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Pickled Mushrooms

Wash thoroughly, and, if of convenient size, put whole into glass jars. Set these on the rack of a steam kettle (with a cloth on the rack beneath the cans). Put in warm water to cover the rack and let steam fifteen minutes. Have ready enough vinegar scalded, with peppercorns, cloves, mustard seed, celery seed, bay leaves, and chili peppers, to fill the jars. Pour this into the jars. Adjust the rubbers and covers, and let cook five or six minutes, then screw down the covers, and set aside. A tablespoonful of mixed spices will be enough for a quart jar.

Pickled Mushrooms No. 2 If the Agaricus campestris be the variety to be pickled, remove the caps from the stems or leave them in place as desired. Peel the caps and put them into fruit jars; for each two jars desired, take a third jar and partially fill it with the mushrooms. Set the jars on a folded towel, laid on the rack of a steam kettle, and pour in cold water to come half way to the top of the jars; put the lids over the jars and cover the kettle. Let cook three fourths an hour after boiling begins, then fill the two jars from the third. Have ready a quart or more of vinegar, scalded, with two tablespoonfuls of assorted spices, cloves, mace, celery seed, mustard seed, tiny, red-pepper pods, black pepper-corns and the like. Pour the vinegar into the jars to fill them to overflow; adjust the rubbers and covers and let cool in the kettle.