Laurel's Marinated Mushrooms (Easy Canning)
photo by jleith
- Ready In:
- 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
- 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.
I couldn't find the tiny mushrooms so I used the regular button mushrooms from the grocery store. One pound of mushrooms made one pint jar. I made one batch of sliced mushrooms and the other whole mushrooms. I think I prefer the whole ones for ease of use. The marinade tasted delicious and I have high hopes these are going to be awesome in six weeks. Very easy recipe. The hard part is waiting until they are going to be ready. Thanks!
I was thrilled to find a new canning recipe especially for something really different from the usual canned tomato products or jam/jelly. This is a good recipe that makes a very good product. I did several jars of sliced mushrooms as well as small whole mushrooms and both turned out well. Canned in small jelly jars make the size just right to put over a couple of salads. In pints, they will make a nice hostess or holiday gift. I'm very pleased that I came across this recipe and recommend it to others.
RECIPE SUBMITTED BY
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)