Could someone please tell me how to make pickled mushrooms? I had them as a child, but can't buy them anymore

Question

I don't think they were made the same way as pickled onions because they did'nt taste a lot of vinegar.

Answer 1

Tangy Pickled Mushrooms

INGREDIENTS:
1 1/2 pounds fresh mushrooms
1 1/2 ounces fresh ginger root
1 lemon peel, cut into strips
1 onion, thinly sliced
4 cups white wine vinegar
3 teaspoons sea salt
1 teaspoon black peppercorns

DIRECTIONS:
Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.
Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.
Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

Answer 2

Pickled Mushrooms


Makes approximately 4 half-pints.

2 pounds button mushrooms

2 T pickling salt

1/2 C water

3 C cider vinegar

1/4 C extra virgin olive oil

2 cloves garlic, chopped

4 bay leaves

1 tsp peppercorns

1 tsp dill seed

4 dried red peppers

Wash and trim the mushrooms, and place them in a saucepan with enough water to cover; add the salt and bring to a boil. Simmer for 5 minutes. Rinse them several times and set aside to drain. In the same saucepan, combine water, vinegar, and oil; bring this to a boil, add the mushrooms, and simmer for 5 minutes more. Remove the mushrooms from the brine using a slotted spoon, and packed them into hot, sterilized jars. Place ½ tsp chopped garlic, 1 bay leaf, 1 red pepper, 1/4 tsp peppercorns, and 1/4 tsp dill seed in each jar. Pour enough brine over the mixture to cover the mushrooms. Seal according to manufacturer’s instructions. Process in a Boiling Water Bath for 10 minutes. Wait at least 2 weeks before opening, so the flavors can blend.

Answer 3

PICKLED MUSHROOMS

1 lb. whole mushrooms
2 med. onions, thinly sliced & separated into rings
1 1/2 c. red wine vinegar
1 1/2 c. water
1/2 c. packed brown sugar
4 tsp. pickling salt
1 tsp. dried tarragon, crushed

Thoroughly wash the mushrooms; trim stems. In 3-quart saucepan combine onion rings, red wine vinegar, water, brown sugar, pickling salt, and the tarragon; bring the mixture to boiling. Add the mushrooms; simmer, uncovered, 5 minutes. Lift the mushrooms and onion rings from the pickling liquid with slotted spoon. Reserve the liquid; keep hot.
Pack vegetables in hot, clean half-pint or pint jars, leaving 1/2 inch headspace. Cover with hot pickling liquid, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes for both half pints and pints. (Start timing when water returns to boiling.) Makes 4 half pints or 2 pints.

Answer 4

Pickled Mushrooms?

'Why Miss Daisy, I never did hear of such a thing'!

Seriously, are they nice? I love mushrooms and I adore vinegar, so I'm going to pinch the recipie and try it myself. If you're able to answer, can I ask how long ago they were available in shops, e.g. ten years - fifty years ago? which shops sold them? and if you're in the States or England?

Answer 5

You can still buy these, in delicatessens and some supermarkets. The best ones are Italian with herbs, look for the jars with an assortment of types of mushroom in. They are pickled in brine (salt water) rather than vinegar.

Sainsburys sells them, they are with the other vegetables in jars, usually above the freezers. Look for the peppers, olives and artichokes in jars and they will be with those. They are often used as part of an Italian antipasto spread. Yum yum!