WILD MUSHROOM PICKLE
This recipe was modified from a recipe of a famous Finnish actress Marjatta Leppänen, who is also known as a keen mushroom picker.
very tiny, young and fresh wild mushrooms: funnel chanterelles, chanterelles and/or boletes
100 ml spirit vinegar
100 ml white or red wine vinegar
300 - 400 ml water
500 g sugar
10 whole cloves
1 - 2 cinnamon sticks
You may use funnel chanterelles (Cantharellus tubaeformis) only, or mix them with yellow chanterelles (Cantharellus cibarius) and various boletes. If you only can find large mushrooms, cut them in smaller pieces.
Pour all the pickling brine ingredients in a saucepan. Stir and bring the mixture to the boil. Add the cleaned mushrooms in the liquid so that they are entirely covered in it. Reduce the amount of pickling brine if you only have a small amount of mushrooms at hand.
Bring the mixture to the boil again and cook on medium heat for about 20 to 30 minutes, until it has thickened a bit. Note: the less water you use, and the longer you cook the pickle, the thicker it will be. Pour the hot mixture in small, sterilized jars and seal with lids. Store the jars in a cool place.
This pickle is a wonderful accompaniment
1 lb. mushrooms, wiped clean with a damp cloth
1/2 C chopped onion
2 bay leaves
2 teaspoons black peppercorns
1 teaspoon whole allspice
2 teaspoons pickling salt
1/2 cup water
1/4 cup white wine vinegar
Makes 1 Pint
1. In a nonreactive saucepan, bring all of the ingredients to a boil. Reduce the heat, and simmer for 15 minutes. Pack the mushrooms and their liquid into a pint jar. Let the jar cool.
2. Cap the jar. Store it in the refrigerator for several days before eating the mushrooms. Refrigerated, the mushrooms will keep about 3 weeks.