Marinated mushrooms can be purchased ready, and they can be cooked independently. How to pickle mushrooms chanterelles for the winter, read below.
Pickled chanterelles for the winter crispy - recipe
Ingredients:
- fresh chanterelle - 1,5 kg;
- cloves - 2 pcs .;
- acetic essence - 10 ml;
- pepper fragrant and black peas - 5 pcs .;
- sand sugar - 50 g;
- purified water - 700 ml;
- salt, cooked - 30 g.
Preparation
Mushrooms chanterelles are filled with water and give a couple of hours to stand, then they are washed, the damaged areas are cut. Then boil the prepared mushrooms. If there are large chanterelles, cut them into pieces. When the mushrooms are ready, they themselves will sink to the bottom of the saucepan. Then we start preparing the marinade: pour 700 ml of water into a saucepan, add salt, sugar and place it on a stove. After boiling, we lay boiled mushrooms and spices. We give a boil for 15 minutes, and then pour in the vinegar essence. In a prepared steamed jar, gently lay the mushrooms, and then pour them marinade. We seal the jar, leave it to cool, and then hide it in the cold.
Mushrooms chanterelle marinated - recipe
Ingredients:
- mushrooms chanterelle - 1 kg;
- fragrant pepper peas - 5 pcs .;
- purified water - 100 ml;
- salt - 30 g;
- vinegar - 140 ml;
- cinnamon , sugar sand - 1 teaspoon each;
- Bay leaf.
Preparation
We boil water with salt and vinegar. We lower the washed mushrooms into it and bring it to a boil. Then we subtract the fire and bring the mushrooms to the ready. It is easy to determine - when they are brewed, they themselves will sink to the bottom, and the broth in which they are cooked, will become almost transparent. Add spices, cook for about 3 minutes and remove the pan from the plate. We lay out the mushrooms on the prepared steamed jars, pour the prepared marinade, pour in a little refined vegetable oil and cover with lids.
Marinated chanterelles - a simple recipe
Ingredients:
- chanterelle - 2 kg;
- black peppercorns - 10 pcs .;
- cloves, bay leaves - 3 pcs .;
- filtered water - 1 liter;
- acetic essence - 40 ml;
- salt - 50 g;
- refined vegetable oil.
Preparation
Mushrooms and boil in water, a little salted. Then we drain the water and lay the mushrooms over the steamed jars. In the water we put salt, all spices and bring to a boil. After that, reduce the fire and cook the marinade for about half an hour. Then pour in the vinegar. Fill the resulting marinade mushrooms, on top of each jar pour about 1 teaspoon of vegetable oil and close with boiled lids. We keep marinated mushrooms in the cold.
Delicious marinated chanterelles - recipe
Ingredients:
- purified water - 1 liter;
- fragrant and black pepper peas - 3 pcs .;
- cloves - 2 pcs .;
- bay leaves - 2 pcs .;
- salt, sand sugar - 1,5 st. spoons;
- acetic essence - 1 teaspoon;
- mushrooms chanterelle - 1 kg;
- garlic - 2 cloves;
- umbrellas of dill.
Preparation
Mushrooms are poured with water, we give an hour and a half to stand, then it's good mine, we dry it, add it, fill it with cold water, put it on the stove, let it boil and boil it for half an hour, removing the foam. Now in the pan, pour in the water for the marinade. Add spices, sugar, salt, bring to a boil, at the very end of the vine vinegar. Finished mushrooms are thrown in a colander, mine, we put in a pan, pour boiling marinade, again bring to a boil and boil for 20 minutes. Garlic is cut into thick plates. In each jar we put on the dill umbrella, a plate of garlic, mushrooms and fill the marinade. Close the capron cap and let it cool completely. Chanterelles marinated with garlic should be stored in the cold.
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