Marinated chanterelles: the most delicious recipes

Chanterelles - mushrooms, which have long been loved by the hosts for the simplicity of preparation, great taste and aroma.They are fried, boiled, stewed and harvested for the winter.Today we share with you the most delicious recipes of pickled chanterelles.

Pickled Chanterelles: the most delicious recipes of domestic preparations for the winter

Before marinate chanterelles, you must rinse well with them from sand, leaves and other forest debris, can be a bit dry them on a dry pan withoutfat within 10-15 minutes.The fact that foxes 80% water, in the cooking process so they are quite loose in bulk.

You can marinate chanterelles.

Marinated chanterelles with spices

3-3.5 kg of fresh chanterelles, you will need:

  • 0,5 liters of water (2 tbsp.);
  • 120 grams of salt (or 3 tbsp. L.);
  • 1 tbsp.sugar;
  • 1 tbsp.9 protstsentnogo vinegar;
  • 3/4 Art.vegetable oils;
  • bay leaf, allspice and cloves.

Washed and shelled chanterelles cut into large chunks and boil i

n water for 20 minutes.While the boil, remove the foam. Then fold in a colander and rinse with cold running water.

Prepare the marinade: all the spices, salt and vinegar, boil in a saucepan.Put it chanterelles and cook for another 5-7 minutes.

While cooked mushrooms, sterilize jars (quick and easy it can be done in the microwave).Then lay mushrooms sterilized jars, pour marinade over the brim and close the lid.Turn banks bottoms up and put on a clean towel, wrap the top with a towel or blanket.After jars have cooled off, you can put them in the refrigerator.

Alternative marinade recipes

At the same amount of chanterelles, you will need:

  • 300-350 ml of water (half cup);
  • 2 tbsp.9 per cent of vinegar;
  • 4 tbsp.l.salt;
  • 1,5 Art.l.sugar;
  • bay leaves (6 leaves), 15 peas allspice and 7 gvozdichek.

chanterelles Prepare the same way as in the recipe described above.Keep pickled chanterelles can be in the refrigerator or a cool cellar.

marinade can be prepared in a different way: you'll need:

  • 2 tbsp.water;
  • 3 tbsp.l.salt;
  • 1/2 Art.sugar;
  • 1 tbsp.9 per cent of vinegar;
  • 3/4 Art.vegetable oils;
  • peppercorns, bay leaf and cloves.

Prepare the mushrooms as well.

Marinated chanterelles with onions and carrots

for the same amount of mushrooms you will need:

  • 2,5 liters of water;
  • 3,5-4 Art.l.salt;
  • 5 Art.l.sugar;
  • 4,5-5 Art.l.30 per cent of vinegar;
  • 20-25 peas black pepper;
  • 2 medium onions and 2 carrots.

for 15-20 minutes boil washed and shelled chanterelles, then drain and rinse the mushrooms.Then add the water all marinade ingredients except vinegar, including sliced ‚Äč‚Äčonion half rings and slice the carrots into thin slices, to lay the mushrooms and put everything on a slow fire.When the water comes to a boil, simmer for 5-7 minutes, removing the foam.

Reduce heat, add the vinegar and cook for 2-3 minutes, then it is possible to spread the mushrooms into sterilized jars, close lid and wrap up with a blanket.When banks have cooled off, you can put them in the refrigerator.

Pickled chanterelles - great snack for the winter.They can be served as their own, and added to salads.

Bon appetit!

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