Chanterelles are not only beautiful mushrooms, but also very tasty. And in order to enjoy their delicious taste both in the autumn period and throughout the year, it is definitely worth preparing pickled chanterelles. The recipe for these mushrooms will not really cause you any difficulties, because even inexperienced hostesses can cope with it.
Advantage
Chanterelles attract lovers of "silent hunting" because they are unusually tasty, but the main thing is not even that. These mushrooms never have wormholes, they are not susceptible to attacks by worms, and their flesh does not accumulate radiation in itself, which leaves them always edible, even in their raw form.
Chanterelle dishes
From this type of mushroom, you can cook many different dishes. Chanterelles are fried, stewed, salted, added as a filling to pies, eaten even raw and dried for the winter, and also frozen. But they are especially tasty in a marinated form.
Pickling
The pickling process can be different, the main thing is to observe some general rules.
- Mushrooms are best harvested in late August and September. During this period, their structure is more elastic and dense, they are not as loose as after the autumn rain season.
- It is not worth storing collected mushrooms for more than 10 days, it is better to process them in the next week after harvesting.
- Chanterelles after collection are sorted and sorted by size. Larger ones need to be cut, and smaller ones should be left unchanged. This should be done so that all the mushrooms are marinated equally.
- The legs of the chanterelles should be trimmed; only hats are left for cooking.
- If you wash the prepared mushrooms under cool running water several times, this guarantees a long preservation of the marinade, which means that such preservation can be stored for a year or more, without fear of spoilage.
- The preparation of pickled chanterelles is possible only in an enameled or glass container. These are the only materials that vinegar, which is part of the marinade, will not corrode.
Pickled chanterelles. Recipe
Before you start pickling mushrooms, thoroughly rinse the chanterelles, remove all forest debris - leaves, earth, sand, cut the legs and dry the mushroom caps slightly in a dry frying pan or in an oven on a baking sheet for 15 minutes. After the procedures, you can proceed to the pickling process itself.
Chanterelles with spices
For 3 kg of dried mushrooms you will need:
- A couple of glasses of water.
- Three large spoons of salt.
- Half a glass of granulated sugar.
- A glass of vinegar 9%.
- ¾ cup refined vegetable oil.
- Cloves - optional (not everyone loves this seasoning).
- Allspice and bay leaves.
Cooking:
- Washed, peeled, dried chanterelles should be boiled in water for 20 minutes, periodically removing the resulting foam. Then the mushrooms are thrown into a colander, drained of water and washed chanterelles with cold water.
- In a separate container, marinade is boiled from all the components that are included in the recipe. After the liquid boils, put the prepared chanterelles into it and cook them in the marinade for literally 5 minutes.
- After the time has passed, put the mushrooms in prepared jars in advance, pour the marinade over the chanterelles, roll up the lids. Turn the jars of mushrooms upside down, after complete cooling, the pickled chanterelles are stored in a cool place.
Following the same method of preparation, you can pickle chanterelles using other types of marinade. The brine is designed for 3 kg of prepared mushrooms.
Method One:
- One and a half glasses of water.
- Two glasses of 9% vinegar.
- Four tablespoons of salt.
- Two tablespoons of sugar.
- Bay leaf, peppercorns, cloves.
The second way:
- Two glasses of water.
- Three tablespoons of salt.
- Half a glass of granulated sugar.
- One glass of vinegar 9%.
- A glass of vegetable oil.
- Peppercorns, bay leaves.
Pickled chanterelles for the winter with carrots and onions
To prepare mushrooms in this way you will need:
- Three kilograms of prepared chanterelles.
- Two and a half liters of water.
- Four tablespoons of salt.
- Five spoons of granulated sugar.
- Black and allspice peas.
- Two medium sized onions.
- Two medium carrots.
Cooking:
- Boil washed, peeled, dried chanterelles for 20 minutes, drain the water and wash the mushrooms again.
- Pour in an enameled container of water, put the mushrooms, chopped onions in half rings, julienne carrots and the rest of the ingredients included in the recipe, except for vinegar. Simmer for 5 minutes, do not forget to remove the resulting foam.
- Next, add the vinegar and boil everything together for no more than 3 minutes.
- Put the prepared chanterelles together with vegetables in the prepared sterilized jars, close the lids and leave to cool completely, after which the preservation can be stored.
Pickled chanterelles - a royal appetizer, juicy, mouth-watering and incredibly tasty mushrooms will delight you on a cold winter evening. Chanterelles can act as an independent dish, as well as as an additive to various salads.