1 lb. sm. whole fresh mushrooms
2 med. onions, thinly sliced
1 1/2 c. red wine vinegar
1/2 c. brown sugar, packed
4 tsp. pickling salt
1 tsp. dried Italian spices

Wash mushrooms and trim stems. Combine remaining ingredients in a saucepan and bring to a boil. Add mushrooms and simmer 5 to 6 minutes. Remove mushrooms and onions with a slotted spoon and pack into sterilized 8 ounce jars, leaving 1/2 inch headspace. Add boiling water to cover mushrooms and seal. Process in water bath for 5 minutes. Yield: 4 (8 ounce) jars.