In a medium-sized pot, mix cider, brown sugar and pickling spice together and bring to a boil. As soon as brown sugar begins to dissolve, bring to a simmer for a few minutes then blanche chanterelles in the liquid for 3 minutes. Remove mushrooms and place in jars, dividing them equally. Pour reserved liquid on mushrooms and seal the jar, using the recommended method for safe pickling found on the jar box.

Makes 6 to 8 jars of about 1 cup (250 mL) each.