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Pickled chanterelles classic recipe

0
1599
Kitchen Russian
Calorie content 20.9 kcal
Portions 1.5 l.
Cooking time 90 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Pickled chanterelles classic recipe
Content

It is with great pleasure that I want to share a delicious and simple recipe for pickled chanterelles, which I constantly use myself during winter harvesting. This recipe is just perfect for me. Mushrooms are obtained with a balanced taste and wonderful aroma.

Ingredients

Cooking process

step 1 out of 9
First of all, carefully sort out the mushrooms, clean them of plant debris and rinse the chanterelles several times in cold water.
step 2 out of 9
Put the prepared chanterelles in a deep saucepan with a thick bottom, salt and cover with cold water. Put on medium heat and bring to a boil, then reduce heat and simmer the chanterelles for 15-20 minutes.
step 3 out of 9
Drain the boiled chanterelles through a colander or fine sieve and rinse thoroughly under cold running water.
step 4 out of 9
Prepare the marinade. Pour the amount of drinking water indicated in the recipe into a deep saucepan, add the required amount of salt, granulated sugar, black peppercorns and bay leaves. Place over medium heat and bring to a boil.
step 5 out of 9
Then place the chanterelles in a saucepan. Bring to a boil and then reduce heat. Boil the chanterelles in the marinade for another 20-25 minutes, then pour in the vinegar essence, mix well, cook for literally another 2 minutes and immediately remove from heat. Wash and sterilize jars in the oven or microwave. Pour boiling water over the lids or boil in a saucepan.
step 6 out of 9
After that, distribute the hot chanterelles evenly over sterile jars, carefully pulling them out of the hot marinade using a slotted spoon.
step 7 out of 9
Fill the jars of chanterelles with fragrant marinade completely.
step 8 out of 9
Tighten hot jars with pickled chanterelles carefully with sterile lids. Turn the cans with chanterelles upside down, wrap them in a warm blanket or a terry towel, and then leave them in this state until they cool completely for about a day.
step 9 out of 9
Then turn the cooled jars of pickled chanterelles over and move them to a cool, dark place for long-term storage.

Bon Appetit!

 

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