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.
Servings: 3 pints
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
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
