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Pickled chanterelles for the winter

0
699
Kitchen Russian
Calorie content 21.3 kcal
Portions 2 p.
Cooking time 150 minutes
Proteins * 0.2 g
Fats * 0.2 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Pickled chanterelles for the winter
Content

Marinating chanterelles for the winter is easy. These mushrooms do not need to be peeled, they are not wormy and do not require additional processing. Chanterelles pickled according to this recipe will have a delicate and crunchy taste and will keep their shape well in the marinade.

Ingredients

Cooking process

step 1 out of 6
Sort the chanterelles carefully and remove the roots.
step 2 out of 6
Then rinse the mushrooms under running water, thoroughly washing out the dirt under the caps.
step 3 out of 6
Transfer the prepared chanterelles to a pot of boiling water. Do not add salt to the water. Boil the chanterelles for 10 minutes from the start of the boil, removing all the foam from the surface. Throw the boiled chanterelles in a colander or remove from the broth with a strainer and measure the required amount according to the recipe.
step 4 out of 6
In another saucepan, cook the marinade using the amount of water, salt, sugar, vinegar and spices specified in the recipe. Transfer the boiled chanterelles to the marinade and cook them over low heat for 1 hour. Remember to mix them up.
step 5 out of 6
While the chanterelles are boiling in the marinade, sterilize the jars and lids in any way. Arrange the pickled chanterelles in jars, stacking them tightly enough. Then pour the marinade over the mushrooms.
step 6 out of 6
Roll up the jars, turn them over onto the lids and cool under a "fur coat", although it is not necessary to cover. Then store the pickled chanterelles in a cool, dark place.

Happy blanks!

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