Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Mushrooms Pickled in Brine
Mushrooms Pickled in Brine
Prepare button mushrooms precisely as directed in the preceding recipe, but make a brine as follows. Boil together two quarts of water, eight ounces of salt, three small blades of mace, an ounce or more of bruised ginger, and the same of whole white pepper. Skim while boiling, add the prepared button mushrooms, and boil slowly for a few minutes. Fill well-dried bottles while the mushrooms are still hot, and when quite cold cork the bottles, and tie down with skin. A small quantity of salad-oil poured on the top of each bottle will effectually preserve the contents.