Pickled Mushrooms
4 pounds Small mushrooms
4 cups Boiling water
1 1/2 tablespoons Salt
MARINADE:
1 3/4 cups Water
15 each Peppercorns
2 each Bay leaves
2 1/2 tablespoons Salt
3/4 cup Sugar
3/4 cup Vinegar
Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes.
Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers.
Yields 4 1 fluid pint jars.