Sweet Pickled Chanterelles

These pickled chanterelles capture the rich, woodsy flavor of wild mushrooms in a tangy, herby brine that you’ll want to put on everything. White wine, garlic, and a touch of thyme add just the right balance of brightness and savory depth. 

This easy recipe has instructions for either refrigerator pickles or you can go the extra step with a hot water bath for long-term preservation. Perfect for charcuterie boards, salads, or straight from the jar, because let’s be honest, they’re that good!

Every fall, I love heading out to the woods to forage for fresh chanterelle mushrooms every October. It’s the only mushroom I feel totally confident identifying.

Here in the Pacific Northwest, they pop up like clockwork, though some years the hunt is more rewarding than others. There’s something so satisfying about finding these golden treasures in the wild and bringing them back to the kitchen.

Here is Why This Pickled Chanterelle Recipe Works

The Ingredients

• Produce: Chanterelles, fresh thyme, garlic
• Pantry: White wine vinegar, sugar
• Pantry seasonings: Bay leaves, dried thyme, black peppercorns, coriander seeds, salt
• Other: white wine

Variations 

Garlic and Rosemary Pickled Chanterelles Swap out the thyme for fresh rosemary and double the garlic.

Spicy Pickled Chanterelle Mushrooms: Add 1-2 teaspoons of red pepper flakes to the brine for a bit of heat.

Lemon and Dill Pickled Mushrooms: Replace the thyme with fresh dill sprigs and add thin slices of lemon rind to the jars.

Mustard and Fennel Mushroom Pickles: Swap out the coriander seeds for mustard seeds and fennel seeds.

Tips for Success

• Use a damp cloth or soft brush to clean the chanterelles. Avoid soaking them in water, as they can absorb moisture and become soggy.
  
• Bring the pickling liquid (brine) to a boil so the sugar dissolves easily.
  
• When filling your preserving jars, make sure to pack the mushrooms snugly, so they’re fully submerged in the brine.
  
• Feel free to swap or add different herbs and spices.
  
• Get a canning funnel to easily transfer the marinated chanterelles from the pot into the jar.
  
• For the hot water canning method: if one of the jars does not seal properly, store it in the fridge.

How to Clean Chanterelle Mushrooms

Chanterelles can be a bit tricky to clean with their ridges and curly edges that love to hold onto dirt, sand, and the occasional pine needle. Start by gently brushing off any loose debris with a soft-bristled brush. If needed, give them a quick rinse.

When rinsing, use a gentle stream of water or give them a brief dunk in a bowl of cool water. Swirl them around to knock off any stubborn dirt. Be careful not to let them soak—mushrooms absorb water easily, and you don’t want soggy chanterelles! A quick rinse and a pat dry with a towel should do the trick.

For those particularly stubborn mushrooms that trap debris, tear them apart to access the hidden dirt. If you find grit that’s stuck, use the edge of a paring knife to scrape it off. Don’t worry if they get a little wet—the moisture will evaporate as they cook in the skillet!

Storage

Refrigerator Pickled Chanterelles:
Once the marinated mushrooms have cooled, seal the jars with lids and store them in the refrigerator. They will be ready to eat after 2-3 days and can be stored for up to 4 weeks.

Canned Chanterelle Mushrooms (Hot Water Bath Method):
If you’ve canned your mushrooms using the hot water bath method, they can be stored at room temperature in a cool, dark place for up to 12 months.

Make sure the jars are sealed properly before storing. Once opened, refrigerate the jar and consume the mushrooms within 4 weeks.

For more information on canning, visit The National Center for Home Food Preservation 

Make Quick Pickled Mushrooms or Long Term Canning

This easy recipe has the perfect balance of tangy and savory, with plenty of room to get creative. Our instructions walk you through either a quick marinated chanterelle or the canning method for storing in the pantry.

Add them to grain bowls, serve them on crostini, or snack straight from the jar. If you use the hot water bath method, you can enjoy these chanterelles all year long.

More Pickling Recipes

Whether you’re looking for a snack to bring to a picnic or to add something extra to your Italian press sandwich, chanterelle pickles add a burst of flavor to any meal. Try these unique pickle recipes.

• pickled cucamelons 
• pickled watermelon radish
• quick pickled red onions.
• pickled daikon
• pickled green beans

More Recipes You Will Love:

Our mushroom and goat cheese quiche is perfect for any meal of the day! It’s rich, creamy, and packed with flavor. Serve it for breakfast with sour cream biscuits.

Homemade condensed cream of mushroom soup is a delicious and easy recipe, and it is so much better than any store bought can of soup.

Our Instant Pot wild rice and mushroom soup is packed with mushrooms and it is filling enough for a meal.

Sweet Pickled Chanterelles

Sweet pickled chanterelle mushrooms are a delicious and unique way to enjoy these prized wild mushrooms. Chanterelle mushrooms have a delicate, slightly nutty flavor that pairs perfectly with the tangy sweetness of pickling brine.

Add them to salads, pasta, cheese boards, and rice dishes. Or use them as a topper for crackers.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 pints

Calories: 51kcal

Author: Dahn Boquist

Ingredients

• 3 pounds fresh chanterelles
• 1 tablespoon salt
• 4 cups white wine vinegar
• 1 cup white wine (see notes if you don't cook with wine)
• ½ cup sugar
• 3 bay leaves
• 2 teaspoons dried thyme
• 2 teaspoons black peppercorns
• 2 teaspoon coriander seeds
• 6 sprigs of fresh thyme
• 6 garlic cloves smashed

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Instructions

Prepare the Mushrooms

• Clean the chanterelles and slice the large ones into smaller chunks.
• Place the mushrooms and salt in a large pot and cook over medium heat until they release their liquid. Stir frequently. You don’t need to add oil. .
• Once they stop releasing liquid, add the vinegar, white wine, sugar, bay leaves, dried thyme, peppercorns, coriander seeds, fresh thyme sprigs, and garlic to the pot.
• Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.

Option 1: Refrigerator Pickled Mushrooms

• Pack the mushrooms tightly into clean jars, leaving ½ inch of headspace. Add a bay leaf, two garlic cloves, and thyme sprig to each jar.
• Ladle the pickling liquid and spices over the mushrooms. Make sure they are fully submerged. If needed, top off with extra vinegar.
• Let the jars cool to room temperature, then seal with lids.
• Store the jars in the refrigerator. The pickled mushrooms will be ready to eat after 2-3 days and can be kept refrigerated for up to 4 weeks.

Option 2: Hot Water Bath Canning

• Clean and sterilize 3 one pint jars along with their lids. Have a large pot of water ready to cover the jars, and bring it to a boil for at least 10 minutes.
• After sterilizing the jars, pack the mushrooms tightly into the jars, leaving ½ inch of headspace. Add a bay leaf, two garlic cloves, and thyme sprig to each jar.
• Ladle the pickling liquid and spices over the mushrooms and make sure they are fully submerged. Top with extra vinegar if needed.
• Use a non metal spatula to remove air bubbles by sliding the spatula down the sides of the jar. Wipe the rims then place the lid and ring on each jar. Tighten the ring just enough to hold the lid in place but still loose enough to allow air to escape during processing.
• Process the jars in a boiling water bath for 20 minutes, ensuring the jars are fully submerged in water. See notes if you live in a high elevation.
• Carefully remove the jars from the water and let them cool on a wire rack or dish towel. Allow the jars to cool overnight, then check the seals. Refrigerate any jars that haven’t sealed properly.

Notes

• Feel free to experiment with other spices and herbs. Add red pepper flakes for a bit of heat, or try different herbs like rosemary or dill.
• If you can’t find coriander seeds, mustard seeds or fennel seeds go great with this recipe as well. 
• You can replace the white wine with additional white vinegar or apple cider vinegar if desired. 
• If you plan to can in a hot water bath, you can start sterilizing the jars before you begin cleaning the chanterelles.
• When sterilizing jars for the canning method, boil them for at least 10 minutes. If you’re at an elevation above 1,000 feet, increase the boiling time by 1 minute for every 1,000 feet to ensure the jars are properly sterilized. Always keep the jars hot until you’re ready to fill them to avoid thermal shock.
• If you are canning in elevations over 1000 feet process for 25 minutes, over 3000 feet process for 30 minutes, and over 6000 feet process for 35 minutes.

Nutrition

Serving: 1 | Calories: 51kcal | Carbohydrates: 8g | Sodium: 399mg | Sugar: 6g

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Adapted from Hunter Angler Gardener Cook