Categories: sauces

Ingredients

• 10 lb. mushrooms
• 1/2 cup salt
• 1 small onion, chopped
• 1 tsp. ground allspice
• 1 tsp. ground cloves
• 1 tsp. horseradish
• Few grains cayenne
• 1 cup vinegar

Directions

1. Wipe mushrooms carefully with a damp cloth, chop them and mix them thoroughly with the salt. Let them stand overnight. Mash them, and to this pulp and juice add the chopped onion, spices and vinegar. heat to boiling and cook slowly until thick, about 30 minutes., stirring occasionally. If desired, this catchup may be strained. If too thick, thin with vinegar. Seal in hot sterilized jars.

2. makes about 5 pints

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