Tangy Pickled Mushrooms

Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.

Ingreadient:

• 5 pounds small fresh mushrooms
• 2 large onions, halved and sliced
• 2 cups white vinegar
• 1-1/2 cups canola oil
• 1/4 cup sugar
• 2 tablespoons canning salt
• 3 garlic cloves, minced
• 1-1/2 teaspoons pepper
• 1/4 teaspoon dried tarragon

Directions :

1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into 8 hot 1-pint jars, leaving 1/2-in. headspace.
2. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.