Tangy Pickled Mushrooms

From: AllRecipes

Mushrooms make a great pickle, but they don't keep as
   long as many other vegetables. Prep Time: approx. 20
   Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40
   Minutes. Makes 2 pint jars (8 servings).

1 1/2 pounds fresh mushrooms
1 1/2 ounces fresh ginger root
1 lemon peel, cut into strips
1 onion, thinly sliced

4 cups white wine vinegar
3 teaspoons sea salt
1 teaspoon black peppercorns

Directions
1 Wipe the mushrooms with a damp cloth to clean them, and
   trim the stalks so that they are even with the caps. Place
   mushrooms in a medium saucepan.
2 Peel the ginger and cut into quarters. Add to the
   mushrooms, along with the lemon zest, onion, vinegar, salt and
   peppercorns. Bring the mixture to a boil and simmer for 15-20
   minutes, or until mushrooms are tender.
3 Remove the mushrooms from the cooking liquid with a
   slotted spoon and pack into sterilized jars. Strain the
   cooking liquid and bring it back to a boil. Pour hot liquid
   over the mushrooms until the level of the liquid is 1/2
   inch above the mushrooms. Seal the jars and store in the refrigerator.