Pickled Mushroom

3 lbs. small or medium-sized mushrooms
2 medium-sized white onions, thinly sliced
1/2 cup white wine vinegar
1-1/2 teaspoon salt
1 bay leaf
1/4 teaspoon whole black peppercorns
1 teaspoon olive oil

In a pan, place mushrooms in 1 quart of water.

Bring to a boil, then reduce heat and simmer, uncovered, for about 15 minutes or until fork tender. Drain, reserving liquid.

Place mushrooms and onions in layers in a 1 quart jar.

In a pan, combine vinegar, mushroom liquid, salt, bay leaf, and peppercorns.

Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.

Pour over layered vegetables.

Add olive oil to jar, allowing it to float on top.