I adapted my high school buddy's Italian Grandmothers pickled eggplant recipe for preservation of my chanterelles. I hope to get feedback from any willing to give it as to any ways I can improve upon this.
Basically, I take vinegar (high acid ratio if I have it) and bring to a boil with equal part water and some salt. I toss in the chanterelles (uniform size, not wet) and boil for about 10 minutes.
- drain the chanties, in fact "strain" them - wrench out as much moisture as possible
- pack in jars with olive oil and various ingredients - I like LOTS of chilis, some bay leaf, thyme, etc.
It is great on bread, in salads, appetizers, etc.