Set out 1-pint screw-top jar.

Clean 3 lb. Mushrooms with -in. caps

Place mushrooms in saucepan and cover with equal amounts of:
White vinegar and hot water

Bring mixture to boiling and cook for 5 minutes. Drain liquid from mushrooms. When mushrooms are cool, pack in the jar with mixture of:
cup olive oil
2 teaspoons salt
2 teaspoons peppercorns
2 cloves garlic, quartered
1 teaspoon mace

Cover mushrooms with:
White vinegar

Screw cap onto jar and store jar in refrigerate for 2 days. Serve cold.