Makes about a quart

Marinated or pickled mushrooms are an excellent helpmate to have around.  They are excellent additions to a salad, antipasto tray or buffet table, or they are just great for snacking.

About 1 ½ pounds of small, white mushrooms

1 medium size yellow onion, cut into thin rings

3 or 4 cloves of garlic, crushed

1 bay leaf

1 teaspoon mixed pickling spice

A pinch of hot dry chili flakes (optional)

½ teaspoon dry dill weed

1 teaspoon of salt

2 teaspoons of sugar

Fresh, coarse ground black pepper to taste

1/4 cup olive oil

Cider vinegar

Choose the smallest, perfect white mushrooms you can find.  Slice off the stems. * Bring a large pot of water to the boil, carefully add the mushrooms.  When the water returns to the boil, count to ten, then immediately drain the mushrooms and place in cold water.  When cold, drain well. When the mushrooms are well drained, pack into a jar or crock in alternate layers with the onion rings and the garlic cloves.  Add the remaining ingredients except the vinegar.  Pour in enough vinegar to completely cover mushrooms and other ingredients.  Put on the lid and shake to mix ingredients.  Refrigerate.  The mushrooms will be ready to begin using the next day.  They will last in the refrigerator for about 2 weeks.  Invert the jar occasionally to keep the ingredients mixed. 

* If you’re going to be making stock in the next day or two, you may wish to keep the stems to add.