1 lb. sm. fresh mushrooms
1 (11 oz.) can whole jalapenos with juice
1/2 c. tarragon vinegar
1 c. water
1 clove garlic, crushed

1. In medium saucepan, bring water to rolling boil. Add whole mushrooms and continue boiling 15 minutes or until mushrooms turn grayish.

2. Drain and rinse with cool water. When cool, place in container with lid.

3. Mix remaining ingredients; add to mushrooms, covering completely with this mixture.

4. More water may be added if less jalapeno flavor is desired. Marinate at least overnight. Yields 30.