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Pickled chanterelles with citric acid

0
2082
Kitchen Russian
Calorie content 20.9 kcal
Portions 2 p.
Cooking time 50 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Pickled chanterelles with citric acid
Content

To feast on pickled chanterelles all year round, you can preserve them at home. Citric acid is often used as a preservative. It does not impair the taste of the mushroom snack in any way. Chanterelles do not require lengthy processing, so these mushrooms are very popular for home harvesting.

Ingredients

Cooking process

step 1 out of 5
Mushrooms should be rinsed under running water, after having sorted them out of forest debris.
step 2 out of 5
Next, boil the washed chanterelles - put the mushrooms in a saucepan, fill them with water (2 liters) and put on fire. Boil the chanterelles for 15-20 minutes. We take the boiled chanterelles out of the pan, put them in a colander and rinse with cold water.
step 3 out of 5
Let's prepare the marinade. Pour the required amount of water (1 liter) into a saucepan, add bay leaves, cloves, black pepper, salt and granulated sugar to it. Put the pan on the fire and bring the marinade to a boil.
step 4 out of 5
Put the chanterelles in the boiling marinade, add citric acid, mix and boil for 7-8 minutes.
step 5 out of 5
Next, the mushrooms, along with the marinade, must be distributed over sterilized jars, and they must be closed tightly with lids. Cool the workpiece upside down under a warm blanket. Then we move the chanterelles to storage in a pantry or basement. Pickled chanterelles with citric acid are ready!

Enjoy your meal!

 

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