Marinated Whole Mushrooms


Quantity: 9 half-pints

Quality: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter.

Jar size: Half-pints


7 lbs small whole mushrooms

1/2 cup bottled lemon juice

2 cups olive or salad oil

2-1/2 cups white vinegar (5 percent)

1 tbsp oregano leaves

1 tbsp dried basil leaves

1 tbsp canning or pickling salt

1/2 cup finely chopped onions

1/4 cup diced pimento

2 cloves garlic, cut in quarters

25 black peppercorns


1.Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash mushrooms. Cut stems, leaving 1/4 inch attached to cap.

3. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes.

4. Drain mushrooms.

5. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan.

6. Stir in onions and pimento and heat to boiling.

7. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar.

8. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. 

9. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

10. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft



20 min

25 min

 30 min

35 min



National Center for Home Food Preservation