1 lb. sm. mushrooms
1 tbsp. salt
1 qt. water
1/3 c. salad oil
1/4 c. white vinegar
1 sm. onion, chopped
1/2 tsp. peppercorns
1 bay leaf
1 tsp. salt

Dissolve 1 tablespoon salt in the quart of water. Add mushrooms. Soak for 10 minutes and drain discarding the liquid.

In a saucepan combine salad oil, vinegar, onion, peppercorns, bay leaf and salt. Add mushrooms, bring to a boil, simmer 5 minutes or until tender. Cool completely and store refrigerated in jar.