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Smoked Pickled Chanterelles
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Created by wmr_admin, Friday, 25 October 2019


Pickled mushrooms are very much in my Swedish heritage, but I added a twist by smoking them first


  • 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


  1. Briefly rinse the chanterelles in water and drain.
  2. Cold smoke them for 2 hours.
  3. Saute them over high heat in a large non-stick pan until liquids are evaporated.
  4. Fill your canning kettle so that the jars will be covered by 1" of water. Bring to a boil.
  5. Bring the vinegar, water, sugar and salt to a low simmer in a non-reactive pan.
  6. Clean and thoroughly rinse 4 pints jars, then dip them in the canning kettle using jar tongs for 30 seconds and remove.
  7. Cover 4 canning jar lids with hot water.
  8. Add 1/4 t. peppercorns, 1/4 t. dill and 1/2 bay leaf to the bottom of each jar.
  9. Use a canning funnel to fill each jar with mushrooms to 3/4" below the rim after pushing down to pack them in.
  10. Use a cup with a spout to fill each jar with brine to 1/2" below the rim.
  11. 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.
  12. Wipe the rims of the jars with a warm damp towel.
  13. Cover with lids, and fasten the bands just finger tight.
  14. Process in the hot water bath 15 minutes.
  15. Remove and let cool on a towel.
  16. Make sure all the lid dimples are popped down. Ones that aren't should get refrigerated immediately.
  17. Remove bands, rinse jars and bands under hot water and dry. Replace bands.
  18. Let rest at least 2 weeks for flavors to develop.
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