Pickled Wild Chanterelle Mushrooms

Paul + Sue

This recipe makes two pints of pickled Chanterelles, you can play around with this recipe and pickle any mushroom but we most recently did Wild Oregon Chanterelles. This is not a true pickle and therefore this quick pickling method will only keep for about 6 months and needs to be stored in a cool place.


  • 2 pounds Chanterelles or whatever mushroom you want to use
  • 3 cups apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons salt
  • 1 bay leaf for each jar
  • Thyme to taste
  • Black peppercorns to taste
  • Minced garlic to taste


  1. Get your jars and lids ready; making sure they are clean. Since they will not be pressurized they don’t need be sterilized just clean and disinfected.
  2. Clean and slice the mushrooms into bite size pieces. Dry sauté the mushrooms in a frying pan until the moisture has evaporated and then reabsorbed into the mushrooms and set aside.
  3. In a separate pan, bring: vinegar, sugar, salt, thyme, peppercorns and garlic to a boil. Add the mushrooms and simmer for about 10 minutes.
  4. Spoon the mushrooms into the jars with a bay leaf in each jar. Pour the brine over the mushrooms and seal the lids. Then process in a boiling water bath for 10 minutes. Store in a cool place (we keep ours in the fridge).

Paul + SuePaul + SuePaul + Sue


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