1/2 cup water, plus more for blanching
2 tablespoons (16 grams) kosher salt
1 pound (454 grams) button mushrooms, stems trimmed
6 black peppercorns
4 allspice berries or additional black peppercorns
1 clove garlic, thinly sliced
2 bay leaves
1/2 cup white wine vinegar
3/4 teaspoon sugar
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