Marinated Mushrooms

6 cups water
1 teaspoon sugar
2 tablespoons coarse salt
1/2 small cinnamon stick
1 1/2 pounds small white mushrooms, rinse
1/2 teaspoon whole black peppercorns
3/4 cup mild white wine vinegar
1/2 teaspoon dried thyme
1 tablespoon coriander seeds
1 garlic clove, peeled and halved
2 bay leaves
3/4 cup olive oil, approximately
Yield: 1 quart
1. Combine the water and 1 tb. of the salt in a saucepan and bring to a boil. Add the mushrooms and boil for 2 min., then drain, reserving 2/3 cup of liquid.

2. In an enameled, pyrex, or stainless steel saucepan, combine reserved mushroom liquid, vinegar, coriander seeds, bay leaves, cinnamon, peppercorns, thyme, and the remaining 1 tablespoon salt. Boil for 5 min.

3. Pack mushrooms into a clean quart jar and pour the pickling liquid over them. Add the garlic clove and olive oil, using whatever amount is necessary to fill the jar, then cap the jar. Refrigerate for at least a week before serving, shaking the jar at least once a day. The marinated mushrooms will keep, refrigerated, for several weeks.

Yield: 1 quart