Violet Posted June 14, 2008 Share Posted June 14, 2008 This is a really tasty recipe. It is safe since it is from USDA. I have found I prefer 5% acidity cider vinegar instead of white vinegar. Both are fine. I have also found to preserve the color of the mushrooms I add 1/8 or less tsp. Fruit Fresh or Ever Fresh, which is ascorbic acid. These make a nice gift, too. This is safe ONLY in half pint jars. Do not reduce the acid nor add any other vegetables not listed in the proper amounts. MARINATED WHOLE MUSHROOMS 7 lb. small whole mushrooms 1/2 cup bottled lemon juice 1 tbsp. canning or pickling salt 2-1/2 cups white vinegar (5% acidity) l tbsp. oregano leaves l tbsp. dried basil leaves 2 cups olive or salad oil 1/2 cup finely chopped onions 1/4 cup diced pimiento 2 cloves garlic, cut in quarters 25 black peppercorns YIELD: About 9 half-pints PROCEDURE: Select very fresh unopened mushrooms with caps less than 1- 1/4 inch in diameter. Wash. Cut stems, leaving l/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano and salt in a saucepan. Stir in onions and pimiento and heat to boiling. Place 1/4 garlic clove and 2 - 3 peppercorns in a half-pint jar. Fill hot jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Adjust lids and process. RECOMMENDED PROCESS TIME FOR MARINATED WHOLE MUSHROOMS IN A BOILING-WATER CANNER half pints, 20 min. Quote Link to comment
Andrea Posted June 14, 2008 Share Posted June 14, 2008 Thank you so much! We are going to enjoy these! Quote Link to comment
Darlene Posted June 15, 2008 Share Posted June 15, 2008 That really sounds delicious Violet and I'm surprised it's safe to do the water bath canning with it. That's a good thing and I need to make some of these too! Quote Link to comment
JCK88 Posted June 15, 2008 Share Posted June 15, 2008 THANKS for that recipe!! I printed it out for the binders..my family loves marinated mushrooms and this recipe is quite similar to my Papa's own... Quote Link to comment
Violet Posted June 16, 2008 Author Share Posted June 16, 2008 I hope you all enjoy them. The added lemon juice you simmer them in helps to preacidify them. Bottled lemon juice is more acidic than vinegar, so that is why it is used. It is also to help with the color, but I do find they still turn a bit dark. The addition of the vinegar in the brine also adds acid. The brine tastes good on salads, too. Would be good on a pasta salad, so I don't throw it out. Not all veggies can be done this way, but at least we have a few nice choices. I really am happy I added the Fruit Fresh this last batch. From now on I will add it to each jar. It is ascorbic acid, and will only help with the color, not add acid. I can sit and eat a whole jar at a time. Quote Link to comment
Andrea Posted June 16, 2008 Share Posted June 16, 2008 Ooohh, pasta salad, this brine sounds like it would be great on that. Hadn't thought of that possibility. Do you think sliced mushrooms could be used as well if you don't pack them too densely? Then you could just dump the whole jar on the salad and be done with it. I'm so drooling. I'd better go get dinner started before I start licking the screen . . . Quote Link to comment
Violet Posted June 16, 2008 Author Share Posted June 16, 2008 i would not slice them, as that will change the density. The size of the pieces is part of the safety of the recipe. Quote Link to comment
Andrea Posted June 20, 2008 Share Posted June 20, 2008 I now have 7 1/2 pints sitting on my kitchen table. They are quite attractive and tasty! (I should have had more but some of them didn't quite make it into canning jars . . .) Quote Link to comment
Violet Posted June 21, 2008 Author Share Posted June 21, 2008 Yes, they are good !! Glad you like them, too. Quote Link to comment
PoGo Posted June 21, 2008 Share Posted June 21, 2008 Originally Posted By: Andrea ...(I should have had more but some of them didn't quite make it into canning jars . . .) It's those gremlins isn't it! I think they inhabit my house, too. Quote Link to comment
Andrea Posted January 12, 2009 Share Posted January 12, 2009 Hey Violet! Just wanted to let you know that I gave these as Christmas presents this year and got RAVE reviews. Everyone loved them. Unfortunately, they loved them so much, they are asking for more! I'm thinking they may just have to settle for the recipe instead! Thanks again! Andrea Quote Link to comment
Violet Posted January 12, 2009 Author Share Posted January 12, 2009 Andrea, So happy to hear they loved the mushrooms ! Makes you feel really good, doesn't it, when they like things so much. Here I can get mushrooms on sale during the year so I can them when they are cheaper. Quote Link to comment
Andrea Posted June 11, 2012 Share Posted June 11, 2012 Father's Day is this Sunday, so I'll be whipping up a few batches of these to give as gifts! Also, thought I'd bump this recipe to the top. It's too good to let it disappear! Quote Link to comment
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