• Prep Time:
  • Cooking Time:
  • Serves: 9 Half-pints

Marinated Whole Mushrooms

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 7 lb Small whole mushrooms
  • 1/2 c Bottled lemon juice
  • 2 c Olive or salad oil
  • 2 1/2 c White vinegar (5 percent)
  • 1 tb Oregano leaves
  • 1 tb Dried basil leaves
  • 1 tb Canning or pickling salt
  • 1/2 c Finely chopped onions
  • 1/4 c Diced pimento
  • 2 Garlic cloves
  • -- cut in quarters
  • 25 Black peppercorns


Yield: About 9 half-pints

Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4
inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add
lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain
mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan.
Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and
2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot,
well-mixed oil/vinegar solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Whole Mushrooms in a
boiling-water canner.

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