I was lurking around the store this afternoon and seen they had there button mushrooms on sale.. And I just happen to be out of pickled ones.. I just made a small batch this afternoon so I can take them with me to my hunting property tomorrow..
4 lb Small mushrooms
1 1/2 TBS Salt
6 Cup Boiling water
Pickling Water::
1 3/4 Cup Water
2 Bay leaves
3/4 Cup Sugar
15 Peppercorns
2 1/2 TBS Salt
3/4 Cup Vinegar
Cayenne pepper to taste ( Opt ) I used (1) full teaspoon of Chipotle Powder
Cut the mushroom stems off at the cap level.. Place the heads in boiling salted water.. Simmer till they sink to the bottom... Strain from water. . Boil packing water with peppercorns and bay leaves for 30 minutes.. Add salt and sugar stir till dissolved.. Add the vinegar, bring to a boil. Place the mushrooms in small jars.. Cover with packing water.. Close the jars & keep refrigerated. Use for canapes and salads, or as appetizers. Should make around 4 pint jars. Once cool, keep in refrigerator...
Heres the players for this afternoon.. I only did 2lbs.. So cut recipe in half..
Dropped these guys in the simmering salt water..
Starting the pickling broth..
After 20 minutes in the simmering salt water, they cook down a bit..
Pack into jars.. I used a 1 quart jar..
After 30 minutes of the pickling broth, I added the rest of the Chipotle powder, salt and sugar..
After 10 more minutes I poured in to jar and place lid...
You can add onions and carrots if you wish.. And other spices as well... It is really up to you how you like it...
4 lb Small mushrooms
1 1/2 TBS Salt
6 Cup Boiling water
Pickling Water::
1 3/4 Cup Water
2 Bay leaves
3/4 Cup Sugar
15 Peppercorns
2 1/2 TBS Salt
3/4 Cup Vinegar
Cayenne pepper to taste ( Opt ) I used (1) full teaspoon of Chipotle Powder
Cut the mushroom stems off at the cap level.. Place the heads in boiling salted water.. Simmer till they sink to the bottom... Strain from water. . Boil packing water with peppercorns and bay leaves for 30 minutes.. Add salt and sugar stir till dissolved.. Add the vinegar, bring to a boil. Place the mushrooms in small jars.. Cover with packing water.. Close the jars & keep refrigerated. Use for canapes and salads, or as appetizers. Should make around 4 pint jars. Once cool, keep in refrigerator...
Heres the players for this afternoon.. I only did 2lbs.. So cut recipe in half..
Dropped these guys in the simmering salt water..
Starting the pickling broth..
After 20 minutes in the simmering salt water, they cook down a bit..
Pack into jars.. I used a 1 quart jar..
After 30 minutes of the pickling broth, I added the rest of the Chipotle powder, salt and sugar..
After 10 more minutes I poured in to jar and place lid...
You can add onions and carrots if you wish.. And other spices as well... It is really up to you how you like it...
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