Pickled Golden Chanterelles and Morels Recipe

Name: Pickled Golden Chanterelles and Morels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon black peppercorns; 4 large garlic cloves; 4 thyme sprigs; 2 dill sprigs; 2 bay leaves; 1 fresh hot red chile; 3 whole cloves; 2 cups water; 1 cup plus 2 tablespoons apple cider vinegar; 1/3 cup sugar; 1 tablespoon salt; 1 pound mixed chanterelle and morel mushrooms, cleaned with a damp cloth

Servings: persons

1 tablespoon black peppercorns
4 large garlic cloves
4 thyme sprigs
2 dill sprigs
2 bay leaves
1 fresh hot red chile
3 whole cloves
2 cups water
1 cup plus 2 tablespoons apple cider vinegar
1/3 cup sugar
1 tablespoon salt
1 pound mixed chanterelle and morel mushrooms, cleaned with a damp cloth

1
Wrap the peppercorns, garlic, thyme, dill, bay leaves, chile and cloves in a large piece of cheesecloth and tie it with kitchen string.
2
In a large saucepan, combine the water with the vinegar, sugar, salt and herb sachet and bring to a boil, stirring to dissolve the sugar.
3
Add the mushrooms and return to a boil, then simmer over moderate heat for 1 minute.
4
Transfer the mushrooms and brine to a heatproof bowl and let cool completely, then cover and refrigerate overnight.
5
Drain the mushrooms before serving.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon black peppercorns, 4 large garlic cloves, 4 thyme sprigs, 2 dill sprigs, and more.

Yes, Pickled Golden Chanterelles and Morels falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Golden Chanterelles and Morels

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