For the pickle, bring all ingredients together to a boil. Boil for 2 or 3 minutes. Remove from heat and set aside to cool, covered.

Clean the mushrooms with a brush or quickly rinse in cold water;drain and dry on paper towels.

Bring some salted water to a boil and simmer cleaned mushrooms in it ( make sure water covers mushrooms) for 5 minutes. Remove from heat, drain and cool.

When both are cool, place mushrooms in a sterilized jar. Strain out the spices. Add some onion rings and allspice to each jar. Add the pickle mixture to each jar to cover mushrooms. Put a thin layer of oil or wax over to seal. Cover tightly and refrigerate until ready to use. Pickled mushrooms can be used after 24 hours and will last several months if kept in the refrigerator.