Polish Pickled Chanterelles Mushroom

Bring the autumn memories any time in the year by opening a jar with home made pickled mushroom. Pickles, very popular in Poland and polish cuisine. Can be served on the side with finger food, added to salad or in a sandwich. 

SERVES: 4-6 jars

PREP TIME: 15 min

NEED: 6 1-cup jars, 3 liter / quart pot, 1 liter / quart pot


  1. 500g wild chanterelles, cleaned (see here)
  2. 1/2 cup vinegar
  3. 1/2 cup water
  4. 1 tsp salt
  5. 1 tsp sugar
  6. 1 small onion
  7. 6 garlic gloves
  8. Spices:
    1. 6 bay leaf
    2. 12 allspice
    3. 3 tsp mustard seeds


  1. Bring to boil 2 liters of water in a large pot, add mushroom and cook on medium heat for 5 minutes
  2. In each jar, prepare spices (1 bay leaf, 2 all spice, 1/2 tsp mustard seeds), 1 garlic clove and 1 layer of onion (ingredients #6-8)
  3. In a small pot, bring to boil vinegar, water, salt and sugar (ingredients #2-5)
  4. Using a spoon, pack as many mushroom as you can in one jar
  5. Cover mushroom with hot liquid and let cool.
  6. Seal the jar and let marinade for 5 days.
  7. Store for months in dark place (like cabinet).

PAIR WITH: salads, bread, eat on the side, with sandwich, as snack or finger food, with cheese platter, and many more

polish pickled chanterelles


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