Jarred Button Mushrooms
ready in 2 h. 25 min.
Pour the vinegar into a pan with the salt, bay leaves, cloves, garlic and thyme. Add 150ml water and boil.
Wipe the mushrooms clean, then roughly chop if large. Add to the brine and simmer for 5-10 minutes.
Remove with a slotted spoon and leave to dry on kitchen paper for at least 2 hours.
Layer the mushrooms and oil in a sterilised jar until full and all the mushrooms are submerged. Seal the lid tightly and store in a cool dark place for 1 month.