Pickled Products

Marinated Whole Mushrooms

7 lbs. small whole mushrooms
½ cup bottled lemon juice
1 Tbsp. canning or pickling salt
2½ cups white vinegar (5%)
1 Tbsp. oregano leaves
1 Tbsp. dried basil leaves
2 cups olive or salad oil
½ cup finely chopped onions
¼ cup diced pimiento
2 cloves garlic, cut in quarters
25 black peppercorns

Yield: About 9 half-pints

Procedure: Select very fresh unopened mushrooms with caps less than 1¼ inch in diameter. Wash. Cut stems, leaving ¼ inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, and salt in a saucepan. Stir in onions and pimiento and heat to boiling. Place ¼ garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving a ½-inch headspace. Adjust lids and process.

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