These delicious home-canned marinated mushrooms are a real delicacy and make great gifts.
They have enough of a pickled taste to give them some interest, but not so much that they will pucker your mouth.
This recipe is from the USDA Complete Guide and also appears in So Easy to Approve.
This recipe is an unusual one, in that it’s one of the few USDA approved recipes for home canning that calls for added oil.
The recipe is very mild on the garlic, probably in order to give it wider appeal, but we’ve included a tip on how to safely increase the garlicy taste for garlic lovers.
This recipe is designed for small, unopened button mushrooms that are 3 cm (1 ¼ inches) in width or less.
You can make the regular version (74 calories, 92 mg sodium per 5 mushrooms) or make it salt-free (74 calories, 7 mg sodium.)
See also: Plain mushrooms pressure canned.
Jar size choice: Quarter-litre (½ US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 9 x quarter-litre jars (½ US pint / 250 ml / 8 oz)
Headspace: 2 cm (½ inch)
Processing time: 20 minutes
- 100 g onions (finely chopped. ½ cup / 3 oz)
- 40 g pimento (diced. ¼ cup / 1.5 oz )
- 2 cloves garlic (cut in quarters)
- 3 kg mushrooms (small, whole. 7 lbs)
- 125 ml lemon juice (bottled. ½ cup / 4 oz)
- 500 ml oil (Olive oil or salad oil. 2 cups / 16 oz)
- 750 ml white vinegar (5% acidity or higher. 3 cups / 20 oz)
- 1 tablespoon oregano (dried)
- 1 tablespoon basil (dried)
- 1 tablespoon pickling salt (OR non-bitter, non-clouding salt sub)
- 25 black peppercorns
- chile flakes (optional)
- Prep onion, pimento, garlic, and set aside.
- Wash mushrooms well.
- Cut stems off, leaving just ½ cm (¼ inch) attached to cap.
- Put in a pot, along with enough water to cover, then add the lemon juice.
- Put pot on stove, bring to a boil and simmer for 5 minutes covered.
- Drain mushrooms, discard cooking liquid.
- Cover drained mushrooms to keep warm, set aside.
- In another pot, combine the oil, vinegar, oregano, basil and salt / salt sub.
- Add onion and pimento
- Bring to the boil, then remove carefully from heat.
- In each quarter-litre (½ 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.
- Fill each jar with mushrooms, leave a generous 2 cm (½ inch) headspace.
- Fill each jar with oil and vinegar mixture, leaving a generous 2 cm (½ inch) headspace: stir the mixture first before adding to each jar to ensure the mixture's contents remain well-distributed.
- Wipe jar rims well.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 20 minutes; increase time as needed for your altitude.
|Required processing time in minutes per altitude|
|Jar Size||0 - 300 m / 0 - 1,000 ft||301 - 900 m / 1,001 - 3,000 ft||901 - 1,800 m / 3,001 - 6,000 ft||Above 1,801 m / 6,000|
|¼ litre (½ US pint)||20 min||25 min||30 min||35 min|
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, a non-bitter, non-clouding one such as Herbamare Sodium-Free was used.
More information about Sugar and Salt-Free Canning in general.
Australia and New Zealand vinegar strength special notes.
- There is no option provided for larger jars. And, there’s no point in using a smaller jar, as so few would fit into a jar.
- Freeze mushroom stems for another use, such as soup.
- If you are a garlic lover, you will want to boost the garlic flavour, as it is very mild. You can’t simply add more garlic to the jars, as garlic is a low-acid ingredient and the rule is not to increase low-acid ingredients in these tested recipes. But, you can have your wicked way with the garlic: bundle a few cloves of peeled garlic (your call how many) in a small piece of cheese cloth, tie up, and toss in with the mushrooms while you are blanching them for the 5 minutes. Then, discard the garlic cloves (or freeze along with the mushroom stalks to add to soup) when you drain the mushrooms. In this way, you are boosting the garlic taste without adding low-acid ingredients.
- Instead of pimento, you can use red bell pepper, or any pepper.
- If you run short of pickling solution, top up jars as needed with heated vinegar (you can quickly zap to boiling in a microwave; be careful of surge when removing.)
Marinated Whole Mushrooms. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 143.
Marinated Whole Mushrooms. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 6-18.
- Added idea about blanching mushrooms with garlic cloves;
- Added ideas about adding to the jars a bay leaf, salt sub, and dried chile flakes;
- Increased vinegar a bit as more marinating solution seems to be needed most of the time.
Cooking with canning
There will be about 15 mushrooms per jar weighing about 150 g after being drained.
Per 5 mushrooms / 50 g:
- 74 calories, 92 mg sodium
Per 5 mushrooms / 50 g:
- 74 calories, 7 mg sodium
- Weight Watchers PointsPlus®: 5 mushrooms 2 points, 10 mushrooms 4 points, 15 mushrooms 7 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.