Home › Vinegar, Pickles, and Pickling › Vinegar, Pickles, and Pickling: Select

Vinegar, Pickles, and Pickling: Select

Select small button mushrooms, remove the stems, rub off the skins with a piece of flannel moistened in salt water and throw them into weak brine of about a cupful of salt to a gallon of water.

Let stand three or four hours. Pour them out on a cloth strainer to drain and dry.

Or after cleaning them with salt and water, put them over a slow fire until the juice from them has dissolved the salt. Then pour them out to drain on a cloth strainer. Finally, pack in suitable jars or bottles and cover with spiced pickling liquid, scalding hot, or place the mushrooms in the spiced liquid and boil for ten minutes. Pack in bottles, cover with the scalding liquid. Let stand until cold, and seal.