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Home » Foraging » Mushrooms » Pickled Chanterelle Mushrooms

Pickled Chanterelle Mushrooms

By Hank Shaw on August 16, 2012, Updated May 19, 2020 - 60 Comments

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4.86 from 14 votes
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pickled chanterelle mushrooms
Photo by Holly A. Heyser

Chanterelle mushroom season is almost the entire year, depending on where you live. It starts in the Deep South, where you can have chanterelles as early as May. Summertime is when most of the country gets its chanties, and early autumn they show up in Canada. One real fall hits, our Pacific chanterelles come in, and they can stick around until March.

When the season is on, you can rack up big numbers of these pretty golden treasures. Dealing with abundance is usually a matter of drying. Most mushrooms are perfectly good dehydrated and stored in the pantry.

Not chanties. Chanterelles lose almost everything that makes them special once they’ve been dried out. The only thing I’ve ever successfully done with dried chanterelles was infuse them with vodka. Weird, but good.

Now pickled chanterelle mushrooms are an entirely different story. When I first delved into pickling mushrooms, I wasn’t too optimistic about the results. I grew up in an era of canned mushrooms, which are slimy and so unpleasant I am certain it is a reason that most Americans won’t eat any mushrooms to this day.

pickled chanterelles jar
Photo by Holly A. Heyser

Little did I know that pickled mushrooms are a classic appetizer in Eastern Europe. I use a Polish recipe for salted, fermented mushrooms mostly with saffron milk caps. But that works with chanterelles, too. You can find pickled mushrooms on the antipasti plates of Italy as well (Here is my Italian method of preserving mushrooms).

Far from being limp and slimy, pickled chanterelle mushrooms are firm and zingy — a great addition to a pickle plate, or alongside cured meats.

Once made, these will keep for a year on the shelf, although you should refrigerate the jars after opening.

Can you do this with other mushrooms? You bet. I’ve done it with blewits, hedgehogs, Amanita velosa, porcini and honey mushrooms. Even button mushrooms are good this way — just be sure to dry saute. It makes all the difference.

pickled chanterelle mushrooms
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4.86 from 14 votes

Pickled Chanterelle Mushrooms

The key to these pickles is to dry saute your chanterelles first. You clean your 'shrooms, cut them into large pieces (leave small mushrooms whole) and put them into a hot frying pan dry. Shake them around as they heat and soon the mushrooms will give up their water. Doing that helps both the flavor of the mushroom and their ability to absorb the vinegar. If you don't want to can these mushrooms, they will be perfectly fine in the fridge for up to 6 months.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 24 servings
Calories: 15kcal
Author: Hank Shaw

Ingredients

  • 1 to 1 1/2 pounds chanterelles or other mushrooms
  • 2 cups white wine vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns

Instructions

  • Get your canning gear ready and a large pot of water hot. Clean your mushrooms of any dirt, mold or wet spots. Cut large ones in half and keep small chanterelles whole.
  • Dry saute the mushrooms in a large frying pan. When they give up their water, sprinkle 1 tablespoon of salt on them, along with the thyme. Once the chanterelles have given up most of their water, pour over the rest of the ingredients and bring to a boil. Turn the temperature down to a simmer and cook for 5 minutes. Turn off the heat.
  • Fish out the mushrooms and pack firmly into jars, leaving at least 1/2 inch headspace. Make sure each jar gets a bay leaf and some peppercorns.
  • Ladle in the cooking liquid. Make sure it covers the mushrooms. Add more white wine vinegar or distilled vinegar to top off if necessary. Wipe the rims of the jars and seal. Process in a boiling water bath for 15 minutes.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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Filed Under: Appetizers and Snacks, Featured, Foraging, Mushrooms, Preservation Recipes, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for MeganMegan says

    September 21, 2021 at 3:55 pm

    Hi Hank, I do not have a pressure canner. Is it possible to water bath for a seal? Or is that dangerous?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 22, 2021 at 9:17 am

      Megan: No, it would be very dangerous to water bath can these. I just leave them in the fridge. They will keep for months.

      Reply
      • Avatar for CrystalCrystal says

        September 26, 2021 at 10:28 am

        I’m confused… Doesn’t the recipe say to water bath for 15 minutes?

      • Avatar for MaxMax says

        October 21, 2021 at 3:56 pm

        Looking for clarification as well as the latest commenter. I’ve always understood that pickles are fine for water bath canning as there’s so much vinegar involved.

      • Avatar for Hank ShawHank Shaw says

        October 21, 2021 at 4:43 pm

        Probably, but I’ve never done it, so I can’t make a firm recommendation. I always pickle and keep in the fridge.

      • Avatar for PatrickPatrick says

        October 24, 2021 at 5:22 pm

        I’ve used this recipe for the past 4 or 5 years and have always canned in a 15 min water bath. I usually splash in a few extra glugs of vinegar too. However, I have never tested pH and will probably follow Hank’s advice and stick in the fridge from now on, these are so delicious that they will be gone well before they could go bad in the fridge (particularly like chopping them up and putting in scrambled eggs). Thanks for the great recipe!

      • Avatar for Erica r rErica r r says

        September 18, 2022 at 3:34 pm

        I’ve done the water bath method without issue and they lasted >8 months. I’m definitely doing it again – with added vinegar (I used a white wine vinegar/white vinegar mix).

  2. Avatar for NadineNadine says

    September 9, 2021 at 9:44 pm

    Hi Hank what size jar and how many do you suggest for this recipe?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 10, 2021 at 7:49 am

      Nadine: I use wide mouthed pint jars. It’s been a while since I made that recipe, but at least 3 if I remember right.

      Reply
  3. Avatar for Togue BrawnTogue Brawn says

    August 1, 2021 at 1:31 pm

    I made these this morning and they’re great now, so I’m sure with time they’ll be beyond great. I used a combination of white vinegar, champagne vinegar and tarragon vinegar, and tarragon instead of thyme. They’re great on a burger with brie!

    Reply
  4. Avatar for DoraDora says

    March 29, 2020 at 12:28 pm

    When the chants release their water, do you remove it or you cook them until it evaporates?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 29, 2020 at 1:06 pm

      Dora: I cook until it mostly evaporates.

      Reply
      • Avatar for MikeMike says

        December 27, 2022 at 12:28 pm

        Are there any uses for excess pickling liquid?

      • Avatar for Hank ShawHank Shaw says

        December 27, 2022 at 2:15 pm

        Mike: You can pickle brine chicken before frying it!

  5. Avatar for ConnorConnor says

    September 13, 2019 at 12:23 am

    Hey Hank! I’m new to your site, but really dig your style! I plucked some chanterelles yesterday and did them up with your recipe within hours of pulling them. I gotta say, at least with my pan, I ended up having to use a good deal more I shared your recipe(sent them to your url, not just copy paste) with some friends who were curious what i was doing. One asked me a question and i had to double check with you: do you store them at room temp after pickling? I just assumed yes, but I’ve never personally pickled wild fungus, so I wanted to be sure. Also, how long should I wait before they’re ready to eat?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 13, 2019 at 8:10 am

      Connor: I’d wait a week, and I normally keep them in the fridge, but a cool place, like a basement, would work, too.

      Reply
  6. Avatar for Monica KeehnMonica Keehn says

    August 26, 2019 at 8:17 pm

    Can I use other vinegars?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 27, 2019 at 8:09 am

      Monica: Yes you can. Just be sure they are a normal vinegar, not homemade, unless you have tested it so that it is at 5% acidity. Many homemade vinegars are not that acidic, and don’t preserve as well.

      Reply
  7. Avatar for NathanNathan says

    August 21, 2019 at 8:08 pm

    Is this a sea level canning recipe and do I need to increase the time for elevation? Gonna just assume so, to be safe…

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 10:56 am

      Nathan: Yes, it’s a sea level, or up to 1000 feet.

      Reply
  8. Avatar for George HarrisGeorge Harris says

    July 5, 2019 at 12:11 pm

    Hey Hank, Just got done foraging about 2 pounds of fresh chanties! Got your recipe and will be making them shortly. Long time follower on fb! We even chatted about me being originally from Massachusetts.

    Reply
  9. Avatar for Mike H.Mike H. says

    February 10, 2019 at 9:28 am

    Thanks, a great way to enjoy yellow foot mushrooms.

    Reply
  10. Avatar for Matt GordonMatt Gordon says

    January 25, 2019 at 4:34 pm

    Thank you love the recipe!

    Reply
  11. Avatar for MonicaMonica says

    October 11, 2018 at 10:09 pm

    When I was dry sauteing them there was a ton of water in the panafter. Do I use that water or do I dump it out? I ended up using the water I hope that’s okay

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 4, 2018 at 9:24 am

      Monica: Yep, that’s OK. Adds flavor.

      Reply
  12. Avatar for LeonidLeonid says

    August 29, 2018 at 9:15 am

    Hi Hank,
    How long should pickles sit before eating?
    Thank you.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 30, 2018 at 3:21 pm

      Leonid: At least a week should do it.

      Reply
  13. Avatar for ElissaElissa says

    July 10, 2018 at 6:57 pm

    What do I use them for once pickled? Anything? This is just a way to preserve?

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 20, 2018 at 11:16 am

      Elissa: I like them on a cheese and charcuterie plate.

      Reply
  14. Avatar for Michele DinaMichele Dina says

    January 14, 2018 at 7:03 pm

    Hank,

    I just used your recipe on half a pound of hedgies. I didn’t can them since it was small enough to put in the fridge. When you tried hedgehogs did they have the bitter taste like they do when raw?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 15, 2018 at 10:28 am

      Michele: You can’t eat hedgehog mushrooms raw! So I have no idea. They’re always good when I pickle them, but they’re cooked.

      Reply
  15. Avatar for AmeliaAmelia says

    October 25, 2017 at 1:19 pm

    Have you ever tried it with red wine vinegar? I’m curious as to how it would turn out.

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 25, 2017 at 2:06 pm

      Amelia: Nope, because I want to keep the color of the chanterelles.

      Reply
  16. Avatar for YuriYuri says

    October 6, 2017 at 9:53 pm

    About processing in boiling water for 15 mins. Does it have to be under pressure (like in a pressure canner) to have the jars sealed? Thank you, Yuri

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 10, 2017 at 8:42 am

      Yuri: No idea. I just keep them in the fridge.

      Reply
  17. Avatar for KalaniKalani says

    September 24, 2017 at 9:13 pm

    Is there a reason you use dried thyme instead of fresh?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 25, 2017 at 8:01 am

      Kalani: Nope. It’s just what I use.

      Reply
  18. Avatar for RhianonRhianon says

    March 15, 2017 at 3:28 pm

    I’ve never tried pickled mushrooms before- that sounds like it would be very tasty. I was wondering about them getting slimy- it sounds like this is prevented with the dry saute? I definitely need to try this.

    Reply
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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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