Cannabis Recipe - Chamomile Pickled Wild Mushrooms

Chamomile Pickled Wild Mushrooms

prep time: 30 to 45 minutes cook time: 30 minutes yield: 5 pint jars total thc/cbd: 20mg thc / 20mg cbd per.jar equipment needed: 5 pint jars with lids, large stock pot, canning tongs, canning funnel, very large sauté pan (or use 2 if needed), measuring cups + spoons, a slotted spoons provisions needed (ingredients): 3 lb wild foraged chanterelles (#1 or #2 buttons) 2 cups rice wine vinegar 1 1/2 cups cider vinegar 1 1/2 cups water 3/4 cups organic cane sugar 3 tablespoons jacobsen sea salt 1 teaspoon + 1/2 teaspoon in each jar whole black peppercorns 1 teaspoon dry organic thyme leaves 8 fresh organic thyme sprigs (2 per jar) 1 tbsp dry organic chamomile flowers 1 tbsp + 1/2 teaspoon in each jar fennel seeds 5 small dry red chili pepper(1 each jar) 2 tablespoons + 1 teaspoon in each jar dry onion bits 5 pacific madrone leaves or bay leaves (1 in each jar) 10 packets ruby cannabis sugar 10mg thc/10mg cbd (2 in each jar) how to make it: - dry saute all of the mushrooms until they give up thier liquid, about 10 to 15 minutes.... -this step is crucial when pickling chanterelles... -once they've given up most of their liquid sauté for 4more minutes to dry them out... -In each jar add two packets ruby sugar, 1 madrone or bay leaf, 1 teaspoon dry onion bits, a dry red chilli pepper, 1/2 teaspoon fennel seeds, 2 fresh thyme sprigs and 1/2 teaspoon whole peppercorns... -add the remaining ingredients to the pan with the mushrooms and bring to a boil.... -reduce the heat and simmer 5 minutes, turn off the heat.... let rest 5 minminutes. .. -fish out the mushrooms with a slotted spoon and pack firmly into each jar, leaving half inch headspace... -ladle into each jar the cooking liquids making sure it covers the mushrooms... -wipe the rims of each jar and seal fingertight.... -process the jars in a boiling water bath for 15 minutes.... -remove and let rest for 2 hours.... -tighten the rims and put the jars up in your pantry… *enjoy these pickled wild chanterelles with cured meats or an artisan cheese board or on toast with ricotta... by chef sebastian carosi the bergin hunt + fish club @chef_sebastian_carosi on instagram @theberginhuntandfishclub the source: jacobsen salt company https://jacobsensalt.com sales@jacobsensalt.com