1 lb. whole mushrooms
2 med. onions, thinly sliced & separated into rings
1 1/2 c. red wine vinegar
1 1/2 c. water
1/2 c. packed brown sugar
4 tsp. pickling salt
1 tsp. dried tarragon, crushed

Thoroughly wash the mushrooms; trim stems. In 3-quart saucepan combine onion rings, red wine vinegar, water, brown sugar, pickling salt, and the tarragon; bring the mixture to boiling. Add the mushrooms; simmer, uncovered, 5 minutes. Lift the mushrooms and onion rings from the pickling liquid with slotted spoon. Reserve the liquid; keep hot.

Pack vegetables in hot, clean half-pint or pint jars, leaving 1/2 inch headspace. Cover with hot pickling liquid, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes for both half pints and pints. (Start timing when water returns to boiling.) Makes 4 half pints or 2 pints.