Nostalgic recipe from when I was a wee lad. My dad use to take my brothers and I to Albertson's to go grocery shopping and also stop in and get a massive container of garlic mushrooms from the deli. I haven't had them in decades, so I went in search of the recipe myself.

What You'll Need
-2 cups water
-2 cups white vinegar
-1/2 cup sugar
-2 tablespoons kosher salt
-6 garlic cloves, halved (or you can just be lazy like me and buy already pealed garlic cloves)
-1 pound of small (button) mushrooms, white or baby portobello (I used both. You can get cardboard containers of both in the vegie aisle)
-1 tablespoon crushed red pepper flakes
-3 sealable mason jars (makes about 3 jars worth anyways)

Step 1:
Start by bringing the water, vinegar, sugar, and salt to a rapid boil in a medium sized pot. Once boiling, reduce heat to med/low and continue to simmer for 10 minutes, stirring occasionally.

Step 2:
During the boiling process, place equal amounts of garlic cloves on the bottom of each jar (garlic sinks). Next, stuff as many mushrooms into the jars as you can, and I mean really stuff them in there. Mushrooms shrink and float in water. Get them as close to the top as you can with just a little room to seal the lid. Add the pepper flakes on top and set aside for now until the 10 minutes are up on the boil.

Step 3:
Once the 10 minutes are up, give a couple more stirs for good measure, then carefully pour the brine into the jars up until they reach the top. Seal the jars, but wait up to 30-45 minutes to cool down to room temperature. After cooling a bit, place them in the fridge for at least 4 hours, up to a full day to reach the best taste.