Chanterelles - incredibly tasty and stunningly beautiful mushrooms. To enjoy them not only in autumn, but all year round, you can simply marinate them. This workpiece perfectly complements and diversifies any table. And how to prepare for the marinated mushrooms chanterelles, we'll tell you now.
Recipe for chanterelles marinated for the winter
Ingredients:
- fresh chanterelles - 2,5 kg.
For marinade:
- drinking water - 1 l;
- common salt - 15 g;
- sugar crystalline - 20 g;
- cloves are dry - 5 buds;
- laurel dry leaf and peppercorns - 3 pcs .;
- essence acetic - 15 ml.
Preparation
So, mushrooms thoroughly rinse and soak for about 1 hour in cool boiled water. Then we process them, clean and cut them in small identical pieces. Fill with clean water and cook on medium heat, until all the chanterelles are lowered to the bottom of the pan. Ready broth is filtered into another dish, and the mushrooms are thoroughly washed. In a warm broth, we will drop sugar, salt, cloves, laurel and bell peppers. We introduce carefully the vinegar essence and cook for exactly 5 minutes. In pre-prepared jars we'll lay out the mushrooms, fill with a boiling marinade and roll them with metal covers. After cooling, we will rearrange the conservation in a cool place, and after a month you can taste the snack.
Recipe for pickled chicken foxes for winter
Ingredients:
- fresh chanterelles - 2,5 kg.
For marinade:
- drinking water - 2.5 liters;
- common salt - 35 g;
- sugar - 55 g;
- vinegar 30% - 40 ml;
- onion white - 85 g;
- carrots - 80 g.
Preparation
Mushrooms are washed, processed and boiled for 15 minutes. Then carefully we pour water into another bowl and add salt, sugar and vegetables, processed and small-sized. We put the marinade on an average fire and cook for about 5 minutes, taking off the foam. After this, we will introduce table vinegar and, covering it with a lid, we will raise it for another 3 minutes. Mushrooms in the meantime we will spread out on jars, we will fill in with a hot broth and we will roll up lids. We put the preservation of the blanket and after cooling, we will rearrange it in the refrigerator.
A delicious recipe for chanterelle marinated for winter
Ingredients:
- fresh chanterelles - 5 kg;
- drinking water - 2 liters;
- sugar - 35 g;
- salt large - 70 g;
- cloves are dry - 10 pcs .;
- laurel dry leaf - 5 pcs .;
- pepper peas - 10 pcs .;
- vegetable oil - 185 ml;
- acetic essence - 60 ml;
- onion - 185 g;
- garlic - 30 g.
Preparation
And here's another way how to properly marinate chanterelles for the winter. Prepared mushrooms put in a pot of water and cook for 20 minutes, removing the foam from the foam. Then we take out the mushrooms, rinse them, and broth the broth and pour it, measuring the right amount, into another dish. Let's throw a carnation, a pea of pepper, sprinkle sugar and salt. Onions are cleaned, cut into half rings, and garlic is processed and chopped into thin plates. Let's lower the prepared vegetables in a marinade, we will enter vegetable oil and vinegar. We cook the mixture for a few minutes, and then we throw the boiled mushrooms and weak for another 10 minutes. Banks preterilizuem in advance, fill them with chanterelles and fill the marinade. We close the workpiece with lids and let it cool down, wrapping something warm. Finished pickled chanterelles for winter with garlic will be moved to the cellar.
Marinated chanterelles with onions for winter
Ingredients:
- chanterelles forest - 1.5 kg;
- cloves are dry - 12 pcs .;
- thyme, marjoram - 5 g;
- dry bay leaf - 6 pcs .;
- parsley, basil, celery - 55 g each;
- onion - 180 g;
- salt large - 45 g;
- drinking water - 450 ml;
- table vinegar - 140 ml.
Preparation
Before picking chanterelles for the winter, mushrooms are processed, washed and cut into pieces. Then boil them and discard them in a colander. We will rinse the greens and spread them over clean jars. From salt, seasonings, spices, vinegar and water, we cook marinade, and then we throw in it chanterelles, onions, chopped rings, and cook for 12 minutes. We will decompose the mass into cans, fill it with a spicy broth and roll it up with lids.