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White Balsamic-Rosemary Pickled Mushrooms

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  • Makes: 15 servings
  • Serving Size: 1/4 cup
  • Makes: 5 half-pints
  • Prep: 30 mins
  • Cook: 10 mins
  • Process: 20 mins

White Balsamic-Rosemary Pickled Mushrooms

Directions

  1. In a large stainless-steel, enamel, or nonstick saucepan combine mushrooms and lemon juice. Add enough water to cover; bring to boiling. Boil for 1 minute; drain.
  2. In a medium stainless-steel, enamel, or nonstick saucepan combine balsamic vinegar, wine vinegar, honey, rosemary, peppercorns, salt, and garlic. Bring mixture to boiling, stirring to dissolve honey; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; stir in shallots.
  3. Pack mushrooms into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over mushrooms, distributing the rosemary, peppercorns, and garlic evenly among jars and maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

Nutrition Facts (White Balsamic-Rosemary Pickled Mushrooms)

  • Per serving:
  • 89 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 334 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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