Pickled chanterelles for the winter - 5 recipes with photos step by step

Bon Appetit.

Marinated chanterelle mushrooms without vinegar

A distinctive feature of this recipe is that there is no vinegar in the composition, which gives the workpiece a sharp taste. This is what gourmets like, chanterelles turn out to be immensely tender, and the preservative does not clog their taste. The workpiece can be stored for quite a long time without losing its gustatory value.

Ingredients:

• Chanterelles - 1 kg.
• Citric acid - 5 gr.
• Black pepper (peas) - 8 pcs.
• Salt - 3 tablespoons
• Bay leaf - 4 pcs.
• Sugar - 5 tablespoons
• Carnation - 4 inflorescences.

Cooking process:

1. Clean the mushrooms of debris and rinse under running water, clean the pores well, try to wash all the sand.
2. Put them in a saucepan, cover with water and put on fire.
3. After boiling, add salt and boil the chanterelles for 15 minutes.
4. After the mushrooms are ready, transfer to a colander and rinse under low pressure of water.Strong pressure can disrupt the texture of the cooked mushroom.
5. In another saucepan, boil 1 liter of water, add salt and sugar - this is how the brine is prepared.
6. Put the container on the fire and bring to a boil, put the mushrooms, add black peppercorns and the rest of the spices. Turn off the heat immediately after boiling. Pour in citric acid and mix well the mushrooms.
7. Put the boiled mushrooms together with the marinade in pre-prepared jars and seal with lids.
8. Turn the cans over, putting them on the lid, wrap the conservation with a kind of fur coat and leave until completely cooled.

Bon Appetit.

The fastest way to cook pickled chanterelles in a jar for the winter

The process of preparing canning according to this recipe will take very little time. It will take no more than 40 minutes from the process of cleaning mushrooms to rolling them into jars. Chanterelles are dense and delicate in texture, and their taste is emphasized by a variety of spices, which are used in large quantities in this recipe.

Ingredients:

• Chanterelles - 1 kg.
• Salt - 3 tablespoons
• Black peppercorns - 6 pcs.
• Marjoram - a few twigs.
• Carnation - 3 buds.
• Onions - 1 pc.
• Oregano - 5 gr.
• Bay leaf - 3 pcs.
• Table vinegar - 50 ml.
• Fresh parsley - a bunch.

Cooking process:

1. Peel and rinse the mushrooms under running water, trying to remove as much dirt as possible.
2. Chop large chanterelles, small ones can be left intact.
3. Peel the onion and rinse under running water.
4. Rinse all fresh herbs under running water and dry with paper towels. Divide into 2 parts and place on the bottom of pre-sterilized 500 ml jars.
5. Pour 700 ml of pure water into a saucepan and add all the spices. Send the container to the stove and boil.
6. Put mushrooms in boiling water and boil them over low heat for 15 minutes.
7. Place in prepared jars and seal.

Chanterelles for a simple recipe - ready. They need to be left to cool at room temperature for a day. This recipe can be stored at room temperature or in a cellar. Bon Appetit.

Hot pickled chanterelles

Mushrooms pickled according to this recipe are pre-boiled in prepared brine. In texture, they turn out to be quite soft and are used as a separate snack; they should not be added to salads in winter, because the dish will turn out to be watery. This recipe will appeal to housewives who are suspicious of mushrooms and choose radical methods for processing them.

Ingredients:

• Chanterelles - 2 kg.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Dill - several branches.
• Bay leaf - 2 pcs.
• Black pepper - 10 peas.
• Vinegar - 5 tablespoons
• Water - 800 ml.

Cooking process:

1. At the beginning, you need to prepare the banks. They need to be washed well with baking soda and sterilized. It is better to take containers with a volume of 500 ml.
2. Start preparing the brine. Boil 800 ml of water in a saucepan, add salt and sugar.
3. Throw the peeled and washed mushrooms into the marinade, and then lay the bay leaf, dill and black peppercorns.
4. Boil mushrooms with spices for 10 minutes. Remove the bay leaves from the pan. Then add vinegar and boil mushrooms for another 10 minutes.
5. Roll up with sterile lids, warm with a blanket and leave to cool completely.

It is better to store hot pickled chanterelles in a cool place protected from sunlight, for example, in a pantry or cellar.

Cold pickled chanterelle recipe

This cooking technique is that the chanterelles are boiled separately from the marinade. This cooking option also includes onions. It emphasizes the pleasant taste of mushrooms and their tenderness, the dish turns out to be unusually tasty, and cooking is very simple.

Ingredients:

• Chanterelles - 1.3 kg.
• Water -750 ml.
• Vinegar - 90 ml.
• Salt - 3 tsp
• Sugar - 6 tsp
• Bulb onions - 400 gr.
• Bay leaf - 3 pcs.
• Carnation - 5 inflorescences.
• Garlic - 4 cloves.

Cooking process:

1. The mushrooms must be washed well, peeled thoroughly and boiled in lightly salted water for 20 minutes. To keep them elastic, immediately after they are ready, they need to be doused with cold water.
2. Arrange the mushrooms in the jars at once.
3. Start slicing onions. It needs to be peeled and chopped into rings, put on top of the mushrooms.
4. Take the water stated in the recipe and dip the spices into it. Bring to a boil, then add garlic, dill and vinegar.
5. Boil the brine for 10 minutes and then remove the dill and bay leaves.
6. Pour the mushrooms with the resulting brine and roll up the jars with lids.
7. Leave the dish to cool completely at room temperature.

Bon Appetit.