Pickled tiny chanterelles
When midsummer arrives, I disappear into the woods, drawn by the earthy aroma of damp earth and the soft rustling of birch leaves. I already know exactly under which birch tree the first tiny yellow caps will peek out. It’s tempting to go wild, but I always remind myself to gather only what’s needed—because in about a week, those mushrooms will be ready to transform into a delicious pasta or risotto.
Pickled chanterelles have a delicate, slightly peppery flavor and a wonderful tangy crunch that brightens any dish. Serve them alongside grilled fish, sprinkle them on pizza, add them to blinis, or even swap the olive in your Martini for this unique Nordic delicacy!
For the best experience, serve pickled chanterelles chilled or at room temperature to fully appreciate their vibrant flavor and texture. Stored properly, they keep well in the refrigerator for up to two months, offering a taste of the forest whenever you crave it.
When the midsummer comes, I disappear into the woods. I already know exactly under which birch tree I can find the first little yellow hats. Now, it’s important to to go crazy but to collect only what is needed as in one week or so, they will grow and make nice pasta or risotto.
Serve them alongside grilled fish, on pizza, with blinis or substitute the olive in Martini with this nordic treat!
Pickled chanterelles will keep in the refrigerator for up to 2 months.
Ingredients
Tiny and snappy young chanterelles
1 part vinegar (white vinegar or cider vinegar)
1-2 parts sugar
3 parts water
1-2 bay leafs per jar *
few allspices per jar *
few young tips of a spruce tree * **
* Optional
** Spruce is a protected plant (at least in Finland), so remember to ask the landowner for permission to pick berries.
Instructions
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Clean the chanterelle mushrooms with a brush. You can also soak into water and rinse them but do it quickly! They don’t like swimming and their taste gets milder.
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In a pot, combine the water, vinegar, sugar, and spices. Bring the mixture to a boil and let it simmer for 5 minutes.
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Add the chanterelles and let simmer for 1-2 minutes.
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Pour in the jars, making sure the mushrooms are fully covered with the liquid.
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Seal the jars tightly and let them cool to room temperature.
- Once cooled, store the jars in a cool place (such as a refrigerator) and let the mushrooms marinate for about a week before eating.
