Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
Remove mushrooms from brine
, rinse, and then lay them out on paper towels to dry. In a saucepan
, mix the vinegar with the remaining ingredients and bring to a boil.
Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish
for meat dishes.