Clean and sterilize 3 one pint jars and the lids. Have a large pot with enough water in it to cover the jars, then bring it to a boil while you prepare the recipe.

Place the mushrooms and the salt in a large pot and cook them over medium heat until they start to release their liquid. It is not necessary to put oil in the pan, just stir frequently. When they are no longer producing more liquid pour the rest of the ingredients over them and bring to a boil. Turn the heat to a simmer and cook for 5 minutes then remove from the heat.

Spoon out the mushrooms and pack firmly into jars, leaving at least ½ inch headspace. Place a bay leaf and some thyme sprigs in the jar and ladle the liquid and spices over the mushrooms. If the mushrooms are not covered completely with the liquid, add some more vinegar to top them off. Using a non-metal spatula, remove the air bubbles from the jar by sliding the spatula down the side of the jar. Wipe the rims of the jars and place a lid and ring on each jar. You only need to turn the ring enough to hold the lid in place but still loose enough to allow air to escape during processing.

Place the jars in the pot of boiling water and cover with a lid. Process in a boiling water bath for 20 minutes.

Carefully remove the jars to a wire rack or dish towel to cool down. Allow the jars to cool overnight then check the seals. Refrigerate any jars that have not sealed.