Recipe: Marinated Whole Mushrooms (canning recipe)

This is safe ONLY in half pint jars. Do not reduce the acid nor add any other vegetables not listed in the proper amounts.

MARINATED WHOLE MUSHROOMS

7 lb. small whole mushrooms
1/2 cup bottled lemon juice
1 tbsp. canning or pickling salt
2 1/2 cups white vinegar (5% acidity)
l tbsp. oregano leaves
l tbsp. dried basil leaves
2 cups olive or salad oil
1/2 cup finely chopped onions
1/4 cup diced pimiento
2 cloves garlic, cut in quarters
25 black peppercorns

YIELD: About 9 half-pints

Select very fresh unopened mushrooms with caps less than 1- 1/4 inch in diameter. Wash. Cut stems, leaving l/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano and salt in a saucepan. Stir in onions and pimiento and heat to boiling. Place 1/4 garlic clove and 2 - 3 peppercorns in a half-pint jar. Fill hot jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Adjust
lids and process.

RECOMMENDED PROCESS TIME FOR MARINATED
WHOLE MUSHROOMS IN A BOILING-WATER CANNER
half pints, 20 min.

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