Pickling Mushrooms

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Pickling 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.

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.

 
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
25 min
30 min
35 min

* This document was extracted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA. Revised 1994.

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