Pickled Chanterelle Mushrooms
Delicious chanterelle mushrooms can be easily preserved using this simple pickling recipe.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
If planning to process for long-term storage, start heating water for a boiling water bath.
-
Clean chanterelle mushrooms by gently scrubbing to remove dirt, then slice off any dark or moldy spots.
-
Heat a large skillet over medium-low heat without oil. Add cleaned mushrooms and cook, stirring, until they release their juices, about 5 minutes.
-
Stir in 1 teaspoon of salt to draw out remaining liquid. Then, add the rest of the salt, vinegar, water, sugar, thyme, and spices, and increase heat to high.
-
Bring the mixture to a boil while stirring, then reduce heat to medium-low and simmer for 5 minutes.
-
Use a slotted spoon to transfer chanterelles into a clean glass jar. Pour the hot brine over them, ensuring the mushrooms are fully covered.
-
Cover the jar tightly; either refrigerate immediately for short-term storage or, if desired, screw on a canning lid and process in the prepared boiling water bath for 15 minutes (adjust for altitude).