Pickled Mushrooms Recipe

Instructions

1. Select small, sound pasture mushrooms, as nearly uniform in size as possible.
2. Let them stand for half an hour in cold water, then drain, cut off the stalks and rub gently with a soft moist flannel dipped in salt to remove the outer skin.
3. Bring to a boil sufficient vinegar to cover the amount of mushrooms, adding to each quart of vinegar 2 tablespoons of salt, half a grated nutmeg, a blade or two of mace, and a few peppercorns.
4. Put in the mushrooms and simmer very gently for ten minutes, then pour them into small jars with the spices evenly distributed through them.
5. Let them stand for a day, then cover and screw on the caps of the jars.