Mushroom and Celery Pickles

Preparation info

  • 3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound small fresh mushrooms
  • 2 teaspoons salt
  • 2 tablespoons lemon juice
  • cup olive or other salad oil
  • 1 garlic clove, split
  • 1 cup sliced celery
  • 2 tablespoons sliced pimiento-stuffed olives
  • 2 tablespoons sliced ripe olives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon capers
  • 1 tablespoon wine vinegar


    1. Wash the mushrooms and leave them whole. Cook them in one inch of boiling water containing one teaspoon of the salt for ten minutes.

    2. Drain the mushrooms. Add remaining ingredients and toss lightly. Refrigerate for several hours, overnight, or for several days before serving. Use as a relish or as one of the dishes for antipasto or hors d’oeuvre.