Chanterelles marinated for the winter

Valuable properties of chanterelles

Curious:

Chanterelles are never wormy because they contain an amazing substance called chitinmannose. No parasite can tolerate it, and neither can insects.
As a result, chanterelle is considered a mushroom that can cleanse the human body of helminths.
Another substance, ergosterol, cleanses the liver and restores its functionality.

Undoubtedly, chanterelles are useful fungi, but in addition to what has been said, they are simply delicious, especially pickled ones.

Chanterelles marinated for the winter - cooking recipes

Chanterelles are incredibly tasty and stunningly beautiful mushrooms. To enjoy them not only in the fall, but all year round, you can simply pickle them. This blank will perfectly complement and diversify any table. And now we’ll tell you how to prepare pickled chanterelle mushrooms for the winter.

Recipe for chanterelles marinated for the winter

Ingredients:

fresh chanterelles – 2.5 kg.

For the marinade:

drinking water – 1 l;
table salt – 15 g;
crystal sugar – 20 g;
dry cloves – 5 buds;
dry bay leaf and peppercorns - 3 pcs each;
vinegar essence – 15 ml.

Preparation

So, wash the mushrooms thoroughly and soak for about 1 hour in cool boiled water. Then we process them, clean them and cut them into small identical pieces. Fill with clean water and cook over medium heat until all the chanterelles sink to the bottom of the pan. Strain the finished broth into another bowl, and rinse the mushrooms thoroughly. Add sugar, salt, cloves, bay leaves and peppercorns into the warm broth. Gently introduce the vinegar essence and boil for exactly 5 minutes. Place mushrooms in pre-prepared jars, pour boiling marinade over them and seal with metal lids. After cooling, we move the preservation to a cool place, and after a month you can taste the snack.

Recipe for marinated crispy chanterelles for the winter

Ingredients:

fresh chanterelles – 2.5 kg.

For the marinade:

drinking water – 2.5 l;
table salt – 35 g;
sugar – 55 g;
vinegar 30% – 40 ml;
white onion – 85 g;
carrots – 80 g.

Preparation

Wash the mushrooms, process and boil for 15 minutes. Then carefully pour the water into another bowl and add salt, sugar and vegetables, processed and finely chopped. Place the marinade over medium heat and simmer for 5 minutes, skimming off the foam. After this, add table vinegar and, covering it with a lid, simmer for another 3 minutes. Meanwhile, put the mushrooms in jars, pour in hot broth and roll up the lids. We roll the preserved food with a blanket and after cooling, put it in the refrigerator.

Delicious recipe for marinated chanterelles for the winter

Ingredients:

fresh chanterelles – 5 kg;
drinking water – 2 l;
sugar – 35 g;
coarse salt – 70 g;
dry cloves – 10 pcs.;
dry bay leaf – 5 pcs.;
peppercorns – 10 pcs.;
vegetable oil – 185 ml;
vinegar essence – 60 ml;
onion – 185 g;
garlic – 30 g.

Preparation

Here’s another way to properly marinate chanterelles for the winter. Place the prepared mushrooms in a pan with water and boil for 20 minutes, removing any foam that forms with a slotted spoon. Then take out the mushrooms, rinse them, strain the broth and pour it, measuring the required amount, into another bowl. Throw in cloves, peppercorns, add sugar and salt. Peel the onion, cut into half rings, and process the garlic and chop into thin slices. Dip the prepared vegetables into the marinade, add vegetable oil and vinegar. Boil the mixture for a few minutes, and then throw in the boiled mushrooms and cook for another 10 minutes. We sterilize the jars in advance, fill them with chanterelles and fill them with marinade. We close the workpiece with lids and let it cool, wrapping it in something warm. We will move the finished pickled chanterelles with garlic for storage in the cellar for the winter.

Marinated chanterelles with onions for the winter

Ingredients:

forest chanterelles – 1.5 kg;
dry cloves – 12 pcs.;
thyme, marjoram – 5 g each;
dry bay leaf – 6 pcs.;
parsley, basil, celery - 55 g each;
onion – 180 g;
coarse salt – 45 g;
drinking water – 450 ml;
table vinegar – 140 ml.

Preparation

Before marinating chanterelles for the winter, process the mushrooms, wash them and cut them into pieces. Then boil them and discard them in a colander. Rinse the greens and place them in clean jars. Make a marinade from salt, seasonings, spices, vinegar and water, and then throw in chanterelles, onions, chopped into rings, and simmer for 12 minutes. Divide the mixture into jars, pour in the spicy broth and roll up the lids.

Pickled chanterelles - tasty and healthy!

Chanterelles are mushrooms that are considered the most unpretentious. They can remain raw in the refrigerator for three to four days without spoiling, their shape will not be lost, and they will not turn into a soggy mass.

For the winter, these mushrooms are prepared salted or cooked in a marinade. If you can say about salted chanterelles that they are a song, then pickled ones are a whole symphony! It is the marinade that gives them a slight sourness, sharpness and crunchiness.

When salted, chanterelles, of course, can be an independent snack, but it is better to use them as a filling for pies, dumplings, and they are even suitable for making mushroom soup. But when pickled, chanterelles “pull” into a separate dish. Moreover, it is tasty and low-calorie.

How to cook marinated chanterelles according to the Korean recipe

This Korean recipe for pickled chanterelle mushrooms will appeal to everyone who loves savory dishes. In addition, the first sample from the snack can be taken the next day.

Chanterelles – 1 kg;
Onions – 3 pcs.;
Salt – 2 tsp;
Sugar – 4 tsp;
Ground coriander – 0.5 tsp;
Garlic – 3-4 cloves;
Korean vegetable seasoning (spicy) – 1 tbsp. l.;
Vinegar 9% - 2-3 tbsp. l.
Mushroom broth - 2 tbsp.

When all the products on the list are collected, then you can consider in detail how to cook chanterelles marinated according to the Korean recipe.

Place the peeled and boiled fruiting bodies in a colander and pour out the broth, leaving only 2 tbsp.
Chop the onion into thin half rings and pass the garlic through a press.
Mix all the ingredients mentioned in the list of products with the mushrooms and pour in 2 tbsp. mushroom broth.
Mix well and taste the liquid. If you don't feel the balance of flavors, then increase the amount of the desired ingredient.
Leave the mixture to infuse in a cool place for 24 hours.
Distribute the Korean-style snack into sterilized jars and close with nylon lids.
Place the mushrooms in the refrigerator or serve them with vegetable oil.

How to marinate chanterelles correctly

Basic recipe for pickling chanterelles:

Mushrooms must be carefully sorted, since even such “non-perishable” mushrooms as chanterelles can have rotten stems or caps.
Soak for a couple of hours in cool water and then rinse thoroughly. Soak so that the contaminated areas are subsequently washed well. If there is stubborn dirt on the caps, scrape it off with a knife.
Place the washed mushrooms in a saucepan. If you come across large mushrooms, it is preferable to cut them into two parts.
And now the important moment! Mushrooms are poured with boiling water! For a kilogram of mushroom raw materials you will need 3 liters of boiling salted water.
Boiling water will prevent the mushrooms from softening and will allow the water to boil quickly. Keep the mushrooms in boiling water for no more than ten minutes.
It is necessary to observe the cooking time, otherwise the mushrooms will become too soft.
While the mushrooms are cooking, we have time to prepare the marinade for pouring.
Water is mixed with vinegar and put on fire. When the mixture boils, add salt and spices.
Boil for three minutes. The marinade is ready.
Place the boiled mushrooms tightly in jars and then fill them with marinade.

Important point! The mushrooms will be ready in four days. But you need to eat them within three to four months. There is no need to store pickled chanterelles for longer.

If mushrooms are stored in the basement for long-term storage, then they must be boiled for a quarter of an hour in the marinade, only then put into jars. Then the mushrooms are stored in a cool place all winter. But their taste will be a little worse.

Don't forget that the jars must be sterile. We screw them with special lids.

Pickled chanterelle mushrooms. Perhaps some will be skeptical that we will be pickling chanterelles - but in vain! Firstly, pickled chanterelles are very tasty, and secondly, you can pickle any mushrooms using this recipe. For a liter jar of pickled mushrooms you will need: 3-4 liter bucket of fresh mushrooms, salt, 700 ml of marinade.

To prepare 700 ml of marinade you need: 700 ml of water, 1 incomplete tablespoon of salt, 1-2 tablespoons of sugar, 1 teaspoon of vinegar essence, 1-2 buds of cloves, 4-6 grains of sweet peas, 6-8 black peppercorns. If desired, you can add bay leaf and any other spices.

Let's start by soaking the mushrooms - this will greatly facilitate the task of washing them. We soak the mushrooms for 2-3 hours, after which we wash them, preferably under running water, scraping heavily contaminated areas with a knife and mercilessly cutting off all damaged and suspicious (about the presence of completely undesirable residents) areas.

After this, boil the mushrooms in plenty of salted water. Salt in this case requires 1 tablespoon per 1 liter of water. In general, it is advisable to boil all mushrooms - even before pickling, before salting, or even before frying - in salted water. The exceptions are porcini mushrooms and champignons. When the water in our pan boils, we put the washed mushrooms into it.

Just don’t forget to cut large mushrooms into several pieces before doing this. Don't worry about how to tell if the mushrooms are cooked. You will immediately see this - when the mushrooms are cooked, they will begin to sink to the bottom of the pan.

After this, discard the mushrooms in a colander.

Next we start preparing the marinade. To do this, pour 700 ml of water into a saucepan (you may be right in thinking that we will have a little more marinade than necessary, but it’s better to let a little marinade remain than not have enough), pour 1 incomplete spoon of salt into the water,

2 tablespoons sugar,

put the saucepan on the fire, let the water boil, then add the boiled mushrooms and spices to the saucepan.

Let it boil for 10-15 minutes. At the very end of cooking, add 1 teaspoon of vinegar essence.

In a pre-prepared (i.e., thoroughly washed and dried, or even better sterilized) jar, first carefully place the mushrooms from the marinade and then pour the marinade over the mushrooms under the neck. I've been using jars with screw-on lids lately (the lid should also be prepared in the same way as the jar), so without much hassle I closed the hot jar with a lid, i.e. I screwed it on, and after about five minutes I pulled the lid tighter.

I left the hot jar to cool on the table at room temperature. Tomorrow I will put it in the refrigerator, where it will be stored until use. If you have a good cellar, naturally, closed jars can be stored there. The only thing is, don’t store them for too long - mushrooms are a special product, you need to be careful with them. If you did not intend to store the mushrooms for a very long time, still let them brew in a cool place for at least 2 weeks.

Enjoy your meal!

Little tricks for preparing pickled chanterelles

Before boiling, chanterelle mushrooms must be sorted by size: separate large ones from small ones.
It is imperative to boil mushrooms before marinating them for the winter.
The water should be boiling. In recipes, it is permissible to pour boiling water over mushrooms, but it is still better to put mushrooms in boiling water.
Chanterelles should be boiled in salted water. It’s good to add a little natural lemon juice during the boiling process. This additive will prevent the mushrooms from darkening and will make them stronger and stronger.
If possible, avoid metal lids - in jars closed with them, there is a higher risk of botulism bacteria appearing. Cover with glass, and if there are none, then with nylon lids.
It is unacceptable to store mushrooms (even pickled ones!) for more than a year.

A simple recipe for quick-cooking marinated chanterelles

This recipe for pickled chanterelles can be called simple thanks to a minimal set of ingredients. This preservation can be left unrolled and simply stored in the refrigerator.

Chanterelles – 3 kg;
Water – 2.5 l;
Table vinegar 6% – 250 ml;
Bay leaf – 10 pcs.;
Black pepper grains – 30 pcs.

A step-by-step recipe is provided for quickly preparing pickled chanterelles.

Mushrooms boiled in salted water are transferred to a clean enamel pan. In this case, for 1 liter of water you need to take 1.5 tbsp. l. salt, and do not rinse the product itself after boiling.
Pour the transferred mushrooms with water, the volume of which is indicated in the recipe, and bring to a boil.
Carefully pour in vinegar, add pepper and bay leaf, and boil for 10 minutes.
Distribute into prepared jars, roll up or cover with regular nylon lids.
After cooling, the snack is taken to the basement, or better yet, left in the refrigerator.

Interesting recipes for pickling chanterelles

Cold marinade

The method is very simple. Pre-washed mushrooms are placed in jars and then filled with chilled marinade.

You will need a kilogram of chanterelles, a liter of water, 50 grams of sugar and 60 grams of salt. However, you should first taste the marinade for salt.

You will need a teaspoon of vinegar (70%). Garlic and onion are added to taste.

Cooking process:

Place a saucepan with boiling water over low heat. All salt and sugar are poured into it according to the norm. Stir and put on fire.
Add spices, peppercorns and bay leaves to the boiling mixture.
In addition to the listed ingredients, you will need onion, cut into rings and chopped garlic.
The resulting marinade should be cooled.
Mushrooms (don’t forget that they are pre-boiled) are poured with chilled marinade.
Then they are tightly sealed with lids and placed in the cellar for safekeeping.

The readiness of such a blank is 30 days.

Marinated chanterelles for the winter with carrots and onions

To prepare mushrooms this way you will need:

Three kilograms of prepared chanterelles.
Two and a half liters of water.
Four tablespoons of salt.
Five spoons of granulated sugar.
Black and allspice peas.
Two medium sized onions.
Two medium carrots.

Preparation:

Boil the washed, peeled, dried chanterelles for 20 minutes, drain the water and wash the mushrooms again.
Pour water into an enamel container, add mushrooms, onions cut into half rings, carrots into strips and the rest of the ingredients included in the recipe, except vinegar. Boil over low heat for 5 minutes, do not forget to remove any foam that appears.
Next, add vinegar and boil everything together for no more than 3 minutes.
Place the prepared chanterelles along with the vegetables into pre-prepared sterilized jars, close the lids and leave until completely cooled, after which the preservation can be stored.

Marinated chanterelles are a royal appetizer; juicy, appetizing and incredibly tasty mushrooms will delight you on a cold winter evening. Chanterelles can serve as an independent dish, as well as as an addition to various salads.