Marinated chanterelles for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

These bright yellow mushrooms with funnel-like caps are very healthy and incredibly tasty in any form. We offer the most popular recipes for making pickled chanterelles for the winter.

Classic version

This is the easiest way to prepare pickled chanterelles for the winter. The recipe contains a standard set of spices and seasonings, which can be varied according to your own preferences.

Ingredients:

• 2 kg of mushrooms;
• 1 liter of water;
• 60 g salt;
• 80 g sugar;
• 50 ml vinegar 9%;
• 5-7 carnation buds;
• 4-5 peas of allspice;
• 2-3 bay leaves.

Preparation:

• Clean the collected chanterelles from debris, needles, adhering leaves. Cut off the damaged edges of the caps and the remnants of the mycelium on the legs.
• Pour the mushrooms into the water, rinse them one by one under the tap. The hats should be revised especially carefully, because the earth and sand, which need to be disposed of, are concentrated there.
• Pour more than half of the water into a large stainless steel pot and bring to a boil. Gently dip the washed chanterelles into the bubbling liquid.

Reduce heat to medium, cover the pan with mushrooms halfway with the lid. Cook for 10 minutes, all the while removing the rising foam with a slotted spoon. After that, get the chanterelles and transfer them to another pan

• Pour water into a saucepan, dissolve salt and sugar in it. Bring to a boil, pour in vinegar and turn off the stove.
• Pour chanterelles with hot marinade. Put pepper, clove buds and laurel leaves here.

• Send the container with the workpiece to the stove, bring to a boil.
• Cover the pot with chanterelles with a lid, boil on low heat for at least 1 hour. From time to time, you should stir the workpiece so that the mushrooms do not stick to the bottom of the container.
• Sterilize half-liter jars dry. You can do this in the oven or dishwasher using the Dry mode.
• Arrange the chanterelles in hot containers very tightly, pressing each layer with the back of a large spoon.

• Pour mushrooms with spicy broth to the top, roll up immediately.
• Turn the cans upside down, cover with a blanket or blanket.

You can taste the preparations the next day, seasoning with fragrant vegetable oil and finely chopped onions.

Chanterelles marinated with tomato paste and onions

In this recipe for making pickled chanterelles for the winter, in addition to vinegar, tomato paste is used. The mass of boiled tomatoes not only has preserving properties, but also complements the taste and aroma of forest mushrooms.

Ingredients:

• a bucket of chanterelles;
• 2-3 large onions;
• 3-4 tbsp. l. tomato paste;
• 0.5 liters of water;
• 3-4 tbsp. l. refined oil;
• bay leaf, ground black pepper, fresh garlic - to taste and desire;
• 2-3 st. l. vinegar 9%.

Preparation:

• Clean mushrooms from debris and twigs, soak in cold water for 1 hour.
• Remove the chanterelles from cold water, cut into large pieces. If only a young "crop" has been collected, the fruit bodies can be left intact.

Pour half of the water into a large saucepan and bring to a boil. Pour out the prepared chanterelles. While they are cooking, skim the foam all the time

• Cut the peeled onions into large cubes and put in a skillet in heated vegetable oil. Soak until soft with medium heat, stirring occasionally.
• Peel a few cloves of garlic, crush with a press or chop into small pieces. Add to the onion, heat everything together.
• Dissolve tomato paste in water, pour into onion and garlic, warm until thickened.
• Mix the prepared chanterelles and dressing in a heat-resistant container with a thick bottom, cook over medium heat for at least half an hour. Stir the mushrooms from time to time so that all the pieces are evenly saturated with the tomato sauce.

• Add the rest of the spices, pour in the oil and vinegar. Stir, boil for about 5 minutes.
• Arrange the chanterelles marinated for the winter prepared according to this recipe in sterilized hot jars.
• Roll up, turn over and wrap up immediately.
• Put away for storage as soon as the canned food is completely cool.

Chanterelles marinated with garlic

Such a preparation turns out to be crispy and very fragrant. Fragrant garlic goes well with chanterelles pickled for the winter. Spicy mushrooms prepared according to this recipe are especially loved as a cold snack for strong drinks.

Ingredients:

• 2 kg of mushrooms;
• 2 tbsp. l. Sahara;
• 10-12 cloves of garlic;
• 1 liter of water;
• 3-4 pcs. bay leaves and carnations;
• 1 dec. l. dried dill;
• 13-15 peas of black pepper;
• 2 tbsp. l. vinegar essence.

Preparation:

1. Wash and boil the mushrooms in slightly salted water until tender.
2. Throw the chanterelles in a colander, let the broth drain completely. Weigh the workpiece in order to correctly calculate the amount of spices in the marinade.
3. Prepare a solution from water, salt and sugar. Bring it to a boil, add dry spices to the hot liquid.
4. Boil the mixture for 7 minutes, remove from the stove. Strain, pour into a saucepan.
5. Add chanterelles and peeled garlic, minced using a press, to the marinade.
6. Pour dried dill here and pour in vinegar essence.
7. Boil everything together for 5-7 minutes.
8. During this time, prepare the jars in the microwave or oven, pour boiling water over the canning lids.
9. Arrange the mushrooms hot in glass containers tightly, pour boiling spicy broth over the jars and roll up.
10. Turn canned food upside down, check for leaks.
11. Insulate, leave for 24 hours. As soon as the chanterelles pickled for the winter have cooled, store in a dry, dark place.

In this cooking recipe, you cannot replace dry dill with fresh, otherwise the mushrooms will quickly deteriorate.

Mistresses on a note

1. Chanterelles are conditionally edible mushrooms, so you cannot leave them in the broth for a long time.
2. In order for the chanterelles to remain crisp in the finished dish or preparation, it is necessary to immediately cool them in ice water after boiling.
3. It is better to cook and preserve these mushrooms separately from other types. For example, the tougher boletus needs to be kept on the stove for at least an hour, while the chanterelles will turn into a shapeless mass during this time.
4. You cannot check the quality of mushrooms with a raw onion dipped in a decoction. A vegetable turns brown not from poison, but because of a special enzyme contained in mushrooms, which has nothing to do with their edibility.