Important: Safety Warning
This page offers rules for telling edible mushrooms from poisonous ones. No such rules are reliable, and these identifications predate modern mycology. Deadly species closely resemble edible ones, and mistakes are regularly fatal. Never eat a wild mushroom on the strength of this text.
This information has been left in for historical purposes but should not be acted upon.
Mushrooms, Pickled
INGREDI- ENTS. - Sufficient vinegar to cover the mushrooms; to each quart of mushrooms, 2 blades of pounded mace, 1 oz. of ground pepper, salt to taste.
Choose some nice young button mushrooms for pickling and rub off the skin with a piece of flannel and salt and cut off the stalks; if very large, take out the red inside and reject the black ones, as they are too old. Put them into 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 they are all dried up again; then add as much vinegar as will cover them; just let it simmer for 1 minute and store it away in stone jars for use. When cold, tie down with bladder and keep in a dry place: they will remain good for a length of time and are generally considered delicious.
SEASONABLE. - Make this the same time as ketchup, from the beginning of September to the middle of October.