By Chef PotPie
via from Genius Kitchen
I’ve been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don’t, then I’m in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I’m ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.
- 7 lbs tiny mixed mushrooms
- 2 quarts water
- 1⁄2 cup bottled lemon juice
- 1 1⁄2 cups olive oil or 1 1⁄2 cups salad oil
- 2 1⁄2 cups white vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon canning salt
- 1⁄2 cup onion, finely chopped
- 4 ounces pimientos, drained and chopped
- 12 -15garlic cloves, whole, peeled
- 25 black peppercorns
- Wash mushrooms and cut stems even with caps.
- Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
- Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
- In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
- Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
- Wipe rims, cover with sterilized lids and rings.
- Process in boiling water bath 20 minutes.
- Let sealed jars sit undisturbed for 24 hours.
- Allow 6 weeks for full flavor to develop.