Ingredients
- 4 lb. sm. mushrooms
- 4 cups boiling water
- 1-1/2 tbsp. salt
- 1-3/4 cup water
- 15 peppercorns
- 2 bay leaves
- 2-1/2 tbsp. salt
- 3/4 cup sugar
- 3/4 cup vinegar
Instructions
- 1.
- Cut the mushroom stems off even with the caps.
- 2.
- Cook over medium heat in boiling water with salt until they sink to the bottom, about 10 to 15 minutes.
- 3.
- Remove mushroom caps; place in small sterilized jars.
- 4.
- Make marinade.
- Boil water with peppercorns and bay leaves for 30 minutes.
- Add salt and sugar.
- Stir until dissolved.
- Add vinegar, bring to boiling.
- 5.
- Pour hot marinade over mushroom caps.
- Close the jars.
- Keep refrigerated 2 or 3 days before serving.
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