Pickled Mushrooms

   4      pounds        Small mushrooms
   4      cups          Boiling water
   1 1/2  tablespoons   Salt
                        -----MARINADE-----
   1 3/4  cups          Water
  15      each          Peppercorns
   2      each          Bay leaves
   2 1/2  tablespoons   Salt
     3/4  cup           Sugar
     3/4  cup           Vinegar

Cut the mushroom stems off at the cap level.  Place the heads in boiling salted water.  Simmer till they sink to the bottom. Strain.
Boil marinade water with peppercorns and bay leaves for 30 minutes.
Add salt and sugar. Stir till dissolved.  Add the vinegar, bring to a
boil. Place the mushrooms in small jars.

Cover with hot marinade.  Close the jars. Keep refrigerated. Use for
canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.

Pickled Pink Egg Appetizers

   1 1/2  cups          white vinegar
   1      teaspoon      pickling spice
   1                    garlic clove -- peel and bruise
   1                    fresh bay leaves
   6                    hard-boiled eggs -- peeled
                        juice from pickled beets -- * optional

* Use about 2 tablespoons of the juice from pickled beets if desired;
gives a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly,
add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor.               

PICKLED PIGS' EARS, CHINESE STYLE

   2      pounds        Pigs' ears
   4                    Whole star anise
   3      slices        Fresh ginger root
     1/2  cup           White vinegar
     1/4  cup           Sugar
   1      teaspoon      Salt
   1      cup           White vinegar
   1      cup           Sugar
   1      tablespoon    Thinly sliced fresh ginger -- root
   3                    Cloves garlic -- sliced
   1      teaspoon      Salt
   1      cup           Sliced carrots
   1                    Cucumber, unpeeled -- seeded
                        cut in chunks
   1                    Red onion -- cut in chunks
   1                    Bell pepper -- cut in chunks

Prepare pigs' ears according to steps I and II in basic instructions;
drain.  Return to pot with water to cover and first 5 ingredients listed above.  Bring to a boil and simmer for 1 hour; let meat cool in liquid. Discard liquid and cut ears into 1/2x1-inch slices. In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots.  Turn off heat when boiling point is reached.

Cool mixture to room temperature.  Then add cucumber, onion, bell pepper and sliced pigs' ears.  Chill in refrigerator for at least 4 hours to blend flavors.

Will keep for up to 1 week refrigerated. Serve as an appetizer or a cold meat side dish.

Makes two quarts.

Variations:  Pigs' snouts may be prepared in the same manner.  Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables.