tommag
03-17-2009, 03:23 PM
That thread on drying veggies got me to thinking. One of our favorite recipes is pickled mushrooms. It's hard to let them sit long enough to develope the proper flavor. You have to let them be for at least two weeks after canning, a month is better.
Here is the recipe, from the book "putting food by" My wife increases all the spices a touch from the recipe amounts, especially the garlic!
6 cups small button mushrooms
1/2 cup lemon juice or 1 1/4 tspns citric acid
1 quart water
1 cup vinegar (5%)
1 cup water
2 tspns salt
1/2 tspn dried oregano
3 bay leaves
1/2 tspn sweet basil, dry
2 cloves garlic, chopped
1 1/2 cups olive oil
As with all products that are pickled in oil, the main ingredient (mushrooms) must take up enough acid to get pickled before the oil is added. The oil will soak into the mushrooms and not allow enough acid to be absorbed to make them safe.
In a stainless or enamel kettle, bring the 4 cups of water and either the lemon juice or citric acid powder to a boil. add the mushrooms and simmer for for 5 minutes. Drain the mushrooms. In a stainless or crock bowl, combine the 1 cup water and 1 cup vinegar, add the mushrooms. Cover and let stand at least 12 hours. Overnite is better.
Combine the salt, oregano, bayleaf, and basil in a small dish. Divide up the garlic, and put in the bottom of 4- 1/2 pint jars along with 1/4 of the spice mixture.
Pack the mushrooms in the jars, leaving 1/4" headroom. Pour oil over the mushrooms, and use a plastic spatula or butter knife to clear out any air bubbles. (this part is very important).
Wipe the rims, put on lids, and put in a hot-water bath (180 degrees F) for 20 minutes.
The book specifies 1/2 pint jars, but we have used pint jars with no ill effects,(so far)
I like this recipe so well I even drink the oil after eating the mushrooms.
Here is the recipe, from the book "putting food by" My wife increases all the spices a touch from the recipe amounts, especially the garlic!
6 cups small button mushrooms
1/2 cup lemon juice or 1 1/4 tspns citric acid
1 quart water
1 cup vinegar (5%)
1 cup water
2 tspns salt
1/2 tspn dried oregano
3 bay leaves
1/2 tspn sweet basil, dry
2 cloves garlic, chopped
1 1/2 cups olive oil
As with all products that are pickled in oil, the main ingredient (mushrooms) must take up enough acid to get pickled before the oil is added. The oil will soak into the mushrooms and not allow enough acid to be absorbed to make them safe.
In a stainless or enamel kettle, bring the 4 cups of water and either the lemon juice or citric acid powder to a boil. add the mushrooms and simmer for for 5 minutes. Drain the mushrooms. In a stainless or crock bowl, combine the 1 cup water and 1 cup vinegar, add the mushrooms. Cover and let stand at least 12 hours. Overnite is better.
Combine the salt, oregano, bayleaf, and basil in a small dish. Divide up the garlic, and put in the bottom of 4- 1/2 pint jars along with 1/4 of the spice mixture.
Pack the mushrooms in the jars, leaving 1/4" headroom. Pour oil over the mushrooms, and use a plastic spatula or butter knife to clear out any air bubbles. (this part is very important).
Wipe the rims, put on lids, and put in a hot-water bath (180 degrees F) for 20 minutes.
The book specifies 1/2 pint jars, but we have used pint jars with no ill effects,(so far)
I like this recipe so well I even drink the oil after eating the mushrooms.