Ingredients:

• 2lb of small button champignon mushrooms
• Juice of one lemon
• 2-3 garlic cloves
• Marinade:
  • 1 pint of water
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • 4-5 tablespoons of vinegar (9%)
  • 4-5 cloves
  • 6 whole peppercorns
  • 2-3 allspice
  • 3-4 bay leaves
  
  

How to prepare, step-by-step:

1. Prepare ingredients: I didn’t have 9% vinegar on my hands, only 70% acetic aced, so I diluted it 1 parts to 7 parts to get something close to 9%:

   

2. Clean and rinse mushrooms; put them into cooking pot filled with water, add juice of one lemon and let it soak for 10 mins, then put to the burner over moderate heat and boil (about 10 mins):

   

3. While mushrooms are cooking, prepare marinate: pour pint of water to the pot, add salt and sugar:

   

4. Add cloves, pepper corns, allspice and bay leaves:

   

5. Add vinegar and bring to boil (but don’t boil), then set aside to cool down:

   

6. Drain water from boiled mushrooms:

   

7. Prepare jars, add a garlic clove sliced lengthwise into each:

   

8. Load boiled mushrooms into each jar:

   

9. Pour prepared marinate till the edges of each jar:

   

10. Distribute spices evenly between both jars (bay leaves, pepper corns, allspice, cloves, etc):

    

11. Put lids on, and put to the fridge for about 12 hours: