The season of chanterelles begins to rapidly gain momentum in June and continues until the end of October. And all this time of collecting these wonderful mushrooms, you have the opportunity to enjoy their elegant look, sonorous crunch and the aroma of a warm forest. And in the winter what? After all, in the cold season, you really want something tasty. When the mushroom season ends, we can feast on pickled chanterelles harvested in advance. They go well with boiled or fried potatoes and other homemade pickles. Chanterelles pickled for the winter will be the decoration of any family dinner and, of course, will take their rightful place on the festive table.
Gifts of the forest
Of course, supermarket shelves abound with all sorts of dainties, but amid this abundance, home recipes do not lose relevance. After all, every jar is this whole story, which stores not only the scents of the forest and vitamins, but also the memories of the trip, the search for mushrooms, a whole series of adventures that necessarily accompanies the “silent hunt”. And the pickling process can be turned into a whole event!
After all, it’s great to return from the forest and, with the whole family or a friendly company, set to work. For example, to get together in a cozy house, turn on a good film and decide together how to peel chanterelle mushrooms , how to cook pickled for the winter, where and how to store until the cold weather. And in a friendly conversation, time flies by and the most dull and routine work is done much faster ... So, we are preparing bright mushrooms, chanterelles in the marinade for the winter holidays.
Lemon pickle
A simple and excellent way with which you can cook pickled chanterelles for the winter is lemon marinade. Such blanks are stored under capron lids (in the refrigerator), and in ordinary rolled cans (in the pantry).
We will need 5 kg of chanterelles:
- juice of 2 lemons;
- 1 liter of vinegar 9%;
- 1 tbsp. oils, better than homemade;
- a few peas of pepper;
- 10 pieces. bay leaves;
- 10 whole cloves;
- 12 liters of water;
- salt - 50 gram glass.
Cooking:
- Wash the collected mushrooms in cold water, if necessary several times. We will carefully examine each so that there is no dirt left. Large mushrooms can be cut into several parts, and small ones left intact.
- We put everything in a large pot, pour boiling water, add salt, lemon juice, put on the stove. We wait until it boils, and then we turn off the heat and boil for 10 minutes, removing the foam.
- Now let's get the marinade. To do this, pour 100 ml of water into a small saucepan, add vinegar, seasonings, salt to taste, vegetable oil, bring to a boil, boil for about 3 minutes. After boiling, the marinade must be filtered through gauze or a fine sieve to remove all spices from it.
- We lay out the mushrooms in banks, fill with marinade, roll up. Wrap the jars with a blanket and leave them in a warm place until they cool completely. After that, they can be cleaned in the pantry or cellar.
Spicy Sweet Marinade
Another simple way to make delicious chanterelles marinated for the winter. Mushrooms remain hard and crunchy, gaining a rich taste.
Ingredients for 5 kg of chanterelles:
- liter of 9% vinegar;
- 1.5 liters of vegetable oil, better than unrefined, although it will do;
- 1 kg of granulated sugar;
- 300 g of salt;
- bay leaf;
- 3 peppercorns on a can of 0.5 l;
- cloves - 2 per can.
How to pickle chanterelles for the winter:
- Thoroughly wash the mushrooms, remove all forest debris. Put in a pan with boiling water. When the chanterelles begin to boil, we detect it for half an hour and let it cook. Be sure to remove the foam. We put the cooked mushrooms in a colander, rinse under running water. The broth in which the mushrooms were cooked is not used in the recipe!
- Instead, a delicious and fragrant marinade is used. We will cook it like this: boil 5 liters of water, add oil, vinegar, sugar, salt. Let's wait until it boils, and you can send the chanterelles there. Cook for another 7 minutes.
- We shift the mushrooms into sterilized jars, fill with marinade and roll. Chanterelles marinated for the winter, recipes for which contain vinegar, do not need sterilization. You can immediately wrap the jars with a blanket and wait until they cool. Mushrooms cooked in this way are excellent. That's all, chanterelles pickled for the winter can be removed to a place of permanent storage.
Onion and garlic recipe
Many housewives know how to pickle chanterelles for the winter in jars with onions and garlic. This recipe is convenient because it does not need any additions - you can put mushrooms from a jar directly into a salad bowl on a festive table, you do not need to add anything!
Ingredients:
- Chanterelles - 2.5 kg;
- 1 kg of onion;
- 2 heads of garlic;
- vinegar - 1 l.;
- bay leaf to taste;
- 1 tbsp. a spoonful of peppercorns;
- 0.5 tbsp. Sahara;
- 0.5 tbsp. salt.
Cooking:
- Before pickling chanterelles for the winter in jars, thoroughly wash the mushrooms and prepare the container. For washing dishes, it is best to use ordinary soda.
- Boil the mushrooms, drain the water, rinse. We chop the onion as you like, you can just cut it into quarters. We also chop the garlic.
- In a saucepan we mix vinegar and water (1 liter), unload vegetables and spices there, put on fire.
- We lay out the mushrooms in banks, fill with marinade, leave for 30 minutes. Then you need to drain the marinade, boil again, pour again and roll up.
Chanterelles on the table
Pickled mushrooms are usually served in salad bowls. Bright amber chanterelles look great in black and dark blue dishes, as well as in transparent crystal. You can add chopped onion and aromatic sunflower oil to the mushroom salad. Chanterelles pickled for the winter, recipes for which already contain spices and onions, can simply be sprinkled with oil.
Cooking Tips
Do not trust unfamiliar mushroom pickers and buy mushrooms from them. The best option is to collect the chanterelles yourself. These mushrooms should not be stored for more than a day.
To make the chanterelles better cleaned, they must first be soaked in water.
Chanterelles pickled for the winter, unlike ordinary salted ones, are remarkably stored both in cellars and in city pantries. Acid prevents the occurrence of pathogenic flora.