Pickled chanterelles
- Preparation and cooking time
- Total time
- + pickling
- Easy
- Makes a 2-litre jar
Skip to 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
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.
