Pickled Chanterelle Mushrooms
Chanterelles in classic pickle
To pickle mushrooms is a good way to take care of all the chanterelles picked in the autumn.
Pickled chanterelles go well as a side dish for, among other things, game and grilled meat. Or why not sprinkle them on a freshly baked pizza straight from the oven? I have also used them as a side dish for a burger on venison mince with juniper mayonnaise. They are sweet and sour and taste a lot so you don't need many per serving.
Please let the mushrooms stand and soak for a few days for an even better taste.
The mushroom will last UP TO a year if it is stored in a dark and cool place. An opened can should be kept in the refrigerator and eaten within a few weeks.
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Clean the chanterelles and divide them if necessary.
- Peel and slice the red onion and ginger.
- Rinse the rosemary sprigs.
- Boil vinegar, sugar, water, ginger, salt and bay leaves.
- Add mushrooms and red onion, cook for 3 minutes.
- Pour into well-cleaned jars.
- Store in a dark and cool place. Feel free to let the mushrooms stand and soak for a few days for an even better taste.