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Pickled Mushrooms

Ingredients
  • 1 pound small mushrooms
  • 1/4 C wine vinegar
  • 2 teaspoons salt
  • 1 bay leaf
  • 6 peppercorns
  • 2 whole clove
  • 1-inch stick cinnamon
  • 1/2 teaspoon snipped dill (optional)
Instructions

Trim the very ends of the stems, wash well, drain by shaking or patting. In a steel or enamel saucepan bring to boil vinegar, salt, mushrooms, and 1/4 C water. Skim off any froth and add remaining ingredients. Simmer, stirring often 20 to 25 minutes or until mushrooms settle to bottom of pan. Store in fridge in glass in it own juice. Keeps forever (or whatever forever means in the kitchen). Double recipe works, too. Got to be low-cal, too.

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