Simple step-by-step recipes for making pickled chanterelles for the winter at home
Chanterelles are equally tasty both fresh and pickled. You can cook pickled chanterelles yourself.
Features of pickling chanterelles
In the cooking process, you should take into account the following features:
- For most recipes, you only need to take mushroom caps, as the legs are a little harsh.
- 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 pieces. Chanterelles of equal size will marinate evenly.
To make the mushrooms crispy, they must be immediately removed from the boiling water and rinsed with cold water.
Before seaming, the cans must be sterilized, which will increase the shelf life of the blanks.
How to pick and prepare mushrooms
It is advisable to take young, not wormy, medium-sized. Prepare them before cooking. To do this, soak in cold salty-sour water. Add 10 g of salt and 2 g of citric acid per liter of water. So, all the garbage will be easier to remove, worms and insects will die and float up.
How to pickle chanterelles at home
Chanterelles are pickled in the same way as any mushrooms. They cook quickly, are non-toxic, so it will not be difficult to prepare it yourself at home.
The classic step-by-step recipe for the winter
To prepare pickled chanterelles according to the classic recipe, you will need:
- 2 kg of the main ingredient;
- 1.5 liters of water;
- 2 tbsp. l. salt;
- 100 g sugar;
- 60 ml vinegar;
- any spices.
Mushrooms must be soaked in cold water for a couple of hours, then washed well and cut in half. Pour water over and cook until cooked until the chanterelles sink to the bottom of the cooking container. During the preparation 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 where they were cooked. Bring to a boil and add chanterelles. Boil for a few minutes, add vinegar and boil for a while. Then distribute them in jars and roll up the lids. Such fruits are crispy and tasty.
In a cold way
Here is a simple chanterelle salting recipe in a cold way. Ingredients for 1.5 kg of chanterelles:
- 80 g of salt;
- several dill umbrellas;
- 2 heads of garlic;
- 300 ml of sunflower oil.
Wash the chanterelles well and rinse with boiling water or boil for 20-30 minutes. Then put the mushrooms, salt, dill and garlic in layers until it is full. Cover with a lid, and put something heavy on top of it. Leave for a while until the juice appears. It is in it that the mushrooms will be salted. If there is too little of it, you can add a little chilled boiled water. Then close the barrel with a lid and leave for at least a month.
With oil 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 leaves - 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 the liquid. If necessary, add more water so that there is at least 2 liters of water. Add all the other ingredients to it. Boil a little and place the chanterelles in a saucepan, boil and distribute among the jars.
No 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, chili or ground peppers are suitable. But you need to add any spices carefully, according to your taste, so as not to overdo it. They are placed in a marinade, after which the mushrooms are prepared and rolled in the same way as in the previous recipes.
With onion
To close the workpiece according to this recipe, you need to take:
- 2 kg of mushrooms;
- 500 g onions;
- 1 head of garlic;
- 60 ml of acetic acid;
- 50 g of salt;
- 100 g sugar;
- 1.5 liters of water.
Boil mushrooms, remove from 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 a saucepan again, boil and distribute among the jars.
With lemon
Take:
- 500 g of 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. Such a dish will marinate very quickly, so it can be eaten in a few days.
Cinnamon
Cinnamon goes well with chanterelles, but its taste is not for everybody. This dish will turn out to be very spicy and rich. For 1 kg of mushrooms, add 0.5 tsp. cinnamon, and the rest of the spices to taste.
With wine vinegar
To prepare such a blank, you will need:
- 250 g of 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. Put the mushrooms in a jar and pour over the cooked marinade.
In korean
To prepare chanterelles in Korean, you need to take the following ingredients:
- 500 g of mushrooms;
- 50 ml of sunflower oil;
- 2 medium onions;
- a few 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, pour into mushrooms. Add crushed garlic. Can be eaten immediately after preparation.
With dill
Dill gives the mushrooms a unique smell and taste. To prepare such a dish, you must take:
- 1.5 kg of 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 the finished marinade over.
With mustard seeds
Mustard seeds can be added to the marinade or tossed into the bottom of the jar. They give the mushrooms a pungent 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 of vegetable oil.
Pour oil into a preheated frying pan, add chopped onions, grated carrots. Fry until golden brown, add chopped mushrooms. Fry until tender. Then add sugar, salt and vinegar. Place in a jar and roll up.
Storage rules
It is not recommended to store mushrooms for more 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 so that they do not rust.
It is not recommended to eat a dish that was closed more than a year ago.
