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| 8 x ca. 30 g | Fresh whole white/button Monterey Mushrooms |
| 3/4 Tasse | water |
| 1/2 Tasse | white wine vinegar |
| 1/2 Tasse | olive oil |
| 3 | Cloves garlic; lightly crushed |
| 1/2 Teelöffel | Coarse black pepper or crushed red pepper |
| | salt |
| 1 Esslöffel | Chopped fresh herbs of your choice (oregano; thyme, tarragon, basil, dill weed) or 1 teaspoon dried herbs |
| | Fresh herb sprigs; (optional |
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In saucepan combine water; vinegar, oil, garlic, pepper and salt. Bring to boil; reduce heat and simmer 10 minutes. Add mushrooms and chopped herbs; set aside to cool, stirring occasionally. Spoon cooled mushrooms into jar, packing snugly. Pour liquid over mushrooms to cover. Tuck a sprig or two of fresh herb into jar, if desired. Cover, refrigerate at least 24 hours. Bring to room temperature before serving. Makes two 8-ounce jars.
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