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Pickled chanterelles without sterilization

1833

Kitchen Russian

Calorie content 14.4 kcal

Portions 1.5 l.

Cooking time 90 minutes

Proteins * 0.1 g

Fats * 0.1 g

Carbohydrates* 3.5 gr.

Pickled chanterelles without sterilization

Content

When marinating chanterelles without sterilization, mushrooms, as having a fine structure, will well retain their shape and crunchy taste. For preparation, take small jars and choose young and strong mushrooms.

Ingredients

Cooking process

Thoroughly clean the chanterelles from debris and sand, then soak for 15 minutes in cold water and then rinse well.

Boil 2 liters of water in a saucepan and transfer the prepared chanterelles to boiling water. Cook them for 10 minutes, no more, over medium heat. Remove the foam from the surface of the broth.

Then drain the entire broth and pour 800 ml of boiling water over the chanterelles.

Add to the mushrooms the amount of salt, sugar and all the spices listed in the recipe, except for vinegar, as indicated in the recipe. Cook the chanterelles in the marinade for 10 minutes.

By the end of cooking, pour vinegar into the marinade and put the garlic chopped on slices. Boil the mushrooms for another 2-3 minutes and turn off the heat.