|Button mushrooms||2 Pound, trimmed and washed|
|Water||3 Cup (48 tbs)|
|Pickling salt/Kosher salt||2 Tablespoon|
|Apple cider/White vinegar||3 Cup (48 tbs)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Garlic cloves||2 Large, thinly sliced|
|Whole cloves||1 Teaspoon|
|Peppercorns||1 Teaspoon (Black / Green Variety)|
|Dried red chili peppers/1 teaspoon crushed red pepper flakes||4 Small|
1. In a large stainless steel or enameled saucepan, combine the mushrooms, water, and salt. Bring to a boil over moderately high heat and simmer for 5 minutes. Rinse several times, then drain well. In the same saucepan, bring the vinegar and oil to a boil. Add the mushrooms, lower the heat, and simmer, uncovered, for 5 minutes.
2. While the mushrooms are simmering, sterilize 4 half-pint canning jars. Using a slotted spoon, pack in the mushrooms, reserving the vinegar mixture. Divide the remaining ingredients among the jars. Spoon in enough of the vinegar mixture to cover the mushrooms completely, leaving a 1-inch head space. Gently run a knife around the inside of each jar to release any bubbles; wipe the rims well and seal.
3. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for at least 2 weeks before opening; they will keep for up to to 6 months.