Mushroom Pickle

Method

Button mushrooms only should be used to make this pickle. Stalk, wash and dry them thoroughly, then salt, to draw out moisture. Cook them slowly in the liquid which the salt has drawn out. Continue cooking until this liquid has evaporated, then season the mushrooms to taste with mace and pepper. Cover with vinegar and bring the whole to the boil. Boil slowly for a few minutes and let cool slightly before pouring into bottles or jars. When the pickle is cold, tie it down making the jar airtight.

From Complete Home Cookery, a popular book from the 1930s.

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