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In a large stainless-steel, enamel or nonstick saucepan, combine mushrooms and lemon juice. Add enough water to cover; bring to boiling. Boil for 1 minute; drain.
In a medium stainless-steel, enamel or nonstick saucepan, combine balsamic vinegar, white-wine vinegar, honey, rosemary, peppercorns, salt and garlic. Bring mixture to boiling, stirring to dissolve honey; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; stir in shallots.
Pack mushrooms into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over mushrooms, distributing the rosemary, peppercorns and garlic evenly among jars and maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.