Pickled Chanterelles

Name: Pickled Chanterelles
Total time: PT0D0H0M
Yield: makes 1 1/2 Pounds
Ingredients: 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

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 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

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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.

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.