Marinated Whole Mushrooms — NCHFP
Tested NCHFP boiling-water canning recipe for marinated whole mushrooms.
Ingredients
Marinated whole mushrooms
- 7 lb small whole mushrooms caps under 1 1/4 inches
- 1/2 cup bottled lemon juice
- 2 cups olive or salad oil
- 2 1/2 cups white vinegar 5% acidity
- 1 tbsp oregano leaves
- 1 tbsp dried basil leaves
- 1 tbsp canning or pickling salt
- 1/2 cup finely chopped onions
- 1/4 cup diced pimento
- 2 garlic cloves quartered
- 25 black peppercorns
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 9 Half-pint canning jars Yield about 9 half-pints.
- 9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Select very fresh unopened mushrooms. Wash and trim stems, leaving 1/4 inch attached.
- Add bottled lemon juice and enough water to cover. Bring to a boil, simmer 5 minutes, and drain.
- Mix oil, vinegar, oregano, basil, and salt. Stir in onions and pimento and heat to boiling.
- Place 1/4 garlic clove and 2 to 3 peppercorns in each half-pint jar.
- Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace.
- Process half-pints 20 minutes at 0–1,000 ft, 25 minutes at 1,001–3,000 ft, 30 minutes at 3,001–6,000 ft, or 35 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use bottled lemon juice, 5% acidity vinegar, and tested proportions. Yield about 9 half-pints. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/marinated-whole-mushrooms/