Pickled chanterelles with onions
0
1792
Kitchen
Eastern European
Calorie content
12.5 kcal
Portions
1 l.
Cooking time
80 minutes
Proteins *
0.1 g
Fats *
0.1 g
Carbohydrates*
3 gr.
The easiest mushrooms to handle are elegant chanterelles. They are almost never rotten or wormy. Chanterelles are hard to confuse with other mushrooms. They have a pronounced red color and an interesting inverted umbrella shape. The cap has a characteristic uneven and wavy edge. I want to share a recipe for pickled chanterelles with onions.
Ingredients
Cooking process
Peel the onions and cut into thin half rings. Wash and peel the carrots with a peeler, then cut into slices. Go through and rinse the chanterelles in cold water. Put the 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 20-25 minutes.
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 drinking water, add salt, granulated sugar, black peppercorns, onion half rings and carrot slices. Put on fire and bring to a boil.
In the meantime, prepare the jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or boil in a saucepan for about 7-10 minutes. Boil the mushrooms for another 5-7 minutes, then pour in the vinegar, mix well, cook for literally another 2 minutes and immediately remove from heat.
Bon Appetit!