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MARINATED WHOLE MUSHROOMS

7 lb. small whole mushrooms

1/2 cup bottled lemon juice

1 tbsp. canning or pickling salt

2-1/2 cups white vinegar (5% acidity)

l tbsp. oregano leaves

l tbsp. dried basil leaves

2 cups olive or salad oil

1/2 cup finely chopped onions

1/4 cup diced pimiento

2 cloves garlic, 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 l/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 and salt in a

saucepan. Stir in onions and pimiento and heat to boiling.

Place 1/4 garlic clove and 2 - 3 peppercorns in a half-pint jar. Fill hot jars with mushrooms and hot, well-mixed

oil/vinegar solution, leaving 1/2-inch headspace. Adjustlids and process

RECOMMENDED PROCESS TIME FOR MARINATED

WHOLE MUSHROOMS IN A BOILING-WATER CANNER

Process Time at Altitudes of

Style

0- 1001- 3001- 6001-

Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.

Hot Half-pints 20 min. 25 min. 30 min. 35 min.

Edie