Chanterelles are versatile mushrooms that can be used to prepare a wide variety of dishes. Pickled chanterelles are no less relevant. Under the influence of vinegar, they acquire a pleasant and slightly sour taste.
It is necessary
-
- Chanterelles "Novgorod":
- chanterelles - 1 kg;
- water - 1/3 tbsp.;
- vinegar 8% - 2/3 tbsp.;
- salt - 1 tbsp;
- sugar - 1 tsp;
- allspice peas;
- Bay leaf;
- cloves;
- cinnamon.
- Chanterelles "Spicy":
- chanterelles - 250 g;
- onion - 1 pc.;
- garlic - 2 cloves;
- chili pepper - 1 pod;
- celery - 40 g;
- white wine vinegar - 100 ml;
- sugar - 2 tsp;
- salt;
- black peppercorns;
- Bay leaf;
- rosemary;
- juniper berries.
- Chanterelles "Malinsky":
- boiled chanterelles - 1 kg;
- water - 1/3 tbsp;
- allspice;
- sugar - 1 tsp;
- vinegar 8% - 2/3 tbsp.;
- salt - 1 tbsp;
- cinnamon;
- cloves;
- Bay leaf.
Instructions
Step 1
Chanterelles "Novgorod" Chanterelles thoroughly clean from dirt, wash and cut off the legs. Boil the hats in salted water for 30 minutes and discard them in a colander to dry out a little. Bring the water with salt and vinegar to a boil, dip the mushrooms in it, cook them for 20-30 minutes, and at the end add granulated sugar and spices. Then cool everything, put in jars and sterilize. Cover the jars with sterile lids, roll up. After the jar, turn it upside down, cover it with a blanket and leave to cool, then put it in a cold closet or other cool dark place.
Step 2
Chanterelles "Spicy" Chanterelles peel, wash, dip in boiling salted water for 1 minute, then discard in a colander. Cut the onion into four parts. Cut each garlic clove and pepper into 2 pieces. Chop the celery finely. Mix vinegar with water, vegetables and spices, bring to a boil and cook for 5-7 minutes. Arrange the chanterelles in sterilized jars and cover with marinade. Cover, turn over, cool and store in a cool, dark place.
Step 3
Chanterelles "Malinsky" Clean the chanterelles of dirt, rinse thoroughly, cover with cold water and put on medium heat. Cook until tender, about 20-30 minutes. Then put the mushrooms in a colander and leave to drain the water and dry out a little. Pour vinegar, water into a saucepan, add salt, bring the marinade to a boil, put pre-boiled chanterelles in it and cook for 20-25 minutes. Add sugar, allspice, cinnamon, cloves and bay leaves 5 minutes before the end of cooking. Cool the finished chanterelles, put them in carefully washed jars and cover with cold marinade. Cover the jars with parchment paper and tie. Store in a cool, dark place.
