Chanterelles are wonderful mushrooms for the hostess. They are not only very tasty, but also easy to clean, they are not wormy. In addition, they have such a joyful orange color that they cheer you up just by looking at these mushrooms. And when they are deliciously pickled, then not only the look will rejoice, but also the stomach.
It is necessary
-
- fresh chanterelles (500 gr);
- vinegar 9% (100 ml);
- lemon (1 piece);
- salt to taste;
- odorless vegetable oil (2 tablespoons);
- black peppercorns (5 pieces);
- bay leaf (2 pieces);
- cloves (2 pieces).
Instructions
Step 1
Empty the fresh chanterelles into a large colander. Place them under a cold water tap. Rinse gently from soil and grass, try not to break the mushrooms. Leave in the sink to drain all the water.
Step 2
Prepare a cutting board, put a kettle of water on the fire. While the water is boiling, lay out a few chanterelles on the board. Cut large ones into two parts in length, small ones - leave whole. Place prepared mushrooms in a saucepan.
Step 3
Pour boiling water over the chanterelles from a kettle. For a pound of mushrooms, you need 1.5 liters of water. Place the pot on the hotplate and turn it on a little heat. Salt.
Step 4
Squeeze the juice out of the lemon and pour it into the pan with the mushrooms. Boil the chanterelles in boiling water for no more than 10 minutes so they don't become too soft.
Step 5
Place the boiled mushrooms on a sieve. Drain the water, and put the mushrooms in a glass jar in which you will marinate.
Step 6
Make a marinade. Mix half a glass of water with the same amount of vinegar in a saucepan. If you have balsamic vinegar, then you can use it. Put the pan on the fire, add black pepper, cloves, bay leaves. Pour in vegetable oil and bring mixture to a boil. Keep on fire for another three minutes.
Step 7
Take a strainer in your hands and pour the marinade through it into a jar of mushrooms. Close the lid and set to brew well. Mushrooms can be eaten after three days. Keep a jar of chanterelles in the refrigerator.
