To Pickle Mushrooms White
Ingredients
Directions
Prepare and cook
Peel button mushrooms with a penknife, cut off stems, and throw them into salt and water.
Put mushrooms into a porcelain skillet of fresh water, cover, and set over quick fire.
Boil for seven or eight minutes, not more.
Remove mushrooms, drain, and spread on a clean board with the bottom side down.
While hot, sprinkle with salt.
Pickle and seal
When cold, put into a glass jar with layers of mace and sliced ginger.
Fill jar with cold distilled or white wine vinegar.
Put a spoonful of sweet oil on top of each jar and cork closely.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Button mushrooms (in the method)
- Firm main ingredient that softens when boiled and takes on the pickling flavours.
- Distilled or white wine vinegar (in the method)
- Adds acidity that sharpens the flavour and helps preserve the mushrooms.
- Mace (in the method)
- Adds a warm, nutmeg-like aroma to the pickle.
- Ginger (in the method)
- Adds a warm, spicy aroma to the pickle.
The step that matters
Boil the mushrooms for seven or eight minutes only. Boiling longer breaks down the mushroom cell walls, so they turn soft and lose their firm texture in the vinegar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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