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–+ servings
A glass jar filled with yellow mushrooms preserved in liquid brine, with a few thin white onion slices on top.

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
Total Time 5 minutes
Servings: 20 tablespoons
Course: Garnish
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

  • 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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