Canning Recipes

Pickled Mushrooms
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/2 cups lemon juice
1 quart water
6 cups small button mushrooms
1 teaspoon salt
2 cups white distilled vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves -- broken in half
2 garlic cloves
1 1/2 cups olive oil

Combine lemon juice and water in a large saucepan. Add mushrooms and salt
and bring to a boil. Simmer 5 minutes. Drain and pour vinegar over.
Cover and let stand 10 to 12 hours.

Drain mushrooms and reserve vinegar. Place mushrooms in sterilized
half-pint jars. Divide herbs into 4 portions and add to jars. Cover with
olive oil. Process in boiling water bath 20 minutes.

Vinegar can be used one more time pickling mushrooms or use in salad
dressings or cooking.

This recipe yields 4 half-pints.

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