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Marinated Mushrooms




Source of Recipe


Debi Hopkins


List of Ingredients




7 lbs small whole mushrooms
1/2 cup lemon juice
2 cups Extra Virgin Olive Oil
2 1/2 cups White vinegar
1 tablespoon Oregano leaves
1 tablespoon Basil leaves
1/2 tablespoon whole caraway seeds
1 tablespoon Pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimento
2 Garlic cloves -- cut in quarters
25 Black peppercorns



Recipe



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, caraway seeds, 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. Cap and Seal.
Process in a water bath canner for 25 minutes.

Yield: 9 half-pints