Pickled Mushrooms

Ingredients

• 2 lbs mushrooms (2-in. caps)
• 1 1/2 cups white wine vinegar
• 1 dried bay leaf
• 2 teaspoons black peppercorns
• 2 teaspoons mustard seeds
• 2 teaspoons dill seeds
• 2 teaspoons salt
• 2 garlic cloves, crushed

Directions

1. 1

   Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.

2. 2

   Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.

3. 3

   Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.