Now mushrooms are usually available all year round, but we have a local grower and she said the fall and spring mushrooms have the most flavor.
Makes about 6 pints
6 pints of assorted mushrooms, cleaned, large ones sliced
1 small onion, cut in half and thinly sliced
3 tablespoons of lemon juice
1/2 cup of white balsamic vinegar
1/2 cup of apple cider vinegar
1/3 cup raw sugar
1 cup of water
1 tablespoon tomato paste
1 teaspoon sea salt
1 teaspoon course ground black pepper
1 teaspoon of dried thyme
1 bay leaf
1 teaspoon red pepper flakes, optional
In a large skillet over medium high heat, drizzle olive oil. Once oil is shimmering, add onions, followed by mushrooms and lemon juice. Saute until mushrooms are soft and have released about half of their moisture. Remove from heat.
In a medium sauce pan add all of the brine ingredients, whisk to combine, bring to a boil, reduce and simmer for 10 minutes. Remove bay leaf.
Place mushrooms and onions in jars, about half inch to an inch from the rim. Pour in brine to just cover contents. Seal jars. Hand tighten mason jars, place in boiling bath for about 10 to 15 minutes. Remove, let cool, if lids are depressed, tighten jars and store. If the lids pops up, clean rim, replace lids and repeat in boiling bath.