Simple step-by-step recipes for preparing pickled chanterelles for the winter at home

Chanterelles are equally tasty both fresh and pickled. You can prepare pickled chanterelles yourself.

Features of pickling chanterelles

During the cooking process, the following features should be taken into account:

• For most recipes, you only need to use the mushroom caps, as the stems are a little tough.
• You need to cook until they settle to the bottom of the pan. This takes approximately 20-30 minutes.
• It is desirable that the mushrooms are approximately the same size. Therefore, larger specimens should be cut into several parts. Chanterelles of equal size will marinate evenly.

In order for the mushrooms to be crispy, they must be immediately removed from boiling water and rinsed with cold water.

Before sealing, the jars must be sterilized, which will increase the shelf life of the preparations.

How to select and prepare mushrooms

It is advisable to take young ones, not wormy, of medium size. They should be prepared before cooking. To do this, soak in cold salty-sour water. Per liter of water you need to add 10 g of salt and 2 g of citric acid. This way, all the debris will be removed more easily, worms and bugs will die and float to the surface.

How to pickle chanterelles at home

Chanterelles are pickled in the same way as any mushrooms. They cook quickly and are non-toxic, so preparing it yourself at home will not be difficult.

Classic step-by-step recipe for the winter

To prepare pickled chanterelles according to the classic recipe you will need:

• 2 kg of main ingredient;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 100 g sugar;
• 60 ml vinegar;
• any spices.

Mushrooms need to be soaked in cold water for a couple of hours, then washed well and cut in half. Add water and cook until the chanterelles sink to the bottom of the cooking container. During the cooking process, the water can be changed 1-2 times.

Then remove the mushrooms from the pan, and add sugar, salt and spices to the liquid in which they were cooked. Bring to a boil and add chanterelles.Boil for a few minutes, add vinegar and simmer for some more time. Then distribute them into jars and roll up the lids. These fruits are crispy and tasty.

Cold way

Here's a simple one recipe for pickling chanterelles cold way. Ingredients for 1.5 kg of chanterelles:

• 80 g salt;
• several dill umbrellas;
• 2 heads of garlic;
• 300 ml sunflower oil.

Wash the chanterelles well and pour boiling water over them or boil for 20-30 minutes. Then layer mushrooms, salt, dill and garlic into the barrel until it is full. Cover with a lid and place something heavy on top of it. Leave for a while until the juice appears. It is in this that the mushrooms will be pickled. If there is too little, you can add a little cooled boiled water. Then close the barrel with a lid and leave for at least a month.

With butter and garlic

To prepare a dish according to this recipe, for 5 kg of the main ingredient you need to take:

• 2 liters of water;
• 2 tbsp. l. sugar and 3 tbsp. l. salt;
• cloves, bay leaf - to taste;
• sunflower oil - 200 ml;
• onion - 1 piece;
• garlic - 1-2 heads.

Pour the main ingredient with water and cook until tender. Then remove the mushrooms with a colander and measure the volume of liquid. If necessary, add more water so that there is at least 2 liters. Add all other ingredients to it. Boil a little and place the chanterelles in a saucepan, boil and distribute into jars.

Without vinegar

You can cook pickled mushrooms not with vinegar, but with citric acid. In this case, 30 ml of acetic acid is replaced by 1 tsp. lemon

In a spicy marinade

To make the chanterelles spicy, you can add cloves, bay leaves, garlic and other spices to the marinade. And for spiciness, chilli or ground chili pepper is suitable.But you need to add any spices carefully, according to your taste, so as not to overdo it. They are put in a marinade, after which the mushrooms are cooked and rolled in the same way as in previous recipes.

With onion

To close the blank according to this recipe, you need to take:

• 2 kg of mushrooms;
• 500 g onions;
• 1 head of garlic;
• 60 ml acetic acid;
• 50 g salt;
• 100 g sugar;
• 1.5 liters of water.

Boil the mushrooms, remove from the water and set aside. Prepare the marinade by adding salt and sugar to the liquid. Finely chop the onion and add to the marinade, pour in the vinegar. Throw the mushrooms into the saucepan again, boil and distribute among the jars.

With lemon

Take:

• 500 g chanterelles;
• juice of one lemon;
• spices and salt to taste;
• 1 tbsp. l. sunflower oil;
• 50 ml vinegar.

Boil the mushrooms. Add all the ingredients to the marinade, boil the main component again and roll into jars. This dish will marinate very quickly, so it can be eaten within a few days.

Cinnamon

Cinnamon goes well with chanterelles, but its taste is not for everyone. This dish will be very spicy and rich. For 1 kg of mushrooms you need to add 0.5 tsp. cinnamon, and other spices to taste.

With wine vinegar

To prepare such a preparation, you will need:

• 250 g chanterelles;
• 100 ml wine vinegar;
• 2 tsp. Sahara;
• salt and spices to taste;
• 3 bay leaves;
• 2 cloves of garlic;
• half a chili pepper.

Boil the mushrooms. Add vinegar, sugar, salt, spices, garlic and bay leaf to the water in which they were cooked. Boil for a few minutes. Place the mushrooms in a jar and pour over the prepared marinade.

In Korean

To prepare Korean chanterelles you need to take the following ingredients:

• 500 g mushrooms;
• 50 ml sunflower oil;
• 2 medium onions;
• several cloves of garlic;
• 4 tbsp. l.soy sauce;
• 1 tbsp. l. acetic acid;
• salt to taste;
• brown sugar - 1 tsp.

Pour oil into the pan, add chopped onions and mushrooms. Separately, combine sugar with soy sauce, vinegar, and pour into mushrooms. Add crushed garlic. Can be eaten immediately after preparation.

With dill

Dill gives mushrooms a unique smell and taste. To prepare this dish you need to take:

• 1.5 kg chanterelles;
• 100 g fresh or dry dill;
• 4 tbsp. l. vinegar;
• 1 tbsp. l. salt and sugar;
• 3 glasses of water;
• garlic.

Boil the chanterelles, prepare the marinade - add salt, sugar and vinegar to the water. Mix mushrooms with chopped dill and chopped garlic, place in a jar. Pour in the prepared marinade.

With mustard seeds

Mustard seeds can be added to the marinade or thrown into the bottom of the jar. They give the mushrooms a spicy, spicy taste.

Fried chanterelles with carrots

For this recipe you will need:

• 1 kg of mushrooms;
• 500 g carrots;
• 300 g onions;
• 3 tbsp. l. vinegar;
• 2 tbsp. l. salt and 1.5 tbsp. l. Sahara;
• 50 ml vegetable oil.

Pour oil into a heated frying pan, add chopped onion and grated carrots. Fry until golden brown, add chopped mushrooms. Fry until softened. Then add sugar, salt and vinegar. Place in a jar and roll up.

Storage rules

It is not recommended to store mushrooms for longer than 1 year. To preserve the taste of chanterelles, you need to follow a number of rules. They should be kept in a cool, dark place. It is better to cover the lids with plastic wrap to prevent them from rusting.

It is not recommended to eat a dish that has been closed for more than a year.