From “Outstanding in the Field,” by Jim Denevan. Serve as part of an appetizer plate or alongside meat. Makes 4 pints.
Ingredients
2 pounds wild mushrooms, such as chanterelles, porcini or yellowfoot
2 carrots, thinly sliced
3 cups champagne vinegar of at least 5 percent acidity (check the label)
1 cup white wine
1/3 cup sugar
2 tablespoons pickling salt
12 black peppercorns
12 coriander seeds
2 large dried chiles, chopped
4 fresh or dried bay leaves
Directions
Wash four 1-pint glass canning jars, their rings and lids in a dishwasher or with hot, soapy water and rinse them thoroughly. Place the jars in the canner (or in a large pot fitted with a metal rack) and cover with hot water. Bring the water to a boil and boil vigorously for 10 minutes. You may leave the jars in the hot water while you prepare the mushrooms.
A few minutes before you are ready to transfer the mushrooms to the jars, pour simmering — not boiling — water over the lids to soften the seal, or follow the manufacturer’s instructions.
Use a damp cloth to wipe any dirt or sand from the mushrooms. Cut any larger mushrooms into halves or quarters; leave them whole if they are a manageable size. Set the mushrooms aside.
Combine the carrots, vinegar, 1 cup water, the sugar, pickling salt, peppercorns, coriander seeds, chiles and bay leaves in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.
Drain the jars and pack the mushrooms into the hot, sterilized jars, leaving 1/2 inch headspace at the top of each jar. Pour the hot pickling liquid into the jars to cover the mushrooms. Thoroughly wipe the rims and threads of the jars with a clean, damp cloth. Set the lids in place and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed, and eaten within a couple of weeks.
Fill the canner with hot water and add the jars; the jars should be covered by 1 to 2 inches. Cover the canner and bring the water to a boil. Start timing once the water reaches a boil and process for 10 minutes. Using a jar lifter, remover the jars from the pot and let cool for at least 12 hours in a location without any drafts. To test the seal after this time, press down on the lid; it should not move when pressed.
Set aside in a cool, dry and dark place for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year. Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.
