Marinovannye Griby (Pickled Mushrooms)

• 1 cup red wine vinegar 
• 2 whole cloves 
• 1/2 cup cold water
• 5 whole black peppercorns
• 1 bay leaf
• 2 teaspoons salt
• 2 cloves garlic, peeled & crushed
• 1 pound small, fresh white mushrooms
• 1 tablespoon olive oil

In a 2 quart enameled or stainless-steel saucepan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic. Bring to a boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature. Pour the entire contents of the pan into a 1-quart jar. Slowly pour the olive oil on top, secure the top with plastic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week. Serve the pickled mushrooms as part of a zakuska table, or as a piquant accompaniment to meat or fish. Yummy!