Pickled Mushrooms II

Ingredients

 * 4 pounds small mushrooms
 * 4 cups boiling water
 * 1 1/2 tablespoons salt

Marinade:


 * 1 3/4 cups water
 * 15 peppercorns
 * 2 bay leaves
 * 2 1/2 tablespoons salt
 * 3/4 cup sugar
 * 3/4 cup vinegar

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