pickled chanterelles

The perfect complement to a Brettljause snack

When you walk through the Lungau enchanted forest and look carefully and attentively at the mossy forest floor, you will discover them. Sometimes they are completely hidden between the grass and moss and sometimes the crisp yellow Lungau chanterelles shine out at you from afar.

Ingredients

½ l apple cider vinegar
½ l water
1 kg of fresh Lungau chanterelles
Salt and pepper to taste
A pinch of sugar
Herb bunch consisting of lovage & parsley
Miscellaneous herbs: oregano, savory, thyme, rosemary, bay leaves
6 cloves of garlic (cut into fine leaves)
mustard seeds

Preparation

Boil the vinegar with water, salt, pepper, sugar (to taste) and the bunch of herbs (lovage & parsley) once
After boiling, the bunch of herbs (lovage & parsley) can be removed.
Then add the Lungau chanterelles, the remaining herbs, the garlic and the mustard seeds and simmer everything together until the chanterelles are "firm to the bite".
Then fill the chanterelles into the preserving jars and add a dash of olive oil to each. Seal well and the chanterelles will keep for several months.

Our insider tip:
Because the chanterelles lose a lot of water during cooking, there is usually some "liquid" left behind. Don't throw this away, as the boiled-down flavor of the many herbs and chanterelles makes this residue perfect as a salad marinade.