Hot Pickled Mushrooms Recipe

Hot Pickled Mushrooms Recipe Ingredients :

1.00 lb Small button mushrooms
3.00 lg Garlic cloves peeled, slice
1.00 tb Dried hot red peppers (2 T
0.25 ts Whole peppercorns
3.00 lg Bay leaves, broken in piece
1.00 c Distilled vinegar
1.00 c Water
0.25 c Apple juice
0.75 ts Salt or salt substitute

Hot Pickled Mushrooms Recipe Instructions :

Wash mushrooms and slice off and discard stem ends.
Cut into halves, quartering larger ones. Place in
hot, clean jars, filling half-full, then adding 1/3
sliced garlic, 1/3 red pepper and 1/3 peppercorns to
each. Fill to within 1 inch of top with mushrooms.
Combine all other ingredients in saucepan and bring
to a boil. Pour over mushrooms, adding more hot water
to each jar if needed to cover completely. Cap with
hot lids and process in boilling water bath for 20
minutes after water returns to boiling, or 20 minutes
in pressure cooker at 10 pounds pressure. Makes 4
cups (3 pints before cooking).

Nutritional information per 1/2 cup: calories -
40, protein - 3 gm., fat - 0, carbohydrates - 7 gm.
1/2 cup equals 1 diabetic Vegetable exchange. If no
salt is used, 1/2 cup contains 6 milligrams sodium.

FROM: Canning and Preserving without Sugar by:
Norma M. MacRae, R.D. copyright 1982. Formatted to MM
by Trish McKenna.



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Preparation Time: 0:00

8 : Servings