This is a quick refrigerator marinade that will last for months in the fridge. They are great as a snack or a side or on a tray with similar items. 2 pounds will make roughly a quart.
Start by brushing off or rinsing off any dirt and trim longer stems so the mushroom is pleasing to the eye. Keep in mind that they will shrink, so only cut up the ones larger than a golf ball (unless you want them sliced). Put 1 TBS kosher salt and 1/2 cup white vinegar in a sauce pan, add the mushrooms and enough water to float them. Put on high heat to boil.
In a clean quart jar, add 3 or 4 cloves of peeled garlic that have been slightly crushed (I use the flat side of a knife under the heel of my hand to do this), 1 TBS kosher salt, 1 TBS dried dill weed and a few shakes of crushed red pepper flakes to taste.
Once the mushrooms have come to a boil, give the pot a stir and examine the surface of the boiling liquid for any dirt that may have escaped your attention and skim the foam it is floating on if you see any. Boil for about 5 minutes until you notice the color change from white to beige then pour the contents of the pot into a colander to drain. Allow them to cool until they can be handled and add them to the jar you have prepared along with a few bay leaves. I like to add a few layers of thinly sliced onions, but that is optional. When the mushrooms are all in the jar, pour in enough white vinegar to fill the jar half way to the top, then add tap water to 3/4 from the top and top off with a well shaken Italian dressing ( I use Ken's Italian Dressing and Marinade). Secure the lid and shake until you see that all the salt has dissolved. Refrigerate and give the jar a shake every day or so. The mushrooms will be ready in about 3 days.
HC
