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.
© 1948 All rights reserved. Published by Echo Point.