Home-Canned Marinated Mushrooms - cooking recipe

Ingredients

3 lbs small whole mushrooms
1/2 cup lemon juice, bottled
1 cup olive oil
1 1/4 cups white vinegar, 5% acidity
1 1/2 - 2 teaspoons dried oregano leaves
1 1/2 - 2 teaspoons dried basil leaves
1 1/2 teaspoons canning salt
1 teaspoon sugar
1/2 cup onion, coarse chopped
6 garlic cloves
30 peppercorns

Preparation

Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
Thoroughly wash soil off mushrooms.
Cut off stems within 1/4 inch of cap.
In a deep pot, place mushrooms with enough water to cover.
Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
Gently add the mushrooms and combine with the pickling marinade.
Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
Release bubbles. Wipe jar rims. Adjust caps.
Process half-pints for 20 minutes in boiling water bath.
Yield 6 half-pints.