Chanterelle is a wonderful mushroom, very tasty fried, in soups and salads. But the chanterelle season lasts no more than 2-3 weeks a year. However, if it was successful, these wonderful mushrooms can be pickled.
How to prepare chanterelles for pickling
Like any other mushrooms, keeping fresh chanterelles will not work, as they quickly deteriorate. Therefore, it is advisable to cook them immediately after you have collected them, and even more so if you bought them (they could have already been lying down for some time).
- First of all, sort out the mushrooms and get rid of the rotten, wormy and just suspicious.
- Clean the chanterelles from forest debris, scrape off the dirt from the legs. This is easier to do if the mushrooms are soaked in water with citric acid and salt (2 g of citric acid and 10 g of salt per liter of water).
- Rinse the mushrooms thoroughly in a large bowl.
- Now cut off the lower part of the legs (do not throw them away, they are good to fry with potatoes), rinse again and leave in water for half an hour to wash out all the sand from the mushroom plates.
- Before marinating, be sure to boil the chanterelles in salted water for 20 minutes. This is necessary to cleanse the mushrooms from heavy metals and other impurities that come from the soil.
- To keep the pickled chanterelles crisp, do not leave them to cool in hot water - immediately after cooking, they must be removed and rinsed with cold water.
- Ideally, it is best to marinate the mushrooms of the same size. Therefore, small mushrooms can be left intact, and especially large ones can be cut in half.
- Prepare and sterilize jars. If storage in the refrigerator is not supposed, then the cans must be closed with sealed metal lids, that is, rolled up.
Pickled chanterelles: a classic recipe
Ingredients:
- Chanterelles - 2 kg
- Water - 1 l
- Salt - 3 tbsp. l.
- Sugar - 100 g
- Table vinegar (9%) - 60 ml
- Allspice peas - 25 g
- Cloves - 10 g
Preparation:
- Rinse boiled and chopped mushrooms with cold water.
- Pour the hot broth remaining after cooking into another pan through a colander. Add salt, sugar, vinegar, bring to a boil. Then add pepper and cloves.
- Put mushrooms in the marinade, cook for 7 minutes.
- Put the chanterelles in carefully sterilized jars, pour boiling marinade so that it completely covers the mushrooms, and roll up with metal lids
- Cool the jars at room temperature. Put in a refrigerator or a cool room (basement, pantry).
- The mushrooms will be ready to eat in a month.
This is the simplest recipe with a minimum of ingredients and a classic marinade. To your taste, you can add to marinade and other spices, as well as cherry or currant leaves. Before pouring the marinade, onions cut into large rings can be added to the chanterelles.
Pickled chanterelles with raisins
Ingredients:
- Chanterelles - 1 kg
- Garlic - 5 cloves
- Shallots - 5 pieces
- Freshly ground black pepper - 1 teaspoon
- Apple cider vinegar - glass
- Olive oil - glass
- Coarse salt - 1 teaspoon
- Light raisins - 100 g
Preparation:
- Rinse the peeled and boiled chanterelles with cold water, wait until the water drains, pick them with your hands on the "petals".
- Chop the garlic into thin slices, finely chop the shallots.
- Heat about a third of the olive oil in a saucepan over low heat.
- Add onion and garlic, fry, stirring constantly and not allowing discoloration. The bow should become translucent.
- Add pepper, salt, vinegar, raisins and any remaining olive oil. Stir and bring to a boil.
- Add mushrooms, stir, remove from heat.
- Arrange the chanterelles in jars, put in the refrigerator.
- Chanterelles marinated with raisins can be tasted in a day.
Chanterelles marinated with butter and garlic
A very tasty stand-alone snack that can be served 48 hours after preparation. If preparing for the winter, store the jars in the refrigerator or a cool place.
Ingredients:
- Chanterelles - 2 kg
- Water - 1 l
- Bulb onion - 1 pc. (small)
- Garlic - 5 cloves
- Salt - 30 g
- Sugar - 20 g
- Cloves - 3 peas
- Black pepper - 5 peas
- Bay leaf - 2 leaves
- Table vinegar (9%) - 40 ml
- Vegetable oil - 100 ml
Preparation
- Boil the chanterelles, remove them from the water, put them in a colander.
- Bring the broth remaining after cooking to 1 liter. Add salt, sugar, cloves and pepper.
- Peel the onion and cut into thin rings. Garlic - thin "petals".
- Add onion, garlic and vinegar to the marinade. Cook for 3 minutes.
- Put mushrooms in the marinade, cook for another 10-15 minutes.
- Arrange the chanterelles in pre-sterilized jars (0.5-1 liters each), close with lids.
- Cool slowly by wrapping the jars in something warm.
Chanterelles marinated with parsley
- Chanterelles - 2 kg
- Water - 0.5-0.7 l
- Salt - 3 tbsp. l.
- Sugar - 4 tbsp. l.
- Vinegar 9% - 3 tbsp l.
- Vegetable oil - 200 ml
- Black pepper - 5 peas
- Allspice - 5 peas
- Cloves - 4 pieces
- Parsley - 2 bunches
Preparation:
- Pre-boil the chanterelles, rinse with cold water, let the water drain.
- Add salt, sugar, vinegar, black and allspice, cloves and vegetable oil to the broth remaining from boiling the mushrooms. Bring to a boil, cook for 5 minutes.
- Add chanterelles, cook for another 10 minutes.
- Finely chop the parsley, add to the marinade with mushrooms, mix. Remove from heat.
- Arrange the mushrooms in jars, pour over the marinade, close the lids.
- Cool under the covers.
- Keep refrigerated.
Chanterelles marinated without vinegar
- Ingredients:
- Chanterelles - 2 kg
- Water - 2 l
- Salt - 40 g
- Sugar - 80 g
- Allspice - 10 peas
- Carnation - 5 pcs.
- Citric acid - 10 g
Preparation:
- Prepare chanterelles: peel, boil, rinse with cold water, dry.
- Put salt, sugar, pepper, cloves in the broth remaining from boiling mushrooms, bring to a boil.
- Put mushrooms in a boiling marinade and cook for 10 minutes.
- Add citric acid, cook for another 2 minutes.
- Arrange the chanterelles in pre-sterilized jars, pour over the marinade.
- Roll up, cool under a blanket for a day.
- Store at a temperature not exceeding 18 degrees.
Chanterelles marinated with lemon
Ingredients:
- Chanterelles - 1.5 kg
- Water - 1 l
- Table vinegar 9% - 150 ml
- Lemon - 2 pcs.
- Salt to taste
- Vegetable oil - 8 tbsp. l.
- Bay leaf - 4 pcs.
- Cloves - 2 pcs.
- Black pepper - 5 peas
- Allspice - 5 peas
Preparation:
- Pour the peeled and washed chanterelles with 700 ml of boiling water. Add salt, cook for 5 minutes.
- Squeeze the juice from two lemons with your hands or using a manual citrus juicer. Add to the mushrooms and cook for another 15 minutes over medium heat, stirring constantly.
- Remove from heat, drain the broth.
- Add vinegar, peppers, cloves, bay leaves to 0, 3-0, 5 liters of water, pour in oil. Stir and cook over low heat for 15 minutes.
- Arrange the mushrooms in sterilized jars and pour over the marinade.
- Close the lids, leave under a blanket until it cools completely.
- Store in a cool place.
Chanterelles in a spicy marinade
Great recipe for spice lovers. The mushrooms are very fragrant. It will be possible to please household members and guests in 3 weeks, but, unfortunately, these fragrant chanterelles can only be stored in the refrigerator and no more than 4 months.
Ingredients:
- Chanterelles - 1.5 kg
- Salt - 50 g
- Table vinegar 9% - 50 ml
- Carnation - 10 pcs.
- Marjoram - 5 g
- Bay leaf - 6 pcs.
- Thyme - 5 g
- Oregano - 10 g
- Parsley - 50 g
- Onions - 1 pc.
- Allspice peas - 20 g
Preparation:
- Rinse the mushrooms, cut the large ones, boil them, put them in a colander.
- Wash the parsley, arrange in pre-sterilized jars. Do not cut!
- Add salt, spices, herbs and vinegar to 0, 5 water, cook for 10 minutes.
- Add chanterelles to the marinade, cook for another 10-15 minutes.
- Arrange the mushrooms in jars, pour over the marinade, cover with plastic lids.
- Store cooled jars only in the refrigerator.
Fried potatoes with pickled chanterelles
Ingredients:
- Potatoes - 4 pcs.
- Pickled chanterelles - 200 g
- Bulb onions - 1 pc.
- Salt, pepper - to taste
- Fresh herbs to taste
- Vegetable oil
Preparation:
- Cut the onion into cubes or thin rings.
- Fry the onion until golden brown, stirring constantly.
- Wash, peel and cut the potatoes into strips or sticks.
- Add potatoes to onions, fry for 15 minutes, covered. First, wash and peel the onion and cut into cubes.
- Rinse the pickled chanterelles, add to the potatoes with onions, salt, pepper and fry for another 10-12 minutes.
- Serve immediately with fresh dill or parsley.
Austrian appetizer with pickled chanterelles
Ingredients:
- Ham or boiled veal - 200 g
- Pickled chanterelles - 200 g
- Carrots - 1 pc. (small)
- Pickled cucumbers - 150 g
- Cauliflower - 1 head
- Mayonnaise - 2 tbsp. l.
- Salt and pepper to taste
Preparation:
- Boil the carrots.
- Rinse the cabbage, divide into inflorescences and boil in salted water.
- Cut the meat or ham into thin slices.
- Cut boiled carrots and pickles into cubes.
- Put a spoonful of mayonnaise on a dish, cabbage on top, and slices of meat around to make a flower. Arrange cucumbers, mushrooms and carrots at random.
- Pour the rest of the mayonnaise on top.
Ham and pickled chanterelle salad
- Ham - 200 g
- Pickled chanterelles - 200 g
- Mayonnaise - 3 tbsp. l.
- Salt and pepper to taste
- Parsley - 3 sprigs
Preparation:
- Cut the ham into thin slices and place in a bowl.
- Peel the mushrooms from the marinade, cut the large ones, add to the ham, mix.
- Mix separately mayonnaise, salt, pepper and finely chopped parsley.
- Season the salad with the resulting sauce, mix well.
- Serve cold.
Pickled chanterelle pate
The most delicate pates and soufflés are obtained from boiled mushrooms, but pickled chanterelles will add a piquant taste to the appetizer. An exquisite dish for true connoisseurs.
Ingredients:
- Pickled chanterelles - 200 g
- Carrots - 2 pcs. (small)
- Bulb onion - 1 pc.
- Butter - 50 g
- Any mushroom seasoning
Preparation:
- Boil the carrots and cut into pieces.
- Chanterelles must be thoroughly washed from the marinade.
- Chop the onion finely, fry it together with the mushrooms for 5 minutes, no more.
- Put onion with mushrooms and carrots in a blender, add oil and spices, beat into a pate.
- Serve cold on baguette slices, croutons or tartlets. Each bite can be garnished with a parsley leaf.
