A blue speckled bowl filled with brown mushrooms in a vinegar

Pickled chanterelles

  • makes a 2-litre jar
  • Easy

Chanterelles are plentiful in Nordic countries and are ripe for foraging but you can sub in other meaty mushrooms such as oyster instead. Spruce tips give a subtle piney flavour to the pickle – these can be foraged or bought online


This pickled chanterelles recipe is extracted from Nordic Family Kitchen by Mikkel Karstad (£24.99, Prestel). Discover more of our Scandinavian recipes, including gravadlax, Swedish meatballs and red cabbage, apple and pomegranate salad.



  • chanterelle or oyster mushrooms 500g
  • apple juice (natural, unfiltered and unsweetened is best) 500ml
  • apple cider vinegar 500ml
  • caster sugar 100g
  • bay leaves 4
  • whole black peppercorns 7
  • sea salt flakes 1 tbsp
  • spruce tips 5-7, (or use a few juniper berries)
  • olive oil 200ml
  • shallots 2 long
  • eating apple 1


  • Step 1

    Clean the mushrooms thoroughly, rinsing if necessary in a large bowl of cold water to ensure that all soil and dirt is removed. Leave to dry on a paper towel. In a pan bring the apple juice, vinegar, sugar, bay leaves, peppercorns, salt, spruce tips and olive oil to the boil.

  • Step 2

    Peel the shallots and cut them in half lengthwise. Remove the core from the apple and cut into 2cm cubes.

  • Step 3

    When the pickle brine is boiling, add the shallots, apple and mushrooms, and cook over a low heat for 2-3 minutes. Remove the pan from the heat and pour the mixture into a sterilised jar, closing it.

  • Step 4

    Once cool, put the jar in the fridge and allow the mushrooms to soak for four to five days before eating. An unopened jar of mushrooms will keep for two to three months. Once opened, use within two weeks.

Photograph by Anders Schonnemann. 

Find our best mushroom recipes here

Two bowls filled with barley risotto and topped with orange roast carrots

Nutritional Information

  • Kcals 15
  • Fat 0.9g
  • Saturates 0.1g
  • Carbs 1.1g
  • Sugars 1.1g
  • Fibre 0.1g
  • Protein 0.5g
  • Salt 0.1g