Delicious chanterelles abound in Ireland in the fall and are eaten both fresh and pickled.
- 1 1⁄2 lb. chanterelles
- 1 1⁄2 cups white wine vinegar
- 3⁄4 cup dry white wine
- 2 tbsp. salt
- 2 sprigs rosemary
- 3 cloves garlic, peeled
- 2 tbsp. coriander seeds
Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic.
Simmer for 5 minutes. Drain liquid. Place chanterelles, herbs, and spices in a sterilized jar. Add olive oil to cover and marinate, refrigerated, for at least 2, but no more than 4, weeks.
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