Ahead is autumn time. And that means it’s time to get ready for mushroom picking..
One of the most memorable mushrooms are chanterelles. The mushrooms got their unusual name because of the bright orange color..
Chanterelles – very beautiful mushrooms with their own unique taste and aroma.
These mushrooms love to collect mushroom pickers. First, because they almost never have worms, and second, because of their unusual coloring, they are very difficult to confuse with toadstools.
There are many recipes for pickled chanterelles: starting from classic ones, which require a minimum of time and food, and ending with recipes to which various spices are added, as well as using hot or cold marinades.
Classic cooking recipe
This recipe for pickled chanterelles is the easiest and most affordable. And its preparation will take a little time. All the ingredients will be taken at the rate of 0.5-liter jar.
For the classic recipe for marinating chanterelles, we need:
- Mushrooms – 700-800 grams;
- Water – 1000-1200ml;
- 9% vinegar – one third of a glass;
- Sugar – 2.5 tbsp. spoons;
- Coarse salt (be sure to use iodized) – 30-35 g;
- Black pepper – up to 10 peas.
Consider a recipe with photo pictures. Before you start marinating chanterelles for the winter, you need to soak the mushrooms in cold water for about one hour..
Then rinse them thoroughly under running water and cut into large pieces of the same size. Please note that the mushrooms do not need to be cut, because they are 80% water, and when cooked they will lose volume.
Put the prepared chanterelles into a small saucepan and fill them with water. After boiling, boil the mushrooms for an average of 20-25 minutes.
Using a colander, pour mushroom broth into a smaller saucepan, and wash the mushrooms with water..
From the remaining broth prepare marinade. We add in it all spices, except vinegar. Bring to a boil and only after boiling pour mushrooms there. Boil for 6-7 minutes and add vinegar. Another 5 minutes to boil. At this cooking pickled chanterelles ends.
Sprinkle mushrooms into a sterilized jar and roll it tightly with a lid..
You can store mushrooms in the basement or in the refrigerator. But before you start to use them, they need to brew about one month..
Marinating mushrooms without vinegar
Essential ingredients for pickled chanterelles:
- Fresh chanterelle mushrooms – 700-800 g;
- Citric acid – 3-4 g;
- Sugar – 1.5 tablespoons;
- Cold water – 1000-1500 ml;
- Black pepper -15 peas;
- Carnation – 2-3 things;
- Lavrushka – 4-5 pieces;
- Salt large – to taste (about 2 teaspoons).
Consider a step-by-step recipe for pickling chanterelles without vinegar. Initially, we prepare the mushrooms, rinse thoroughly (preferably 2-3 times and under running water so that forest debris does not remain in them). Then cut the mushrooms (if needed) and put in a small saucepan..
Cook the mushrooms until they fall to the bottom of the pan. By the time it takes about 25-30 minutes. Immediately after boiling, discard chanterelles in a colander and be sure to wash a little with water. This is done so that the mushrooms do not lose their bright color..
We set aside mushrooms to the side and prepare the marinade. Pour 1200 ml of water into a medium saucepan. When the water warms up a little, add salt and sugar to it..
After boiling we put all the other spices, except for lemon, and pour out our chanterelles. Boil for about 10 minutes, add citric acid and mix. All our mushrooms are ready.
Now we are preparing the packaging. Thoroughly wash out the jar, you can use baking soda. Sterilize it under steam.
After that, cooked mushrooms lay out in a jar. Make sure that all chanterelles are covered with marinade. We roll up the jar with a lid, turn it over, wrap it up and give it time to stand for a while.
Please note that in this recipe for pickled chanterelles we do not use vinegar. Such cooking mushrooms is more useful, and you can use them in various salads, soups, or simply serve as a cold snack..
Remember that marinated mushrooms, cooked according to the proposed recipe, must be stored in the refrigerator.
Delicious pickled chanterelles with garlic
Ingredients that we need:
- Fresh chanterelles – 700-800 g;
- Cold water – 1500 ml;
- Vegetable oil – 80 g;
- Garlic – 3-4 medium teeth;
- Onion bulb – medium head;
- 9% vinegar – 15-20 ml;
- Salt and sugar – 1 tbsp. spoon;
- Black pepper – up to 10 peas;
- Carnation – literally 3-4 things.
Consider how to pickle chanterelles with garlic for the winter. Prepare the mushrooms in the same way as in the previous recipes. Then we put them in the middle saucepan and fill with water so that its level is a couple of centimeters higher from the mushrooms.
Cook chanterelles for 20-25 minutes and do not forget to remove the foam that forms above the mushrooms.
Pour the mushroom broth into a separate pan, and wash the chanterelles under running water. To prepare the marinade, we need about a liter of broth. If you have less of it, add cold water to the desired volume..
We clean onions and garlic. Onions should be cut into half rings, and garlic thin slices..
In hot broth add black pepper, clove buds, salt, sugar, onion, garlic. We also pour vinegar and vegetable oil into it. Bring to a boil and cook for about 3-4 minutes. Then pour chanterelles and cook for 12-15 minutes all together..
Put the chanterelles in a pre-sterilized jar and pour them with marinade. Lid rolls and give them time to cool..
Before serving, pickled mushrooms should be drawn for at least 2-3 days. Marinated chanterelles with garlic for the winter, you get a ready dish with a savory taste. You can store these mushrooms for a whole year in a cool place..
Pickled chanterelles with onions and carrots
- Fresh chanterelles – 700-800 g;
- Cold water – 1000 ml;
- Carrots – 1 medium;
- Onions – 2 small heads;
- 9 percent vinegar – 3-4 tbsp. l;
- Black pepper – up to 10 peas;
- Large salt – 1 tbsp. spoon;
- Lavrushka – 3-4 pieces;
- Sugar – 1.5 Art. spoons.
We turn directly to the process of harvesting pickled chanterelles for the winter. First of all, prepare the mushrooms and boil them over low heat for 20-25 minutes. Drain the water in a separate pan (from it we will prepare the marinade), and wash the mushrooms under cold water.
We clean an onion and carrots. Before lowering the vegetables in the broth, they need to be cut. Cut the carrot into thin rings and the onion into medium sized cubes. Put them in the water.
Add to the broth the rest of the ingredients, except Lavrushka and vinegar, set on fire and slowly bring to a boil. After boiling, pour our chanterelles there and cook them for another 8-10 minutes. A couple of minutes before being ready, you need to pour vinegar into the marinade and put lavrushka.
We spread the pickled mushrooms in a jar (do not forget to sterilize it), tightly twist the lid and leave in a warm place. After cooling, the mushrooms are stored in the basement or in the refrigerator.
Useful tips hostess
- Before cooking, the chanterelles collected by you should be washed two or three times under running water to remove sand and residues of forest debris;
- Be sure to boil the chanterelles in lightly salty water, you cannot eat them raw;
- For most recipes that are intended for home-pickled mushrooms, a minimum of 2 weeks is necessary before serving the finished product on the table;
- To make the marinade tasty, stick with the right proportions of salt / vinegar / sugar;
- To chanterelles marinated and boiled evenly, try to make them the same size. It is better not to cut the small mushrooms, but cut the large ones into 2 or 4 pieces..
Before serving pickled mushrooms on the table, season them with olive oil, sprinkle with herbs and onions.
Enjoy your meal!