Smoked Pickled Chanterelles
Description
Pickled mushrooms are very much in my Swedish heritage, but I added a twist by smoking them first
Ingredients
At a glance
Mushroom
Course
Style
Makes
4 half pints
- 2.5 lbs button chanterelles (no large floppy ones)
- Cold smoker
- 4 half pint jars, lids and bands
- 1 C. white wine vinegar
- 1 C. water
- 1/4 C. sugar
- 2 T. sea salt
- 2 t. black peppercorns
- 2 t. dry dill
- 2 bay leaves
Methods/steps
- Briefly rinse the chanterelles in water and drain.
- Cold smoke them for 2 hours.
- Saute them over high heat in a large non-stick pan until liquids are evaporated.
- Fill your canning kettle so that the jars will be covered by 1" of water. Bring to a boil.
- Bring the vinegar, water, sugar and salt to a low simmer in a non-reactive pan.
- Clean and thoroughly rinse 4 pints jars, then dip them in the canning kettle using jar tongs for 30 seconds and remove.
- Cover 4 canning jar lids with hot water.
- Add 1/4 t. peppercorns, 1/4 t. dill and 1/2 bay leaf to the bottom of each jar.
- Use a canning funnel to fill each jar with mushrooms to 3/4" below the rim after pushing down to pack them in.
- Use a cup with a spout to fill each jar with brine to 1/2" below the rim.
- Insert a dinner knife or chopstick down the sides of the jars in several places, then gently tap the jars on a towel over the counter to release trapped bubbles. Add brine if necessary.
- Wipe the rims of the jars with a warm damp towel.
- Cover with lids, and fasten the bands just finger tight.
- Process in the hot water bath 15 minutes.
- Remove and let cool on a towel.
- Make sure all the lid dimples are popped down. Ones that aren't should get refrigerated immediately.
- Remove bands, rinse jars and bands under hot water and dry. Replace bands.
- Let rest at least 2 weeks for flavors to develop.
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