Mushroom Pickles

From a
1909
cook book
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.

Select small Button Mushrooms,
remove the stems,
rub off the skins with a piece of
flannel cloth moistened in Salt Water
and throw them into week brine
of about 1 cup of Salt to 1 gallon of Water.
Let stand 3 or 4 hours.
Pour them out on a cloth strainer to drain and dry.
Or
after cleaning them with Salt and Water,
put them over a slow fire until the Juice
from them has dissolved the Salt.
Then pour them out to drain on a cloth strainer.
Finally,
Pack in suitable jars or bottles
and cover with spiced Pickling Liquid,
scalding hot,
or
place the Mushrooms in the Spiced Liquid
and boil for 10 minutes.
Pack in bottles,
cover with the scalding Liquid.
Let stand until cold,
and seal.
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