How to Make Marinated Mushrooms

• 2 1/2 pounds mushrooms
• 1 3/4 cups white wine vinegar
• 1 1/4 cups sugar
• 2 teaspoons sea salt
• 1 clove garlic, peeled and crushed
• 1 red chile, split and deseeded if desired
• 1 sprig thyme
• 1 bay leaf

1. Wash and dry the mushrooms, then place them in a pan with a snug-fitting lid.
2. Put the vinegar, sugar, salt, crushed garlic, and chile in a pan over medium heat, bring to a boil, and allow to simmer for 2 minutes, then add the thyme and bay leaf.
3. Pour the mixture over the mushrooms, put the lid on the pan immediately, and set aside to cool.
4. Divide the mushrooms and preserving liquid between clean, sterilized jars and seal.
5. Label the jars with the date so you can keep track of different batches.
6. Leave to cool and refrigerate.
7. If you can bear to, leave them a week or two before opening.
8. They will keep for up to 6 months in the fridge.

mushrooms, white wine vinegar, sugar, salt, clove garlic, red chile, thyme, bay leaf

Taken from www.foodrepublic.com/recipes/how-to-make-marinated-mushrooms/ (may not work)