Name: Marinated Whole Mushrooms
Ingredients: 7 pound small whole mushrooms; 1/2 cup bottled lemon juice; 2 cup olive or salad oil; 2-1/2 cups white vinegar (5 percent); 1 tbsp oregano leaves; 1 tbsp dried basil leaves; 1 tbsp canning or pickling salt; 1/2 cup finely chopped onions; 1/4 cup diced pimento; 2 cloves garlic, cut in quarters; 25 black peppercorns

Marinated Whole Mushrooms

Ingredients

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

Instructions

Yield: About 9 half-pints Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft Hot Half-pints 20 min 253035