The most suitable type of mushrooms for pickling, perhaps, are the chanterelles. After all, even when pickled, they perfectly retain their original aroma and temptingly beautiful yellow-gold color.
So, let's prepare today and we will prepare several jars of the finest chanterelles, and you will learn how to tastily marinate them from our recipes.
How to properly marinate chanterelles at home - a recipe for winter
Ingredients:
- forest mushrooms (chanterelles) - 2.5 kg;
- buds of a carnation - 6 pieces;
- grain mustard - 1,5 tsp.
- laurel leaf - 6 pcs .;
- wine vinegar - 50 ml;
- granulated sugar - 2 tbsp. spoons;
- kitchen salt - 3.5 tbsp. spoons;
- water - 2.5 liters.
Preparation
Mushrooms are piled in a bucket and completely filled with cold water for about 1.5 hours.
Then, picking the chanterelles, we remove from them a rough layer of skin. Next, put them in a high pot, pour the amount of water that is given to us on a recipe and cook the fragrant chanterelles until as long as each of them does not lie on the bottom.
With a large noise we move them into a deep colander and rinse with chilled (boiled) water. In the remaining hot broth, add sugar, wine vinegar and large kitchen salt. Stir everything with a spoon and boil this brine no more than 4 minutes.
In each sterile, glass jar we put on 2 buds of a carnation and as much a laurel leaf, we add on half of a teaspoon of grain of mustard, and on top of all spices we spread chanterelles up to the top. Further, only the brine removed from the plate is filled with empty space in cans with mushrooms. Each of these containers is sterilized for 18-20 minutes, after which we seal the chanterelles for the winter.
How fast and tasty to marinate chanterelles?
Ingredients:
- fresh chanterelle - 2.2 kg;
- rosemary - 3 branches;
- mustard seeds - 1 teaspoon;
- onions - 1 pc .;
- sweet pepper - 6 peas;
- table vinegar - 80 ml;
- small, white sugar - 1,5 dessert spoons;
- table salt - 3 dessert spoons (with a mountain);
- water - 1.8 liters.
Preparation
Fresh chanterelles put in a large, wide cup and pour them with boiling water. Minutes through 40 we take out one mushroom and remove from them an easily lagging skin. If the chanterelles are very large, cut into several convenient pieces and place them in a high pan. Next, pour water into this container, add individually to the taste of salt and cook for 20-25 minutes until cooked mushrooms.
In the right amount of water, we introduce table salt, white sugar, rosemary twigs, fragrant pea pods, mustard grains and half-rings of onions. Put this wonderful marinade on the included cooking plate, and when it boils for 6 minutes, we move the cooled, boiled mushrooms into it and cook it still for about 13-15 minutes, but in 3 minutes how to remove them from the fire pour vinegar. Further fungi in equal proportions with the marinade distribute to sterilized jars and until the full stop rolls the container with metal covers.
How to pickle mushrooms chanterelles in cans for the winter?
Ingredients:
- mushrooms chanterelle - 2,8 kg;
- cloves of garlic - 4-5 pieces;
- black pepper - 8 peas;
- cloves - 4 buds;
- onion - 2 pieces;
- celery - 150 g;
- granulated sugar - 1 tbsp. a spoon;
- cooking salt - 2.5 tbsp. spoons;
- vinegar (9%) -
- drinking water - 2.5 liters.
Preparation
Prepared for further canning, chanterelles cook in slightly salted water for at least 25 minutes, and after moving the contents of the pan into a large colander.
In drinking water, we introduce pepper, cloves, salt and fine granulated sugar. Each chunk of young garlic is cut into 3-4 parts and together with the cut cubes of celery and onions we send everything in brine with spices. Now pour in the same vinegar and cook the marinade for 7-9 minutes. On the fried in the oven banks distribute the mushrooms, top up the spicy marinade to the neck and also with the fried tops roll up each container. We wrap them for 13-15 hours, and then hide the treat for the winter.