Pickled chanterelles for the winter

Pickled chanterelles for the winter are a tasty and appetizing dish that will please everyone who tries at least one small orange fungus. Chanterelles are the easiest mushrooms to collect, as they grow in families and are not affected by parasites. Thus, having run into a large “family”, you can prepare a savory snack for the entire cold period of the year, putting a minimum of effort into it and spending very little of your free time.

Pickled chanterelles with vinegar for the winter

Pickled chanterelles with vinegar for the winter are a spicy and original appetizer that can be offered not only to household members, but also to the most sophisticated guests, because its taste characteristics are amazing, despite the simplicity of the preparation process.

1. 
   Pickled chanterelles are easy to prepare for the winter! We put everything we need on the desktop.
2. 
   We sort the mushrooms and soak them in cold water 2 hours before the start of the process. We get rid of garbage and soil, cut large chanterelles into several parts.
3. 
   Pour three liters of water into a saucepan and add the main component, bring to a boil, remove the foam with a slotted spoon and boil for 20-25 minutes. Transfer to a sieve.
4. 
   In a separate pan, prepare the marinade: mix water with granulated sugar, cloves, salt and pepper and boil.
5. 
   Transfer the chanterelles to the boiling brine and cook for 15 minutes. Pour in vinegar and turn off the heat - place in sterilized jars and fill with liquid. We roll up the jars with lids, put them upside down and wrap them in a blanket for a day.
6. 
   We put the cooled preparations into the cellar, you can taste them in just a month!
7. 
   Bon appetit!

Marinated chanterelles with onions for the winter

Marinated chanterelles with onions for the winter are easy to prepare and will be a good appetizer for your winter table. In this recipe, add onions to the marinade and add garlic and spices. We marinate chanterelles without sterilization. The amount of ingredients is given for a half-liter jar of mushrooms and for a larger volume of preparation, increase them proportionally.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 0.5 l.

Ingredients:

• Chanterelles – 500 gr.
• Onion – 2 pcs.
• Garlic – 3 cloves.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 1 tbsp.
• Seasonings - to taste.
• Water – 1 tbsp.

Cooking process:

Step 1. Sort out fresh chanterelles, peel and rinse well under running water.

Step 2. Place the prepared chanterelles in a saucepan, fill completely with cold water, add a tablespoon of salt, bring to a boil, skim off the foam and cook for 30 minutes over low heat.

Step 3. Sterilize the jar with a lid in any way. Transfer the boiled chanterelles to a jar.

Step 4. Peel the garlic and onion. Boil a glass of water in a small saucepan.Then add cloves, chopped onions, any spices and a tablespoon of salt and sugar. Boil the marinade for 5 minutes and add a tablespoon of vinegar.

Step 5. Completely pour the boiling marinade over the chanterelles in the jar.

Step 6. Then seal the jar hermetically, place it on the lid and cover with a terry towel. After cooling completely, store the pickled chanterelles with onions in a dark, cool place for the winter. Happy preparations!

Pickled chanterelles with citric acid for the winter

Pickled chanterelles with citric acid for the winter are an original preparation that very few chefs prepare, giving preference to more noble mushrooms. However, as practice shows, it’s in vain, because this dish will conquer you with its taste and aroma.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 900 ml.

Ingredients:

• Chanterelles – 1 kg.
• Water – 300 ml.

For the marinade:

• Water – 700 ml.
• Citric acid – 5 g.
• Black peppercorns – 5 pcs.
• Cloves – 3 pcs.
• Laurel leaf – 2-3 pcs.
• Salt – 20 gr.
• Granulated sugar – 40 gr.

Cooking process:

Step 1. Using your hands, remove the soil and twigs from the mushrooms, rinse and, if necessary, cut into smaller segments.

Step 2. Place the chanterelles in a saucepan and fill with water, cook over moderate heat for about 20 minutes and place in a colander, pour over water.

Step 3. In another saucepan, prepare the marinade, combining water with seasonings - put it on the burner.

Step 4. Add the main ingredient to the boiling marinade, simmer for 8-10 minutes and add lemon, wait another 2 minutes.

Step 5. Place the appetizer in pre-sterilized jars and fill it with marinade, roll it up and put it on the lids for a day, covered with a towel. Cook and have fun!

Marinated chanterelles with apple cider vinegar

Marinated chanterelles with apple cider vinegar are an easy-to-prepare and incredibly tasty preparation, which once you prepare, you will return to this recipe many more times. Apple cider vinegar saturates mushrooms with a sweet and sour taste and a pleasant aroma.

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 7.

Ingredients:

• Chanterelles – 1 kg.
• Apple vinegar – 125 ml.
• Granulated sugar – ½ tbsp.
• Black peppercorns – 4 pcs.
• Water – 100 ml.
• Salt – 1.5 tbsp.
• Cloves – 2 buds.
• Laurel leaf – 2 pcs.

Cooking process:

Step 1. First of all, we sterilize the glass containers along with the lids.

Step 2. Wash the mushrooms thoroughly; it is recommended to cut large ones into small pieces.

Step 3. Pour the chanterelles into a saucepan and add water, from the moment of boiling, boil for 10 minutes and add vinegar, salt, pepper, granulated sugar, laurel and cloves. Mix the ingredients and simmer for another 15 minutes.

Step 4. Pack the snack into sterile jars and seal tightly, turn the top upside down and cover with a blanket - leave it like that for 24 hours.

Step 5. We transfer the aromatic food to a storage place and wait for tasting. Bon appetit!

Marinated chanterelles with garlic

Marinated chanterelles with garlic cannot be spoiled, even if you are going to prepare mushrooms for the cold season for the first time. Unlike other mushrooms, chanterelles do not require soaking or long-term cooking, which greatly simplifies the cooking process and reduces wasted time.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

• Onion – 1 pc.
• Chanterelles – 1 kg.
• Garlic – 2-3 teeth.
• Laurel leaf – 1 pc.
• Black peppercorns – 5 pcs.
• Granulated sugar – 1 tbsp.
• Salt – 1.5 tbsp.
• Cloves – 3 buds.
• Table vinegar 9% – 2 tsp.
• Water – 600 ml.

Cooking process:

Step 1. Carefully sort through the chanterelles, removing all debris and soil fractions. We rinse.

Step 2. For the marinade, boil water and add peppercorns, salt, sugar, bay leaves, chopped garlic and onion, and vinegar - boil for a few minutes and remove from the burner.

Step 3. In a separate fireproof container, cook the mushrooms for about 15 minutes in water with added salt.

Step 4. After time, put the chanterelles in a sieve and let them drain.

Step 5. Distribute the mushrooms into pre-sterilized jars and fill them with cooled marinade, seal them and transfer them to the cellar. Bon appetit!