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Prep Time: About 1 hour
Chill Time: 35 minutes (including 20 min. processing in water
bath)
Servings: 1.25 L (5 half pints)
1.4 kg (3 lbs) mushrooms 2.5-5 cm (1-2
inches) in diameter, commercially grown
625 mL (2-1/2 cups) white vinegar (5% acidity)
440 mL (1-3/4 cups) water
45 mL (3 tbsp) Windsor Coarse Salt®
75 mL (1/3 cup) chopped onion
12.5 mL (2-1/2 tsp) whole black peppercorns
5 cloves garlic
Preparation
Trim off stem ends of mushrooms. Wash mushrooms
in cool running water. Drain.
Cooking
In large pot, combine vinegar, water and
salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to
boiling; reduce heat and simmer mushrooms in brine for 10 to 12
minutes or until tender. Pack mushrooms into sterilized half-pint
jars. To each jar add: 15 mL (1 tbsp) onion, 2.5 mL (1/2 tsp)
peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving
1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal
spatula. Wipe rims of jars and adjust lids. Process for 20 minutes
in a boiling water bath.
NOTE: If mushrooms are large 5 cm (2 inches) in diameter, 1 to
2 more sterilized pint jars may be needed. Use additional spices
as needed for each jar. Processing time above is for less than
300 m (1 000 ft). For altitudes of 300 – 1,830 m (1,000-6,000
ft), process 25 minutes; above 1,830 m (6,000 ft),
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