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LOCATION: Recipes >> Preserving >> Pickled Mushrooms 02

Print this Recipe    Pickled Mushrooms 02

Marinated Whole Mushrooms
Yield: About 9 half-pints

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

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.

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