Salted chanterelles for the winter in banks
0
919
Kitchen
Eastern European
Calorie content
298.3 kcal
Portions
0.7 l.
Cooking time
60 minutes
Proteins *
3.7 gr.
Fats *
18.7 g
Carbohydrates*
43.2 g
Pickled chanterelles are great mushrooms that won't give you much of a hassle when harvesting them. The main condition is to rinse them well from sand and litter. The preservation process itself takes no more than 15-20 minutes. Today we will use citric acid for pickling mushrooms, which will act as a preservative that does not interrupt the smell and taste of mushrooms, and a small pinch of nutmeg will add an amazing nutty flavor to the mushrooms, which goes well with mushrooms.
Ingredients
Cooking process
Before marinating, we will prepare the mushrooms: you need to soak them in cool running water for 20-25 minutes, so that later it will be easier to clean them. Using a sponge, we wash and clean the sand from the mushrooms, paying special attention between the plates under the cap, usually sand accumulates there. After the mushrooms are washed, cut the large chanterelles in half.
