Pickled chanterelle

Chanterelles - not only delicious, but also very usefulmushrooms. In addition, they are very easy to clean. And chanterelles are practically not wormy. Marinated chanterelles - just delicious, of course, if properly marinated.

Chanterelles marinated with lemon juice

Necessary ingredients:

0.5 kg of chanterelles

100 ml of 9% vinegar

2 tablespoons refined vegetable oil

5 peas of black pepper

2 bay leaves

2 buds of a carnation

juice of one lemon

salt to taste

Step-by-step instruction:

Gently brush the mushrooms, and then rinse them in a large colander under cold running water, trying not to damage them. Allow the water to drain.

Important! Your task is to thoroughly clean the mushrooms from dirt, especially the legs. If the chanterelles are heavily soiled, it is better to first soak them for 20 minutes, then brush, and then rinse under running water.

Fold the mushrooms in a pan - small ones can be whole, large ones should be cut along into halves.

Scald the lemon with boiling water, then squeeze out the juice from it.

Pour chanterelles with boiling water. Half a kilo of mushrooms you need 1.5 liters of boiling water.

Put the pan with chanterelles on a small fire, salt, add the lemon juice.

Bring the chanterelles to a boil and cook for 10 minutes.

Important! At this stage, the main thing is not to digest the mushrooms, otherwise they will become too soft.

Prepare the marinade. To do this, pour into a separate pan of 100 ml of water, add the vinegar (you can take balsamic). Place the pan on the fire, put the spices in the marinade and pour in the vegetable oil.

Bring the marinade to a boil and cook it for 3 minutes. Then turn off and immediately strain.

Fold the boiled mushrooms in a jar, pour hot strained marinade and close the lid.

Allow mushrooms to brew for three days.

You need to store the chanterelles, which are marinated according to this recipe, in the refrigerator.

On a note! if you have little space in the refrigerator,Marinated with lemon juice chanterelles can be rolled up with covers. To do this, they should not be folded into booths after boiling, but into cooked marinade and boil for another 15 minutes. Only after boiling in the marinade, place mushrooms in sterilized jars, pour in a boiling marinade and immediately roll up.

Marinated chanterelles: hats with cinnamon

Necessary ingredients:

1 kg of chanterelles

140 ml of 8% vinegar

70 ml of water

1 tbsp. salt

1 tsp Sahara

5 peas of sweet pepper

2 buds of a carnation

1 bay leaves

cinnamon to taste

Step-by-step instruction:

Prepare mushrooms, as in the previous recipe.

With washed chanterelles cut off the legs - you will only marinate the marinades.

Boil the caps in salted water for 20-30 minutes, then tilt them in a colander to allow the glass to liquid.

On a note! The legs of chanterelles, although they are not used in thisrecipe, very tasty. Do not throw them away. If you want to feel like a gourmet - just fry the legs of chanterelles. If you have so many mushrooms that you can not eat right away, fried legs can also be rolled, filling them with melted smoltsem.

Pour water into the pan, add the vinegar and salt, bring the marinade to a boil.

We lower the boiled hats in a boiling marinade and cook for another 20-25 minutes, stirring occasionally.

Just before the end of cooking, add spices and sugar to the mushrooms, boil for another 3 minutes.

Cool the mushrooms without removing them from the marinade.

Put the finished hats into clean, sterilized jars, fill them with the same marinade in which they were brewed.

Cover the jars with covers and put them in a cool place. Keep marinated chanterelles hats in a refrigerator or in a cold cellar.

Spicy pickled chanterelles with celery and juniper

Necessary ingredients:

chanterelles - 250 g

white wine vinegar - 100 ml

onions - 1 pc.

sugar - 2 tsp.

celery root - 40 g

black pepper - 5 peas

juniper berries - 4 pcs.

bay leaves - 3 pcs.

rosemary - 2 sprigs

garlic - 2 cloves

chili pepper - 1 pod

salt to taste

Step-by-step instruction:

Chanterelles clean and thoroughly wash.

Blanch the mushrooms for 1 minute in boiling salted water, then pour them into a colander.

Onion peel and cut into quarters, and every clove of garlic - into halves.

Chili pepper cut in half, remove the seeds.

With the celery root, scrape the peel, then wash the root thoroughly and thinly shred.

Mix the vinegar with 250 ml of water, spices and finely chopped vegetables.

Bring the marinade to a boil, throw the juniper berries into it and cook for about 5 minutes.

Strain the marinade, but do not throw away the spices and vegetables cooked in it, but put it on the bottom of the sterilized can. Marinade again put on the stove.

Blanched chanterelles put in a jar over vegetables and pour boiling marinade.

Immediately roll up the jar and put it upside down for cooling.

Keep marinated in this recipe chanterelles need in a cool dark place.

And do you cook marinated chanterelles for the winter? Do you have a proven recipe? Share your culinary secrets with other readers of the Land of Soviets!

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