Pickled Chanterelles
The peppery taste of the chanterelles holds ups well against the intense flavor of the vinegar and spices.
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Cooking tools:
- Paring knife
- Cutting board
- Saucepan
- Stove
- Colander
- Mason jar
- Refrigerator
Ingredients
- 1 1⁄2 lb. chanterelles
- 1 1⁄2 cups white wine vinegar
- 3⁄4 cup dry white wine
- 2 tbsp. salt
- 2 sprigs rosemary
- 3 cloves garlic, peeled
- 2 tbsp. coriander seeds
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