Mushrooms, Pickled

Ingredients

• nearly a quart of vinegar
• three small blades of mace
• an ounce of crushed ginger
• half the quantity of white peppercorns
• a small pinch of cayenne

Method

1. 1

   Take button mushrooms, cut off the stalks, and rub away the outer skin with salt.

2. 2

   Rinse them in salted spring water, drain quickly, and dry.

3. 3

   Boil together spice and vinegar, allowing nearly a quart of vinegar to a quart of mushrooms.

4. 4

   When the pickle boils, put in the mushrooms and continue boiling until they are rather soft, about eight to ten minutes.

5. 5

   Fill jars or bottles, distribute the spice, and when cold, tie down securely.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 951. The excerpt below is the record exactly as published.

Mushrooms, Pickled, — Take button mushrooms, as nearly as possible of the same size (small ones are best) and freshly gathered. Cut off the stalks, and rub away the outer skin with a piece of new flannel and some fine salt. Kiuse them in salted spring water, drain quickly, and diy in a soft cloth until no moisture hangs about them. Boil together spice and vinegar in proportion to the mush- rooms to be pickled, allowing nearly a quart of vinegar to a quart of the buttons, and to a short quart of the best white wine vinegar add three smaU blades of mace, an ounce of crushed ginger, half the quantity of white peppercorns, and a small pinch of cayenne. When the pickle boils put in the mushrooms, and continue the boiling until they are rather soft, which will be in from eight to ten minutes, according to their size. Fill jars, or large-mouthed bottles, and distribute the spice as equally as possible in them. When cold, tie down se- curely with bladder, and remove to a dry place. Field mushrooms are much to be preferred to those artificially raised. Mushrooms Pickled in Brine,— Pre- pare button mushrooms precisely as directed in the preceding recipe, but make a brine as fol- lows : — BoU together two quarts of water, eight ounces of salt, three small blades of mace

Cook this with the app: pantry check, scaling, and the assistant.