Clean a pound or more of lille white Champignons, cut the stems off even with the base.
In a saucepan bring to boil a cup of red wine vinegar, half a cup of water, two teaspoons of salt, a few whole cloves and black peppercorns, a bay leaf and a couple of peeled and smashed garlic cloves.
Add the mushrooms, turn down the heat and simmer for ten minutes, stirring occasionally. Let cool, store in a glass jar until ready to fish out with a slotted spoon. Provide toothpicks.