Categories
Blanks for the winter
  1. home
  2. ➠ Mushrooms
  3. ➠ Mushrooms for the winter
  4. ➠ Instant pickled chanterelles

Instant pickled chanterelles

0
1998
Kitchen Eastern European
Calorie content 14.4 kcal
Portions 1 l.
Cooking time 70 minutes
Proteins * 0.1 g
Fats * 0.1 g
Carbohydrates* 3.5 gr.
* per 100 gr. product
Instant pickled chanterelles
Content

Mushroom lovers will undoubtedly appreciate instant pickled chanterelles. Fragrant chanterelles are very tasty mushrooms and are very popular in cooking. Pickled chanterelles prepared according to this recipe are juicy, crispy and aromatic.

Ingredients

Cooking process

step 1 out of 8
Carefully sort through and clean the chanterelles from debris. Then rinse the chanterelles in cold running water several times.
step 2 out of 8
Put the prepared chanterelles in a deep saucepan and cover with cold water. Put on medium heat and bring to a boil, then reduce heat and simmer mushrooms for about 10 minutes, periodically skimming off the resulting foam.
step 3 out of 8
Drain the boiled chanterelles through a sieve or colander and rinse well under cold running water. Then put in a saucepan with a thick bottom, pour in the required amount of pre-prepared boiling water.
step 4 out of 8
Then put on fire and add coarse salt, granulated sugar, black peppercorns, allspice peas, cloves, bay leaves and dill umbrellas. Bring to a boil over medium heat, then reduce heat and simmer for about 10 minutes. Peel the garlic and rinse under cold water.
step 5 out of 8
In the meantime, prepare the jars, wash them thoroughly, and then sterilize in the oven, microwave, or water bath. Pour boiling water over the lids or boil in a saucepan for about 7-10 minutes. A few minutes before the end of cooking, pour table vinegar into a saucepan with mushrooms and add peeled garlic, mix well, and remove from heat.
step 6 out of 8
Spread hot chanterelles with marinade evenly in sterile jars, and tighten with sterile screw caps.
step 7 out of 8
Turn jars with pickled chanterelles upside down, wrap them in a warm blanket or a terry towel and leave them in this state until they cool completely for about a day.
step 8 out of 8
Then turn the cooled jars of pickled chanterelles over and transfer to a cool, dark place for storage.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *