PICKLED MUSHROOMS

1 pint tarragon vinegar    
4-5 cloves                  
12 peppercorns             
1 tablespoon coarse salt
1 pound small mushrooms
2 tablespoons salad oil

Simmer vinegar, cloves, peppercorns, and salt for about 10 minutes. 
Let cool. Wash the mushrooms, dry, and remove stems. 
Boil in salted water until just tender. 
Drain and let stand until cold. 
Pack loosely in jars. 
Cover with the cold vinegar mixture. 
Add the oil. 
Seal with tight-fitting lid. Shake well. 
Let stand in cold place for several days. 
These have a sharp tang that's marvelous with cocktails. 
Fills 4 6-ounce jars.

(Or fills 3 8-ounce jars with 2 teaspoons salad oil per jar.)