Canning Pickled Mushrooms (11 Steps)

The right type of mushroom is an essential ingredient when pickling. Select bright mushrooms with unopened caps. Small- to medium-size mushrooms with short stems help to trap in the flavors during the canning process. It is never a good idea to can wild or exotic mushrooms. Wild mushrooms are seasonal and have a short shelf life. Use domestic mushrooms to ensure they will retain their flavor through the canning process. The porous nature of mushrooms allows them to absorb flavors and makes them a nutritious treat during any time of the day.

Things You'll Need

1 lb. mushrooms
1 cup vinegar, white (5 percent)
2 tbsp. lemon juice
1 tbsp. salt
Large pot

2 tbsp. onion, chopped
1 tsp. peppercorn, whole black
2 cloves garlic
2 canning jars, half-pint
Boiling water bath

Instructions

Remove the stems from the mushrooms. You can cut them or twist them off.
Rinse the mushrooms in cool water.
Combine vinegar, lemon juice, salt and 1 cup of water to a large pot.
Bring to a boil. Stir the mixture until the salt is dissolved.
Add mushrooms to the pot and return to boiling.
Reduce heat and simmer for 10 to 12 minutes. Keep the brine solution to top off the jars.
Stuff half the mushrooms, 1 tbsp. onion, ½ tsp. peppercorns and 1 clove of garlic into a half-pint canning jar. Do the same thing with the second canning jar.
Fill the canning jars with the leftover brine solution, leaving a ½ inch of headspace.
Stir the contents of the jars slowly to remove air bubbles.
Clean the rims of the jars and attach the lids to them.
Process the jars in a boiling water bath for 20 minutes.

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