Pickled Golden Chanterelles and Morels

• 1 tablespoon black peppercorns
• 4 large garlic cloves
• 4 thyme sprigs
• 2 dill sprigs
• 2 bay leaves
• 1 fresh hot red chile
• 3 whole cloves
• 2 cups water
• 1 cup plus 2 tablespoons apple cider vinegar
• 1/3 cup sugar
• 1 tablespoon salt
• 1 pound mixed chanterelle and morel mushrooms, cleaned with a damp cloth

1. Wrap the peppercorns, garlic, thyme, dill, bay leaves, chile and cloves in a large piece of cheesecloth and tie it with kitchen string.
2. In a large saucepan, combine the water with the vinegar, sugar, salt and herb sachet and bring to a boil, stirring to dissolve the sugar.
3. Add the mushrooms and return to a boil, then simmer over moderate heat for 1 minute.
4. Transfer the mushrooms and brine to a heatproof bowl and let cool completely, then cover and refrigerate overnight.
5. Drain the mushrooms before serving.

black peppercorns, garlic, thyme, dill, bay leaves, hot red chile, cloves, water, apple cider vinegar, sugar, salt, chanterelle

Taken from www.foodandwine.com/recipes/pickled-golden-chanterelles-and-morels (may not work)