Pickled Mushrooms

Ingredients

• Sufficient vinegar to cover the mushrooms
• to each quart of mushrooms
• 2 blade pounded mace
• 1 oz ground pepper
• salt to taste

Instructions

1. Choose some nice young button mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and cut off the stalks;
2. if very large, take out the red inside, and reject the black ones, as they are too old.
3. Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again;
4. then add as much vinegar as will cover them; just let it simmer for 1 minute, and store it away in stone jars for use.
5. When cold, tie down with bladder and keep in a dry place; they will remain good for a length of time, and are generally considered delicious.