3 c Water
2 tb Salt
2 lb Mushrooms, small, button
1 1/4 c Vinegar, white
10 ea Peppercorns, black
2 ea Bay leaves
MARINADE: Simmer vinegar, peppercorns and bay leaves in a small
covered saucepan 10 minutes over medium-low heat. Bring to a boil
over medium heat.
In a large saucepan, combine water and salt; bring to a boil. Add
mushrooms. Cover tightly and simmer over low heat 10 minutes. Strain
mushrooms; discard cooking liquid. Let cool. Arrange equal amounts of
mushrooms in pint canning jars. Pour boiling marinade over mushrooms
to cover. Place lids on jars; seal tightly. Let cool to room
temperature; refrigerate. Serve chilled.