Mushrooms Pickled
For pickling, the small button mushrooms are best. After cutting off the stalk closely, and with a sharp penknife peeling off carefully their thin outside skin, measure two quarts, taking care that they are all of the right sort, and freshly gathered; the outside of a dull whitish color, and the underside of a fine pinkish salmon tinge. If very white above and below, or if bright yellow, they are poisonous. Good mushrooms grow always in open fields or airy places; never in woods or marshes. To pickle two quarts, prepare eight little bags of very clear muslin; and tie up in each bag six blades of mace, six slices of root ginger, and half a nutmeg broken up. Have ready four glass jars, such as are considered to hold a quart. Lay a bag of spice in the bottom of each. Having sprinkled the mushrooms well with salt, let them rest till next day. Then divide the mushrooms and their liquor into four pints. Put one pint into each jar, with a bag of spice at the bottom, and another at the top. Pour on boiling cider vinegar of the best quality, and finish with a table-spoonful of salad oil. Cork the jars immediately, and tie leather carefully over the top. All mushrooms turn brown on the under-side the day after they are gathered, and sometimes sooner.
Boiling the spice in the vinegar will weaken the mushroom flavor. When you open a jar of pickled mushrooms, immediately cork it again; tie on the leather cover, and use it up as soon as possible. Therefore, pint jars, with half a pint of mushrooms in each, are convenient.