Canned Mushroom Pickles: Recipe with Chanterelles

Ingredients

• 1 lb fresh chanterelle mushrooms
• 2 cups white vinegar
• 2 cups water
• 1/2 cup granulated sugar
• 1 tablespoon salt
• 3 garlic cloves, peeled and sliced
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

Directions

1. Clean and trim the chanterelle mushrooms, discarding any tough stems or debris.
2. In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, and mustard seeds. Bring to a boil over high heat, stirring to dissolve the sugar and salt.
3. Add the chanterelle mushrooms to the boiling liquid. Reduce the heat to medium-low and simmer for 5-7 minutes, or until the mushrooms are tender.
4. Using a slotted spoon, transfer the mushrooms to a clean, sterilized canning jar. Fill the jar with the hot pickling liquid, leaving 1/2 inch of headspace.
5. Process the jar in a boiling water bath for 20 minutes. Remove the jar from the water and let it cool to room temperature. Check the seal and store the jar in a cool, dark place for up to 1 year.

Verdict

The earthy, delicate flavor of the chanterelle mushrooms is complemented perfectly by the tangy, slightly sweet pickling liquid. These canned mushroom pickles make a great addition to cheese plates, charcuterie boards, and sandwiches, or enjoy them as a snack right out of the jar.

Serving Suggestions

• Serve as a garnish for grilled steak or chicken
• Chop up small and add to a stirfry or sautéed vegetables
• Top a homemade pizza with these pickled chanterelles as an alternative to regular mushrooms