INGREDIENTS
6 lbs
mushrooms
1/2 cup
lemon juice
1 tsp
citric acid
2 cups
extra virgin olive oil
2 1/2 cups
vinegar
1 tbsp
thyme leaves
1 tbsp
basil leaves
1 tbsp
canning/pickling salt
1/2 cup
onions
1/4 cup
bell peppers
4 cloves
garlic
25
peppercorns