Pickled Mushrooms - cooking recipe

Ingredients

1/2 lb. mushrooms
2 c. boiling water
2 tsp. salt
2/3 c. cider vinegar
6 peppercorns
1 slice onion
1 sprig parsley
1 bay leaf
1 tsp. celery salt
1/4 c. olive oil

Preparation

Cut off mushroom stems even with caps.
(Use stems for soup or sauce or discard.)
Peel if skin is discolored.
Slice very large mushrooms.
Leave small ones whole.
Cover with the boiling water and salt.
Simmer 5 minutes and drain.
Mix next 6 ingredients and boil 10 minutes (vinegar, peppercorns, onion, parsley, bay leaf, celery salt).
Pour over mushrooms.
Cool.
Add 1/4 cup olive oil. Put in a tightly covered jar.
Shake well.
Refrigerate at least one day before serving.
Drain.