7 lbs. small whole mushrooms (use only fresh ones - i.e., with unopened caps)

1/2 cup lemon juice

2 cups olive oil or other tasty salad oil

21/2 cups white vinegar

1 tbsp. each crushed oregano and basil

1 tbsp. pickling salt

1/2 cup finely chopped red onion

1/4 diced pimiento, or roasted red pepper

3 cloves sliced garlic

black peppercorns, if desired (or cloves?)

Wash the mushrooms gently and cut the stems off about 1/4" below the caps. In a large pot, just cover the mushrooms with water and add the lemon juice. Bring to a boil, then turn down the heat and simmer 5 minutes; drain liquid off. In another saucepan, mix the oil and vinegar, herbs, and salt. Stir in the onion and pimiento and bring all to a boil. In each of several pre-sterilized pint jars, place a few slices of garlic and a couple of peppercorns. Fill jars with mushrooms and the hot marinade to within 1/2" of the rims; seal and hot water process for 20 minutes.