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Wipe mushrooms clean and chop coarsely on a large baking sheet (with rim) lined with several layers of wax paper. Spread out and sprinkle with salt. Cover and refrigerate, stirring and squeezing with your hands occasionally, for 2 to 3 days. Drain the mushrooms and rinse well, discarding the liquid. Combine into a large nonreactive saucepan with vinegars, onion, garlic and spices. Bring to a boil, reduce the heat, and simmer, uncovered, stirring often, until very fragrant and flavorful, about 30 minutes. Strain into a clean saucepan, pressing out all the liquid. Bring to a simmer, then strain through a dampened cloth. Can while hot, or let cool, then cover and refrigerate for up to 1 month.
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