| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pickles, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lemon juice |
| 1/2 |
ts |
Oregano — dried |
| 1 |
qt |
Water |
| 1/2 |
ts |
Basil — dried |
| 6 |
c |
Mushrooms, small — button |
| 2 |
|
Bay leaves — broken in |
|
|
Half |
| 1 |
ts |
Salt |
| 2 |
|
Garlic — cloves |
| 2 |
c |
Vinegar — white distilled |
| 1 1/2 |
c |
Oil — olive |
INSTRUCTIONS
1-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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