Sarah Vaughan, Waterville, Maine, sends another version of a Pickled Mushroom Recipe.
Pickled Mushrooms Recipe With Brown Sugar
1 pound whole mushrooms
2 medium onions, thinly sliced and separated into rings
1 1/2 cups red wine vinegar
1 1/2 cups water
1/2 cup packed brown sugar
4 teaspoons pickling salt
1 teaspoon crushed dried tarragon
Wash mushrooms and trim stems.
In 3-quart saucepan, combine onion rings, vinegar, water, brown sugar, pickling salt and tarragon. Bring to a boil; add mushrooms. Simmer, uncovered, for 5 minutes.
Using slotted spoon, lift out mushrooms and onion rings; reserve liquid and keep hot.
In clean pint or half-pint jars, pack mushrooms and onion rings, leaving 1/2 inch headspace. Cover with hot liquid, leaving 1/2-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes for either pint or half-pint jars. Start timing when boiling resumes. Yields 2 pint jars or 4 half-pint jars.