My F&W
quick save (...)
Pickled Golden Chanterelles and Morels
© Madeleine Hill

Pickled Golden Chanterelles and Morels

  • TOTAL TIME: 45 MIN Plus cooling and overnight pickling
  • SERVINGS: 1 quart
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This quick pickle is perfect for enjoying all summer long, says Andrew Zimmern. He suggests using cremini, button and any other mushrooms you can find, except for delicate trumpets and Japanese mushrooms.

Slideshow: Mushroom Recipes

  1. 1 tablespoon black peppercorns
  2. 4 large garlic cloves
  3. 4 thyme sprigs
  4. 2 dill sprigs
  5. 2 bay leaves
  6. 1 fresh hot red chile
  7. 3 whole cloves
  8. 2 cups water
  9. 1 cup plus 2 tablespoons apple cider vinegar
  10. 1/3 cup sugar
  11. 1 tablespoon salt
  12. 1 pound mixed chanterelle and morel mushrooms, cleaned with a damp cloth
  1. Wrap the peppercorns, garlic, thyme, dill, bay leaves, chile and cloves in a large piece of cheesecloth and tie it with kitchen string.
  2. In a large saucepan, combine the water with the vinegar, sugar, salt and herb sachet and bring to a boil, stirring to dissolve the sugar. Add the mushrooms and return to a boil, then simmer over moderate heat for 1 minute. Transfer the mushrooms and brine to a heatproof bowl and let cool completely, then cover and refrigerate overnight. Drain the mushrooms before serving.
Make Ahead The pickled mushrooms can be refrigerated in the brine for up to 1 week.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.