in Recipes

Sweet and sour pickled chestnuts

updated

Spread the love

Ingredients for 1 servings:

  • 1 kg chestnut mushrooms or chanterelles
  • 2 tbsp salt (slightly heaped tbsp)
  • 375 ml vinegar with 5% acidity
  • 500 ml water
  • 6 bay leaves
  • 15 allspice berries
  • 30 peppercorns
  • 2 tbsp mustard seeds
  • 4 tbsp sugar (slightly heaped tbsp)
  • 3 large onions, sliced

Instructions

Working time approx. 45 minutes; Rest period approx. 4 days; Cooking/baking time approx. 20 minutes; Total time approx. 4 days 1 hour 5 minutes

Pickling also works with chanterelles instead of chestnuts

Clean the chestnuts, place them in a pot with a little water, and boil for about 10 minutes. Rinse thoroughly with cold water and drain in a colander. Boil the remaining ingredients, except the onions, in a pot for 10 minutes, then let cool. Place the chestnuts and onion slices in jars and pour the cooled vinegar and spices over them. Let them steep for a few days or simmer at 85°C for 1/2 hour.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Party baguette with spelt flour

Pumpkin pizza with chicken breast