|Whole mushrooms||1 Pound|
|Onions||1 Medium, thinly sliced and separated into rings|
|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Pickling salt||4 Teaspoon|
|Dried tarragon||1 Teaspoon, crushed|
Thoroughly wash the mushrooms; trim stems.
In 3-quart saucepan combine onion rings, red wine vinegar, water, brown sugar, pickling salt, and the tarragon; bring the mixture to boiling.
Add the mushrooms; simmer, uncovered, 5 minutes.
Lift the mushrooms and onion rings from the pickling liquid with slotted spoon.
Reserve the liquid; keep hot.
Pack vegetables in hot, clean half-pint or pint jars, leaving 1/2-inch headspace.
Cover with hot pickling liquid, leaving 1/2-inch headspace.
Process in boiling water bath 5 minutes for both half-pints and pints.
(Start timing when water returns to boiling.)