Clean chanterelles, divide into large pieces and boil in lightly salted water for 5-10 minutes depending on desired crispness. Strain and fill into glasses.
For the marinade, bring all ingredients to a boil.
Fill mushrooms with hot marinade, cover with oil or fill to the brim and seal jars.
Put them upside down in a tub lined with a cloth and store them in a cool and dark place. In this way the mushrooms can be kept for up to 1 year.
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