18 oz (500 g) mushrooms
4.2 oz (120 mL) vegetable oil
3 garlic clove
10 black peppercorn
2 tsp sugar
1 tsp salt
4 bay leaf
2.1 oz (60 mL) 6% vinegar
Wash mushrooms, cut into pieces if they are large.
Make a brine (no water!):
In a sauce-pan, stir a vinegar, a vegetable oil, a sugar, a salt, bay leaves, and a pepper together.
Put the mushrooms into the sauce-pan.
Press a garlic, and put into sauce-pan.
Bring to boil over a low heating, and boil for 5 minutes.
Put mushrooms into a glass can (or cans), and pour the brine on top.
Cover the cans with lids, and let to chill.
Place cans into a refrigerator (or, just in a cold place) for about 4 hours, and mushrooms are ready to eat.