• 3 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 334 mg sodium. 307 mg potassium; 20 g carbohydrates; 1 g fiber; 18 g sugar; 2 g protein; 0 g trans fatty acid; 9 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 0 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1