Mushrooms are loved by many. In the post they will replace meat, on holiday they will play the role of a cold snack. It is not by chance that many hostesses make pickled chanterelles for the winter, and each has its own signature recipe and its own cooking secrets for this traditional dish.
Secrets of pickling chanterelles
Marinated chanterelles will be tastier if you use the advice of experienced chefs.
- Before doing the harvesting of chanterelles for the winter, they should be thoroughly cleaned from leaves and blades of grass, other debris. To make it easier, mushrooms are soaked in water, acidified and salted. Add 2 g of citric acid and 10 g of salt to a liter of water. After such a soaking, chanterelles are not only easy to clean, but they will also prepare faster, they will be stored better in winter.
- According to some recipes, it is recommended to use only mushroom caps for salting or marinating. In this case, the legs should not be thrown away: they make delicious mushroom caviar.
- Before pickling chanterelles, boil them. Most often, the recipes indicate the specific time - 20 minutes. In fact, it is better to focus on the behavior of the mushrooms themselves: when they settle to the bottom, the fire can already be turned off.
- To boil the mushrooms and marinate evenly, you need to strive to ensure that they are about the same size. Large chanterelles should be cut in half, if not into four parts.
- In order for the pickled chanterelles to be crispy, they should not be allowed to cool in hot water. Immediately after they are prepared, they should be rinsed with cold water.
- Only sterile jars are suitable for marinating chanterelles for winter, otherwise the mushrooms will quickly deteriorate. If they are supposed to be stored in the refrigerator, you can close the cans with nylon covers. For storage in a pantry or basement, the banks are sealed. This can be done only with metal covers.
Before serving, it is not enough just to put the pickled chanterelles out of the jar. They must be watered with vegetable oil, sprinkled with onion, garlic, and greens if necessary.
Chanterelle pickles marinated for winter: a classic recipe
- chanterelles - 2 kg;
- water - 1, 5 l;
- salt salt - 50 g;
- granulated sugar - 100 g;
- table vinegar (9 percent) - 60 ml;
- allspice peas - 25 g;
- cloves - 10 g.
Method of preparation:
- Soak the mushrooms in cool water for at least an hour.
- Clean, rinse, cut into equal pieces (very small chanterelles do not need to cut).
- Fill with water and cook over medium heat until the mushrooms sink to the bottom of the pan.
- Pour the mushroom broth into another pan through a colander, rinse chanterelles with cool water.
- In broth where chanterelles were boiled, add salt and sugar, pepper and cloves. Bring to a boil.
- Put the mushrooms in the marinade, cook for 7 minutes.
- Pour in the vinegar and cook for another 5 minutes.
- Put the mushrooms into prepared sterilized jars.
- Fill the chanterelles with boiling marinade so that it covers them completely.
- Roll cans with metal lids.
After the banks have cooled, they can be stored in a cool room for a year. Fully ready to eat mushrooms will be in a month.
Chanterelles marinated with butter and garlic
- chanterelles - 5 kg;
- water - 2 l;
- salt - 70 g;
- sugar - 40 g;
- carnation - 10 pcs .;
- black pepper peas - 10 pcs .;
- bay leaf - 5 pcs .;
- vegetable oil - 0, 2 l;
- table vinegar (9 percent) - 100 ml;
- onions - 0, 2 kg;
- garlic - 1 head.
Method of preparation:
- Pour the prepared mushrooms with water so that its level is about 2 cm higher, cook for 15-20 minutes over medium heat, constantly removing the resulting foam. When all chanterelles sink to the bottom, they need to be removed with a colander and rinsed.
- Measure the volume of remaining water (broth) and add the missing amount (2 l will be required). Put the cloves and pepper, add sugar and salt.
- Peel the onions and cut them as you like: half rings or dices.
- Peel the garlic and cut the cloves into thin plates.
- Dip onion and garlic in marinade.
- Pour oil and vinegar into it. Boil the mixture for 2-3 minutes.
- Dip boiled mushrooms in the marinade and cook another 10-12 minutes.
- Sterilize 0, 5–1 l cans each for 15–20 minutes.
- Boil the lids.
- Fill the jars with chanterelles, cover with marinade, close with lids and let them cool, wrapped them with something warm.
One can taste chanterelles marinated according to this recipe in two days. When serving, add nothing more to the table - this is a ready snack. In a cool place you can store it all year round and eat all winter.
Chanterelles Marinated Without Vinegar
- chanterelles - 1 kg;
- water for marinade - 0, 7 l;
- boiling water for mushrooms - 0, 3 l;
- citric acid - 5 g;
- peppercorns - 5 pcs .;
- carnation - 3 pcs .;
- bay leaf - 2 pcs .;
- salt - 20 g;
- sugar - 40 g.
Method of preparation:
- Washed, cleaned of litter and chopped chanterelles with water, cover with water and boil for 20 minutes after boiling.
- Rinse the mushrooms with cold water.
- Put spices, salt, sugar in another pot, add water and bring to a boil.
- In the boiling marinade, lower the chanterelles and cook for 8 minutes.
- Add citric acid, cook for another 2 minutes.
- Spread the mushrooms in sterilized jars, cover with hot marinade.
- Roll up the covers, flip, cover with a blanket. After a day, clean the storeroom.
It is possible to store chanterelles pickled without vinegar until the next autumn in a room where the temperature does not rise above 18 degrees.
Chanterelles in spicy marinade
- chanterelles - 1, 5 kg;
- carnation - 12 pcs .;
- bay leaf - 6 pcs .;
- thyme - 5-7 g;
- marjoram - 5-7 g;
- oregano - 10 g;
- parsley - 50 g;
- celery (greens) - 50 g;
- basil - 10 g;
- onions - 150 g;
- salt - 50 g;
- allspice peas - 20 g;
- water - 0, 4 l;
- Table vinegar (9%) - 50 ml.
Method of preparation:
- Prepare the mushrooms, having washed well and cut into pieces. Boil and drain in a colander, rinse.
- Sterilize the jars.
- Wash the greens. Without cutting, distribute approximately equally in the banks.
- Prepare the marinade from salt, seasoning, vinegar and water.
- Put the chanterelles in the marinade and cook for 12 minutes.
- Spread the mushrooms in the jars, fill them with marinade.
- Close the plastic caps. When the jars are cool, put them in the fridge.
The chanterelles marinated in this way are fragrant, but they can only be stored in the refrigerator and not longer than 4 months. The sample can be removed after 2 weeks.
There are other recipes for cooking chanterelles marinated for the winter, and each one is different in its own way. Having mastered proven recipes, hostesses can experiment, bringing in something of their own.