Marinated Mushrooms

Yield: 9 x quarter-litre jars (1/2 US pint / 250 ml / 8 oz)

Course Pickles
Cuisine American
Keyword Mushrooms
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Yield 9 x quarter-litre jars (US 1/2 pint)
Calories 74 kcal


Metric - US Customary


  1. Prep onion, pimento, garlic, and set aside.
  2. Wash mushrooms well.
  3. Cut stems off, leaving just 1/2 cm (1/4 inch) attached to cap.
  4. Put in a pot, along with enough water to cover, then add the lemon juice.
  5. Put pot on stove, bring to a boil and simmer for 5 minutes covered.
  6. Drain mushrooms, discard cooking liquid.
  7. Cover drained mushrooms to keep warm, set aside.
  8. In another pot, combine the oil, vinegar, oregano, basil and salt / salt sub.
  9. Add onion and pimento
  10. Bring to the boil, then remove carefully from heat.
  11. In each quarter-litre (1/2 US pint) jar, put a piece of the garlic, 2 to 3 peppercorns, and optionally, a pinch of salt or salt sub and a pinch of dried chile flakes.
  12. Fill each jar with mushrooms, leave a generous 2 cm (1/2 inch) headspace.
  13. Fill each jar with oil and vinegar mixture, leaving a generous 2 cm (1/2 inch) headspace: stir the mixture first before adding to each jar to ensure the mixture's contents remain well-distributed.
  14. Debubble.
  15. Wipe jar rims well.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process jars for 20 minutes; increase time as needed for your altitude.