Laurel's Marinated Mushrooms (Easy Canning)

Submitted by Chef PotPie

"I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989."

 

• Ready In: 50mins
• Ingredients: 12
• 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

1. Wash mushrooms and cut stems even with caps.
2. Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
3. Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
4. In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
5. Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
6. Wipe rims, cover with sterilized lids and rings.
7. Process in boiling water bath 20 minutes.
8. Let sealed jars sit undisturbed for 24 hours.
9. Allow 6 weeks for full flavor to develop.

Reviews

[barnes.kathryn]

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!

 

[sec0nd]

This is the best mushroom recipe. We like it better than the one in the store. I wondered what to do with all the stems since was not going to make any soup soon so did 2 jars of the stems...they did not last even a day before were gone. Thanks for sharing.

 

[Traveling Lady]

I found a really good deal on mushrooms and had saved this recipe for "future use". We loved it. I definetly will be making this again. Thank you for this post. Bonnie P

 

[godsgal12]

I used crimini mushrooms and put double the pimento in them. I haven't been able to eat them yet though because I have to wait the 6 weeks. However, they look soooo good I don't know if I'm going to be able to wait that long! Sorry the photo is sideways. It's upright in my photo gallery...

 

[slherber1]

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.