Home-Canned Marinated Mushrooms

Submitted by Kathy228

"Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Recipe #239028."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 6 half pints

ingredients

• 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

directions

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.