Pickled Mushrooms and Onions

Ingredients
1/3 cup red wine vinegar
1/3 cup salad oil
1 small onion, thinly sliced and separated into rings
1 teaspoon salt
2 teaspoons dried parsely flakes
1 teaspoon prepared mustard
1 tablespoon brown sugar
3 6-ounce cans mushroom caps, drained

What to Do
In small saucepan, combine all ingredients except mushrooms. Bring to boil, add mushrooms, simmer 5 to 6 minutes. Pour into a bowl, cover. Chill several hours or overnight, turning occasionally. To serve, drain and serve with cocktail picks.

Can put into a pint jar and kept refrigerated for up to 2 weeks. Won’t last that long!!

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From the episode, Jars of Stuff.