Recipes

Pickled Chanterelles

  • Serves

    makes 1 1/2 Pounds

MELANIE ACEVEDO

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

Ingredients

  • 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

Instructions

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.

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