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Preparing and Canning Pickled Vegetables

Marinated Whole Mushrooms

  • 7 lbs small whole mushrooms
  • 1/2 cup bottled lemon juice
  • 2 cups olive or salad oil
  • 2-1/2 cups white vinegar (5 percent)
  • 1 tbsp oregano leaves
  • 1 tbsp dried basil leaves
  • 1 tbsp canning or pickling salt
  • 1/2 cup finely chopped onions
  • 1/4 cup diced pimento
  • 2 cloves garlic, cut in quarters
  • 25 black peppercorns

Yield: About 9 half-pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 20 min 25 30 35

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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