Clean the chanterelles, cut into pieces, peel the garlic in half, cut into quarters into strips. Wash the rosemary. Bring the vinegar to the boil with 150 ml water, spices and salt and simmer for 3 minutes. Add the mushrooms and cook in the stock for about 3 minutes to let.

Remove the chanterelles, pour them into a glass with the rosemary and garlic. Fill up with oil and close immediately.