Marinated chanterelles: recipes for the winter in jars with photos and videos

Chanterelles are equally delicious both fresh and pickled. You can cook pickled chanterelles yourself.

Features of pickling chanterelles

The following features should be taken into account in the cooking process:

For most recipes, only mushroom caps are needed as the stems are a bit tough.
You need to cook until they settle on the bottom of the pan. This takes approximately 20-30 minutes.
It is desirable that the mushrooms are about the same size. Therefore, larger specimens should be cut into several parts. Chanterelles of equal size will marinate evenly.

To make the mushrooms crunchy, they must be immediately removed from boiling water and poured over with cold water.

Before seaming, the jars must be sterilized, which will increase the shelf life of the blanks.

How to pick and prepare mushrooms

It is advisable to take young, not wormy, medium size. Before cooking, they should be prepared. To do this, soak in cold s alty-sour water. For a liter of water, add 10 g of s alt and 2 g of citric acid. So, all the garbage will be removed more easily, worms and insects will die and float up.

How to pickle chanterelles at home

Chanterelles are marinated in the same way as any mushrooms. They cook quickly and are non-toxic, making it easy to make your own at home.

Classic step by step recipe for winter

To prepare marinated chanterelles according to the classic recipe, you will need:

2 kg main ingredient;
1.5 liters of water;
2 tbsp. l. s alt;
100g sugar;
60ml vinegar;
any spices.

Mushrooms must be soaked in cold water for a couple of hours, then washed well and cut in half. Pour in water and cook until the chanterelles sink to the bottom of the cooking container. During cooking, the water can be changed 1-2 times.

Then remove the mushrooms from the pan, and add sugar, s alt and spices to the liquid where they were cooked. Bring to a boil and add chanterelles. Boil for a few minutes, pour in the vinegar and boil for some more time.Then distribute them into jars and roll up the lids. Such fruits are crispy and tasty.

Cold way

Here's a simple recipe for cold pickled chanterelles. Ingredients for 1.5 kg chanterelles:

80g s alt;
a few dill umbrellas;
2 heads of garlic;
300 ml sunflower oil.

Chanterelles wash well and pour over boiling water or boil for 20-30 minutes. Then put in a barrel in layers until it is full - mushrooms, s alt, dill and garlic. Cover with a lid and put something heavy on top of it. Leave for a while until the juice appears. It is in it that the mushrooms will be s alted. If it is too small, you can add a little chilled boiled water. Then close the barrel with a lid and leave for at least a month.

With butter and garlic

To prepare a dish according to this recipe, for 5 kg of the main ingredient you need to take:

2 liters of water;
2 tbsp. l. sugar and 3 tbsp. l. s alt;
cloves, bay leaf - to taste;
sunflower oil - 200 ml;
onion - 1 piece;
garlic - 1-2 heads.

The main ingredient pour water and cook until tender. Then remove the mushrooms with a colander and measure the volume of liquid. If necessary, add more water so that it is at least 2 liters. Add all other ingredients to it. Boil a little and place chanterelles in a saucepan, boil and distribute among jars.

No Vinegar

You can cook pickled mushrooms not with vinegar, but with citric acid. In this case, 30 ml of acetic acid is replaced by 1 tsp. lemon.

In a spicy marinade

To make the chanterelles spicy, you can add cloves, bay leaves, garlic and other spices to the marinade. And for spiciness, chili peppers or ground are suitable. But you need to add any spices carefully, according to your taste, so as not to overdo it. They are put in the marinade, after which they cook and roll the mushrooms in the same way as in the previous recipes.

With bow

To close the blank according to this recipe, you need to take:

2 kg of mushrooms;
500g onion;
1 head of garlic;
60 ml acetic acid;
50g s alt;
100g sugar;
1.5 liters of water.

Boil the mushrooms, remove from the water and set aside. Prepare the marinade by adding s alt and sugar to the liquid. Finely chop the onion and throw in the marinade, pour in the vinegar. Throw the mushrooms into the saucepan again, boil and distribute among the jars.

With lemon

Take:

500g chanterelles;
juice of one lemon;
spices and s alt to taste;
1 tbsp l. sunflower oil;
50 ml vinegar.

Boil the mushrooms. Add all the ingredients to the marinade, boil the main component again and roll it into jars. Such a dish marinates very quickly, so it can be eaten in a few days.

With cinnamon

Cinnamon goes well with chanterelles, but its taste is not for everybody. This dish will turn out very spicy and rich. For 1 kg of mushrooms, add 0.5 tsp. cinnamon and other spices to taste.

With wine vinegar

To prepare such a blank, you will need:

250g chanterelles;
100 ml wine vinegar;
2 tsp sugar;
s alt and spices to taste;
3 bay leaves;
2 cloves of garlic;
half a chili.

Boil mushrooms. In the water in which they were cooked, add vinegar, sugar, s alt, spices, garlic and bay leaf. Boil for a few minutes. Put the mushrooms in a jar and pour over the prepared marinade.

Korean

To prepare Korean-style chanterelles, you need to take the following ingredients:

500g mushrooms;
50ml sunflower oil;
2 medium onions;
a few cloves of garlic;
4 tbsp. l. soy sauce;
1 tbsp l. acetic acid;
s alt to taste;
brown sugar - 1 tsp

Pour oil into the pan, add chopped onion and mushrooms. Separately combine sugar with soy sauce, vinegar, pour into mushrooms. Add crushed garlic. Can be eaten immediately after cooking.

With dill

Dill gives mushrooms a unique smell and taste. To prepare such a dish, you need to take:

1.5 kg chanterelles;
100 g fresh or dried dill;
4 tbsp. l. vinegar;
1 tbsp. l. s alt and sugar;
3 glasses of water;
garlic.

Cook the chanterelles, prepare the marinade - add s alt, sugar and vinegar to the water. Mix mushrooms with chopped dill and chopped garlic, place in a jar. Pour the finished marinade.

With mustard seeds

Mustard seeds can be added to the marinade or thrown to the bottom of the jar. They give mushrooms a spicy, spicy flavor.

Fried chanterelles with carrots

For this recipe you will need:

1 kg of mushrooms;
500g carrots;
300g onion;
3 tbsp. l. vinegar;
2 tbsp. l. s alt and 1.5 tbsp. l. sugar;
50 ml vegetable oil.

Pour oil into a heated frying pan, add chopped onion, grated carrots. Fry until golden brown, add chopped mushrooms. Fry until softened. Then add sugar, s alt and vinegar. Place in a jar and roll up.

Storage rules

Store mushrooms is not recommended for longer than 1 year. To preserve the taste of chanterelles, you need to follow a number of rules. They should be kept in a dark, cool place. It is better to cover the lids with plastic wrap so that they do not rust.

It is not recommended to eat a dish that has been closed for more than a year.