Sweet Pickled Chanterelles Recipes

PICKLED CHANTERELLE MUSHROOMS

Steps:

• 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.
• 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.
• 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.
• 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.

SWEET PICKLED CHANTERELLES

Steps:

• 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.

PICKLED CHANTERELLE MUSHROOMS

Steps:

• Gather the ingredients.
• Clean your chanterelle mushrooms. Ignore the warning you sometimes hear never to use water to clean mushrooms-it's fine to give chanterelles a gentle scrub in clean water to remove any dirt. Slice off any moldy or dark spots.
• Heat a large skillet over medium-low heat. Do not add any oil or butter. Add the mushrooms and cook, stirring frequently, until the chanterelles begin to release their juices. Because chanterelles are relatively dry mushrooms, this will only take about 5 minutes.
• Add 1 teaspoon of the salt. The salt will draw out any liquid left in the mushrooms. Once this starts to happen, add the remaining teaspoon of salt along with the vinegar, water, sugar, thyme, and spices to create the brine. Crank the heat up to high and wait just until the liquid comes to a boil. Give it a stir or two while it's coming to the boil.
• Reduce the heat to medium-low and simmer for 5 minutes.
• Use a slotted spoon to transfer the chanterelles to a clean glass jar. Pour the brine over. Make sure the mushrooms are completely covered by the brine. Cover tightly.
• At this point you have two choices: you can simply transfer the jar to the refrigerator or you can process the jar in a boiling water bath.
• To process the jars, screw on the canning lid and process in a boiling water bath for 15 minutes (adjust the time if you are ​ canning at high altitude ).

PICKLED CHANTERELLES

Steps:

• Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic.
• Simmer for 5 minutes. Drain liquid. Place chanterelles, herbs, and spices in a sterilized jar.
• Add olive oil to cover and marinate, refrigerated, for at least 2, but no more than 4, weeks.