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.
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Pickled Mussels
Take any quantity of cooked mussels, pick them out of their shells, remove the beards, put them into jars or wide-mouthed bottles, and sprinkle over with salt and pepper. Strain some of their liquor (that is, what comes from them when being cooked) and add to it an equal quantity of vinegar; fill up the bottles with the liquor, tie them down, let them remain for a day or so, when the mussels will be ready for use. They may be eaten hot by pouring a little of the liquor into a saucepan, with some minced parsley, pepper and salt to taste, and thickening with a little butter, well rolled in flour. Add the mussels, allow them to remain in it until thoroughly warmed through, and serve.