1 lb. button mushrooms
2 tsp. salt
2/3 c. olive or salad oil
1/2 c. sliced celery
2 tbsp. sliced green olives
2 tbsp. sliced ripe olives
2 tbsp. lemon juice
1 tbsp. capers
1 tbsp. chopped fresh parsley
1 tbsp. wine vinegar
1 clove garlic, split

Wash mushrooms and leave whole. Cook 10 minutes in 1 inch of boiling water containing 1 teaspoon of salt. Drain, add remaining ingredients and toss lightly. Refrigerate overnight or for several days. Makes 3 1/2 pints. (Put up and put in the refrigerator.)