Pickled chanterelles for the winter
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The mushroom season has begun, which means it’s time to make mushroom preparations for the winter.
I offer a recipe for pickled chanterelles, which a mushroom picker friend shared with me. In the recipe, the amount of ingredients for the marinade is given for the number of mushrooms - 1 kg. If you have more mushrooms, then double/triple the ingredients, etc. Be sure to sterilize clean glass jars and lids first.
Ингредиенты
Chanterelle mushrooms - 1 kg
Water - 3 li
Salt - 2 tbsp.
Marinade:
Water - 800 ml.
Salt - 1 tbsp.
Sugar - 2 tbsp.
Black peppercorns - 6-7 pcs.
Cloves - 3-4 pcs.
Acetic acid - 1 tsp.
Рецепт
1. Sort the mushrooms, remove any debris and soak in cold water for 2 hours.
2. Then rinse the mushrooms thoroughly under cold running water, removing any remaining debris and contaminants. If necessary, cut off spoiled parts of the mushrooms. Cut large mushrooms into 2-3 parts, leave small ones whole.
3. Pour 3 liters of water into a large saucepan, transfer the chanterelles and place the saucepan on the fire. Bring to a boil, add 2 tbsp. salt, reduce heat and cook the mushrooms until they begin to sink to the bottom. Don't forget to remove the foam.
4. Place the finished mushrooms in a colander.
5. In a separate pan, mix all the ingredients for the marinade, except acetic acid, put the pan on the fire and bring the marinade to a boil.
6. Place the mushrooms in the boiling marinade and cook for 15 minutes. At the end, pour in 1 tsp. acetic acid and turn off the stove. Place the mushrooms in sterile jars and pour over the hot marinade in which the mushrooms were cooked.
7. Close the jars tightly with lids, turn the jars upside down and wrap them in a blanket. Leave in blanket until completely cool. Bon appetit and have a delicious winter!