Sheena's Pickles Pickled Marinated Mushrooms Recipe

5 1/2 pounds, variety of mushrooms *
6 tablespoons bottled lemon juice
8 cups water (or as needed)
1 1/2 cups olive or salad oil
2 cups white vinegar (5%)
6 tablespoons finely chopped onions or shallots
3 tablespoons pimentos or 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
2-3 Black peppercorns per jar (optional)
¼- ½ teaspoon minced garlic

*Mushrooms used for the demonstration were: Shiitake, Blue Oyster, Royal Trumpet, Lions Mane, Yellow Oyster and Button You can buy these mushrooms from SmallHold at HEB, Central Market or Whole Foods. You can also buy mushrooms at farmers markets and farm stands from Hi-fi Myco and Marysol Mushrooms.

STEPS: 

1. Read Food in Jars “New to Canning? Start Here: Boiling Water Bath Canning” https://foodinjars.com/blog/new-to-canning-start-here-boiling-water-bath-canning/
2. In a saucepan, combine mushrooms, bottled lemon juice and water to cover, and bring to a boil. Reduce heat, and simmer 5 minutes. Strain mushrooms.
3. In another saucepan, combine mushrooms, olive oil, white vinegar, onions, pimentos, red bell pepper or chilies, oregano, basil, and pickling salt. Bring to a boil. Reduce heat and keep mixture hot while filling jars.
4. 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.
5. Process mushrooms in a boiling water canner for 20 minutes for half pint size jars.

ABOUT SHEENA
​Sheena’s Pickles uses only fresh, organic, and seasonal produce that is locally sourced here in Austin, Texas. In 2012, Sheena received a pickling kit for her birthday. With her passion ignited, Sheena’s Pickles was born. Fast forward to 2021, and you can find Sheena’s Pickles at Antonelli’s Cheese Shop.