This pickling brine is well suited for pickling chanterelles and other good edible mushrooms.
To prepare pickled chanterelles, you will need:
- 1.5 kg of chanterelles
- 800 ml water
- 150–175 ml of Chokeberry-Apple Cider Vinegar (Apple Cider Vinegar with Honey also goes well)
- 1 medium onion
- 1 large carrot
- 5–6 grains black pepper
- 4 allspice grains
- 1 bay leaf
- 2 tsp. mustard seeds (heaping)
- 4 clove grains
- 5 tbsp. sea salt (heaping)
- 5 tbsp. sugar (heaping)
Clean the chanterelles, peel and chop the carrots and onions. In a pot, mix together the water and other components of the brine, except for the vinegar. Add carrots and onions. Let the brine rise to a boil, boil for a couple of minutes, then add the mushrooms. The brine does not need to cover the mushrooms, as there is a lot of water in the mushrooms themselves. Boil the mushrooms together with the brine until the liquid has separated from the mushrooms and the brine covers the mushrooms, if necessary, remove the resulting foam.
Lastly, add the vinegar and let the brine boil for a moment. Transfer the mushrooms to the jars and, if necessary, pour some more hot brine on top of them so that the jars are properly filled. Before you open the jars for eating, the brine should be allowed to season for a minimum of a couple of weeks.
