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.)

Materials.

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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