Pickled trumpet-shaped chanterelles
5 litres trumpet-shaped chanterelles (Cantharellus tubaeformis)
1 kg sugar
1 litre water
2,5 dl cider vinegar
cloves, cinnamon bark, star anise
Quickly parboil the mushroom in lots of water. Drain.
Mix the ingredients for the pickle and bring to a boil. Add the mushrooms and cook on mild heat uncovered until most of the liquid has evaporated and is thick.
Transfer in clean jars.