John Kasavicha, North Hoosick, New York, sends this version of Pickled Mushrooms.
Marinated Mushroom Recipe
2 pounds small mushrooms
1 cup red wine vinegar
2/3 cup water
3 tablespoons olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 teaspoon dry crushed basil
3 teaspoons finely chopped garlic
3/4 red bell pepper, diced
1 to 2 sterile jars (depending on size, height, etc.)
Clean mushrooms, cut off ends. Cut mushrooms into smaller pieces if using large size. Set aside.
Place remaining ingredients, except bell pepper, into large saucepan and bring to a boil. Add mushrooms and red bell pepper, and bring to a boil again. Reduce heat and simmer, uncovered, for 5 to 10 minutes, or until mushrooms are tender. Cool to room temperature.
Pour into sterile jars, cover, and refrigerate for several hours before serving.
Note: You can adjust the vinegar and sugar to your taste and make them taste just like store-bought, except much fresher. Make sure your balsamic vinegar has not been sitting around awhile.