Makes a wonderful appetizer
WASH MUSHROOMS AND TRIM STEMS. IN A 5 QT. SAUCE PAN COMBINE ALL INGREDIENTS EXCEPT SALT, GARLIC, AND MUSHROOMS. BRING MIXTURE TO A BOIL, THEN ADD MUSHROOMS. SIMMER UNCOVERED FOR 5 MINUTES. LIFT OUT AND PACK MUSHROOMS & ONIONS INTO STERILIZED PINT CANNING JARS. SAVE THE LIQUID & KEEP IT HOT. ADD THE SALT AND GARLIC TO THE JARS AND COVER WITH THE HOT BRINE, LEAVING 1/2 INCH HEAD SPACE. PLACE LIDS ON AND ADJUST. PROCESS IN HOT WATER BOILING BATH FOR 15 MINUTES. THIS SHOULD PRODUCE 5-6 PINTS. STORE OPENED JARS IN THE REFRIGERATOR.
Serve with jack cheese and your favorite crackers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 52 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.7mg | 0 % | |
Potassium 307.7mg | 8 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 9.8g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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