How to Make It
Wrap the peppercorns, garlic, thyme, dill, bay leaves, chile and cloves in a large piece of cheesecloth and tie it with kitchen string.
In a large saucepan, combine the water with the vinegar, sugar, salt and herb sachet and bring to a boil, stirring to dissolve the sugar. Add the mushrooms and return to a boil, then simmer over moderate heat for 1 minute. Transfer the mushrooms and brine to a heatproof bowl and let cool completely, then cover and refrigerate overnight. Drain the mushrooms before serving.