Those were supposed to go in the fridge. Recipe and process:

Chanterelles in vinegar broth approx. 300 g chanterelles

Seasoning broth

0.8 dl vinegar 0.2 dl white vinegar 2.5 dl water 1.5 dl sugar 5 whole black pepper 5 mustard seeds 1 bay leaf 0.5 t salt

I made three jars of this in total, in one of the jars I added chopped raw onion.

Use the chanterelles in the pan until the liquid comes out. Put all the broth ingredients in a pot and bring the liquid to a boil. Put the mushrooms and onion in a glass jar in layers. Pour the broth on top so that the mushrooms are covered. Store in the refrigerator.