A jar of pickled mushrooms is always delicious, but if it is also chanterelles, then it is doubly tastier! Do you want to know how easy and simple it is to pickle chanterelles for the winter? Follow our photo recipe.
There are not many mushroom preparations! This is a proven fact. How many jars do not prepare - everything ends before the end of winter. And it is not surprising - the mushrooms are delicious, but it is important to be able to marinate them correctly. I want to share my favorite recipe on how deliciously pickled chanterelles for the winter. These tender, mouth-watering and bright summer mushrooms are wonderful and fried, and stewed, and dried. However, the delicate marinade accentuates their sweetish taste and forest aroma. By the way, when sorting through the chanterelles, be careful, because hedgehogs can get into your basket - mushrooms very similar to chanterelles: the same orange with wavy edges of the caps. The only difference is that in chanterelles there are plates under the head, and in the hedgehog - needles, hence the name. This mushroom is absolutely safe, except that it does not have such taste characteristics as chanterelles. But it is worth closing or cooking it only in a company with other mushrooms: by themselves, the barnacles are not fragrant enough.
So why cover the chanterelles? They are not as fleshy as porcini mushrooms, not as crispy as milk mushrooms or russula, but incredibly tender, almost dessert-like - there is no other word for it! In a word, roll up at least a couple of jars, you will appreciate such a blank at its true worth!
- Caloric content per 100 g - 34 kcal.
- Servings - 1 Can
- Cooking time - 40 minutes
Ingredients:
- Chanterelles - 1 kg
- Water - 700 ml
- Salt - 1 tbsp l.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 40 ml
- Black pepper (peas) - 10 pcs.
- Bay leaf - 1-2 pcs.
Step by step cooking delicious pickled chanterelles for the winter
First of all, the mushrooms need to be sorted out: cut off the tips of the legs, on which there are remnants of soil, remove old, unsightly specimens. Chanterelles, like any other forest mushrooms, it is important to rinse thoroughly to remove sand, remnants of dry leaves and other debris. To do this, soak them in cold water for 30 minutes, then rinse. Repeat the procedure 1-2 times if necessary. Cut the washed mushrooms into medium-sized pieces.
Boil the chanterelles in clean water, removing the foam. Let the mushrooms simmer for 5-10 minutes and drain. By the way, to check if there is a poisonous mushroom in your saucepan, throw a peeled onion into the water during cooking. If an inedible mushroom gets there, the bulb will turn blue.
In the meantime, prepare the marinade. Add salt, sugar, bay leaf and black peppercorns to the water, bring to a boil and pour in the vinegar. Let the marinade simmer for another 5 minutes.
Arrange the boiled mushrooms in sterile jars and cover with a steep marinade, roll up the lid and wrap them up - let them cool.
Chanterelles are very tender mushrooms, so in a week or two they will be sufficiently marinated. So, if you have a desire to open them without waiting for winter, you can do it.
Here is the answer to the question of how to deliciously pickle chanterelles for the winter. Taste and enjoy the delicate mushroom flavor. Bon Appetit!
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