Pickled Chanterelles

  • Serves

    makes 1 1/2 Pounds


Delicious chanterelles abound in Ireland in the fall and are eaten both fresh and pickled.


  • 1 12 lb. chanterelles
  • 1 12 cups white wine vinegar
  • 34 cup dry white wine
  • 2 tbsp. salt
  • 2 sprigs rosemary
  • 3 cloves garlic, peeled
  • 2 tbsp. coriander seeds


Step 1

Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic.

Step 2

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.