Sweet Pickled Chanterelles
Chanterelles are one of the most delicious mushrooms you can find. If you happen to come across a bumper crop, it's well worth considering pickling a jar or two for later in the year, and this sweet pickle brine is the perfect compliment for the wonderful apricot notes of the Chanterelle.
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Quantity: Makes 1 x 500 ml clip-top Jar of Pickles
- 750g of fresh Chanterelle Mushrooms
- 400 ml Cider Vinegar
- 400 ml Water
- 200g Sugar
- 1 tbsp of Honey
- 1 tsp of Black Peppercorns
- 1 tsp Rock Salt
- 1 tsp of Whole Allspice
- 1 Bay Leaf
- 3 sprigs of fresh Wild Thyme
- Clean your Chanterelles and remove the stalk bases. Roughly chop the larger mushrooms, leave smaller ones whole.
- Heat a large saucepan and add the mushrooms. Dry fry them, stirring continuously until they start to release their juices, then add the salt. Cook for a further minute, before adding the rest of the ingredients to the pan to create brine.
- Bring the pan to a strong simmer and allow the chanterelles to cook for 10 minutes, stirring frequently.
- When cooked, remove the mushrooms from the brine using a soup strainer and place them in a sterilised clip or screw-top pickling jar.
- Pour the pickling brine, complete with herbs an spices, over the mushrooms in the jar, ensuring they are submerged by the brine. Seal the jar.
- Optional: Submerge the sealed jar in a boiling water bath for 15 minutes to further sterilise the jar and contents for longer-term storage (up to 12 months).
- Leave in a cool place for at least 7 days before eating. The unopened pickles can be stored for up to six months. Once opened, keep in the fridge and eat within 7 days.
Mix it up ...
Why not try some additional / alternative spices in the pickling brine, such as chilli flakes, coriander seeds, or fennel seeds? You can also use another type of fresh wild herb instead of Wild Thyme, such as Mugwort or Ground Elder.