Ingredients
5 pounds small fresh mushrooms2 large onions, halved and sliced2 cups white vinegar1-1/2 cups canola oil1/4 cup sugar2 tablespoons canning salt3 garlic cloves, minced1-1/2 teaspoons pepper1/4 teaspoon dried tarragon
Preparation
Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into 8 hot 1-pint jars, leaving 1/2-in. headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.
