Posted by Ray on September 26, 2001 at 15:57:34:
In Reply to: Pickled Mushrooms posted by julie on September 26, 2001 at 15:26:58:
PICKLED MUSHROOMS
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1 c. red wine vinegar
2 whole cloves
1/2 c. cold water
5 whole peppercorns
1/2 bay leaf
2 tsp. salt
2 cloves garlic, peeled and
crushed
1 lb. small fresh mushrooms
1 Tbsp. vegetable oil
In a 1 1/2 to 2-quart enamel or stainless steel sauce-
pan, combine red wine vinegar, whole cloves, peppercorns, bay
leaf, salt and crushed garlic. Bring to a boil over high heat;
drop mushrooms and reduce heat to low. Simmer, uncovered, 10
minutes, stirring occasionally. Cool to room temperature.
Remove garlic from the marinade and pour entire contents
into 1-quart jar. Slowly pour oil on top. Seal. Let marinate
1 week or longer.
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LEMON PICKLED MUSHROOMS
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2 cans tiny button mushrooms
1/4 tsp. garlic powder
6 thin slices lemon
3 oz. wine vinegar
1/2 tsp. oregano
1/4 c. imported olive oil
salt to taste
Drain mushrooms and place in saucepan with wine vinegar,
about 1/2-inch deep, oregano and garlic powder. Bring to a
boil, then turn off heat. Stir mushrooms gently and let cool
in vinegar. When cool, drain and place in small bowl. Mix
with olive oil and slices of lemon. Stir and cover tightly.
Refrigerate for two days before serving.
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PICKLED MUSHROOMS AND ONIONS
(A Must For Mushroom Lovers)
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1 lb. fresh whole mushrooms
2 medium onions, thinly sliced
and separated into rings (1
cup)
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
Wash mushrooms; trim stems. In 3 quart saucepan,
combine onion rings, red wine vinegar, water, brown sugar,
pickling salt and the tarragon; bring mixture to boiling. Add
mushrooms; simmer, uncovered, 5 minutes. Lift mushrooms and
onion rings from pickling liquid with slotted spoon. Reserve
the liquid; keep hot.
Pack the vegetables in hot half-pint jars, leaving
1/2-inch headspace. Cover with boiling pickling liquid,
leaving 1/2-inch headspace. Adjust lids. Process in boiling
water bath 5 minutes. Makes 4 half-pints.
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PICKLED MUSHROOMS
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1 envelope Italian salad
dressing mix
1/3 c. vinegar
2 Tbsp. water
2/3 c. salad oil
1 Tbsp. sugar
4 cloves garlic, crushed
6 drops Tabasco sauce
1 medium onion, thinly sliced
and separated into rings
2 cans (4 oz. each) button
mushrooms, drained
Shake dressing mix, vinegar, and water in tightly
covered large jar. Add oil, sugar, garlic, and Tabasco; cover
and shake to mix. Add onion rings and mushrooms. Cover;
refrigerate at least 8 hours. To serve, remove onion rings and
mushrooms with slotted spoon.