Tuesday, September 4, 2007

Pickled Mushrooms

1/2 cups Lemon juice
1 quart Water
6 cups Mushrooms, small, button
1 teaspoon Salt
2 cups Vinegar, white distilled
1/2 teaspoon Oregano, dried
1/2 teaspoon Basil, dried
2 Bay leaves, broken in half
2 Garlic, cloves
1 1/2 cup Oil, olive

Combine lemon juice and water in a large saucepan.
Add mushrooms and salt and bring to a boil.
Simmer 5 minutes.
Drain and pour vinegar over.
Cover and let stand 10-12 hours.
Drain mushrooms and reserve vinegar
Place mushrooms in sterilized half-pint jars.
Divide herbs into 4 portions and add to jars.
Cover with olive oil.
Process in boiling water bath 20 minutes.

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