Chanterelles for the winter

Chanterelles for the winter are an amazing snack that has a lot of variations. Fragrant mushrooms will add variety to your diet. Chanterelles are served as a delicacy during the holidays and also decorate the table every day. Even a beginner can master the preparation of simple dishes. The selection will help you prepare snacks for those who do not eat meat products.

Pickled chanterelles for the winter in jars

Pickled chanterelles in jars for the winter are a snack that is hard to resist. The preparation is simple, the spices give the treat a unique aroma. Mushrooms are suitable for holidays, and also diversify the daily and Lenten menu.

1. 
   To prepare chanterelles for the winter, you need to sort out the bright mushrooms, removing forest debris. Place the prepared chanterelles in a large container and fill with cold water. Soak the mushrooms for about an hour. If the specimens are large enough, cut them into several parts.
2. 
   We wash the soaked chanterelles, place them in a saucepan, add water and cook for 30 minutes. Don't forget to remove the foam.
3. 
   When the chanterelles sink to the bottom, it means they are cooked.
4. 
   Using a slotted spoon, remove the mushrooms and rinse them under the tap. Add pepper and other spices to the boiling broth. After bringing to a boil, return the mushrooms. After secondary boiling, boil for 10 minutes. Pour in acetic acid and boil over low heat for 5 minutes.
5. 
   Place hot mushrooms in sterilized jars.
6. 
   We fill the voids with aromatic marinade. Seal the jars with sterile lids. We always use only new lids to preserve the workpiece for as long as possible.
7. 
   Turn the hot twists upside down and wrap them in a blanket. Cool in this position, then transfer to the rest of the preservation. Bon appetit!

Chanterelle caviar for the winter

Chanterelle caviar for the winter is a phenomenal treat that even a novice cook can bring to life. Mushroom caviar is good for snacks and an aperitif at any special event. The elementary process will not cause any inconvenience, just follow the recipe.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Carrots – 300 gr.
• Chanterelles – 1 kg.
• Vegetable oil – 100 ml.
• Onions – 300 gr.
• Vinegar 9% – 1 tbsp.
• Salt – 1 tsp.
• Black peppercorns – 6 pcs.

Cooking process:

Step 1. We collect everything you need to prepare caviar. Peel the carrots and onions. We sort out chanterelles from forest debris and spoiled specimens. We wash the mushrooms well.

Step 2. Pour half of the required amount of vegetable oil into a hot frying pan. Throw in the chopped carrots.

Step 3.Chop the peeled onion as desired and add it to the carrots. Cook for 10 minutes, remembering to stir.

Step 4. Grind the dried chanterelles using a meat grinder or food processor. Place the mushroom mass into a thick-walled pan.

Step 5. Place on low heat and simmer under the lid for an hour.

Step 6. Grind the roasted vegetables in the same way as the chanterelles. Transfer to the stewed mushrooms. Add salt and ground pepper and simmer covered for 20 minutes.

Step 7. Then add vinegar and stir.

Step 8. Distribute mushroom caviar into sterile containers. Bring the remaining vegetable oil to a boil and pour on top.

Step 9. Twist the preserves and cool, turning the containers upside down, under a fur coat of blankets. We move the chilled snack to the pantry. Bon appetit!

Hot salting of chanterelles for the winter

Salting chanterelles for the winter using a hot method will not take as much time as it might seem at first glance. The most difficult thing is to process the chanterelles before the fascinating process. Salted chanterelles have an unforgettable taste and amazing aroma.

Cooking time – 1 hour 00 minutes

Cooking time - 30 min.

Portions – 3 l.

Ingredients:

• Chanterelles – 4.5 kg.
• Bay leaf – 10-12 pcs.
• Garlic – 10-12 cloves.
• Salt - to taste.
• Black peppercorns - to taste.
• Cloves - to taste.

Cooking process:

Step 1. We thoroughly sort out the chanterelles from forest debris.

Step 2. Wash thoroughly and cut into segments if desired. We sort into small and large specimens. Place a pan of water on the fire.

Step 3. While the water is boiling, divide the garlic into slices, remove the top layer and chop as desired.

Step 4. Pour salt into the boiling water.Place two tablespoons per 4 liters of water.

Step 5. Add laurel.

Step 6. Throw in the peppercorns.

Step 7. Don't forget about the clove buds.

Step 8. When the water boils well, unload the prepared chanterelles into it. Boil for 15 minutes. If the specimens differ from each other in size, first cook the large chanterelles.

Step 9. Without wasting time, thoroughly rinse the small jars, pour boiling water over them or sterilize them over steam.

Step 10. Fill the lids with boiling water.

Step 11. Place bay leaf and peppercorns in sterile jars.

Step 12. Place the boiled mushrooms.

Step 13. Sprinkle a little salt.

Step 14. Add spices.

Step 15. Season with garlic.

Step 16. Thus, we completely fill the jars, alternating the components listed above. Place garlic, bay leaf and pepper on top.

Step 17. Pour the boiling marinade in which they were cooked over the chanterelles.

Step 18. Seal with sterile caps. Leave in the usual position until the twists have cooled completely. We move the preservation to the refrigerator or other cool storage place. Bon appetit!

Fried chanterelles for the winter

Fried chanterelles for the winter are an amazing preparation that harmoniously complements the potato side dish. Fried chanterelles are a great substitute for meat during Lent. The treat is served both cold and hot. The crazy smell will amaze all gourmets.

Cooking time – 1 hour 00 minutes

Cooking time – 1 hour 00 minutes

Portions – 250 gr.

Ingredients:

• Chanterelles – 1.2 kg.
• Vegetable oil – 200 ml.
• Salt – 0.5 tsp.

For cooking:

• Water – 1 l.
• Salt – 1 tsp.

Cooking process:

Step 1. Prepare the necessary ingredients.

Step 2. After sorting through the chanterelles, rinse them thoroughly.

Step 3. Strain the water.

Step 4.We cut large specimens into segments.

Step 5. Boil water, add salt and add prepared chanterelles to the boiling liquid. Boil for 10 minutes at low bubbling.

Step 6. Strain the mushrooms through a sieve or colander and let the excess water drain so that the oil does not shoot out when liquid gets in.

Step 7. Place the boiled mushrooms into a frying pan heated with vegetable oil. Fry with regular stirring, covering the pan.

Step 8. Cook until the liquid disappears. When the mushrooms are ready and acquire a beautiful, appetizing shade, sprinkle with salt and stir.

Step 9. Place the hot snack into pre-sterilized jars. Screw it in with new sterilized screws. We inspect whether they allow air to pass through.

Step 10. After complete cooling, move it to the refrigerator or other cool room.

Step 11. We use mushrooms as a cold treat, for making aromatic fillings, and also as salad ingredients, hot dishes and soups. A culinary masterpiece will help out in any situation. Bon appetit!

Freezing chanterelles for the winter in the freezer

Freezing chanterelles for the winter in the freezer is a very simple process. Even a child can handle preparing mushrooms. Frozen chanterelles are a great help in the winter and taste absolutely no different from fresh, just picked mushrooms. Frozen meals will become your favorites.

Cooking time – 3 hours 05 minutes

Cooking time - 5 minutes.

Portions – 1

Ingredients:

• Chanterelles – 150 gr.

Cooking process:

Step 1. We sort the chanterelles well, removing debris and damaged specimens.

Step 2. After washing and drying the chanterelles, prepare plastic containers or zip-lock bags. We distribute the chanterelles.

Step 3.Cover with a lid and place in the freezer.

Step 4. After at least 3 hours, the mushrooms will freeze well.

Step 5. The frozen preparation is used for preparing fried mushrooms or cooking soups, as well as for filling homemade pastries.

Step 6. To prepare chanterelle dishes, take out the mushrooms in advance and defrost naturally in the refrigerator. Bon appetit!

Cold salted chanterelles

Cold salted chanterelles are an amazing preparation that complements hot dishes. Pickling mushrooms couldn't be easier. Salted chanterelles are served seasoned with unrefined oil and onions or rich sour cream. Salted chanterelles are suitable for everyone who does not eat meat.

Cooking time – 34 days 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 1

Ingredients:

• Garlic – 2 cloves.
• Chanterelles – 1 kg.
• Vegetable oil – 160 ml.
• Dill umbrellas – 3 pcs.
• Salt – 30 gr.

Cooking process:

Step 1. Prepare the ingredients for pickling chanterelles.

Step 2. We sort the mushrooms well and wash them thoroughly.

Step 3. Place the washed mushrooms into a basin and pour boiling water over them. Leave for 5 minutes. Strain the mushrooms and let the excess liquid drain.

Step 4. Pour salt into the bottom of the food container, add some of the washed dill, and season with peeled garlic cloves.

Step 5. Distribute the layer of mushrooms.

Step 6. Sprinkle with salt and garlic.

Step 7. Repeat the layers in this way. Finally, sprinkle with salt and cover with dill and garlic.

Step 8. We place oppression on top and put it in a cold place for three days.

Step 9. After three days, the mushrooms will be ready.

Step 10. Heat odorless oil over fire and cool.

Step 11. Wash the glass containers well and heat them in the microwave. Boil the lids.

Step 12Fill sterilized jars with salted chanterelles. Distribute the calcined oil.

Step 13. We move the sealed jars to a cold place for 30-40 days. In winter we enjoy an amazing snack. Bon appetit!

Pickled chanterelles with citric acid

Pickled chanterelles with citric acid are well preserved and have an unsurpassed taste. Marinated chanterelles are great for everyday and Lenten menus. The treat will appeal to everyone who does not eat meat. The appetizer is quite easy to make.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 3

Ingredients:

• Chanterelles – 1 kg.
• Citric acid – 1 tsp.
• Granulated sugar – 2 tbsp.
• Cloves – 3-4 buds.
• Salt – 1 tbsp.
• Black peppercorns – 4-6 pcs.
• Bay leaf – 2-3 pcs.
• Water – 700 ml.

Cooking process:

Step 1. Carefully sort out the mushrooms, separating them from leaves and needles. We select whole specimens. We divide large mushrooms into segments so that the process occurs evenly.

Step 2. After washing the chanterelles, place them in prepared boiling water and cook for 20 minutes. First add some salt to the water. Drain through a sieve and rinse the boiled chanterelles under the tap.

Step 3. In a saucepan, combine 700 milliliters of water, salt and granulated sugar. For aroma, add spices to the liquid. Having boiled the marinade, unload the boiled chanterelles. After secondary boiling, boil for 10 minutes. Then add lemon. It will work as a preservative and increase shelf life.

Step 4. Fill sterilized jars with hot mushrooms using a wide-necked funnel. Then pour boiling fragrant marinade. We screw the lids on (we always use only new ones so that the blanks are stored for a long time and do not explode).Turn it over onto the lids and wrap it in a blanket and let it cool slowly.

Step 5. After making sure that the marinade is not spilling out, we move the jars to winter reserves. And in winter we taste it with boiled potatoes and other pickles. Step 6. Season the chanterelles with fragrant oil and onions or homemade sour cream. Bon appetit!

Chanterelles marinated in oil for the winter

Chanterelles marinated in oil for the winter have a chic appearance. The appetizer is perfect as a gift for dear guests. Preparing pickled chanterelles takes no more than an hour. The most labor-intensive part is processing the mushrooms before cooking. The sumptuous treat will be appreciated by everyone who is lucky enough to taste the fragrant dish.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 1 l.

Ingredients:

• Chanterelles – 1 kg.
• Vegetable oil – 150 ml.
• Water – 1.5-2 l.
• Vinegar 9% – 70 ml.
• Salt – 2 tbsp.
• Black peppercorns – 6-8 pcs.
• Cloves – 4-6 buds.
• Granulated sugar – 2 tbsp.

Cooking process:

Step 1. Prepare the ingredients. We thoroughly inspect the mushrooms, removing specimens with flaws, and rinse them under strong pressure of water. We rinse the jars and lids and heat them.

Step 2. Boil 1.5-2 liters of water in a saucepan, not forgetting to add salt. Place the prepared chanterelles into the boiling broth and cook for a quarter of an hour.

Step 3. Strain the chanterelles through a sieve and collect the brine in a saucepan. Rinse the mushrooms under water.

Step 4. Measure out a liter of brine, add salt, sugar and season with spices. Pour in deodorized vegetable oil and vinegar.

Step 5. Place on the fire and boil the filling.

Step 6. Place the semi-finished mushrooms in boiling water and boil for 8 minutes.

Step 7. Fill the baked jars with chanterelles. Pour in boiling marinade.

Step 8Cover with sterile lids. Place the jars in a saucepan with a towel-lined bottom and warm water. Boil for 15 minutes. The liquid should reach the hangers.

Step 9. Carefully remove the hot jars with tongs. Seal with lids and turn upside down. Let it cool for a day, after wrapping it in a blanket.

Step 10. We transfer the amazing snack to a place for storing twists. Bon appetit!

Preparing chanterelles with onions for the winter in jars

Preparing chanterelles and onions for the winter in jars is a great help for busy housewives. Just boil the potatoes and uncork a jar of mushroom treats, and a delicious lunch is ready. Preparing the seaming will take no more than an hour. The appetizer comes out indescribably aromatic and mega appetizing.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 2

Ingredients:

• Garlic – 2 cloves.
• Chanterelles – 800 gr.
• Vegetable oil – 0.5 tbsp.
• Onions – 1 pc.
• Vinegar 9% – 50 ml.
• Salt – 0.7 tbsp.
• Black peppercorns - to taste.
• Bay leaf – 2 pcs.
• Water – 3 tbsp.
• Granulated sugar – 1 tbsp.

Cooking process:

Step 1. Gather the ingredients for a delicious fragrant treat.

Step 2. Soak the mushrooms for an hour to free them from forest debris. Rinse under strong pressure. We inspect the washed chanterelles for damage and flaws. We cut off the damaged areas.

Step 3. We cut large specimens into segments to speed up the cooking process.

Step 4. Peel the top layer from the onion and garlic, rinse and finely chop.

Step 5. Combine water with salt and sugar in a container. Add garlic, pepper and bay leaves as a flavoring agent, place it on the burner and cook the marinade.We determine the quantity and range of spices ourselves, based on our harmonious taste preferences.

Step 6. Add vinegar and vegetable oil to the boiling sauce, immerse the prepared chanterelles. As soon as the mushrooms boil, time it for a quarter of an hour. Boil with regular stirring.

Step 7. At the end of the cooking process, add onion half rings. After boiling for a couple of minutes, turn off the burner.

Step 8. Wash and sterilize the jars and twists thoroughly. We choose the sterilization method ourselves. We distribute the chanterelles into sterilized jars. Cover and cool completely. After sealing the cooled snack with a nylon lid, we move it to the refrigerator.

Step 9. In winter, we enjoy a delicious twist, optionally supplemented with fried, boiled potatoes or mashed potatoes. Bon appetit!

Chanterelles in tomato sauce for the winter

Chanterelles in tomato sauce disappear from the table instantly for the winter. The rich treat will become your favorite. Preparing the workpiece is actually not as labor-intensive as it might seem at first. To make the appetizer truly appetizing, you need to use high-quality tomato paste with a natural composition.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 3 l.

Ingredients:

• Chanterelles – 10-12 l.
• Vegetable oil - to taste.
• Onions – 6 pcs.
• Vinegar 9% – 1-2 tbsp.
• Salt – 1 tbsp.
• Ground black pepper - to taste.
• Water – 1 l.
• Tomato paste – 250 gr.
• Garlic – 2 heads.
• Bay leaf – 4 pcs.

Cooking process:

Step 1. Sort out the chanterelles well.

Step 2. Fill with cold water and leave to soak for an hour and a half.

Step 3. Wash the soaked mushrooms again. Let the excess water drain.

Step 4. Cut large chanterelles into segments.

Step 5.Place a large pot of water to boil.

Step 6. Cut the peeled onion as desired.

Step 7. Peel the garlic.

Step 8. Prepare the bay leaf.

Step 9. Place the chanterelles in boiling salted water and cook for 20 minutes.

Step 10. Finely chop the garlic.

Step 11. Fry the chopped onion in vegetable oil until transparent.

Step 12. Remove the foam from the mushrooms.

Step 13. For the preparation, select high-quality tomato paste.

Step 14. Place the paste in a liter of water.

Step 15. Mix until smooth.

Step 16. Strain the cooked mushrooms and return them back to the pan, add the fried onions.

Step 17. Fill with diluted tomato paste.

Step 18. Cook for 10 minutes. Add salt, bay leaf, chopped garlic, pepper and cook for 20 minutes with constant stirring.

Step 19. Add vinegar and a spoon of vegetable oil. Bring to a boil.

Step 20. Wash the jars and lids well and sterilize them in the usual way.

Step 21. Distribute the boiling snack into sterilized jars.

Step 22. Screw on the sterile caps.

Step 23. Cool under a fur coat of blankets, and then move it to storage.

Step 24. Bon appetit!