There are a zillion recipes on the Web for pickled mushrooms, most of which are fairly complicated and require several ingredients. Here's my recipe for EZ Pickled Mushrooms which makes an exquisitely tasty treat and requires exactly two (2) ingredients--one of which is mushrooms. The other ingredient is free. As is the pickling jar. Start with a large jar of kosher dill pickles. Eat them all. (You know you want to!) Save the brine and jar. Buy enough mushrooms to pack the jar slap full and rinse them well in cold water. The best size is about 1-1/4" in diameter, MOL. They will shrink during pickling, so don't chop or slice them. Transfer the saved brine into a pan and bring it to a full rolling boil. Pack the pickle jar slap full of rinsed mushrooms, then pour the jar full of hot brine. Set the lid loosely on the jar and let the brine cool until it seals. Tighten the lid. The jar will hold its vacuum seal and the mushrooms will keep until temptation overwhelms you. The hot brine will cook the mushrooms to perfection. Age the picked mushrooms for at least ten minutes. The flavor will be amazing then, and will just keep getting better the longer they age. I don't know how long they will store with the lid sealed. I've never had a jar make it to the 30-day mark--they just get munched too fast. Unmolested, they would probably keep the same length of time as, you know, dill pickles. Be warned: if you try to eat just one, you'll probably eat eight before you can wrestle the hand with the spoon away from the jar. They can be eaten solo as a side dish, added to soups and salads, or sliced & topped on a thick, juicy, steak. For a spicier mushroom, the brine from sliced hot peppers can be used the same way. (Mama mia!) Bone appytights, y'all!