White Button Mushrooms

White button mushroom and the large portabella mushrooms are the varieties of Agaricus bisporusspecies.

  • 1 kg (2.2 lb) mushrooms
  • 3 onions
  • 4 carrots
  • 8 bay leaves
  • 8 allspice berries
  • 3 tsp mustard seed
  • 1 tsp black peppercorns
  • ½ pint jars (8 oz fl.)


Pickled mushrooms go with cold cuts very well

Pickled mushrooms go with cold cuts very well.

  • Marinade
  • 500 ml vinegar 5%
  • 500 ml water
  • 1 Tablespoon salt
  • 2 Tablespoons sugar
  1. Wash and clean mushrooms. Cook in water for 10 minutes adding 1 teaspoon of salt. Drain.
  2. Peel and slice carrots and onions. Slice into discs.
  3. Marinade. Mix vinegar, water, salt and sugar and bring to a boil. Add onions and carrots. Cook over low heat for 5 minutes.
  4. Fill jars with mushrooms. Insert to each jar a slice of onion, sliced carrots, allspice berry, bay leaf, a fewblack peppercorns and 12 mustard seeds. Fill jars to within 1 inch from the top.
  5. Pour hot marinade into each jar to cover mushrooms. Leave 1/2 inch headspace. Remove air bubbles and adjust lids.
  6. Process for 20 minutes in water bath canner.
  7. Remove jars and let stand for 12 hours.

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