Marinated Mushrooms

Adapted from my Mother’s recipe for marinating wild mushrooms.

2 lb small white button "store" mushrooms (Agaricus bisporus)
1/2 lb pearl onions
1 carrot
4 tablespoons salt
2 quarts water

32 oz white vinegar
1 cup water
1/2 cup sugar
2 bay leaves
4 allspice berries
1 teaspoon black peppercorns
1 teaspoon dill seed

Peel the onions. Cut off the mushroom legs flush with the caps and discard. Slice the carrots thinly. Bring 2 quarts of water with the salt to rapid boil. Add onions and carrots to the water, bring to boil. Add mushrooms, cook 1 minute, drain.

Mix vinegar with 1 cup of water, sugar and spices, bring to boil. Place drained mushrooms and
vegetables in jars, 3/4 full. Fill jars with hot vinegar, cover and twist.

Best after 2 weeks. Use within 12 months. Refrigerate open jars.