Emma Wilson
Chanterelle mushrooms are a unique and seasonal treat, but they can be enjoyed all year round if preserved through pickling. Pickling is a time-honoured way of preserving chanterelles, which are otherwise only available for a few months of the year. The process of pickling mushrooms involves dry sauteing them first, then adding brine, and finally storing them in a glass jar. The flavour profile of the pickling brine can be modified to suit your taste, with additions such as red pepper flakes, lemon and dill, or mustard and fennel. Pickled chanterelles can be stored for up to a year unopened, and for up to four weeks once the jar is opened.
| Characteristics | Values |
|---|---|
| Recipe | Polish, Italian, Swedish, Wild Mushroom Conserve, Sweet Pickled Chanterelles |
| Preparation | Clean mushrooms, cut into large pieces, dry sauté, add brine, store in a glass jar |
| Storage | Refrigerator, cool basement, boiling water bath, canning |
| Storage Time | 6 months to 1 year |
| Uses | Antipasti plates, charcuterie boards, salads, sandwiches, snacks |
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What You'll Learn
Cleaning and preparing the mushrooms
Pickling is a great way to preserve chanterelle mushrooms, which are only available for a few months of the year. The key to making delicious pickled chanterelles is to dry saute them first. Here is a step-by-step guide to cleaning and preparing the mushrooms:
Cleaning the Mushrooms
Use a gentle stream of water or briefly dunk the mushrooms in a bowl of cool water and swirl them around to remove any dirt. Avoid soaking the mushrooms as they absorb water easily and you don't want them to become soggy. For stubborn dirt, tear the mushrooms apart to access the hidden dirt. Use the edge of a paring knife to scrape off any remaining grit. You can also use a damp cloth or soft brush to clean them. After rinsing, pat the mushrooms dry with a towel.
Preparing the Mushrooms
Slice off any moldy or dark spots from the mushrooms. Cut the mushrooms into large pieces, leaving small mushrooms whole. Place the mushrooms in a hot, dry frying pan and saute until they release their juices. Chanterelles are relatively dry mushrooms, so this should only take about 5 minutes. Add a teaspoon of salt to the mushrooms and stir to combine.
Once the mushrooms are prepared, you can move on to the pickling process. By following these steps, you will ensure that your pickled chanterelle mushrooms have a firm texture and a zingy flavour.
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Choosing a brine
Pickling brine is a simple mixture of vinegar, salt, and water. The type of vinegar used is a key component of the brine and will determine the overall flavour of the pickles.
White wine vinegar is a good choice for pickling chanterelle mushrooms as it has a crisp, clean flavour that will complement the earthy taste of the mushrooms without being too overpowering. Rice vinegar is another option that will result in a slightly sweeter flavour.
For a more robust flavour, you can use apple cider vinegar, which has a distinct character that will add depth to the pickles. Red wine vinegar can also be used, but it may discolour the mushrooms.
In addition to vinegar, you can add various herbs and spices to the brine to further customise the flavour. Common additions include garlic, thyme, red pepper flakes, dill, mustard seeds, fennel seeds, and coriander seeds.
If you want a spicier kick to your pickles, you can add horseradish, allspice, or chilli. For a more subtle flavour, you can use ginger or cinnamon.
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Sterilising the jars
- Choose the right size of jar depending on the amount of mushrooms you have. Wide-mouthed jars are preferable as they make it easier to pack and remove the mushrooms.
- Clean the jars thoroughly with soap and warm water to remove any dirt, debris, or residue. You can also place them in the dishwasher if they fit. Ensure they are completely dry before proceeding to the next step.
- Preheat your oven to 120-150°C. Place the clean, dry jars on a baking sheet and put them in the oven for about 10-15 minutes. This step will ensure that any remaining bacteria are eliminated.
- Remove the jars from the oven and let them cool down. You can turn off the oven as you wait for the jars to cool.
- Once the jars are cool, check the seals by pressing down on the centre of the lids. If the lids do not spring back, it indicates that the jars are properly sealed.
- If you are not using the jars immediately, store them in a cool, dry place until you are ready to pack your pickled mushrooms.
By following these steps, you will ensure that your jars are properly sterilised, which is crucial for the safe and long-term preservation of your pickled chanterelle mushrooms.
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Storing the pickles
Storing pickled chanterelle mushrooms is a straightforward process. Firstly, it is important to note that pickled mushrooms should be stored in a glass jar, and they will stay edible for a long time as long as they are kept submerged under their liquid. Some recipes suggest that pickled mushrooms will last for about a month, but many people have kept them stored for over a year without any loss in quality.
If you are looking to store your pickled mushrooms for a shorter period, you can simply transfer the jar to the refrigerator. Pickled mushrooms stored in the fridge will last for at least six months. It is important to refrigerate the jars after opening, even if you intend to keep the pickles at room temperature before opening.
For longer-term storage, you can process the jar in a boiling water bath. To do this, screw on the canning lid and process in boiling water for 15 minutes, adjusting the time if you are canning at high altitude. For longer storage at room temperature, use a canning jar, ensuring the mushrooms are completely covered by the brine and that there is half an inch of headspace between the surface of the brine and the lid of the jar.
Alternatively, you can freeze your chanterelle mushrooms. First, remove some of their water content by dry sautéing the mushrooms in a frying pan on the stove on medium-high heat. Cook the mushrooms for five to ten minutes until they release their juices and shrivel slightly. Then, remove them from the heat and let them cool before storing them in a freezer bag in the freezer. Frozen chanterelles can last for up to a year in the freezer.
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Serving suggestions
Pickled chanterelle mushrooms are a classic appetizer in Eastern Europe. They are also found on antipasti plates in Italy. These mushrooms are firm and zingy, making them a great addition to a pickle plate or alongside cured meats.
Pickled chanterelles are a wonderful accompaniment to venison, reindeer, beef, or pork. They can also be used as a topping for burgers with brie.
You can also use pickled chanterelles in a Polish recipe for salted, fermented mushrooms with saffron milk caps. They can be used as a garnish for entrees, such as chicken of the woods with rainbow trout.
Additionally, pickled chanterelles can be stored for up to a year on the shelf and are a great way to preserve these mushrooms, which are only available for a few months of the year.
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Frequently asked questions
Clean your chanterelle mushrooms by giving them a gentle scrub in water to remove any dirt. Slice off any mouldy or dark spots. Dry them in a tray lined with paper towels and let them rest overnight in the fridge.
Heat a large skillet over medium-low heat and add the mushrooms. Cook them, stirring frequently, until they release their juices. Add salt and continue to gently saute until the liquid evaporates. Transfer the mushrooms to a clean glass jar, cover them with brine, seal the jar, and store them in the refrigerator.
If you use the refrigerator method, wait at least 2-3 days before consuming the mushrooms. If you use the hot water bath method, wait at least a month for the flavours to develop.
