Home-Canned Marinated Mushrooms

• 3 lbs small whole mushrooms
• 1/2 cup lemon juice, bottled
• 1 cup olive oil
• 1 1/4 cups white vinegar, 5% acidity
• 1 1/2 - 2 teaspoons dried oregano leaves
• 1 1/2 - 2 teaspoons dried basil leaves
• 1 1/2 teaspoons canning salt
• 1 teaspoon sugar
• 1/2 cup onion, coarse chopped
• 6 garlic cloves
• 30 peppercorns

1. Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
2. Thoroughly wash soil off mushrooms.
3. Cut off stems within 1/4 inch of cap.
4. In a deep pot, place mushrooms with enough water to cover.
5. Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
6. While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
7. To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
8. Gently add the mushrooms and combine with the pickling marinade.
9. Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
10. Release bubbles. Wipe jar rims. Adjust caps.
11. Process half-pints for 20 minutes in boiling water bath.
12. Yield 6 half-pints.

mushrooms, lemon juice, olive oil, white vinegar, oregano, basil, canning salt, sugar, onion, garlic, peppercorns

Taken from www.food.com/recipe/home-canned-marinated-mushrooms-238745 (may not work)