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.


  • 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 canning stuff ready.
  2. Clean and slice the mushrooms into bite size pieces. Dry saute the mushrooms in a frying pan until the moisture has evaporated 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 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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