You will need for 500 ml:

250 g chanterelles,
salt,
1 onion
2 cloves of garlic
1 red hot chili pepper,
40 g celery
100 ml white wine vinegar
5 black peppercorns,
3 bay leaves,
2 tsp Sahara,
2 sprigs of rosemary
4 juniper berries.

Peel the chanterelles, wash them, put them in boiling salted water for 1 minute and then put them in a colander. Cut the onion into four pieces. Cut each clove of garlic in half. Cut a red hot chili pepper in half and remove the seeds. Finely chop the celery. Vinegar mixed with 250 ml of water, finely chopped vegetables and spices, bring to a boil and cook for 5 minutes. Put the chanterelles in a sterilized jar and pour over the marinade. Close the jar tightly, turn over, put on the lid and let cool. Store in a dark and cool place. Throw ready chanterelles in a colander, season with olive oil and serve as an appetizer. You can also sprinkle with diced cheese and finely chopped greens.

Time for preparing; 45 minutes (+ cooling time).
There are 88 kcaps in one serving.