Pickled chickens

Last Updated on November 17, 2024

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ingredients

1 kg mushrooms chanterelles 7 pcs onion a little lavender 4 litres water 1/2 litre vinegar 350 g sugar 100 g salt a little whole black pepper a little bay leaf

procedure

1. Wash the chanterelles, clean them and boil them in boiling water for 5 minutes. Drain them and leave to cool. Make an infusion of water, vinegar, sugar and salt. 2. Meanwhile, peel the onion and cut it into smaller pieces. Place the bay leaf, peppercorns and a layer of onions in the bottom of the jars, add the chickens and top with a piece of lavender. 3. Pour the hot brine over the mushrooms in the jars, seal them and sterilise at 100°C for about 10 minutes.