Chanterelles in spiced vinegar

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the mushrooms. Depending on the size, cut in half if necessary. Pour mushrooms into prepared twist-off jars. Peel and finely dice garlic and onions. Wash the rosemary. Bring 1 litre of water, vinegar, rosemary, onions, garlic, salt, sugar, mustard, pepper, bay leaf and juniper to the boil.

2. 2

   Pour the stock over the mushrooms and close glasses immediately. Keep the rest of the brew. The next day, drain the brew from the glasses, bring to the boil again and pour over the mushrooms again. Repeat the process on the third day. If necessary, add the rest of the brew to the liquid so that the mushrooms are covered. Let the mushrooms soak for about 1 week until they are ready to eat

3. 3

   Shelf life approx. 1 year