Summary

Ingredients

• 1 kg chestnut (mushrooms) or chanterelles
• 2 tablespoon salt (slightly heaped )
• 375 ml vinegar with 5% acid
• 500 ml water
• 6 bay leaves
• 15 allspice grains
• 30 peppercorns
• 2 tablespoon mustard seeds
• 4 tablespoon sugar (slightly heaped )
• 3 large onions, sliced

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Instructions

1. Clean the chestnuts, put them in a saucepan with a little water and boil for about 10 minutes.
2. Rinse thoroughly with cold water and drain in a colander.
3. Cook the remaining ingredients, except for the onions, in a saucepan for 10 minutes and then let them cool.
4. Fill the chestnuts with the onion slices into glasses and pour the cooled vinegar stock over them with the spices. Let it steep for a few days or boil for 1/2 hour at 85 ° C.