Ingredients7 pounds small whole mushrooms
1/2 cup bottled lemon juice
2 cups olive oil
2 1/2 cups white vinegar
1 tablespoon oregano leaves
1 tablespoon dried basil leaves
1 tablespoon canning or pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimiento
2 cloves garlic
25 black peppercorns
InstructionsWash mushrooms, cut steams, leaving 1/4 inch attached to cap.
In a large cooking pot, add mushrooms. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes, and drain. Add olive oil, vinegar, oregano, basil, and salt. Stir in onions and pimiento and heat to boiling.
Fill jars and process in heat bath.
From My Kitchen!