Chestnuts, Pickled with Bay Leaves

Ingredients

• 1 kg chestnut truffles
• 3 shallots
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 tsp black peppercorns
• 40 ml fruit vinegar
• 3 bay leaves

Instructions

1. 1.

   Clean the chestnuts and cut them into small pieces. Remove the tubes from large mushrooms if present. Peel the shallots and slice them into strips. Wash the herbs.

2. 2.

   Bring 250 ml water, shallots, herbs, peppercorns, vinegar, and bay leaves to a boil in a pot. Add the mushrooms and simmer for 6-8 minutes. While still hot, transfer to jars, top up with the liquid and spices, seal tightly, and let cool standing upright.