Laurel's Marinated Mushrooms (Easy Canning)
Ready In: 50 mins
Yields: 12-15 jars
Ingredients
- 7 lbs tiny mixed mushrooms
- 2 quarts water
- 1⁄2 cup bottled lemon juice
- 1 1⁄2 cups olive oil or 1 1⁄2 cups salad oil
- 2 1⁄2 cups white vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon canning salt
- 1⁄2 cup onion, finely chopped
- 4 ounces pimientos, drained and chopped
- 12 -15 garlic cloves, whole, peeled
- 25 black peppercorns
Directions
- Wash mushrooms and cut stems even with caps.
- Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
- Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
- In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
- Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
- Wipe rims, cover with sterilized lids and rings.
- Process in boiling water bath 20 minutes.
- Let sealed jars sit undisturbed for 24 hours.
- Allow 6 weeks for full flavor to develop.
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