Pickled Chanterelles

A quick and bright refrigerator pickle made with chanterelle mushrooms. Ready in minutes and ideal for salads, charcuterie boards, or snacking.

Why You'll Love Pickled Chanterelles

These quick pickled chanterelles keep their delicate, earthy flavor while picking up a bright tang from the brine. They just need a rinse, a 5-ingredient brine, and at least 2 hours in the fridge, and they're good on salads, cheese boards, or straight out of the jar.

Tips and Tricks

• Use fresh chanterelles or any wild mushrooms you like for a seasonal twist.
• Make sure to rinse mushrooms gently to remove dirt without soaking them.
• Shake the jar occasionally to redistribute the brine and flavors evenly.

Variations

• Try pickling oyster or button mushrooms for a milder flavor.
• Add a clove of garlic or a sprig of thyme to the brine for extra aroma.
• Include a few crushed peppercorns or chili flakes for subtle heat.

Substitutions

• White wine vinegar or apple cider vinegar can replace rice wine vinegar.
• Sea salt works fine instead of kosher salt - adjust amount accordingly.
• Use less sugar or a sugar substitute if you prefer a tarter pickle.

Best Served With

• Charcuterie and cheese boards
• Mixed green or grain salads
• Open-faced sandwiches or crostini
• Roasted or grilled meats and fish

How to Store Leftovers

• Keep pickled chanterelles refrigerated in a sealed container for up to one week. Flavors intensify after resting overnight.

Common Questions

Pickled Chanterelles

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A quick and bright refrigerator pickle made with chanterelle mushrooms. Ready in minutes and ideal for salads, charcuterie boards, or snacking.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 20 tablespoons

Course: Garnish

Cuisine: Global

Ingredients Equipment Method Notes

Ingredients

  

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• ½ cup chanterelles
• ½ cup water piping hot
• ¼ cup rice wine vinegar
• 3 tablespoon sugar
• 1 teaspoon kosher salt

Equipment

• Fine Mesh Strainer
• Small prep bowl
• Mason jar or sealed container
• Measuring cups and spoons

Method

 

1. Rinse ½ cup chanterelles in a strainer under cold water
2. In a container with a lid, combine ½ cup hot water, ¼ cup rice wine vinegar, 3 tablespoon sugar, and 1 teaspoon kosher salt
3. Shake or stir until sugar and salt dissolve
4. Add chanterelles to the brine and seal the container
5. Refrigerate for at least 2 hours before serving
6. Store for up to 1 week in the fridge

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Keep the chanterelles submerged in brine in a sealed container in the fridge, up to 1 week. Mushrooms are more delicate than hardier vegetables, so don't push much past that.

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