Side Pannel
Marinated Whole Mushrooms
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
Directions
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.
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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