Préparation: 1h
Cooking: 20-35 min
Portions: 9

Ingredients
3 kg of small whole honey mushrooms
1/2 cup lemon juice
2 cups vegetable oil
2-1/2 cups white vinegar 5 % acidity
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tbsp pickling salt
1/2 cup finely chopped onions
1/4 cup diced red pimento
2 cloves garlic, cut in quarters
25 black peppercorns
9-10 half-pint mason jars (250ml)

Preparation
Select very fresh unopened mushrooms with caps less than 4cm in diameter, cut the others to reach that dimension.
Cut stems, leaving 2 cm attached to cap.
Wash.
Add lemon juice and water to cover.
Bring to boil.
Simmer 5 minutes.
Drain mushrooms.
Mix olive oil, vinegar, oregano, basil, and salt in a saucepan.
Stir in onions and pimento and heat to boiling.
Place 1/4 garlic clove and 2-3 peppercorns in a half-pint mason jar (250ml).
Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 2 cm headspace.
Put jars in a pot on two levels and add hot water so that the water level is at least 5 cm above the top jars.
Bring to a boil, cover the pot and simmer for 20 minutes.
Remove the jars from the hot water and let cool.
Keep the pots that are not sealed in the refrigerator and consume first.
Rinse and dry the jars.
Keep out of direct light.