Laurel's Marinated Mushrooms (Easy Canning)

"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."
photo by jleith photo by jleith
photo by jleith
photo by godsgal12 photo by godsgal12
photo by Chef PotPie photo by Chef PotPie
Ready In:
12-15 jars




  • 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.

Questions & Replies

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  1. Jim Z.
    As you process in the water bath, do you seal the jar tightly?
  2. Patti W.
    can you use wild mushrooms?
  3. David D.
    How long are these good for once the water bath is complete? Are they shelf stable or do they need to be refrigerated?


  1. 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!
  2. 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.
  3. 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
  4. 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...
    • Review photo by godsgal12
  5. 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.


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. :)
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