Hot Pickled Mushrooms from Healthy Diabetic Recipes

Hot Pickled Mushrooms Recipe

Recipe Ingredients:

1 lb Small button mushrooms
3 large Garlic cloves peeled, sliced
1 tbsp Dried hot red peppers (2 T. if you like them HOT)
1/4 tsp Whole peppercorns
3 large Bay leaves, broken in pieces
1 cup Distilled vinegar
1 cup Water
1/4 cup Apple juice
3/4 tsp Salt or salt substitute

Recipe Instructions:

Wash mushrooms and slice off and discard stem ends.
Cut into halves, quartering larger ones. Place in hot, clean jars,
filling half-full, then adding 1/3 sliced garlic, 1/3 red pepper and 1/3
peppercorns to each. Fill to within 1 inch of top with mushrooms.
Combine all other ingredients in saucepan and bring to a boil. Pour over
mushrooms, adding more hot water to each jar if needed to cover completely.
Cap with hot lids and process in boilling water bath for 20 minutes after
water returns to boiling, or 20 minutes in pressure cooker at 10 pounds
pressure. Makes 4 cups (3 pints before cooking).

Nutritional information per 1/2 cup: calories - 40, protein - 3 gm.,
fat - 0, carbohydrates - 7 gm.
1/2 cup equals 1 diabetic Vegetable exchange. If no salt is used, 1/2 cup
contains 6 milligrams sodium.

FROM: Canning and Preserving without Sugar by: Norma M. MacRae, R.D.
copyright 1982 Formatted to MM by Trish McKenna

Servings: 8

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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