by Oliver Kienast, Wild Mountain Dinners
This recipe was presented as a chef demonstration during the opening of the Victoria Public Market at the Hudson. The idea is to have the brine mimic the forest.
1-2 cups wild chanterelles, cleaned well
1 cup apple cider or other nice vinegar
1 cup unpasteurized honey
2 cups fresh water
1 teaspoon sea salt
½ teaspoon fennel pollen or seeds
1 fresh bay leaf
2 Grand fir tips
½ small burnt onion
6 small crab apples
1 chili pepper
1 cup apple cider or other nice vinegar
1 cup unpasteurized honey
2 cups fresh water
1 teaspoon sea salt
½ teaspoon fennel pollen or seeds
1 fresh bay leaf
2 Grand fir tips
½ small burnt onion
6 small crab apples
1 chili pepper
Pour the hot liquid over the chanterelles in the jar and do not boil the jar again, leaving the mushrooms a good texture. If you want to keep them for awhile, heat the jars and seals to sterilize, otherwise, just jar it and leave it for a few days and then eat it within a few weeks of opening (called a quick pickle). As with any kind of pickling, botulism is always a concern, so be sure to clean everything thoroughly, especially the mushrooms.
