Pickled Mushrooms II

Ingredients

 * 4 pounds small mushrooms
 * 4 cups boiling water
 * 1½ tablespoons salt

Marinade

 * 1¾ cups water
 * 15 peppercorns
 * 2 bay leaves
 * 2½ tablespoons salt
 * ¾ cup sugar
 * ¾ cup vinegar

Directions

 * 1) Cut the mushroom stems off even with the caps.
 * 2) Cook over medium heat in boiling water with salt until they sink to the bottom, about 10 to 15 minutes.
 * 3) Remove mushroom caps; place in small sterilised jars.

Marinade

 * 1) Boil water with peppercorns and bay leaves for 30 minutes.
 * 2) Add salt and sugar.
 * 3) Stir until dissolved.
 * 4) Add vinegar, bring to boiling.
 * 5) Pour hot marinade over mushroom caps.
 * 6) Close the jars.
 * 7) Keep refrigerated 2 or 3 days before serving.