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Pickled Chanterelles
Keeps a good autumn on the shelf until Christmas.
Makes 2 jars · 30 minutes plus 2 weeks
Never eat a wild mushroom on the strength of a website alone. Some deadly species look very like good edibles. Check every feature, and get an expert opinion if there is any doubt at all.
Read the full foraging safety guidance.
Ingredients
- 500g small chanterelles
- 300ml cider vinegar
- 150ml water
- 2 tbsp sugar
- 1 tbsp sea salt
- 1 tsp black peppercorns
- 2 bay leaves
- 2 sprigs thyme
Method
- Brush the chanterelles clean and trim the stems.
- Bring the vinegar, water, sugar, salt and aromatics to the boil.
- Add the mushrooms and simmer for 5 minutes.
- Pack into sterilised jars, cover with the hot liquid and seal.
- Leave for two weeks before opening. Keep refrigerated once open.