Marinated whole mushrooms

Yield: 9 Half-pints

Ingredients:

7 lb Small whole mushrooms
1/2 c Bottled lemon juice
2 c Olive or salad oil
2 1/2 c White vinegar (5 percent)
1 tb Oregano leaves
1 tb Dried basil leaves
1 tb Canning or pickling salt
1/2 c Finely chopped onions
1/4 c Diced pimento
2 Garlic cloves -- 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

Instructions:

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 in Table 1. Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1 000 ft: 20 min. 1 001 - 3 000 ft: 25 min. 3 001 - 6 000 ft: 30 min. Above 6 000 ft: 35 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias