| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pickles, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Lemon juice |
| 1/2 | t | Oregano, dried |
| 1 | qt | Water |
| 1/2 | t | Basil, dried |
| 6 | c | Mushrooms, small button |
| 2 | Bay leaves, broken in | |
| Half | ||
| 1 | t | Salt |
| 2 | Garlic, cloves | |
| 2 | c | Vinegar, white distilled |
| 1 1/2 | c | Oil, olive |
INSTRUCTIONS
-Combine lemon juice and water in a large saucepan. 2-Add mushrooms and salt and bring to a boil. Simmer 5 minutes. 3-Drain and pour vinegar over. Cover and let stand 10-12 hours. 4-Drain mushrooms and reserve vinegar (vinegar can be used one more time pickling mushrooms or use in salad dressings or cooking). Place mushrooms in sterilized half-pint jars. 5-Divide herbs into 4 portions and add to jars. Cover with olive oil. 6-Process in boiling water bath 20 minutes. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1199
Calories From Fat: 983
Total Fat: 111.7g
Cholesterol: 152mg
Sodium: 721.3mg
Potassium: 760mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: <1g
Protein: 42.4g