Zippy Nippy Mushrooms

• 23 cups Tarragon Vinegar
• 1/2 cups Salad Oil OR Olive Oil
• 1 clove Garlic Minced (I Use Jarred)
• 1 Tablespoon Table Sugar
• 1 Tablespoon Water
• 1 teaspoon Table Salt
• 1 pinch Black Pepper
• 3 drops Hot Pepper Sauce
• 1 whole Medium Onion, Thinly Sliced
• 2 cans (6 Oz. Ea.) Whole Mushrooms, Drained

1. Combine all ingredients.
2. Put into a covered container and refrigerate for 1 to 2 weeks before serving.
3. The longer this is refrigerated, the stronger the zip.
4. Drain and serve.
5. If you have something like a Food Saver, double or triple the recipe and save in quart jars in the refrigerator.
6. Its good to stockpile before Christmas so youll never run out over the holidays.

tarragon vinegar, salad oil, garlic, sugar, water, salt, black pepper, pepper, onion, mushrooms

Taken from tastykitchen.com/recipes/appetizers-and-snacks/zippy-nippy-mushrooms/ (may not work)