Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Pickled Mushrooms

List of Ingredients




1/2 cups Lemon juice
1 quart Water
6 cups Mushrooms, small, button
1 teaspoon Salt
2 cups Vinegar, white distilled
1/2 teaspoon Oregano, dried
1/2 teaspoon Basil, dried
2 Bay leaves, broken in half
2 Garlic, cloves
1 1/2 cup Oil, olive


Recipe



Combine lemon juice and water in a large saucepan.
Add mushrooms and salt and bring to a boil.
Simmer 5 minutes.
Drain and pour vinegar over.
Cover and let stand 10-12 hours.
Drain mushrooms and reserve vinegar
Place mushrooms in sterilized half-pint jars.
Divide herbs into 4 portions and add to jars.
Cover with olive oil.
Process in boiling water bath 20 minutes.
Vinegar can be used one more time pickling mushrooms or use in salad dressings or cooking.