Home-Canned Marinated Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Chopped Mushroom Stems and Scallop Chowder. Ingredients:
3 lbs small whole mushrooms |
1/2 cup lemon juice, bottled |
1 cup olive oil |
1 1/4 cups white vinegar, 5% acidity |
1 1/2-2 teaspoons dried oregano leaves |
1 1/2-2 teaspoons dried basil leaves |
1 1/2 teaspoons canning salt |
1 teaspoon sugar |
1/2 cup onion, coarse chopped |
6 garlic cloves |
30 peppercorns |
Directions:
1. Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
2. Thoroughly wash soil off mushrooms.
3. Cut off stems within 1/4 inch of cap.
4. In a deep pot, place mushrooms with enough water to cover.
5. Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
6. While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
7. To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
8. Gently add the mushrooms and combine with the pickling marinade.
9. Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
10. Release bubbles. Wipe jar rims. Adjust caps.
11. Process half-pints for 20 minutes in boiling water bath.
12. Yield 6 half-pints.
|
|