This blog is a Kitsap Sun reader blog. The Kitsap Sun neither edits nor previews reader blog posts. Their content is the sole creation and responsibility of the readers who produce them. Reader bloggers are asked to adhere to our reader blog agreement. If you have a concern or would like to start a reader blog of your own, please contact

Marinated Mushrooms!

A couple weeks back farm girl friend Shannon and I took a little road trip to the mother ship (WSU Pullman) for a food safety adviser and preservation workshop.  Along with 33 other folks from all over the state we were the first group in almost 10 years to receive food preservation training from WSU.  We can now answer questions and share resources about food preservation so give our office a call (360-337-7026) if you need some help preserving the harvest!  But, I digress.  One thing that we did while we were there was practice canning, pickling and preserving!   My favorite recipe of the week?  Marinated mushrooms!!  So, this week I was at the local grocery store and they had beautiful button mushrooms on sale.  What is a girl going to do but buy FIVE pounds of mushrooms and pickle ’em.

I cracked a jar and had some with steak on Sunday night and ate the leftovers for breakfast this morning.  I am thinking they would be divine with an antipasto plate.  Time for some fresh mozzarella!  Now, there are lots of variations on the web – but when canning it is important to use tested recipes from approved sources.  If it is an extension publication, published by the USDA or shows up in the Ball Blue Book you are good to go.  If your recipe is from a blog, just say “Whoa!”  It is crucial to have proper acidity and processing method and time for home-canned goods to be safe for your family.

Here is my recipe for Marinated Whole Mushrooms (from “So Easy to Preserve” from the University of Georgia)

  • 5 pounds small whole mushrooms
  • 1/2 cup bottled lemon juice
  • 2 cups olive or salad oil (I used olive)
  • 2 1/2 cups white vinegar (5%)
  • 1 TBSP dried oregano
  • 1 TBSP dried basil
  • 1 TBSP salt (canning and pickling salt!)
  • 1/2 cup finely chopped onion
  • 1/4 cup diced pimiento
  • 2 cloves of garlic, cut into quarters
  • 25 black peppercorns
Select very fresh unopened mushrooms with caps less than 1 1/4 inch in diameter.  Wash and trim stems to 1/4 inch.  Add lemon juice and water until covered and bring to a boil.  Simmer 5 minutes.  Drain mushrooms.  Mix remaining ingredients in a saucepan and bring to a boil.  Fill jars with mushrooms and hot, well-mixed oil and vinegar solution (I ended up layering my mushrooms and mixture so that all the onions/pimientos weren’t on the top of the jar).  Leave 1/2 inch headspace.  Remove air bubbles and wipe jar rims.  Adjust lids.  Process for 20 minutes in a boiling water bath.  This recipe makes 10 half pints.

Leave a Reply

Your email address will not be published. Required fields are marked *

Before you post, please complete the prompt below.

Enter the word yellow here: