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LOCATION: Recipes >> Preserving >> Marinated Mushrooms 01

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Marinated Whole Mushrooms

7 lbs small whole mushrooms
1/2 cup bottled lemon juice
2 cups olive or salad oil
2-1/2 cups white vinegar (5 percent)
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tbsp canning or pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimento
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 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.

Recommended process time for Marinated Whole Mushrooms in a
boiling-water canner. Process Time at Altitudes of Style of Pack
Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000
ft Hot Half-pints 20 min 253035


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