Home-Canned Marinated Mushrooms

  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)

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