Home-canned Marinated Mushrooms

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 lbs small whole mushrooms
• 1/2 cup lemon juice, bottled
• 1 cup olive oil
• 1 1/4 cups 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

Recipe

• 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.