Ingredients
-
3
-
1/2
-
1
-
1 1/4
-
1 1/2 - 2
-
1 1/2 - 2
-
1 1/2
-
1
-
1/2
-
6
-
30
-
-
-
-
Directions
Home-Canned Marinated Mushrooms, 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: Recipe #239028
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Steps
|
1
Done
|
Sterilize 6 Half-Pints Jars. Note: Use Half-Pint Jars Only. |
|
2
Done
|
Thoroughly Wash Soil Off Mushrooms. |
|
3
Done
|
Cut Off Stems Within 1/4 Inch of Cap. |
|
4
Done
|
in a Deep Pot, Place Mushrooms With Enough Water to Cover. |
|
5
Done
|
Add the Lemon Juice. Bring to Boil and Simmer 5-Minutes. Drain. |
|
6
Done
|
While 'shrooms Are Simmering, Place a Garlic Clove and 5 Peppercorns in Each Jar. |
|
7
Done
|
to a Saucepan, Add Oil, Vinegar, Herbs, Salt, Sugar, Onions. Bring to Boil. |
|
8
Done
|
Gently Add the Mushrooms and Combine With the Pickling Marinade. |
|
9
Done
|
Fill Jars With Hot Mushroom Mixture Leaving 1/2 Inch Headspace. |
|
10
Done
|
Release Bubbles. Wipe Jar Rims. Adjust Caps. |
|
11
Done
|
Process Half-Pints For 20 Minutes in Boiling Water Bath. |
|
12
Done
|
Yield 6 Half-Pints. |
