Pickled Mushrooms

• 1 lb mushroom, large ones should be cut into quarters
• 1 medium white onions or 1 medium sweet onion, thinly sliced
• 14 cup white wine vinegar
• 1 teaspoon salt
• 1 bay leaf
• 1 teaspoon whole black peppercorn
• 1 tablespoon finely-chopped garlic, about 6 cloves
• 1 tablespoon olive oil

1. In a pan, place mushrooms in 3-4 cups water.
2. Bring to a boil, then reduce heat and simmer, uncovered, for about 15 minutes or until tender when pierced by a fork.
3. Scoop them out of the water and layer them alternately with the onions in a large jar.
4. Pour out about half of the liquid left in the pan.
5. Add vinegar, salt, bay leaf, peppercorns, and garlic to the remaining liquid.
6. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Pour liquid over layered vegetables.
8. Add olive oil to jar, allowing it to float on top.
9. Cover and chill for at least 1 hour or up to 1 week.

mushroom, white onions, white wine vinegar, salt, bay leaf, black peppercorn, garlic, olive oil

Taken from www.food.com/recipe/pickled-mushrooms-332087 (may not work)