Friday, October 2, 2015


pickled chantarelles
the mushroom season has started at our local farmer's market and i've made this delicious pickled chantarelles. images: oivind haug via taverne agency, recipe: anne maelum, after the break.

1 dl sugar
2 dl white wine vinegar
3 dl water
300 g chanterelles
2 bay leaf
1/2 chili, sliced
2-3 cloves garlic, sliced
20 whole peppercorn
pinch of salt
bring sugar, water and vinegar to a boil and pour over the following ingredients; 
chanterelles, bay leaf, chili, salt, peppercorn and garlic. 
simmer for about 10 minutes, than chill and pour into a jar and refrigerate, they will keep for as week.

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