Makes about 1–2 jars | Prep: 20 min | Cook: 15 min
Ingredients
500 g chanterelles, cleaned and cut to a uniform size if needed
250 ml water
250 ml white vinegar (or apple cider vinegar)
1 tbsp salt
1 tsp sugar (optional)
2 garlic cloves
½ tsp red or black peppercorns
½ zucchini, sliced (optional)
1 pepper, sliced in half (optional)
½ cup of a mix of olive oil and canola oil
Fresh sage or thyme
Instructions
Clean the chanterelles, zucchini, peppers, and garlic thoroughly, removing any debris. Cut larger mushrooms into halves or quarters so they are roughly uniform in size.
In a pot, bring the vinegar, water, salt, and sugar to a boil. Blanch the vegetables and peppercorns for 5–8 minutes (the mushroom flesh should be tender when pierced with a knife), then drain without discarding the liquid and set aside. Blanch the fresh herbs for 15 seconds in the vinegar mixture, then plunge them into cold water and pat dry.
In a pan, heat a tablespoon of oil over medium heat and sear the vegetables until lightly golden.
In a small pot over low heat, warm the oil mixture to 80–90°C (do not let it smoke).
Pack the chanterelles and vegetables into sterilized jars. Add the fresh herbs. Pour the hot brine to fill the jar halfway, then top with the warm oil, making sure everything is fully submerged. Leave about 1 cm of headspace.
Seal the jars and let cool to room temperature. Refrigerate for at least 48 hours before serving to allow the flavours to develop.
Storage: Keeps refrigerated for up to 4 weeks. Do not store at room temperature.
Tips & Variations
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Vinegar choice: White wine vinegar gives a cleaner flavour, while apple cider vinegar adds a subtle sweetness.
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Oil tip: A 50/50 mix of olive and canola oil has a smoke point of ~195–205°C — well above the 80–90°C needed here, so you have a safe margin at low heat.
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Serving ideas: Serve alongside charcuterie, in grain bowls, or as a garnish for creamy soups.
About Chanterelle Mushrooms
Chanterelles (Cantharellus cibarius var. pallidifolius ou C. enelensis) are among the most beloved wild mushrooms in the world, prized for their golden colour, fruity aroma, and delicate, peppery flavour. They grow in mixed forests in summer and fall and are a highlight of the foraging season in Quebec. Pickling is a wonderful way to preserve their unique character well beyond the season.
