Preparation:
1. Remove stalks from mushrooms and place into boiling salted water(enough to cover). Simmer until the mushrooms sink to the bottom, then strain, keeping back 450 ml of the water.
2. Reheat the mushroom water and boil for 30 minutes. Add the salt and sugar and stir until dissolved. Add the vinegar, and bring back to the boil.
3. Pack the mushrooms into small jars and pour over the hot pickling liquid to cover. Seal firmly and store in a refridgerator.
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