2 lbs mushrooms
5 lbs onions, sliced
1 cup water
2 cups good quality white vinegar
3 bay leaves
1/2 tsp. peppercorns (mixed color preferred)
1 1/2 tsp. kosher salt

Brush mushrooms clean and remove stems.

In a saucepan, simmer mushrooms and onions in water until tender. Add remaining ingredients.

Boil for 5 minutes, then remove pan from heat and allow to cool.

Transfer to clean a clean 1 quart glass jar (s) and store in refrigerator for at least 1 week before using to allow flavors to develop.

Yield: 1-2 quarts (depends on size of mushrooms used).

Submitted by: Belle