Pickled Mushrooms - cooking recipe

Ingredients

4 lbs mushrooms
4 cups boiling water
1 1/2 tablespoons salt
Marinade
1 3/4 cups water
15 peppercorns
2 bay leaves
2 1/2 tablespoons salt
3/4 cup sugar
3/4 cup vinegar

Preparation

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.