Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
cook:
10 mins
process:
20 mins
total:
1 hr
Servings:
15
Yield:
5 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

89 calories; carbohydrates 20g; insoluble fiber 1g; sugars 18g; protein 2g; vitamin a 8.6IU; vitamin c 1.5mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 2.4mg; vitamin b6 0.1mg; folate 17.4mcg; vitamin b12 0.1mcg; sodium 334mg; potassium 307mg; calcium 16mg; iron 0.4mg.
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