Blanch mushrooms:

1. Bring salted water to boil, add mushrooms, simmer 5 minutes.
2. Drain and pack mushrooms into sterilized jar.

Make brine:

1. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, dill, and garlic.
2. Bring to a boil, simmer 2–3 minutes.

Pickle:

1. Pour hot brine over mushrooms in jar, making sure they’re submerged.
2. Seal and let cool, then refrigerate.
3. Best after 24 hours; keeps 2–3 weeks in fridge.
4. 💡 Serve with cured meats, sausages, or as a tangy counterpoint on a harvest platter.