boil, and let it simmer for five minutes with the lid on.
- Remove the pot from the heat and set aside. Keep the pot covered to keep the mushrooms hot while you make the marinade.
make marinade:
- In another pot, prepare the pickling marinade: combine the vinegar, olive oil, and all seasonings except peppercorns, garlic, and bay leaves.
- Drain the mushrooms & set aside, discarding poaching liquid.
fill the jars:
- Distribute the peppercorns, slivered or sliced garlic, and bay leaves among the jars.
- Divide the hot poached mushrooms among the jars.
- Top up with the hot pickling marinade, dividing the mixture evenly among the jars.
- Leave a 1/2" headspace at the top of the jars. You should have plenty of pickling liquid, but if you need to, you can top the jars up with more vinegar or lemon juice.
prep jars for canning:
- Wipe jar rims with a clean cloth or paper towel dampened with hot water or distilled vinegar.
- Top the jars with new canning lids and tighten the bands.
- Place the jars in the hot water bath canner and cover with the lid.
water-bath processing:
- Bring the water in the canner back up to a boil before starting the processing timer.
- Process the jars for 20 minutes, then turn off the heat. Do not uncover the pot.
- When the time is up, turn off the heat and leave the jars undisturbed in the canner for 5 minutes.
cool jars & let seal:
- After 5 minutes, carefully use tongs or the jar rack to remove the jars from the water bath.
- Place the jars upright on a heat-resistant surface covered with a kitchen towel or wire rack. Do not tighten the lids (*unless you are using reusable lids, then follow manufacturer instructions).
Check seals & store:
- Leave the jars undisturbed for 12-24 hours, then check for seals.
- Any jars that did not seal can be reprocessed with new lids within 24 hours of the initial processing, or refrigerated or frozen and used first.
- Carefully wash jars with warm soapy water if there was any siphoning, then label them and store them with rings off.
- Store in a cool, dark pantry. Home canned goods are best consumed within 12-18 months, but should be safe much longer as long as the seal is intact and the jars show no signs of spoilage.
- Discard any jars that lose their seals in storage, bubble or hiss when opened, or have an off smell or visible signs of spoilage.
Tried this recipe?Let us know how it was!
