Pickled Chanterelle Mushrooms
Pickling is one of the best ways to preserve chanterelle mushrooms. This recipe is easy and the result is scrumptious.
- Serves: 5 persons
- ¾pound chanterelle mushrooms
- 1 ¼cups apple cider vinegar
- ¼cup water
- 1 ½tablespoons honey
- 2teaspoons salt (kosher or another non-iodized salt, divided)
- 1bay leaf
- 3sprigs fresh thyme (or 1 teaspoon dried thyme)
- ½teaspoon whole allspice (or spicebush berries Lindera benzoin)
- ½teaspoon whole black peppercorns
Step 1Gather the ingredients.
Step 2Clean your chanterelle mushrooms. Ignore the warning you sometimes hear never to use water to clean mushrooms–it's fine to give chanterelles a gentle scrub in clean water to remove any dirt. Slice off any moldy or dark spots.
Step 3Heat a large skillet over medium-low heat. Do not add any oil or butter. Add the mushrooms and cook, stirring frequently, until the chanterelles begin to release their juices. Because chanterelles are relatively dry mushrooms, this will only take about 5 minutes.
Step 4Add 1 teaspoon of the salt. The salt will draw out any liquid left in the mushrooms. Once this starts to happen, add the remaining teaspoon of salt along with the vinegar, water, sugar, thyme, and spices to create the brine. Crank the heat up to high and wait just until the liquid comes to a boil. Give it a stir or two while it's coming to the boil.
Step 5Reduce the heat to medium-low and simmer for 5 minutes.
Step 6Use a slotted spoon to transfer the chanterelles to a clean glass jar. Pour the brine over. Make sure the mushrooms are completely covered by the brine. Cover tightly.
Step 7At this point you have two choices: you can simply transfer the jar to the refrigerator or you can process the jar in a boiling water bath.
Step 8To process the jars, screw on the canning lid and process in a boiling water bath for 15 minutes (adjust the time if you are canning at high altitude ).