4 kg mushrooms
3 cups of water
3 cups of white vinegar
1 carrot thinly sliced
2 tbs mustard seed
1 tsp salt
2 tbs sugar
1 tsp allspice
1 tsp black pepper corns
5 bay leafs
1 large onion, quartered and sliced

Boil water in a large pot. While the pot is coming to temperature, clean mushrooms and cut bigger ones to bite size pieces.
Add mushrooms, boil them for 10 min and drain. Place in jars.
For Brine: Combine all items except vinegar in a pot and bring to boil. Once boiled, let it simmer for 10 min.
Turn heat off and add vinegar. Wait for 5 min. discard bay leafs and fill jars with brine making sure all items (carrot, onion, pepper and mustard grains) are equally distributed between jars)
Put lids on the jars but do not tighten, air needs to come out when you pasteurize.
Pasteurize for 10 min, tighten the lids and place jars upside down to cool down. Check if the lid popped inside.