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