Pickled chanterelles

Name: Pickled chanterelles
Total time: 40 min
Yield: 4
Ingredients: 600 g Chanterelles; 500 ml Water; 1 teaspoon Vinegar essence; 1 tablespoon Sugar; 2 teaspoon Salt; to taste Peppercorns; to taste Carnation; to taste Ground cinnamon

Fragrant, spicy, very tasty. Simple and fast. Pickled chanterelles for the winter are an excellent appetizer and addition to meat and poultry dishes, as well as boiled potatoes on fasting days or for dinner. The mushrooms are strong, sweet and sour, and incredibly appetizing.

99

9899

Isla Wilson

Recipe author

Calories

40kcal

Protein

3g

Fat

3g

Carbs

6g

*Nutrition per serving

Ingredients

Servings: 4

600g

500ml

1teaspoon

1tablespoon

2teaspoon

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 40 mins

STEP 1
How to prepare pickled chanterelles for the winter? First, prepare the mushrooms. Any chanterelles will do, but it is better if they are small and young. Large ones can be marinated in slices.
STEP 2
Chanterelles need to be cleared of debris and soil and rinsed well. Trim off the contaminated parts of the mushroom stems, leaving the clean ones as is.
STEP 3
Boil water in a saucepan and dissolve salt in it (1 tablespoon per 1 liter of water). Place the prepared mushrooms in salted boiling water and cook for 15-20 minutes. Then place the mushrooms in a colander and immediately pour cold water over them, then let the water drain from the mushrooms.
STEP 4
Prepare the necessary ingredients for the marinade. The proposed marinade is rather sweet and sour, you can change it if you wish. Spices can also be chosen to suit your taste.
STEP 5
Boil water and add all ingredients. Pour in the vinegar essence last.
STEP 6
During this time, excess water should have drained from the chanterelles.
STEP 7
Place the mushrooms in the boiling marinade and simmer them in the marinade for 15 minutes. While the chanterelles are cooking, prepare the jars: wash them with soda and sterilize them in a way convenient for you - in the oven, microwave or steam. Also wash the lids of the jars with soda and boil for 3-5 minutes.
STEP 8
After 15 minutes, turn off the heat and immediately place the hot mushrooms in sterile jars, close with sterile lids, cover with a warm blanket or blanket and leave until completely cool. Chanterelles are stored well even without sterile seaming. In this case, cool the mushrooms in the marinade, place them in dry, clean jars and cover with clean lids. You can pour 1-2 tablespoons of sunflower oil onto the surface to prevent mold.