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Sweet Pickled Chanterelles

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These pickled chanterelles are sweet and tangy with savory notes from herbs, spices, and garlic. They have a complex flavor that will elevate any dish and make the perfect addition to charcuterie boards, salads, or pasta dishes.


Pickled chanterelles are such a fantastic way to preserve seasonal mushrooms so you can enjoy them all year long.

Whether it’s breakfast, lunch, or dinner, these marinated chanterelles are a great way to add extra flavor to your meal.

Why This Recipe Works

  • Sauteeing the chanterelles in salt helps the mushrooms release their moisture.
  • Cooking the chanterelles breaks down the fungal cell walls and makes them easier to digest (raw mushrooms do not digest easily). 
  • Herbs and garlic add complexity and depth of flavor. 
  • Pickled chanterelles go great with just about everything. Use them in salads (try them in our tri tip salad), sandwiches (add them to our hot meatloaf sandwich), on cheese boards, or in pasta dishes. 
  • A great way to make the most of chanterelle season and preserve the wild mushrooms for the whole year. 

Pickled Chanterelles

Ingredients Needed for Pickled Chanterelles

Here is a list of the ingredients you will need to make pickled chanterelles. Scroll down to the printable recipe card for all the details. 

  • Fresh chanterelle mushrooms
  • Salt
  • White wine vinegar. You can substitute it with apple cider vinegar.
  • White wine
  • Sugar
  • Herbs and seasonings: Bay leaf, thyme (fresh and dried), coriander seeds, fresh garlic, and black peppercorns. 

Basket of Chanterelles

How to Make It 

Here is a brief overview of how to make pickled marinated chanterelles. Scroll down to the printable recipe card for all the details.

  1. Sterilize glass pint jars in a boiling water bath.
  2. Place all of the mushrooms in a large pot and cook them over medium heat. Stir the chanterelles frequently until their excess liquid has evaporated.
  3. Add the rest of the pickling ingredients to the pot and bring the pickling brine it to a boil.
  4. Turn down the heat and let the pickled chanterelles simmer for five minutes.
  5. Use a slotted spoon to scoop the chanterelles and pack the mushrooms into the jars. Leave at least half an inch of space at the top.
  6. Ensure the pickled chanterelles are fully submerged in the liquid and remove any air bubbles.
  7. Place a lid and canning ring on top of the jars and process the pickled chanterelles in a boiling water bath.
  8. Allow the jars to cool at room temperature overnight and check to see if they have sealed properly.

How to Clean Chanterelle Mushrooms

Chanterelle mushrooms can be difficult to clean. The ridges and curly edges can hold onto dirt, sand, and pine needles. Start with a soft-bristled brush to get the loose soil off. Then you may need to use water.

If you need to rinse them in water, use a gentle stream, then set them on a dry towel. You can also dunk them quickly in a bowl of cool water and swish them around gently to knock off the dirt.

Remember that mushrooms absorb water like a sponge, so you don’t want them to soak in the water. Just a quick dip in the bath is usually enough. Don’t worry if they get a little wet. They will dry out. Plus, the moisture will evaporate when you sautee them in the skillet.

Sometimes you will find a chanterelle that practically folds around the dirt and traps sand and pine needles inside. For those mushrooms, tear them apart so you can get to the dirt. If the chanterelles still have stubborn debris stuck on them, use the edge of a paring knife to scrape the dirt off.

harvested chanterelles

Tips for Success

  • Get a canning funnel to easily transfer the pickled chanterelles from the pot into the jar.
  • If one of the jars didn’t seal properly, store it in the fridge.
  • Bring the pickling liquid (brine) to a boil so the sugar dissolves easily. 

Ways to Use Pickled or Marinated Chanterelles

You can use these pickled mushrooms in so many ways. We served them the other day by adding some whipped ricotta to sourdough crackers then topped the crackers with these marinated chanterellles.

Here are some more suggestions:


If you don’t want to can these marinated chanterelles for long-term storage, you can store them in the refrigerator for 4 to 6 weeks. 

Processing the pickled mushrooms in a hot water bath can make them shelf-stable for 6 months to a year.

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, pickles add a burst of flavor to any meal. Try these unique pickle recipes.

Pickled Chanterelles1

Frequently Asked Questions 

What do chanterelle mushrooms taste like?

Chanterelle mushrooms have a very mild, earthy flavor. Sometimes they have a slight hint of peppery or fruity notes.

What are chanterelle mushrooms?

Chanterelles are edible mushrooms found in the wild. They have a cup, funnel, or trumpet-like shape with frilly edges. Chanterelles also have shallow, forked ridges below the mushroom tops.

Can I freeze chanterelles?

Yes, but first, saute the mushrooms so they release their moisture. This method will allow you to store chanterelles in the freezer for up to six months.

To the best of my knowledge ,scientists have not yet found a way to successfully cultivate chanterelles in a controlled environment. This is one of the reasons chanterelles are so prized. Unlike other mushroom varieties, fresh chanterelles are strictly a seasonal cuisine.

Pickled chanterelles are a great way to preserve the season’s bounty and add an extra layer of flavor to any dish. You can preserve these chanterelles for several months or just make some quick refrigerator marinated mushrooms that will last several weeks in the fridge.

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

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 or brunch and dinner with a strawberry spinach salad.

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. You can make a warm bowl of mushroom soup or use it in recipes like our broccoli casserole.

Our Instant Pot wild rice and mushroom soup is a delicious, savory dish that has the rich flavor of mushrooms with the nuttiness of wild rice. It’s perfect for a cozy night in. Serve it with homemade einkorn crackers.

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Pickled Chanterelles

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.
4.67 from 12 votes
Print Pin Save
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 pints
Calories: 51kcal
Author: Dahn Boquist


  • 3 pounds fresh chanterelles
  • 1 tablespoon salt
  • 4 cups white wine vinegar
  • 1 cup white 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


  • Clean and sterilize 3 one pint jars and the lids. Have a large pot with enough water in it to cover the jars, then bring it to a boil while you prepare the recipe.
  • Place the mushrooms and the salt in a large pot and cook them over medium heat until they start to release their liquid. It is not necessary to put oil in the pan, just stir frequently. When they are no longer producing more liquid pour the rest of the ingredients over them and bring to a boil. Turn the heat to a simmer and cook for 5 minutes then remove from the heat.
  • Spoon out the mushrooms and pack firmly into jars, leaving at least ½ inch headspace. Place a bay leaf and some thyme sprigs in the jar and ladle the liquid and spices over the mushrooms. If the mushrooms are not covered completely with the liquid, add some more vinegar to top them off. Using a non-metal spatula, remove the air bubbles from the jar by sliding the spatula down the side of the jar. Wipe the rims of the jars and place a lid and ring on each jar. You only need to turn the ring enough to hold the lid in place but still loose enough to allow air to escape during processing.
  • Place the jars in the pot of boiling water and cover with a lid. Process in a boiling water bath for 20 minutes.
  • Carefully remove the jars to a wire rack or dish towel to cool down. Allow the jars to cool overnight then check the seals. Refrigerate any jars that have not sealed.


For elevations over 1000 feet process for 25 minutes, over 3000 feet process for 30 minutes, and over 6000 feet process for 35 minutes.


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

Adapted from Hunter Angler Gardener Cook

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Recipe Rating

Barb Millar

Monday 21st of September 2020

Just made this recipe for the second year in a row. So delicious. We have increased the amount of chanterelles both years to 5 lbs and left all other ingredients the same. We cook the chanterelles until not quite dry in point 2.

Dahn Boquist

Monday 21st of September 2020

Wow 5 pounds! Do you forage the chanterelles yourself? I am hoping we get a good chanterelle season this year in Washington

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