215 mls red wine vinegar
2 whole cloves
6 tablespoons of cold water
5 whole black peppercorns
Half a bay leaf
1½ teaspoons salt
2 cloves of garlic peeled and crushed
1 lb small, fresh white mushrooms
1 tablespoon of vegetable oil
Put the red vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic into a large enamel or stainless steel saucepan.
Bring to the boil on a high heat, drop in the mushrooms and reduce to a low heat.
Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.
Remove the garlic from the marinade and pour the entire contents of the pan into a 1½ pint jar.
Slowly pour the vegetable oil on top.
Marinade the mushrooms in the fridge for at least one week.