• 1 peck mushrooms
• 2 parts vinegar
• 2 tablespoon salt
• 1 part water
• 1 onion, sliced
• 1 teaspoon salt to quart jar

Clean and wash mushrooms in several waters. Cook for 1 hour in salted water. Drain, rinse in cold water, and cover with boiling water. Cook another hour. Drain thoroughly and fill quart jars, placing the sliced onion in layers between the mushrooms. Cover with 1 teaspoon of salt. Measure vinegar and water. Bring to a boil and fill jars. Seal tight.