Pickled Mushrooms

Ingredients

• a quart of vinegar
• If teaspoonfuls of salt
• ^oz. of white peppercorns
• ^oz. of ginger
• a saltspoonful of cayenne
• a good blade of mace

Method

1. 1

   Wipe the mushrooms with a damp flannel dipped in fine salt, then dry them.

2. 2

   Boil vinegar with salt, peppercorns, ginger, cayenne, and mace.

3. 3

   Cook mushrooms in this mixture for 5-10 minutes, then transfer to bottles, cover with vinegar, and seal.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

a quart of vinegar put If teaspoonfuls of salt, ^oz. of white peppercorns, ^oz. of ginger, a saltspoonful of cayenne, and a good blade of mace

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