Laurel’s Marinated Mushrooms (Easy Canning)

The scent of vinegar, garlic, and earthy mushrooms always takes me back to my grandmother’s kitchen. Every autumn, she’d transform her countertops into a canning station, filled with bubbling pots and gleaming jars. While she made jams and pickles, the marinated mushrooms were my personal favorite – savory little treasures that tasted like pure comfort. I remember sneaking into the pantry just to pop one or two into my mouth, savoring the burst of flavor. Now, I carry on that tradition, and the holidays just wouldn’t be the same without a few jars of these delicious mushrooms to share.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes (plus 6 weeks to develop full flavor)
• Yield: 12-15 half-pint jars
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 7 lbs tiny mixed mushrooms (1 1/4 inch or less across)
• 2 quarts water
• 1/2 cup bottled lemon juice
• 1 1/2 cups olive oil
• 2 1/2 cups white vinegar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon canning salt
• 1/2 cup onion, finely chopped
• 4 ounces pimientos, drained and chopped
• 12-15 garlic cloves, whole, peeled
• 25 black peppercorns

Equipment Needed

• Large pot
• Colander or strainer
• Sterilized half-pint canning jars with lids and rings
• Jar lifter
• Boiling water bath canner

Instructions

1. Begin by thoroughly washing the mushrooms. Cut the stems so they are even with the mushroom caps. This ensures they are all uniform in size.
2. In a large pot, combine the water and lemon juice. Bring this mixture to a rolling boil over high heat.
3. Once boiling, gently add the mushrooms to the pot. Boil for precisely 5 minutes. This blanching process helps to soften the mushrooms slightly and prepare them for the marinade.
4. Carefully drain the mushrooms using a colander or strainer. Discard the water-lemon juice mixture.
5. In a separate large pot, combine the olive oil, white vinegar, dried oregano, dried basil, and canning salt.
6. Stir in the finely chopped onion and the drained and chopped pimientos.
7. Bring this mixture to a boil, stirring occasionally to ensure the salt dissolves completely.
8. While the marinade is heating, prepare your sterilized half-pint jars. To sterilize, wash jars, lids, and rings in hot, soapy water, rinse well, and then place the jars in a boiling water bath for 10 minutes. Keep jars hot until ready to fill. You can also run the jars through a sanitize cycle in the dishwasher.
9. Into each hot, sterilized jar, place 1 clove of garlic and 2 black peppercorns.
10. Pack the jars tightly with the blanched mushrooms, leaving about 1/2 inch of headspace (the space between the top of the mushrooms and the rim of the jar).
11. Carefully ladle the hot, well-mixed oil-vinegar solution over the mushrooms in each jar, ensuring that all the mushrooms are submerged and maintaining the 1/2 inch headspace.
12. Before sealing, gently tap each jar on the counter to release any trapped air bubbles. You can also use a non-metallic spatula or bubble remover to run along the inside of the jar to release air bubbles.
13. Wipe the rims of each jar with a clean, damp cloth to remove any food residue. This ensures a proper seal.
14. Center the sterilized lids on the jars, and then screw on the rings finger-tight. Do not overtighten, as this can prevent the jars from sealing properly.
15. Process the jars in a boiling water bath canner for 20 minutes. Ensure the water covers the jars by at least 1 inch. Start timing when the water returns to a rolling boil.
16. After processing, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined surface, leaving space between them.
17. Let the sealed jars sit undisturbed for 24 hours. As they cool, you should hear a “pop” sound, indicating that the jars have sealed properly.
18. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar didn’t seal and should be refrigerated and consumed within a few days. Alternatively, you can reprocess the jar with a new lid.
19. Allow 6 weeks for the full flavor to develop before enjoying these marinated mushrooms. The flavors need time to meld and mature.

Expert Tips & Tricks

• Sourcing Mushrooms: Finding very small mushrooms can be a challenge. Check with specialty produce stores or farmers’ markets. If you can’t find them small enough, you can halve or quarter larger mushrooms, but try to keep them relatively uniform in size.
• Sterilizing Jars: Properly sterilizing your jars is crucial for safe canning. If you don’t have a boiling water bath, you can sterilize the jars in the oven by placing them on a baking sheet in a preheated 250°F (120°C) oven for 20 minutes.
• Headspace is Key: Accurate headspace is vital for a good seal. Too little headspace, and the contents may bubble out during processing. Too much, and the jar may not seal properly.
• Flavor Boost: For a little extra kick, consider adding a pinch of red pepper flakes to the marinade.
• Herb Infusion: Feel free to experiment with other dried herbs, such as thyme or rosemary, in addition to (or in place of) the oregano and basil.

Serving & Storage Suggestions

These marinated mushrooms are incredibly versatile. They are delicious served as an antipasto, a side dish, or even as a topping for pizzas or salads. Serve them chilled or at room temperature, accompanied by crusty bread and a selection of cheeses.

Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate any leftover mushrooms in their marinade and consume within 1-2 weeks.

Nutritional Information

Please note that these are estimates and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	175 kcal	9%
Total Fat	15g	23%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	375mg	16%
Total Carbohydrate	4g	1%
Dietary Fiber	1g	4%
Sugars	1g	–
Protein	1g	2%

Variations & Substitutions

• Vinegar Variety: Experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, for a slightly different flavor profile.
• Spicy Mushrooms: Add a dried chili pepper to each jar for a spicy kick.
• Sweet and Sour: Add a tablespoon of sugar to the marinade for a touch of sweetness.
• Garlic Lovers: Don’t be shy with the garlic! Add more cloves to each jar if you love a strong garlic flavor.
• Oil Options: While olive oil is traditional, you can use other oils like avocado oil or grapeseed oil.

FAQs (Frequently Asked Questions)

Q: Why do I need to use bottled lemon juice and vinegar in canning recipes?
A: Bottled lemon juice and vinegar have a consistent acidity level, which is essential for safe canning. Fresh lemon juice or homemade vinegar can vary in acidity, potentially leading to spoilage.

Q: How do I know if my jars have sealed properly?
A: After processing and cooling, the lid should be concave (curved slightly inward) and not flex when you press on the center. If the lid pops up and down when pressed, it hasn’t sealed.

Q: What should I do if a jar doesn’t seal?
A: If a jar doesn’t seal, you can reprocess it with a new lid within 24 hours. Alternatively, you can store the unsealed jar in the refrigerator and consume the mushrooms within a week.

Q: Can I use larger mushrooms in this recipe?
A: While tiny mushrooms are preferred, you can use larger mushrooms if you cut them into smaller, uniform pieces. Just be sure to pack them tightly in the jars.

Q: Why do I need to wait 6 weeks before eating the mushrooms?
A: The waiting period allows the flavors of the marinade to fully penetrate the mushrooms, resulting in a more balanced and delicious flavor. It’s a tough wait, but well worth it!

Final Thoughts

Canning these marinated mushrooms is more than just preserving food; it’s preserving a memory and a tradition. This recipe is incredibly versatile and allows for creative adaptations to suit your personal taste. Don’t be intimidated by the canning process – it’s easier than you think! So gather your ingredients, sterilize your jars, and prepare to create something truly special. Once you taste these homemade marinated mushrooms, you’ll never go back to store-bought again. I hope you enjoy this recipe as much as my family and I do! Happy canning!