5 1/2 pounds small, whole button mushrooms
6 tablespoons bottled lemon juice
2 quarts water (or as needed)
1 1/2 cups olive or salad oil
2 cups white vinegar (5%)
6 tablespoons finely chopped onions
3 tablespoons diced red bell pepper or hot chilies
2 3/4 teaspoons oregano leaves
2 3/4 teaspoons dried basil leaves
2 3/4 teaspoons pickling salt
21 black peppercorns
2 garlic cloves, cut in quarters
Select fresh, unopened mushroom caps less than 1 1/4 inches in diameter. Wash in several changes of water until no more grit remains. Trim stems, leaving 1/4 inch attached to the cap.
In a saucepan, combine mushrooms, bottled lemon juice and water to cover, and bring to a boil. Reduce heat, and simmer 5 minutes. Drain mushrooms.
In another saucepan, combine mushrooms, olive oil, white vinegar, onions, red bell pepper or chilies, oregano, basil and pickling salt. Bring to a boil. Reduce heat, and keep mixture hot while filling jars.
Before filling a hot jar with mushrooms, add 3 black peppercorns and 1 piece of garlic to each jar. Evenly distribute mushrooms and oil-vinegar brine between the jars, leaving 1/2-inch headspace.
Process mushrooms in a boiling water canner for 20 minutes.
Makes 7 half-pints
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