Pickled chanterelles. Recipes

Chanterelles are not only beautiful mushrooms, but also very tasty. And to enjoy their delicious taste both in the autumn period and throughout the year, it is necessary to prepare marinated chanterelles. The recipe for these mushrooms does not actually cause you any difficulties, because even the inexperienced hostesses can cope with it.

Advantage

Chanterelles attract lovers of "quiet hunting", because they are unusually tasty, but the main thing is not even that. These mushrooms never have a wormhole, they are not subject to attack by worms, besides their flesh does not accumulate radiation, which leaves them always edible, even in raw form.

Dishes from chanterelles

From this type of mushroom you can cook many different dishes. Chanterelles are fried, stewed, salted, added as fillings in pies, eaten even in raw form and dried for the winter, and also frozen. But they are especially tasty in a pickled form.

Pickling

The process of pickling can be different, the main thing is to observe some general rules.

• Mushrooms are best collected in late August and September. During this period their structure is more elastic and dense, they are not so loose as after the season of autumn downpours.
• Keep the collected mushrooms for more than 10 days is not worth it, it's better to process them in the next week after assembly.
• Chanterelles after harvesting are sorted and sorted by size. The larger ones must be cut, and the smaller ones should be left unchanged. This should be done so that all the mushrooms are blamed the same way.
• The legs of chanterelles should be cut off, only hats are left for cooking.
• If the prepared mushrooms are rinsed under cool running water several times, this ensures a long preservation of the marinade, which means that it can be stored for a year or more, without fear of spoilage.
• Preparation of pickled chanterelles is possible only in an enamel or glass container. These are the only materials that will not eat the vinegar that is part of the marinade.

Pickled chanterelles. Recipe

Before you start marinating mushrooms, rinse the chanterelles thoroughly, remove all the wood debris - leaves, ground, sand, cut off the legs and lightly dry the mushroom caps in a dry frying pan or in the oven on the baking sheet for 15 minutes. After the performed procedures, you can proceed to the very process of pickling.

Chanterelles with spices

3 kg of dried mushrooms will be needed:

• A couple of glasses of water.
• Three large spoons of salt.
• Half a glass of sugar.
• A glass of vinegar is 9%.
• ¾ cup of vegetable refined oil.
• Carnation - at will (not everyone loves this seasoning).
• Peas of sweet pepper and bay leaf.

Preparation:

1. Washed, peeled, dried chanterelles should be boiled in water for 20 minutes, periodically removing the formed foam. Next, mushrooms are thrown into a colander, drain the water and wash the chanterelles with cold water.
2. In a separate container, marinade is boiled out of all the ingredients that are included in the recipe. After the liquid boils, put into it prepared chanterelles and cook them in the marinade for literally 5 minutes.
3. After the time of the mushroom, put into jars prepared in advance, pour over marinade over chanterelles, roll up the lids. Turn the jars with mushrooms upside down, after complete cooling, pickled chanterelles are stored for storage in a cool place.

Following the same method of preparation, you can pickle chanterelles using other types of marinade. The brine is designed for 3 kg of prepared mushrooms.

Method one:

• One and a half glasses of water.
• Two glasses of 9% vinegar.
• Four tablespoons of salt.
• Two spoons of sugar.
• Laurel leaf, pea pepper, carnation.

Method two:

• Two glasses of water.
• Three tablespoons of salt.
• Half a glass of sugar.
• One glass of vinegar 9%.
• A glass of vegetable oil.
• Pepper peas, laurel leaves.

Marinated chanterelles for the winter with carrots and onions

To make mushrooms in this way you will need:

• Three kilograms of prepared chanterelles.
• Two and a half liters of water.
• Four tablespoons of salt.
• Five spoons of sugar.
• Black and sweet pepper peas.
• Two onions of medium size.
• Two medium carrots.

Preparation:

1. Rinse, peeled, dried french fries for 20 minutes, drain the water and wash the mushrooms again.
2. Pour into the enameled water container, lay out the mushrooms, onions cut into half rings, carrot straws and the rest of the ingredients included in the recipe, except vinegar. Boil on low heat for 5 minutes, do not forget to remove the emerging foam.
3. Then add the vinegar and cook all together for no more than 3 minutes.
4. Finished chanterelles, along with vegetables, put in pre-sterilized jars, close the lids and leave until completely cooled, after which the conservation can be removed for storage.

Marinated chanterelles - a royal appetizer, juicy, appetizing and incredibly tasty mushrooms will please you on a cold winter evening. Chanterelles can act as an independent dish, and also as an additive to various salads.