24 sm. mushrooms
1 jar (2 oz.) diced pimento, drained
1/4 c. olive oil
1 tbsp. sugar
1/4 tsp. dried dill weed
2 tbsp. finely chopped onion
1/4 c. vinegar
1/4 c. vegetable oil
1/2 tsp. salt
2 cloves garlic, crushed

Place mushrooms, onion and pimento in 1 quart jar. Shake remaining ingredients in tightly covered container; pour over vegetables. Cover tightly and refrigerate, shaking jar occasionally, at least 24 hours but no longer than 5 days. Drain; serve with toothpicks.