Pickled mushrooms in oil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lemon juice |
| ½ | teaspoon | Oregano -- dried |
| 1 | quart | Water |
| ½ | teaspoon | Basil -- dried |
| 6 | cups | Mushrooms, small -- button |
| 2 | Bay leaves -- broken in | |
| Half | ||
| 1 | teaspoon | Salt |
| 2 | Garlic -- cloves | |
| 2 | cups | Vinegar -- white distilled |
| 1½ | cup | Oil -- olive |
Directions
1-Combine lemon juice and water in a large saucepan. 2-Add mushrooms and salt and bring to a boil. Simmer 5 minutes. 3-Drain and pour vinegar over.
Cover and let stand 10-12 hours. 4-Drain mushrooms and reserve vinegar (vinegar can be used one more time pickling mushrooms or use in salad dressings or cooking). Place mushrooms in sterilized half-pint jars.
5-Divide herbs into 4 portions and add to jars. Cover with olive oil.
6-Process in boiling water bath 20 minutes.
Recipe By :
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