Recipe for Julie’s pickled Chanterelles

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Julies's pickled chanterells

From Julie
“I think you could use it with other kinds of mushrooms.   I’m thinking pickled matsatake in rice vinegar with a few chilis. Hmmm.”
Pickled Chanterelle Mushrooms
Prep Time        20 mins
Cook Time       20 mins
Total Time       40 mins

The key to these pickles is to dry saute your chanterelles first. You clean your ‘shrooms, cut them into large pieces (leave small mushrooms whole) and put them into a hot frying pan dry. Shake them around as they heat and soon the mushrooms will give up their water. Doing that helps both the flavor of the mushroom and their ability to absorb the vinegar. If you don’t want to can these mushrooms, they will be perfectly fine in the fridge for up to 6 months.

Serves: 2 pints
AuthorHank Shaw
  • 1 to 1 1/2 pounds chanterelles or other mushrooms
  • 2 cups white wine vinegar (I used apple cider vinegar)
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns
  1. Get your canning gear ready and a large pot of water hot. Clean your mushrooms of any dirt, mold or wet spots. Cut large ones in half and keep small chanterelles whole.
  2. Dry saute the mushrooms in a large frying pan. When they give up their water, sprinkle 1 tablespoon of salt on them, along with the thyme. Once the chanterelles have given up most of their water, pour over the rest of the ingredients and bring to a boil. Turn the temperature down to a simmer and cook for 5 minutes. Turn off the heat.
  3. Fish out the mushrooms and pack firmly into jars, leaving at least 1/2 inch headspace. Make sure each jar gets a bay leaf and some peppercorns.
  4. Ladle in the cooking liquid. Make sure it covers the mushrooms. Add more white wine vinegar or distilled vinegar to top off if necessary. Wipe the rims of the jars and seal. Process in a boiling water bath for 15 minutes.
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