CANNING RECIPE: Pickled Mushrooms
Sent in by TC, thanks

1/2-cups lemon juice
1-quart water
6-cups mushrooms, small, button
1-tsp salt
2-cups vinegar, white distilled
1/2-tsp oregano, dried
1/2-tsp basil, dried
2-bay leaves, broken in half
2-garlic, cloves
1 1/2-cup olive oil

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.
Vinegar can be used one more time pickling mushrooms or use in salad dressings or cooking.

Makes 2 pints

Note from Lesley: These may very well be safe but this recipe hasn't been verified as being safe. When using oil, its best to keep the jars in the fridge for extra safety  

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