Instructions: Combine lemon juice and water in a large saucepan. Add mushrooms and salt and bring to a boil. Simmer 5 minutes. Drain and pour vinegar over. Cover and let stand 10 to 12 hours.

Drain mushrooms and reserve vinegar. Place mushrooms in sterilized half-pint jars. Divide herbs into 4 portions and add to jars. Cover with olive oil. Process in boiling water bath 20 minutes.

Vinegar can be used one more time pickling mushrooms or use in salad dressings or cooking.

This recipe yields 4 half-pints.

Yield: 4 half-pints

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