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21 responses to “Pickled Chanterelle Mushrooms”

  1. sam carlson

    You don’t use a pressure canner?

  2. J.R. Young

    Outside of risotto with fresh chanterelles this is my favorite thing to do with them. They go great on spring salads.

  3. semiswede

    Gorgeous Swedish summer chanterelles are just entering the markets (if only I could find my own field of gold in the forest!). Many thanks for the inspiration of what to do with them. I will definitely give this a try.

  4. Juls (Pepper and Sherry)

    Chanterelles are about to dip out of season here and this is my first year getting stuck into pickling and preserving so I am ever grateful for the apt timing of this post!

  5. Scott Phillipi

    Hank, I disagree with you on the dried chanterelles: I find their flavor intensifies greatly. My favorite thing to do with them is grind them in a spice grinder to a fine powder then sprinkle on lots of stuff for a dose of chanterelle umami! A liberal coating on fish, (especially black cod) before sauteing, frying, grilling or roasting is a really wonderful experience… BTW, I love pickled chanties too and will be trying your recipe!

  6. Carter

    Just broke open a jar of pickled chanterelles that have been in the fridge since last March. Still taste delicious and I haven’t died of botulism yet, so I guess they didn’t go bad. I can’t wait for our local chanties to fruit again!

  7. jason blastic

    Thank you for the recipe. I am going to try it with some MI Black Trumpets and Cinnabar Chantrelles that I just picked yesterday!

  8. Pickled Beans for Kids (Do as I Say, Not as I Do Version) » Small Servings

    […] look ridiculously good. Mushrooms are tricky with kids — at least with ours —  but these pickled chanterelles by Hank Shaw might just get them to give fungi another try. We’re pickling blueberries now, […]

  9. Sue B

    Why do you have to keep them refrigerated? Why can’t you store them in the pantry and refrigerate when ready to eat?

  10. Sue B

    Thank you! I tried your recipe and it’s delicious! Thank you so much for sharing! Now, I will never have to dehydrate them again. We had a great score of 17lbs!! I can’t wait to get busy!

  11. Laura

    “I haven’t died of botulism yet” is no joking matter. There are cases every year of someone eating improperly canned foods and either dying or suffering greatly. All it takes is once, and if you don’t die, you WISH you had.

    Hank, can you direct me to sources you use for evaluating recipes to ensure safety when canning and pickling? T’is the season! An excellent source I use is

    Thanks! You have the best job in the world. The pictures are fabulous.

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  13. Warren

    Can distilled vinegar be substituted for the white wine vinegar? My first batch is bouncing away in the water bath as I type. I can’t believe I have been walking past “chanties” for the last 5 years hunting Blacktails’ in the Washington foothills. It has been a good October in the woods, a buck in the freezer, and chanterelles in the cupboard. Thank you for the recipes.

  14. Lisa

    Warren distilled vinegar is much more sharp or acidic tasting. In a recipe such as this it may overpower all other flavours. Sometimes if you dilute – with water or temper with sugar you can sub distilled in a recipe like this but typically a wine or cider vinegar will give better, more mellow results.

    One possible way to make your mushrooms more palatable, if in fact your product is unpleasantly acidic might be to drain the vinegar off a few hours before you want to use and marinate in a good olive oil?

  15. Bill Bennett

    I just finished canning a quart of pickled chanterelles!
    It looks like this summer’s going to a good one for the chanterelles here in North Georgia.
    Thanks for the recipe.

  16. hillbilly

    Found bout 5 lbs of em today. did 2 pints with this recipe and lookin forward to the results. Early canada season opens in a few days here, so was wonderin if ya had anything up your sleeve for the pair? Btw, they are great with ramp butter stead of reg. thanks and love the site.

  17. Tim

    One time I tried drying chantrelles on the dashboard of my car but…. It rained for a whole week non-stop. Usually, chantrelles will dry on my dashboard in a matter of hours but this time it took days. Since the shrooms took so long to dry, they turned a bit in the process. I’m not sure what happened. They didn’t mold nor did they rot exactly but they did develop an extremely strong mushroom/chantrelle smell but not at all unpleasant just very pronounced. I don’t know if they’re safe to eat or not so I never did. I just stuck them down in a jar and I still have them. Its going on 6 years now and they still smell just like they did the day I stuck them in the jar. Any thoughts on what happened? The variety is Cantharellus cinnabarinus. They are a small, pretty mushroom and never have much flavor but rehydrating them into a dish of stuffing adds some very nice color and texture. But, what I did here really brought some aroma out of these things. Perhaps somehow they fermented a bit? Is open air fermenting possible? Is fermenting mushrooms even safe?

  18. Erin

    Hey Hank,
    I just tried this recipe last night and I can’t wait taste the results! I have two questions for my next batch:
    – How do you know when the mushrooms have given up enough water?
    – Do you recommend placing a lemon slice or something

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