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 bring a bright, tangy pop to any dish while preserving their delicate, earthy flavor. They're perfect for jazzing up salads, cheese boards, or even simple snacks with a gourmet touch.
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
Can I pickle chanterelles raw?
Yes-this method uses raw, rinsed chanterelles. The hot brine gently softens them while preserving their flavor.
Do I need to sterilize the jar?
Nope. Since this is a quick pickle stored in the fridge, a clean jar or container is sufficient.
Pickled Chanterelles
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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