Pickled chanterelles

Name: Pickled chanterelles
Total time: 30 min
Yield: Makes a 2-litre jar
Ingredients: 500g chanterelle or oyster mushrooms; 500ml apple juice (natural, unfiltered and unsweetened is best); 500ml apple cider vinegar; 100g caster sugar; 4 bay leaves; 7 whole black peppercorns; 1 tbsp sea salt flakes; 5-7 spruce tips (or use a few juniper berries); 200ml olive oil; 2 long shallots; 1 eating apple

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Makes a 2-litre jar

Easy

Total time: 30 mins

+ pickling

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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

Gluten free

Vegan

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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. For more pickling recipes try our pickled beetroot and then try our top Eurovision recipes.

Ingredients

Nutrition

500g chanterelle or oyster mushrooms
500ml apple juice (natural, unfiltered and unsweetened is best)
500ml apple cider vinegar
100g caster sugar
4 bay leaves
7 whole black peppercorns
1 tbsp sea salt flakes
5-7 spruce tips

(or use a few juniper berries)
200ml olive oil
2 long shallots
1 eating apple

Nutrition: per serving

kcal15
fat0.9g
saturates0.1g
carbs1.1g
sugars1.1g
fibre0.1g
protein0.5g
salt0.1g

Method

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.

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