Use approximately 2 pounds of small to medium-size fresh, firm "hens" (see note below for honey mushrooms). Cut these into 1 to 2" pieces (to loosely fill the jars)
2 tsp. salt
1/2 Tbs. whole allspice
1 cup onion, chopped medium-fine
5·dried bay leaves
2 cups of sugar (Jim says he used 3)
4 cloves of garlic, halved

Place the mushrooms in a large pot. Add the remaining ingredients. Mix 2 cups 5% acidity vinegar and 1 cup water (if you find this is too sour, use less vinegar). Cover mushrooms with this. If not enough to cover, mix more vinegar and water. Bring to a boil; boil for one minute.
While the mixture is coming to a boil, fill the canning pot with enough water so the jars will be fully immersed. Boil jars and lids for 15 minutes to sterilize. Drain.

Add to each jar:
5·whole cloves
5·peppercorns,
5·whole coriander seeds
½ tsp.mustard seeds
½ clove garlic
½ jalepeno pepper (may use more or less of this)

Pack mushrooms over spices. Pour in vinegar mixture (that the mushrooms were boiled in) to within 1/2" of top of jar. Put on sterilized caps. Set on rack in the canning pot, filled with enough boiling water to cover the jars by about 2 inches. Do not allow jars to touch each other. Bring back to boiling. Boil for 20 minutes. Carefully remove jars; set on countertop and re-tighten the caps.