- 1 cup white wine vinegar
- 1 cup water
- 1/2 cup white wine
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons tarragon leaves
- 4 cloves garlic, minced
- 1 tablespoon black peppercorns, toasted
- 2 teaspoons juniper berries, toasted
- 2 pounds button mushrooms, washed, stemmed, and cut in uniform halves or quarters
- 1 large cipollini onion, halved and sliced thin
- In a medium stainless steel pot, make the brine by combining all the ingredients except for the mushrooms and onion. Bring to a simmer. Add the mushrooms and onion slices, cover the pot, and bring to a boil; then, lower the heat and simmer for 15 minutes.
- At first, the mushrooms won’t be submerged; they’ll shrink down and release a good deal of liquid.
- Remove the mushrooms and onions from the brine. Spoon them into clean, hot jars, leaving a 1⁄2-inch headspace. Cover with the hot brine. Remove air bubbles with a thin spatula or wooden spoon. Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.
Juniper berries are true seeds from an edible species of juniper shrubs. Well-known for its use as a flavor component in gin, juniper is a familiar ingredient in Native American cooking, as well as German and Northern French cuisines. Frequently used in wild game stews and sauerkraut, mushrooms have a deep, meaty flavor that pairs brilliantly with juniper.
Yield: 2 pint jars.
Discover more pickling inspiration and recipes:
- Create Unique Pickling Brines
- Honey Lime Corn Recipe
- Spiced-Orange Pickled Beets Recipe
- “Unfried” Green Tomatoes Recipe
- Almost-Traditional Vegetable Mustard Pickles Recipe
Reprinted with permission from Pickled to Please: A Cookbook of Creative Mix-and-Match Recipes for Pickled Vegetables and Fruits by Tamika Adjemian and published by Ogden Publications, 2019. Buy this book from our store: Pickled to Please or by calling 800-234-3368. Mention promo code MMEPAJZD. Item #9505.