Pickled Mushrooms

Ingredients

• 2 teaspoons peppercorns black
• 2 teaspoons dill seed 
• 1  bay leaf dried
• 2 cloves garlic crushed
• 2 pounds mushrooms (2-in. caps)
• 2 teaspoons mustard seed 
• 2 teaspoons salt 
• 1.5 cups citrus champagne vinegar 

Equipment

• frying pan

Directions

1. Rinse and drain mushrooms; trim off and discard discolored stem ends.
2. Cut mushrooms into quarters through caps.
3. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.
4. Add mushrooms. Simmer, stirring occasionally, for 10 minutes.
5. Let mixture cool, stirring occasionally.
6. Serve cool or chilled.