We have had small mushroom-buttons excellently preserved
through the winter prepared as follows, and we therefore give the
exact proportions wrhich we had used for them, though the same
quantity of brine would possibly allow of rather more mushrooms in
it. Prepare them exactly as for the preceding pickle, and measure
them after the stems are taken off. For each quart, boil together for
five minutes two quarts of wrater, with half a pound of common
white salt, a small dessertspoonful of white peppercorns, a couple of
blades of mace, and a race of ginger ; take off the scum thoroughly,
and throw in the mushrooms ; boil them gently for about five
minutes, then put them into wTell-w7armed, wide-necked bottles, and
let them become perfectly cold ; pour a little good salad-oil on the
top, cork them with new corks, and tie bladder over, or cover them
with two separate bladders. When wranted for use, soak the mush-
rooms in warm water until the brine is sufficiently extracted.
Mushrooms, 1 quart✪ Mushrooms in Brine for Winter Use ; water, \ gallon ; salt, f lb. ; peppercorns,
1 small dessertspoonful ; mace, 2 blades ; ginger, 1 race : 5 minutes.
Mushrooms, in brine : 5 minutes.
TO PICKLE WALNUTS.
The walnuts for this pickle must be gathered while a pin caiv
pierce them easily , for w hen once the shell can be felt, they have
eeased to be in a proper state for it. Make sufficient brine to cover
them well, with six ounces of salt to the quart of water ; take off the
scum, which will rise to the surface as the salt dissolves, throw in the
walnuts, and stir them night and morning ; change the brine every
three days, and if they are wanted for immediate eating, leave them
in it for twelve days ; otherwise, drain them from it in nine, spread
them on dishes, and let them remain exposed to the air untii they
become black : this will be in twelve hours, or less. Make a pickle
for them with something more than half a gallon of vinegar to the
hundred, a teaspoonful of salt, tw o ounces of black pepper, three of
bruised ginger, a drachm of mace, and from a quarter to half an
ounce of cloves (of which some may be stuck into three or four
small onions), and four ounces of mustard-seed. Boil the whole 0:
these together for about five miputes ; have the walnuts ready in a
GHAP. XXV.]'
PICKLES*
537
stone jar or jars, and pour it on them as it is taken from the fire.
When the pickle is quite cold, cover the jar securely, and store it in
a dry place. Keep the walnuts always well covered with vinegar,
and boil that which is added to them.
Walnuts, 100; in brine made with 12 oz. salt to 2 quarts water,
ind changed twice or more, 9 or 12 days. Vinegar, full £ gallon;
salt, 1 teaspoonful ; whole black pepper, 2 oz. ; ginger, 3 oz. ; mace,
1 drachm; cloves, { to \ oz. ; small onions, 4 to 6; mustard-seed,
4 oz.✪ To Pickle Walnuts : 5 minutes.
TO PICKLE BEET- HOOT. ✪ Pickled Beet-Root
Page 467 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
We have had small mushroom-buttons excellently preserved through the winter prepared as follows, and we therefore give the exact proportions which we had used for them, though the same quantity of brine would possibly allow of rather more mushrooms in it. Prepare them exactly as for the preceding pickle, and measure them after the stems are taken off. For each quart, boil together for five minutes two quarts of water, with half a pound of common white salt, a small dessertspoonful of white peppercorns, a couple of blades of mace, and a race of ginger ; take off the scum thoroughly, and throw in the mushrooms ; boil them gently for about five minutes, then put them into well-warmed, wide-necked bottles, and let them become perfectly cold ; pour a little good salad-oil on the top, cork them with new corks, and tie bladder over, or cover them with two separate bladders. When wanted for use, soak the mushrooms in warm water until the brine is sufficiently extracted.
Mushrooms, 1 quart ; water, \ gallon ; salt, f lb. ; peppercorns,
1 small dessertspoonful ; mace, 2 blades ; ginger, 1 race : 5 minutes. Mushrooms, in brine : 5 minutes.
TO PICKLE WALNUTS.
The walnuts for this pickle must be gathered while a pin can pierce them easily , for w hen once the shell can be felt, they have ceased to be in a proper state for it. Make sufficient brine to cover them well, with six ounces of salt to the quart of water ; take off the scum, which will rise to the surface as the salt dissolves, throw in the walnuts, and stir them night and morning ; change the brine every three days, and if they are wanted for immediate eating, leave them in it for twelve days ; otherwise, drain them from it in nine, spread them on dishes, and let them remain exposed to the air untii they become black : this will be in twelve hours, or less. Make a pickle for them with something more than half a gallon of vinegar to the hundred, a teaspoonful of salt, two ounces of black pepper, three of bruised ginger, a drachm of mace, and from a quarter to half an ounce of cloves (of which some may be stuck into three or four small onions), and four ounces of mustard-seed. Boil the whole 0: these together for about five minutes ; have the walnuts ready in a
CHAP. XXV.]
stone jar or jars, and pour it on them as it is taken from the fire. When the pickle is quite cold, cover the jar securely, and store it in a dry place. Keep the walnuts always well covered with vinegar, and boil that which is added to them.
Walnuts, 100; in brine made with 12 oz. salt to 2 quarts water, ind changed twice or more, 9 or 12 days. Vinegar, full £ gallon; salt, 1 teaspoonful ; whole black pepper, 2 oz. ; ginger, 3 oz. ; mace, 1 drachm; cloves, { to \ oz. ; small onions, 4 to 6; mustard-seed, 4 oz. : 5 minutes.
TO PICKLE BEET- HOOT.
Records on this page
Mushrooms in Brine for Winter UseTo Pickle WalnutsPickled WalnutsPickled Beet-Root