Pickled chanterelles without vinegar. Pickled chanterelles: how to cook crispy, spicy and “quick” mushrooms for the winter

Wild mushrooms are a tasty and healthy dish; their protein content is not inferior to meat. And in terms of the content of amino acids and microelements, they are ahead of many vegetables. In the summer and autumn, when mushrooms are being collected, we boil, fry, and stew them, and of course, we store them for future use for the winter: we dry them, salt them and marinate them.

Small mushrooms are harvested whole, and large ones are cut into two to four parts; the caps and stems of porcini and aspen mushrooms are prepared separately. Acetic acid must be used in the marinade for mushrooms, since an acidic environment is the best protection against botulism.

Mushrooms are pickled in two ways: with sterilization and without sterilization. In the first case, the mushrooms are boiled in the marinade, and then poured into prepared jars, and in the second, the boiled mushrooms are placed in jars and poured with the prepared marinade. Canned mushrooms cannot be stored for more than two years. If you are afraid to roll up mushrooms with metal lids, then use vacuum or thick nylon lids, but in this case you will have to store the jars with blanks in the refrigerator.

Pickled chanterelles are a spicy, spicy and very tasty homemade dish that will decorate any table. They can be served as an appetizer, added to salads, or mixed as a side dish with potatoes and cabbage.

Ingredients for 2 jars of 0.5 liters, for 1 liter of marinade:

• 1.5 kg of fresh chanterelles;
• 1 liter of water;
• 3 black peppercorns
• a couple of laurel leaves;
• 2 dill umbrellas;
• 4 level teaspoons of coarse salt;
• 2 level tablespoons of sugar;
• 2 teaspoons 70% vinegar (essence).

Preparation

For harvesting mushrooms, use gray, non-iodized, coarse salt. This recipe can be used to prepare any mushrooms. Marinated champignons prepared according to this recipe are very tasty. If you didn’t buy seasoning for pickling mushrooms in the store, you can add the spices yourself. This seasoning contains garlic, bay leaf, black peppercorns, allspice, cloves, horseradish, and dill.

Pickling chanterelles for the winter is a real pleasure. They are never wormy, and this is a definite plus. However, they need to be washed thoroughly as sand may remain. To make it easier to clean up sand and forest debris, soak the mushrooms for half an hour in cold water and then rinse thoroughly under the tap using a colander. Check the mushrooms again to make sure there are no debris, blades of grass or soil left.

Place the mushrooms in a large saucepan and cover with water. It is very important that there is several times more water than mushrooms, and that they float freely there. Add some salt. Place a level tablespoon of salt per liter of water. Place on high heat and wait until the water boils.

When the water boils, reduce the gas and constantly skim off the foam. After boiling, cook the chanterelles for no more than 15 minutes. Small mushrooms are cooked for no more than 10 minutes.

While the mushrooms are cooking, you need to prepare the marinade in another pan. All ingredients indicated in the recipe are designed to prepare 1 liter of marinade. Pour a liter of purified water into a saucepan, add pickling seasoning, salt, sugar and boil.

When the mushrooms are cooked, drain them in a colander and rinse with cold water.

Place spices in jars - black peppercorns, bay leaves and dill umbrellas. Water – 1 liter, bring to a boil. Add sugar, salt and vinegar essence.

Place the cooked mushrooms in sterile jars. Pour in marinade. Quickly roll up the lids and place upside down. Wrapping is not necessary, but it is advisable; this is additional sterilization of jars and mushrooms.

Store mushrooms in a cool, dark place for no more than one and a half to two years. Pickling any mushrooms is not at all difficult and not dangerous if you follow all the rules.

Well, the season of “hunting” for mushrooms has arrived. Chanterelles are one of the first to appear in our forests and delight everyone with their bright red color. One of the easiest ways to prepare them at home is pickling.

I will tell you in detail how to prepare pickled chanterelles for the winter in my recipe with step-by-step photos taken during the pickling process.

First, you should determine the proportions of the products for the marinade. For every 700 ml of water you will need:

• table salt – 1 tablespoon (without a slide);
• granulated sugar – 1 heaped tablespoon;
• vinegar essence (70%) – 1 teaspoon;
• black peppercorns – 10 peas;
• bay leaf – 1 piece.

I had 1.5 kilograms of mushrooms. When weighing, it was taken into account that the mushrooms were removed from forest debris, but not washed. For this amount of mushrooms, it is necessary to increase the marinade rate by 3 times.

How to pickle chanterelles for the winter

So, let's start preparing a preparation from our beautiful and tasty mushrooms. My mushrooms are all very small and do not need slicing. If you have large chanterelles, then for this preparation you will need to cut them.

First, wash the mushrooms, free of dirt and debris, under cool running water. Throw them into a sieve and let the water drain thoroughly.

The next step is to boil the mushrooms. To do this, pour water into a large saucepan and add salt to it at the following rate: 1 tablespoon (level) of salt per 1 liter of water. For 1.5 kilograms of mushrooms you will need 2.5 liters of water and 2.5 tablespoons of salt, respectively. Let's wait until our salt solution boils and drop the chanterelles into it. Cook the mushrooms for 10 minutes after boiling.

Please note that a lot of foam may form when boiling. To normalize the situation, reduce the heat a little. After the specified time, it is necessary to drain the contents into a colander and allow the liquid to drain.

Let's prepare the marinade. Add bay leaf, salt, sugar and peppercorns to the water.

Let's wait for it to boil and put our chanterelles in it. Cook the mushrooms for another 10 minutes. At the end, add acetic acid and boil for 3 minutes.

That's it, now, just put the workpiece into clean, seasoned jars and screw on the lids.

As you can see, pickling chanterelles at home is not at all difficult. This preparation can be made very simply and quickly. In winter, pickled chanterelles will delight you with their taste and remind you of a generous and warm summer. Such beautiful mushrooms will look great on a holiday table, and are also great for preparing various mushroom salads.

Chanterelles are very special mushrooms with a unique taste. Over the years, many variations have arisen, but preparing chanterelles for the winter by pickling is still at the peak of popularity among the variety of preparation recipes.

Marinated chanterelles are a wonderful dish for mushroom lovers. Chanterelles have a special and unique taste.

We will need:

• Chanterelles - 1 kg;
• Lemon - 2 pcs;
• 9% vinegar - 200 ml;
• Vegetable oil - 50 ml;
• Black pepper - 5 peas;
• Bay leaves - 4 pcs;
• Cloves - 4 pcs;
• Water - 3 l and 200 ml;
• Salt - 1/3 teaspoon.

How to pickle chanterelles at home:

1. Pour the mushrooms into a large saucepan or bucket and carefully remove leaves, grass and any debris. After this, fill with cold water and wash well. If they are large, cut them into two or three parts, and leave the small ones in the size in which they are.
2. Take an aluminum pan, pour 3 liters of water into it and place it on the stove. When the water boils, pour boiling water over the mushrooms. Then squeeze the juice from the lemons into a saucepan, add half the available salt and put it on high heat. When the water boils, turn down the gas and use a slotted spoon to collect the foam. Cook for about ten more minutes.
3. The next step is preparing the marinade. To do this, take a small vessel and mix vinegar with the rest of the water in it. Add vegetable oil, bay leaves, cloves, black peppercorns and the rest of the salt. Mix and put on the stove. When the water with vinegar and spices has boiled, strain.
4. Distribute the mushrooms among the jars, pour in the pickles, close the lid and leave for several days. After this, store the jars in the refrigerator.
5. If the housewife wants to prepare it for the winter, then we roll the mushrooms into jars. To do this, pour them with marinade and boil over low heat for 10 minutes. We carefully wash the jars with soda several times and place them in boiling water for 3 minutes. We take it out and put it on the table to drain the water. Take mushrooms from the pan, put them in jars and pour in the marinade. Roll up the lids.

Pickled chanterelles for the winter recipes

Pickled chanterelles are very popular. This recipe is somewhat different from the classic one, but in terms of taste, housewives like the dish even more. Chili gives it a spicy and spicy flavor. This food will definitely appeal to lovers of oriental cuisine.

Ingredients:

• 0.5 kg chanterelles;
• 200 mg white wine vinegar;
• 2 chili peppers;
• 8 juniper berries;
• 80 grams of celery root;
• 2 tablespoons granulated sugar;
• 2 onions;
• 4 branches of rosemary;
• 3 garlic cloves;
• 4 bay leaves.

Pickled chanterelle recipes:

1. Place the mushrooms in a large container, fill with cold water and rinse well. If there are twigs, blades of grass and various debris between them, it must be eliminated
2. Take a small saucepan, fill it with water and place it on the stove. When the water boils, add salt to it and process the mushrooms with boiling water for 5 minutes. Drain them into a colander, give them 3 minutes to cool and cut the larger ones in half.
3. We peel the garlic and onions and rinse them to remove any remains. After this, cut the garlic in half and cut the onion into 4 parts.
4. Wash the celery root well in running water and peel it with a knife. Now it needs to be chopped into very small pieces.
5. We wash the chili peppers in cold water, thoroughly remove the seeds and immerse them in water again. After this, completely remove the seeds from the chili and cut the pepper in half.
6. Place a small saucepan on the fire and pour 250 ml of water into it. Pour white wine vinegar into it, add juniper, sugar, rosemary, bay leaves, as well as chopped celery, chili pepper, garlic and onion. We wait for the water to boil.
7. We sterilize jars. To do this, rinse them twice with warm water and soda and immerse them in boiling water for 4 minutes. Then we take out the jars and let them dry for 2 minutes.
8. Place the chanterelles in sterilized jars, pour pickles from the pan, roll up the lids on the jars and enjoy wonderful canned mushrooms on a cold winter evening.

How to pickle delicious chanterelles for the winter

Cinnamon gives pickled chanterelles a unique taste and aroma. The dish will certainly become your family’s favorite, and guests will ask the hostess for this unusual recipe.

Ingredients:

• Chanterelles - 2 kg;
• Water - 150 ml;
• 9% vinegar - 300 ml;
• Rock salt - 50 g;
• Sugar - 20 g;
• Allspice - 10 peas;
• Bay leaf - 4 pcs;
• Cloves - 4 buds;
• Cinnamon - 10 g.

Chanterelle mushroom recipes for the winter:

1. The initial stage of harvesting is a thorough sorting of mushrooms from debris. After that, place them in a large bowl, fill them with running water and wash them well. Now we cut off 2 mm of the stems of each mushroom, and cut the large ones into 2 or 3 parts.
2. Place the mushrooms in a medium-sized saucepan, fill with water, cover with a lid and place on high heat. When the water in the pan boils, reduce the gas to medium and cook for about 30 minutes. We drain them into a colander and pour them onto a dry and clean kitchen towel to allow them to dry thoroughly.
3. Pour water into a saucepan, add salt and add vinegar. Mix well, cover with a lid and put on high heat. When the water in the pan boils, turn down the gas and add the boiled mushrooms into the water and cook for another 25 minutes. After they have boiled well, add sugar, allspice peas, laurel leaves, cloves and cinnamon to the water. Cook for another 6 minutes over medium heat.
4. Sterilize clean jars in boiling water for 3 minutes.
5. We drain the chanterelles, do not pour out the marinade. We place them in jars, pour pickles and roll up the lids. After this, we turn the jars over and cover them with a warm blanket or rug. Let it brew for 2-3 days and transfer it to a colder place.
6. Before serving the chanterelles, wash them, if necessary, place them in a salad bowl and add finely chopped onion into half rings.

How to pickle chanterelles for the winter in jars

Onions and carrots are those vegetables that go well with any mushrooms and give them a special sweetish taste. Both the hostess's relatives and guests will like the dish.

Ingredients:

• Chanterelles - 1 kg;
• Salt - 2 tablespoons;
• Sugar - 2.5 tablespoons;
• Carrots - 2 medium pieces;
• Onion - 2 medium heads;
• 30% vinegar - 2 tablespoons;
• Black pepper - 2 peas;
• Allspice - 2 peas;
• Cloves - 2 buds;
• Cardamom grains - 5 mg;
• Mustard seeds - 5 mg;
• Laurel leaves - 2 pcs;
• Dill grains - 5 mg.

Recipe for pickled chanterelles in jars for the winter:

1. We wash the collected mushrooms in running water, carefully remove any debris and cut off 2-3 mm of the stems. Pour them into a saucepan, add water, cover with a lid and put on high heat. When the water boils, reduce the heat and cook for about 20 minutes.
2. Wash the carrots from soil and dirt in warm water and clean them. After this, put the carrots under running water again to wash away any remaining debris and cut into small rings and cubes. If desired, you can grate it onto shredders.
3. We peel the onion, rinse it under warm running water to remove any remaining shells and cut it into small half rings.
4. Place the cooked chanterelles in a colander.
5. Choose a large saucepan, pour 1.5-2 liters of water into it, add salt, add chopped vegetables, sugar, black and allspice peas, bay leaves, clove buds, cardamom seeds, mustard and dill. Place on high gas and cover with a lid.
6. When the water boils, reduce the gas to low and cook for another 5 minutes. Then we throw the mushrooms into the pan and wait another 15 minutes. When they are cooked, add vinegar to the water, wait another 2 minutes and remove the pan from the heat. Place in a colander and pour the marinade into another pan.
7. We sterilize jars. Carefully rinse the jars with water and soda several times. Take a large saucepan, pour water into it and boil. When it boils, place a metal sieve on top of the pan and place the inverted jars on it. Steam them for at least 15 minutes, then place them upside down on a dry and clean kitchen towel. Instead of a metal sieve, you can use a metal grid.
8. Place the mushrooms in jars, pour pickles from the pan and roll up the lids. After this, we turn the jars over, cover them with an old blanket or jacket and wait until they cool to room temperature. When they have cooled down, they can be transferred to a cooler place where the housewife stores the twists.
9. Serve the dish as a salad and, if possible, decorate with frozen herbs.

Pickled chanterelles simple recipe

The recipe for cooking chanterelles with cold marinade is not very popular. This recipe is very simple and does not require much time.

Ingredients:

• 1 kg chanterelles;
• 1 liter of water;
• 50 g granulated sugar;
• 60 g salt;
• 15 ml vinegar;
• 1 laurel leaf;
• 2-3 allspice peas;
• 1 onion;
• 3 cloves of garlic.

How to pickle chanterelle mushrooms:

1. We choose a large saucepan, pour some water into it, put it on the stove and wait for it to boil. After this, reduce the heat to low, add 50 g of granulated sugar to the water, add salt and mix. After 3 minutes, add vinegar, bay leaf and allspice to the saucepan.
2. Peel the onion, wash it under warm water and cut into cubes. We also peel and finely chop the garlic. Throw the garlic and onion into the water, cook for 2 minutes and turn off the gas. The pickle should cool down.
3. We carefully wash and sort the chanterelles. Place them in a saucepan, fill them with water and put them on the stove. They should boil for 15 minutes, after which we throw them into a colander.
4. Wash the jars thoroughly in water and sterilize with boiling water for 5 minutes. We place mushrooms in them, pour in cold pickles and roll up the lids. The jars can be immediately transferred to a cool place to store the twists.

The presented recipes on how to pickle chanterelles in jars for the winter will help the housewife find exactly the cooking recipe that will become her signature.

You may be interested in other ways of preparing winter preparations: or, or.

Good day, dear readers! Mushrooms are a high-protein, high-calorie and at the same time dietary food. Among the diversity, the most beautiful chanterelles stand out. Europeans, who are picky about the mushroom menu, even revere dishes made from red-haired beauties.

These gifts of the forest do not lose their buttery, creamy taste even when processed for future use, so it is important to know and be able to prepare chanterelle mushrooms for the winter.

There are different recipes for how to cook chanterelles for the winter, among them we highlight the following:

• salting;
• pickling;
• freezing;
• canning fried mushrooms;
• preparing mushroom caviar or solyanka.

In this review we will look at each of the listed methods in detail.

About chanterelles

Before we talk about recipes for preparations, let’s briefly discuss the description of the mushrooms themselves and where, when and how to properly collect them.

In central Russia, chanterelles, depending on the amount of precipitation and temperature, are collected from mid-June to the end of October, until the frosts. The greatest likelihood of their appearance in the forest occurs after heavy rains with thunderstorms.

Yellow-orange beauties grow in mixed forests, preferring symbioses with deciduous and coniferous trees, such as:

• aspen;
• pine;
• birch.

In appearance, they are difficult to confuse with other mushrooms; these bright yellow or orange fruiting bodies grow in clearings, often forming “witch circles” around a single tree or bush.

Chanterelles do not have a clear division into a cap and a leg; one smoothly flows into the other. The height of the mushroom does not exceed seven centimeters, and the diameter is twelve.

A distinctive feature is resistance to pests, so even in the hottest weather, red mushrooms are rarely damaged by worms.

Preparing chanterelles for canning

Before you start processing chanterelles, you need to prepare them properly. It is advisable to clean and sort mushrooms directly on the day of collection so that they do not lose their elasticity and freshness.

The procedure is as follows:

1. Sort through the mushrooms, clearing them of forest debris, paying special attention to the underside of the cap.
2. Soak the mushrooms for 30-50 minutes in cold water.
3. Rinse the mushrooms and drain the water.
4. Boil the mushrooms in boiling water for 15-20 minutes to remove the bitterness from them.

If you are going to process chanterelles and then preserve them in jars, you should prepare the required number of containers of the required volume in advance.

Freezing chanterelle mushrooms

Thanks to the development of household appliances, one of the most popular ways to preserve food, including mushrooms, is freezing. In order to freeze chanterelles, two methods are used:

• freezing boiled mushrooms;
• with pre-frying.

These recipes are essentially the same, but the output is different: in the first case, a semi-finished product for preparing first, second courses or salads, in the second, a ready-made dish.

Frying

Chanterelles fried for the winter do not need to be frozen; you can preserve the mushrooms in glass jars. In this case, do this:

1. Melt butter in a heated frying pan; chanterelles do not taste well with vegetable oil.
2. Place the boiled mushrooms in a frying pan.
3. Over low heat, stirring regularly, fry the chanterelles until tender, 30-40 minutes.
4. Place the mushrooms in pre-sterilized jars.
5. Pour oil from the frying pan so that it covers the mushrooms with a centimeter layer.
6. Roll up with sterilized lids.

Store canned food prepared in this way in a cool place, for example, in a cellar. Before use, the mushrooms are fried again, adding onions, leeks or potatoes.

Pickling chanterelles

Chanterelles pickled for the winter will decorate a New Year or other holiday. Among other things, they will add a lively colorful touch to the table design, standing out among the decor as a bright spot of sunshine.

Recipe for chanterelles with vinegar

Product composition:

• chanterelles – 1 kilogram;
• salt – 45 grams (1.5 spoons);
• sugar – 10 grams;
• black pepper – 10 peas;
• bay leaf - 2-3 leaves;
• cloves – 3 buds;
• garlic – 4-6 cloves;
• vinegar (9%) – 100 milliliters;
• water.

The procedure for pickling chanterelles is as follows:

1. Rinse the boiled mushrooms and add fresh water.
2. Add spices to the water except vinegar and garlic.
3. Boil on low for 15 minutes.
4. Add vinegar, boil for another 1-2 minutes.
5. Place the mushrooms in sterilized jars, adding garlic to taste.
6. Seal the jars.

To taste, add the following ingredients to the recipe:

• cinnamon;
• horseradish leaves;
• allspice.

Marinated chanterelles with butter

Marinated chanterelles according to the second recipe are tender and aromatic. To prepare, you need to take per kilogram of mushrooms:

• water – 400 ml;
• salt – 15 g;
• granulated sugar – 10 g;
• cloves – 2 pcs.;
• black pepper – 2 pcs.;
• bay leaf – 1 pc.;
• vegetable oil – 2 tbsp;
• table vinegar (9 percent) - 20 ml;
• onion – 100 g;
• garlic – 2-3 cloves.

The delicacy is prepared in the following sequence:

1. Pour the required amount of water into the pan, based on the mass of boiled mushrooms.
2. Add cloves, pepper, salt and sugar.
3. Finely chop the onion and garlic and add to the marinade.
4. Pour oil and vinegar into the marinade and boil for 2-3 minutes.
5. Place the chanterelles in a container and cook in the marinade for 20-25 minutes.
6. Place the prepared mushrooms in jars and seal.

Pickling without vinegar

The preservative in this recipe is not vinegar, but citric acid. Despite this, chanterelles prepared using this method can be stored in a cool room for up to twelve months.

For a kilogram of chanterelles you need to take:

• water – 0.7 liters;
• citric acid – 5 grams;
• peppercorns – 5 pieces;
• carnations - 3 buds;
• bay leaf – 2 pieces;
• salt – 20 grams;
• sugar – 40 grams.

The cooking procedure is as follows:

1. Prepare the marinade: add sugar, salt and spices to the water.
2. Bring to a boil.
3. Add mushrooms and boil for 8-10 minutes.
4. Add citric acid and cook for another two minutes.
5. Place the pre-boiled chanterelles in sterilized jars and fill them with marinade.
6. We roll it up, turn it over, wrap it up - everything is as usual.

Pickling chanterelles

There are two main options for salting chanterelle mushrooms: cold and hot. They differ in the use of water at different temperatures.

Cold method of salting chanterelles

In this recipe, the mushrooms must also be pre-boiled; the preparation is carried out without the use of hot brine, which is why the method is called cold. Ingredients for this recipe per kilogram of mushrooms:

• salt – 60 grams;
• dill - 3-4 umbrellas;
• horseradish – 1-2 leaves;
• garlic – 2 heads;
• vegetable oil – 200 grams.

The salting sequence is as follows:

1. Place spices and salt on the bottom of the pan and every two layers of mushrooms.
2. Top everything with additional horseradish leaves and a plate.
3. We put a weight, a stone, a jar of water, etc.
4. We stand for a day at room temperature.
5. Fill it with sunflower oil to prevent air from entering the container and put it in the refrigerator.

Hot salting method

This method slightly reduces the value of pickling in terms of vitamins, but the taste remains at a high level.

Ingredients for one kilogram of chanterelles:

• salt – 2 tablespoons;
• bay leaf – 2-3 pieces;
• black pepper – 4-7 peas;
• allspice – 4-7 peas;
• cloves - 4 buds;
• garlic – 2-4 cloves;
• water – 1 liter.

Prepare the mushrooms in this order:

1. Pour the washed mushrooms with water and add spices.
2. Boil for half an hour.
3. Place mushrooms in prepared pan.
4. Cut the garlic into small slices and add the mushrooms.
5. Fill with brine.
6. Put oppression.
7. After a day, remove the pressure and place the pan in the refrigerator.
8. After another 24 hours, place the chanterelles in sterilized jars and seal.

Chanterelle mushroom caviar

Chanterelle caviar is a good appetizer in the winter cold and not only. To prepare it according to the simplest recipe you will need the following components:

• chanterelle mushrooms – 5 kilograms;
• onions – 1 kilogram;
• parsley – 200-300 grams;
• vegetable oil – 0.5 liters;
• lemon juice – 100 grams;
• salt – 100 grams;
• ground black pepper - to taste.

Preparation procedure:

1. Pass the boiled mushrooms through a meat grinder.
2. In a separate pan, fry finely chopped onion.
3. Finely chop the washed and dried parsley.
4. Combine the products by adding oil from the frying pan.
5. At the end, pour in lemon juice and pepper to taste.
6. Place the finished caviar into jars and seal.

Chanterelle solyanka

Last in line, but best in taste, will be a recipe for winter hodgepodge with chanterelles. Ingredients for 2 kilograms of mushrooms:

• cabbage – 2 kilograms;
• carrots – 1 kilogram;
• onions – 1 kilogram;
• vegetable oil 0.5 liters;
• vinegar essence 70% - 1 tablespoon;
• salt and pepper to taste.

This delicacy is prepared in this order:

1. In a large saucepan, simmer vegetables with butter for 30-50 minutes until tender.
2. Add the mushrooms and cook for another half hour.
3. Add salt, pepper, vinegar and mix thoroughly.
4. Place into prepared jars and seal.

Read on the website for delicious recipes for preparing mushrooms for the winter:

Video - preparing mushroom caviar from chanterelles

It is worth adding that the cooking recipes described above are valid not only for how to prepare chanterelles for the winter, but also for many other mushrooms. Bon appetit and good mood. Share recipes with friends and leave comments.

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

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.

Here is a simple recipe for cold pickling chanterelles. 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 place mushrooms, salt, dill and garlic in 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

• 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.

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 eat a dish that has been closed for more than a year.