Ingredients:
7 pounds small whole mushrooms
½ cup bottled lemon juice
2 cups olive or salad oil
2½ cups white vinegar (5 percent acidity)
1 tablespoon oregano leaves
1 tablespoon dried basil leaves
1 tablespoon canning or pickling salt
½ cup finely chopped onions
¼ cup diced pimento
2 cloves garlic, cut in quarters
25 black peppercorns
½ cup bottled lemon juice
2 cups olive or salad oil
2½ cups white vinegar (5 percent acidity)
1 tablespoon oregano leaves
1 tablespoon dried basil leaves
1 tablespoon canning or pickling salt
½ cup finely chopped onions
¼ 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 1¼ inches in diameter.
Wash. Cut stems, leaving ¼ inch attached to caps.
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 a quarter garlic clove and 2 to 3 peppercorns in each half-pint jar.
Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving ½-inch headspace.
Remove air bubbles. Wipe jar rims. Adjust lids and process half-pints for 20 minutes in a boiling water bath.
Adjust time if you live at an altitude higher than 1000 ft.
Reference: Clemson University Cooperative Extension
