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 Waldorf Kitchen › Pickled Mushrooms
Pickled Mushrooms
Secure sufficient small fresh mushrooms, cut the stalks off short and remove the skins with a piece of flannel dipped in salt. Place them in a stewpan together with one teaspoonful of pounded mace and one-half teaspoonful of ground pepper for each pint, dredge with salt and toss over a moderate fire. After the juice has run from them, and has all dried up, pour in enough vinegar to cover; boil for about three minutes, then turn all into jars or wide-mouthed bottles. On the day following, cover the jars or bottles with parchment, tie down securely, see that they are perfectly air-tight and stow them away in a dry cupboard for future use.