Ingredients

• 5 lbs small fresh mushrooms
• 2 lg onions, halved and sliced
• 2 cups white vinegar
• 1½ cups canola oil
• ¼ cup sugar
• 2 Tbs canning salt
• 2 garlic cloves, minced
• 1½ tsp pepper
• ¼ tsp dried tarragon

Directions

1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving ½" headspace.
2. 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.