1 lb. mushrooms
1 C. white vinegar
1 C. hot water
1/4 cup olive oil
2 tsp. salt
2 tsp. peppercorns
2 garlic cloves chopped
1 tsp. mace (optional)
White vinegar

Thoroughly soak and clean mushrooms (if small leave whole, if large slice into bite size pieces). Place mushrooms in a saucepan and cover with equal amounts of vinegar and hot water make sure the mushrooms are covered, add more liquid if needed). Bring to a boil and let simmer for 5 minutes. Drain liquid and cool mushrooms. Pack mushrooms in a jar with the remaining ingredients; add enough white vinegar to cover. Screw cap in and refrigerate for 2 days.

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