Chamomile Pickled Wild Mushrooms
prep time: 30 to 45 minutes
cook time: 30 minutes
yield: 5 pint jars
total thc/cbd: 20mg thc / 20mg cbd per.jar
equipment needed: 5 pint jars with lids, large stock pot, canning tongs, canning funnel, very large sauté pan (or use 2 if needed), measuring cups + spoons, a slotted spoons
provisions needed (ingredients):
3 lb wild foraged chanterelles (#1 or #2 buttons)
2 cups rice wine vinegar
1 1/2 cups cider vinegar
1 1/2 cups water
3/4 cups organic cane sugar
3 tablespoons jacobsen sea salt
1 teaspoon + 1/2 teaspoon in each jar whole black peppercorns
1 teaspoon dry organic thyme leaves
8 fresh organic thyme sprigs (2 per jar)
1 tbsp dry organic chamomile flowers
1 tbsp + 1/2 teaspoon in each jar fennel seeds
5 small dry red chili pepper(1 each jar)
2 tablespoons + 1 teaspoon in each jar dry onion bits
5 pacific madrone leaves or bay leaves (1 in each jar)
10 packets ruby cannabis sugar 10mg thc/10mg cbd (2 in each jar)
how to make it:
– dry saute all of the mushrooms until they give up thier liquid, about 10 to 15 minutes….
-this step is crucial when pickling chanterelles…
-once they’ve given up most of their liquid sauté for 4more minutes to dry them out…
-In each jar add two packets ruby sugar, 1 madrone or bay leaf, 1 teaspoon dry onion bits, a dry red chilli pepper, 1/2 teaspoon fennel seeds, 2 fresh thyme sprigs and 1/2 teaspoon whole peppercorns…
-add the remaining ingredients to the pan with the mushrooms and bring to a boil….
-reduce the heat and simmer 5 minutes, turn off the heat…. let rest 5 minminutes. ..
-fish out the mushrooms with a slotted spoon and pack firmly into each jar, leaving half inch headspace…
-ladle into each jar the cooking liquids making sure it covers the mushrooms…
-wipe the rims of each jar and seal fingertight….
-process the jars in a boiling water bath for 15 minutes….
-remove and let rest for 2 hours….
-tighten the rims and put the jars up in your pantry…
*enjoy these pickled wild chanterelles with cured meats or an artisan cheese board or on toast with ricotta…
by chef sebastian carosi the bergin hunt + fish club @chef_sebastian_carosi on instagram @theberginhuntandfishclub
jacobsen salt company https://jacobsensalt.com email@example.com