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Wild mushroom pickle This recipe was modified from a recipe of the famous Finnish actress Marjatta Leppänen, who is also known as a keen mushroom picker.

very tiny, young and fresh wild mushrooms: funnel chanterelles, chanterelles and/or boletes
pickling brine:
100 ml spirit vinegar (10 %)
100 ml white or red wine vinegar
300 - 400 ml water
500 g sugar
10 whole cloves
1 - 2 cinnamon sticks
¼ salt

You may use funnel chanterelles (Cantharellus tubaeformis) only, or mix them with yellow chanterelles (Cantharellus cibarius) and various boletes. If you are only able to find large mushrooms, cut them in smaller pieces.

Pour all the pickling brine ingredients in a saucepan. Stir and bring the mixture to the boil. Add the cleaned mushrooms in the liquid so that they are entirely covered in it. Reduce the amount of pickling brine if you only have a small amount of mushrooms at hand.

Bring the mixture to the boil again and cook on medium heat for about 20 to 30 minutes, until it has thickened a bit. Note: the less water you use, and the longer you cook the pickle, the thicker it will be. Pour the hot mixture in small, sterilized jars and seal with lids. Store the jars in a cool place.

This pickle is a wonderful accompaniment for game dishes or homemade liver pâtés. Try serving it as an appetizer with avocado, topped with a dollop of smetana or crème fraîche.

Recipe source: adapted from "Suppilovahveropikkelssi" by Marjatta Leppänen.


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