Pickled Mushrooms


  • 1 lb. button mushrooms
  • 1 small onion
  • 1 pint distilled malt vinegar
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ oz. root ginger


Clean the mushrooms by wiping with a damp cloth dipped in salt; it is not necessary to peel them. Put into a pan. Peel and slice the onion and put in the pan with remaining ingredients. Simmer until the mushrooms are tender. Remove the mushrooms with a draining spoon, put into a jar. Cover with strained hot vinegar and seal.