Michigan State University Extension
Preserving Food Safely - 01600862
10/13/97

### MARINATED WHOLE MUSHROOMS

    7
    lb. small whole mushrooms

    1/2
    cup bottled lemon juice

    1
    tbsp. canning or pickling salt

    2-1/2
    cups white vinegar (5% acidity)

    l
    tbsp. oregano leaves

    l
    tbsp. dried basil leaves

    2
    cups olive or salad oil

    1/2
    cup finely chopped onions

    1/4
    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 1- 1/4 inch in diameter.  Wash.  Cut  stems,

    leaving
    l/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  and salt in  a

    saucepan.
     Stir in onions and pimiento and heat to  boiling.

    Place
    1/4 garlic clove and 2 - 3 peppercorns in a  half-pint

    jar.
     Fill hot jars with  mushrooms  and   hot,   well-mixed

    oil/vinegar
     solution, leaving 1/2-inch  headspace.   Adjust

    lids
    and process.

              RECOMMENDED PROCESS TIME FOR MARINATED

             WHOLE MUSHROOMS IN A BOILING-WATER CANNER

                           Process Time at Altitudes of

    Style

    of
          Jar      0-         1001-       3001-      6001-

    Pack
        Size     1000 ft.   3000 ft.    6000 ft.   8000 ft.

    Hot
       Half-pints 20 min.    25 min.     30 min.    35 min.

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