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Pickled Chanterelles

VegetarianVeganDairy FreeGluten Free

Pickling your mushrooms is an easy way to preserve them for use throughout the months ahead. This pairs well with soft cheeses such as Brie and Camembert, or serve with a fresh wild salad and toasted pitta bread to soak up the juices.

Serves : 6
Prep : 15 minutes
Cook : 2 hours (including drying time)
  • 1 kg Chanterelles, or mixed wild/cultivated mushrooms cleaned and chopped
  • 2 cloves of garlic finely sliced
  • 1 ltr white wine vinegar
  • 500ml water
  • 1 tbs flaky sea-salt
  • 2 tbs sugar
  • 2 sprigs of woody herbs (we used rosemary and thyme)
  • 1 tbs black peppercorns
  • 1 tbs coriander seeds
  • 2 bay leaves
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • Quality olive oil
  • Steralised Kilner style jar/s for storage



  1. Dry toast the peppercorns and coriander seeds, shaking often so they don’t burn. Set aside.
  2. In a large pan, pour in the vinegar and water, add the remaining herbs and spices, salt and sugar, sliced garlic and your toasted spices. Stir and bring to the boil.
  3. Add the chopped mushrooms, bring back to a simmer and cook for 15-20 minutes (or until the mushrooms are cooked through).
  4. Remove from the heat and allow to cool a little. With a slotted spoon, scoop out the mushrooms  and spread onto a baking sheet to dry. We placed ours in the warming oven in the Aga to save time.
  5. Put a good glug of olive oil into your jar and add the dry pickled mushrooms. Cover with more oil, seal the jar and shake gently to coat the mushrooms in oil.
  6. Store the jar in a cool place, where they should keep for up to 2 months unopened.



Any firm textured mushrooms can be used for this recipe, and the herbs & spices can be changed to suit personal preference.  We kept the pickling liquor in a cool place and used it again for a second batch a couple of days later.


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