Pickled Mushrooms - cooking recipe

Ingredients

1 lb. whole fresh mushrooms
1/2 c. red wine vinegar
1/4 c. salad oil (use olive oil, if desired)
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. Lawry's lemon pepper
1/2 tsp. Knorr-Swiss aromat seasoning (for meat)
1 Tbsp. parsley flakes
1 clove garlic, cut in half or 1/8 tsp. garlic powder

Preparation

Cut the stems off the mushrooms.
Wash and place in a saucepan and cover them with water.
Bring water to a boil and cook for 5 minutes. Drain immediately.
Put mushrooms in a quart jar and add all the remaining ingredients.
Refrigerate for several hours or longer, but remove garlic after 48 hours.
Can be stored in refrigerator for weeks.
Makes 36 or 5 cups.