Ingredientes para Laurel's Marinated Mushrooms Easy Canning
- Mixed Mushrooms
- 2 cups water
- Bottled Lemon Juice
- Olive Oil
- White Vinegar
- Dried Oregano
- Dried Basil
- Canning Salt
- Onion
- Pimientos
- Garlic Cloves
- Black Peppercorns
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Cómo preparar Laurel's Marinated Mushrooms Easy Canning
- Wash 1 lb of small mushrooms (1 1/4 inches or less) and trim stems even with caps.
- Bring 2 cups water and 2 tablespoons lemon juice to a boil. Add mushrooms and boil for 5 minutes.
- Drain mushrooms thoroughly.
- In a saucepan, combine 1 cup olive oil, 1/2 cup red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon salt.
- Stir in 1/2 cup finely chopped onion and 1/4 cup chopped pimientos. Bring to a boil.
- Pack hot, sterilized 1/2-pint jars with 1 clove garlic and 2 peppercorns per jar. Tightly pack with prepared mushrooms.
- Carefully pour the hot oil-vinegar mixture over the mushrooms, leaving 1/2 inch headspace.
- Wipe jar rims clean. Cover with sterilized lids and rings. Tighten rings fingertip-tight.
- Process in a boiling water bath for 20 minutes.
- Let sealed jars sit undisturbed for 24 hours.
- Allow 6 weeks for the flavors to fully develop. Enjoy!
- Once fully developed, these delicious mushrooms will keep for a year.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
4g
Fat
18g
Carbs
1g
