Pickling Mushrooms

Ingredients

• 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.