Laurel'S Marinated Mushrooms (Easy Canning)

• 7 lbs tiny mixed mushrooms
• 2 quarts water
• 1/2 cup bottled lemon juice
• 1 1/2 cups olive oil or 1 1/2 cups salad oil
• 2 1/2 cups white vinegar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon canning salt
• 1/2 cup onion, finely chopped
• 4 ounces pimientos, drained and chopped
• 12 -15 garlic cloves, whole, peeled
• 25 black peppercorns

1. Wash mushrooms and cut stems even with caps.
2. Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
3. Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
4. In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
5. Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
6. Wipe rims, cover with sterilized lids and rings.
7. Process in boiling water bath 20 minutes.
8. Let sealed jars sit undisturbed for 24 hours.
9. Allow 6 weeks for full flavor to develop.

mushrooms, water, lemon juice, olive oil, white vinegar, oregano, basil, canning salt, onion, pimientos, garlic, black

Taken from www.food.com/recipe/laurels-marinated-mushrooms-easy-canning-227237 (may not work)