Zesty Marinated Mushrooms

Gather the ingredients.

Carefully wash the mushrooms and trim the stems so they are no longer than 1/4-inch from the mushroom cap. Use the stems in another recipe or compost them. You can cut the larger mushrooms in half if you wish, but it is not strictly necessary.

Add the mushrooms to a large stainless steel stockpot with the lemon juice and cover the mushrooms with fresh water. Bring to a boil.

When it reaches a boil, set your timer and let it boil for 5 minutes.

Drain the mushrooms and load them into half-pint jars leaving 1/2 inch of headspace in each jar.

In another saucepan, stir together the white wine vinegar, olive oil, garlic cloves, salt, oregano, basil, and crushed red pepper flakes. Bring this mixture to a boil over medium-high heat.

Fish the garlic from the boiling brine and tuck 1 clove into the mushrooms in each jar.

Stir the vinegar and oil dressing well and ladle over the mushrooms in the jars, maintaining the 1/2 inch of headspace.

Moisten a paper towel with vinegar and use that to wipe the rims of the jars clean.

Fix jar lids in place and tighten appropriately.

Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches.

Put the lid of the canner in place, return the water to a boil, and process for 20 minutes.

Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean and labeling.

Use the marinated mushrooms in salads, antipasto, or just enjoy straight from the jar.