In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper, and dill. Simmer the marinade for 5 minutes.
Add 2 cups water, bring to a boil, and simmer for another 5 minutes. Turn off the heat.
Boil 16 cups of water with 3 Tbsp vinegar to prevent the browning of the mushrooms.
Rinse mushrooms and cut them into quarters, halves, or leave whole if small. Place in boiling water and cook for 3 minutes.
Drain mushrooms and pour the marinade over them. Boil for another 2 to 3 minutes in the marinade.
Cool to room temperature, refrigerate overnight, and enjoy!
