4 lbs. sm. mushrooms
4 c. water
4 c. vinegar
3/4 c. canning salt
6 pt. canning jars and lids

Wash and trim stems of mushrooms. Blanche 3 minutes. Fill hot, clean jars with mushrooms. Cook water, vinegar and salt until salt is dissolved and brine is boiling. Fill jars 1/2 inch from top with brine. Seal with lids. Process in hot water bath for 5 minutes. Makes 6 pints.