Chanterelles are versatile mushrooms, from which you can cook a huge number of different dishes. Pickled chanterelles are no less relevant. Under the influence of vinegar, they acquire a pleasant and slightly sour taste.
Pick your recipe
You will need
-
- Chanterelles "Novgorod":
- chanterelles - 1 kg;
- water - 1/3 st.;
- vinegar 8% - 2/3 st.;
- salt - 1 tbsp;
- sugar - 1 tsp;
- allspice peas;
- Bay leaf;
- cloves;
- cinnamon.
- Chanterelles "Spicy":
- chanterelles - 250 g;
- onions - 1 pc.;
- garlic - 2 cloves;
- chili pepper - 1 pod;
- celery - 40 g;
- white wine vinegar - 100 ml;
- sugar - 2 tsp;
- salt;
- black pepper peas;
- Bay leaf;
- rosemary;
- juniper berries.
- Chanterelles "In Malinsky":
- boiled chanterelles - 1 kg;
- water - 1/3 st;
- allspice;
- sugar - 1 tsp;
- 8% vinegar - 2/3 st.;
- salt - 1 tbsp;
- cinnamon;
- cloves;
- Bay leaf.
Instruction manual
1
Chanterelles "Novgorod" Chanterelles thoroughly clean from dirt, wash and cut the legs. Boil the hats in salted water for 30 minutes and drop them in a colander so that they dry out a little. Bring the water with salt and vinegar to a boil, dip the mushrooms into it, cook them for 20-30 minutes, and at the end add sugar and spices. Then cool everything, put it in jars and sterilize. Cover banks with sterile lids, roll up. After the can, turn upside down, cover with a blanket and leave to cool, then put it in a cold pantry or other dark, cool place.
2
Chanterelles "Spicy" Chanterelles clean, wash, dip for 1 minute in boiling salted water, then drop in a colander. Cut the onion into four parts. Cut each clove of garlic and pepper into 2 parts. Finely chop the celery. Mix vinegar with water, vegetables and spices, bring to a boil and cook for 5-7 minutes. Arrange chanterelles in sterilized jars and fill with marinade. Close the lids, turn over, cool and put in a dark cool place for storage.
3
Chanterelles "In Malin" Chanterelles clean from dirt, rinse thoroughly, fill with cold water and put on medium heat. Cook until cooked for approximately 20-30 minutes. Then discard the mushrooms in a colander and leave them to have glass of water and dry them a little. Pour vinegar, water into a saucepan, add salt, bring the marinade to a boil, put pre-boiled chanterelles in it and cook for 20-25 minutes. 5 minutes before the end of cooking add sugar, allspice, cinnamon, cloves and bay leaf. Chill the prepared chanterelles, place them in carefully washed jars and pour in cold marinade. Cover the jars with parchment paper and tie. Store in a cool dark place.