1.4 kg (3 lb) mushrooms, washed and roughly broken
75 g (3 oz) salt
5 ml (1 tsp) peppercorns
5 ml (1 tsp) whole allspice
2.5 ml (1/2 level tsp) ground mace
2.5 ml (4 level tsp) ground ginger
1 .25 ml (1/4 level tsp) ground cloves
600 ml (1 pt) vinegar
75 g (3 oz) salt
5 ml (1 tsp) peppercorns
5 ml (1 tsp) whole allspice
2.5 ml (1/2 level tsp) ground mace
2.5 ml (4 level tsp) ground ginger
1 .25 ml (1/4 level tsp) ground cloves
600 ml (1 pt) vinegar
method
1. Put the mushrooms in a bowl, sprinkle with the salt, cover and leave overnight.
2. Rinse away the excess salt, drain and mash with a wooden spoon.
3. Place in a pan with the spices and vinegar, cover and simmer for about 1/2 hour, or until any excess vinegar is absorbed.
4. Press the mixture through a nylon sieve and pour into warm bottles.
5. Sterilise and seal.
To sterilise bottles see Sterilising Bottles.
2. Rinse away the excess salt, drain and mash with a wooden spoon.
3. Place in a pan with the spices and vinegar, cover and simmer for about 1/2 hour, or until any excess vinegar is absorbed.
4. Press the mixture through a nylon sieve and pour into warm bottles.
5. Sterilise and seal.
To sterilise bottles see Sterilising Bottles.
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