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Pickled chantarelles | Milkbottle

Pickled chantarelles

Pickled chantarelles in a jar, it also makes a great and original gift

The mushroom season has started and I’ve bought a bag full of chantarelles at our local farmer’s market. Chanterelles are wild mushrooms with a bright yellow-orangey colour. The chantarelle has many names, pfifferling, girolle, gallinacc, cantharel and, obviously, chantarelle. They are very beautiful, have great taste and aroma not to mention great eye appeal on a plate.

Clean chanterelles carefully with a soft brush and trim the bases. The best way to prepare fresh chantarelles is to sauté in butter with garlic and parsley and serve as a side dish, or add to pasta. Another delicious way to prepare chantarelles is to make pickled chantarelles. A jar of pickled chantarelles also makes a great gift.

A variety of mushrooms that can be found in autumn in Europe, the chantarelles are the yellow-orangey ones at the bottom
A variety of mushrooms that can be found in autumn in Europe, the chantarelles are the yellow-orangey ones at the bottom
Recipe
1 dl sugar
2 dl white wine vinegar
3 dl water
300 g chanterelles
2 bay leaf
1/2 chili, sliced
2-3 cloves garlic, sliced
20 whole peppercorn
pinch of salt
Bring sugar, water and vinegar to a boil and pour over the rest of the ingredients;
Simmer for about 10 minutes, than chill and pour into a jar and refrigerate, they will keep for a week.

Images: Oivind Haug via Agency. Recipe: Anne Maelum. Posted by Leonoor

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