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, 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) * format
courtesy of