Laurel's Marinated Mushrooms (Easy Canning)
"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."
photo by jleith
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
12-15 jars
ingredients
- 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 -15 garlic cloves, whole, peeled
- 25 black peppercorns
directions
- 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.
Questions & Replies
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The 20 min processing time seems high. Do you happen to live in a higher altitude or do the mushrooms need that long to get to the right texture? -
As you process in the water bath, do you seal the jar tightly?
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can you use wild mushrooms?
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How long are these good for once the water bath is complete? Are they shelf stable or do they need to be refrigerated?
Reviews
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I couldn't find the tiny mushrooms so I used the regular button mushrooms from the grocery store. One pound of mushrooms made one pint jar. I made one batch of sliced mushrooms and the other whole mushrooms. I think I prefer the whole ones for ease of use. The marinade tasted delicious and I have high hopes these are going to be awesome in six weeks. Very easy recipe. The hard part is waiting until they are going to be ready. Thanks! -
This is the best mushroom recipe. We like it better than the one in the store. I wondered what to do with all the stems since was not going to make any soup soon so did 2 jars of the stems...they did not last even a day before were gone. Thanks for sharing.
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I found a really good deal on mushrooms and had saved this recipe for "future use". We loved it. I definetly will be making this again. Thank you for this post. Bonnie P -
I used crimini mushrooms and put double the pimento in them. I haven't been able to eat them yet though because I have to wait the 6 weeks. However, they look soooo good I don't know if I'm going to be able to wait that long! Sorry the photo is sideways. It's upright in my photo gallery... -
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I was thrilled to find a new canning recipe especially for something really different from the usual canned tomato products or jam/jelly. This is a good recipe that makes a very good product. I did several jars of sliced mushrooms as well as small whole mushrooms and both turned out well. Canned in small jelly jars make the size just right to put over a couple of salads. In pints, they will make a nice hostess or holiday gift. I'm very pleased that I came across this recipe and recommend it to others.
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RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)
