Homemade Pickled Mushroom
Canning Pickled Food
Processing method: Water Bathing
Processing time: Pints for 20 minutes, Quarts for 25 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
You don’t have to exert a ton of effort to pickle mushrooms! To get started, trim off the ends of the mushrooms. Thoroughly clean mushrooms by washing them in cool running water.
Combine water, vinegar, and salt in a pot, bring to a boil. While heating, stir the pot until the salt dissolves. Then reduce the heat and simmer mushrooms in brine for 10 to 12 minutes or until tender.
Fill up your jars with mushrooms, add 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Ladle your brine into the jars leaving ½ inch of headspace. Remove air bubbles and adjust headspace. Put your Denali lids on jars; screw on rings until fingertip tight.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 20 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!