1 lb. small mushrooms
1/3 cup cider vinegar
2 tablespoons extra virgin olive oil
2 teaspoons herbs (thyme, oregano, basil, rosemary)
3 whole cloves garlic
1 1/2 teaspoons sugar
1 teaspoon salt
1 4 oz. jar diced pimientos, drained (optional)

Trim tough ends of mushroom stems; rinse and pat dry. In a large bowl, gently mix mushrooms with remaining ingredients. Cover and refrigerate, stirring occasionally.

Serve with toothpicks.