Pickled Mushrooms

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Ingredients

• 1 LB button mushrooms, wiped clean (if large, halved or quartered)
• 2 Cups white vinegar
• 1/2 Cup water
• 1/4 Cup sweet onion, slivered
• 10 cloves garlic, peeled and crushed
• 1/4 Cup sugar
• 1 tsp each: mustard seeds, cracked black peppercorns, salt
• 3 tsp red pepper flakes
• 2 bay leaves, crushed

1. In the sauce pot, whisk together the vinegar, water and sugar until sugar is dissolved.
2. Add the onion, garlic cloves, mustard seeds, peppercorns, salt, red pepper flakes and bay leaves.
3. Bring to a boil, reduce the heat and allow to simmer for five minutes.
4. Remove from heat and cool for ten minutes.
5. Using a dampened paper towel or dish rag, wipe each mushroom clean and trim the ends.
6. Without crushing, place mushrooms into the glass jars until half full.
7. Add the garlic cloves and some of the onions from the brine on top of the mushrooms in each jar.
8. Fill the rest of the jar with the remaining mushrooms.
9. Carefully pour the brine over the mushrooms in the jars until covered. Screw on the lid and refrigerate for a minimum of eight hours.