- For the mushrooms
- 800 grams mixed Mushrooms (such as chanterelles, saffron milk cap, oyster mushrooms)
- 4 shallots
For the mushrooms: Clean the mushrooms. Peel and finely chop the shallots.
For the brine: In a large pot, combine the juniper berries, peppercorns, cloves, pink peppercorns, bay leaves, herb vinegar, honey and salt with 400 ml (approximately 1 3/4 cup) water. Bring to a boil. Once boiled, stir in the mushrooms and allo to marinate for 4 minutes. Divide the shallots, mushrooms, and brine between the jars. The mushrooms should be completely covered with liquid. Seal with lids and allow to cool completely. Let the jars sit for 2-3 days for the best flavor, and then serve. To preserve the mushrooms for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.