How To Pickle Mushrooms White

Take the very small buttons, clean and rub them with a flannel, then put them into cold distilled vinegar, and allow it to come to a boil very slowly; drain and lay them in a cloth till cold, and then put them into fresh distilled vinegar. If very small, they should not be allowed to boil, as so strong a heat might destroy them. It will, therefore, be sufficient to warm them; and when dried, they may be again put into the vinegar in which they had been originally placed, after it has been cooled. As to spice, a little mace will improve their flavor, but no hot pepper should be used. Those which are red underneath, may also be used; but those which are black are too old, and only fit for broiling or to make ketchup.

How To Pickle Mushrooms Brown

Choose them older, but see that they be fresh, and of a nearly pink color underneath; clean, and sprinkle them with salt, put them in layers, and let them stand for a couple of days; then add some whole pepper, cover them very close, and put them into an oven when bread is baking. That done, take them out, strain off the liquor, into which put cloves, mace, and allspice, and let the whole boil for a little while. While that is doing, put the mushrooms into the stewpan for a short time, then take the whole off the fire, and when perfectly cold pot them, with the addition of a little vinegar.

An excellent way to preserve the flavor of mushrooms when being pickled, is, to rub them with a bit of flannel and salt, and from the larger take out the red inside; when they are black they will not do, being too old. Throw a little salt over, and put them into a stewpan with some mace; as the liquor comes out, shake them well, and keep them over a gentle fire, till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass or stone jar. They will keep two years, and are delicious.