Pickled Chanterelle Mushrooms
recipe c/o Karl Holl
Ingredients
2 pounds Golden Chanterelle Mushrooms, cleaned
2 cups White Wine Vinegar
1 2⁄3 cups Sugar
2 tbsps Mustard Seeds
1 tbsps Fennel Pollen
3 tbsps Kosher salt
Preparation
In a medium pot, combine all the ingredients except the chanterelles. Bring to a boil, then add the chanterelles and bring the mixture back to a boil.
Pour everything into a 32-ounce canning jar and seal. Enjoy the pickled mushrooms right away, or for best results, allow them to sit overnight before serving.
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