Pickled Mushrooms

Ingredients

• Sufficient vinegar to cover the mushrooms
• two blades pounded mace
• one ounce ground pepper
• salt to taste

Method

1. 1

   Choose some nice young button mushrooms for pickling, rub off the skin with a piece of flannel and salt, and cut off the stalks.

2. 2

   If very large, take out the red inside, and reject the black ones, as they are too old.

3. 3

   Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute, and store it away in stone jars for use.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 64. The excerpt below is the record exactly as published.

PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms, to each quart of mushrooms, two blades pounded mace, oue ounce ground pepper; salt to taste

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