Pickled chanterelles: how to cook crispy, spicy and “quick” mushrooms for the winter

Chanterelles got their name for a reason. The bright red color of the mushrooms resembles fox fur. Having first tried chanterelles in any form, many are surprised: they have not a traditional mushroom flavor, but with nutty notes. Chanterelles are never wormy. All thanks to chitinmannosis - an active substance that repels "living creatures". They do not break, do not crumble, for which they are loved by cooks. Mushroom pickers appreciate the fact that forest gifts grow in large groups. Having noticed one red mushroom in a clearing, be sure - with an empty basket you won’t leave here.

The benefits of orange mushrooms

Chanterelles - one of the most useful types of mushrooms. They have a general strengthening effect on the body, help the immune system to deal with attacks of viruses and germs. These mushrooms are recognized as the strongest antioxidant. Fans of chanterelles may not worry - their aging processes will slow down. The benefits of chanterelles for the body are due to their rich vitamin and mineral composition. In the table you can see the substances contained in the mushrooms, and evaluate what they are capable of.

Table - Nutrients in chanterelles and their effect

Rules for successful harvesting

Preparing pickled chanterelles is easy. However, you need to know the subtleties of the process, otherwise the preservation can turn out to be tasteless, not survive the whole winter. Consider seven points.

1. Selection. Select mushrooms of the same size. This is the guarantee that they will be marinated evenly. Small chanterelles are ideal for blanks. If only large ones are at hand, then they are cut in half, or even into four parts. Naturally, frozen chanterelles are not suitable for harvesting, only fresh ones.
2. Training. Forest mushrooms fall into the basket along with grass, land, garbage. They need to be prepared for subsequent canning - clean. Mushrooms are washed, then soaked in salted and acidified water.The amount of citric acid and salt should be calculated as follows: for each liter of liquid, 2 g “lemon” and five times more salt. Soaking is necessary not only for cleaning mushrooms, but also to extend the shelf life of the workpiece.
3. Cooking. Before pickling, wild mushrooms are boiled. It’s not possible to do without cooking at all - it’s dangerous. The recipes usually indicate the cooking time, on average, the process takes 20 minutes. Always focus not on the specified time, but on the “behavior” of the mushrooms. You can remove the pan from the stove when the chanterelles settle to the bottom.
4. Pickling. You can marinate chanterelles in several ways: by boiling in the marinade or without boiling in it. In the second case, the boiled mushrooms are simply poured with the prepared marinade. But experienced housewives say that the wood products boiled in the marinade are much tastier. In most recipes, this technology is found.
5. Seasonings. Be sure to add seasonings to the preservation. Cloves, cinnamon - classic spices for pickled chanterelles. You can use other seasonings. The main rule is moderation: the natural mushroom taste should not be “clogged” with spices.
6. Tara. It is most convenient to roll mushrooms in small banks. Sterilization of containers and lids is required, otherwise all efforts will go down the drain, and conservation will quickly deteriorate. Sterilization can be carried out in any way: by steam, boiling water, using an oven or microwave.
7. Storage. Hermetically sealed workpieces are stored in a cool dark place. A basement or pantry is ideal. Immediately after cooking, rolls should be allowed to cool under the covers. It is recommended to store no more than a year. A container with pickled chanterelles can be covered with nylon caps. In this case, the container must be put in the refrigerator. If there was no seaming, then the shelf life will be reduced to three months.

The classic recipe for pickled chanterelles and its delicious variations

It’s easy to marinate chanterelles at home. The task is within the reach of even a novice cook. The housewives who make the preparations have the crown recipes for preparing pickled chanterelles for the winter. Follow the proven recipe, and the mushrooms will delight you with their amazing taste and bright aroma. Remember that cooking experiments are welcome, but extremely reasonable.

Forest mushrooms are not mixed for pickling, otherwise the taste of the workpiece will be spoiled. Russula, chanterelles, mosses can be prepared according to the same recipe, but only separately. You can experiment with the taste of the workpieces: for example, adding garlic, you get spicy pickles.

Crispy

Feature. This recipe is considered classic. The cooking technology is simple, but it is important to repeat it step by step without experimenting: then the chanterelles will turn out crispy. You can try mushrooms cooked according to the classic recipe in a month. They will stand in the cellar or closet for a year.

Ingredients:

• medium chanterelles - 2 kg;
• cold water - 1.5 l;
• salt - 50 g;
• sugar - 110 g;
• 9% vinegar - 60 ml;
• carnation buds - five pieces;
• allspice - ten peas.

Cooking

1. Soak the chanterelles in water for an hour, salting and acidifying it.
2. Drain the mushrooms, clean them of excess litter, transfer to a pan.
3. Pour prepared chanterelles with filtered water (1.5 L). Cook until mushrooms sink to the bottom of the bowl.
4. Put the chanterelles in a colander as soon as they are ready. Rinse with cold filtered water. Do not pour the broth.
5. Add salt, sugar to the mushroom broth, drop the clove buds and peppercorns. When it boils, add the mushrooms, boil for seven minutes.
6. At the end of time, pour in the vinegar, cook for another five minutes.
7. Put in the sterile jars the main ingredient - mushrooms. Use boiling marinade as a fill: chanterelles should be completely in the liquid.
8. It remains only to roll up the glass containers with new metal covers. Do not forget to sterilize them.

Savory "fast"

Feature. Pickled chanterelles with onions and butter are piquant by adding garlic. Its amount can be adjusted to your taste. This recipe makes pickled instant chanterelles. You can taste the workpiece after two days, while the container does not need to be rolled up: use nylon covers, and store the jars in the refrigerator. If you want to enjoy savory pickles all winter, twist the containers with a key.

Ingredients:

• small chanterelles - 5 kg;
• onions - 200 g;
• cold filtered water - by eye;
• granulated sugar - 40 g;
• table salt - 70 g;
• garlic - one head;
• peppercorns - ten pieces;
• cloves - ten buds;
• laurel - five sheets;
• Refined vegetable oil - 200 ml;
• vinegar 9% - 100 ml.

Cooking

1. Prepare the mushrooms: soak for an hour, peel.
2. Pour in clean water. The liquid level should be two fingers above the mushrooms.
3. Cook over low heat, removing the foam. Cooking takes about 20 minutes. The readiness of mushrooms can be determined by the fact that they "drowned".
4. Take out the chanterelles, put in a colander. Rinse immediately with cold water.
5. Measure how much stock is left. Add water to it: pour enough so that in the end the liquid becomes 2 liters. Sprinkle sugar, salt, add spices.
6. Cut the onion in any way, garlic - thin plates. Add these ingredients to the marinade. Vinegar and oil are also here.
7. Boil the mixture for three minutes. Add previously boiled chanterelles to it. Keep the pan on fire for ten minutes.
8. Fill the sterile container with mushrooms, fill with marinade and roll up.

Spicy

Feature. According to this recipe, you can cook pickled chanterelles with a spicy taste and aroma. All thanks to spices and fragrant herbs. Such mushrooms are not suitable for spinning. Jars with chanterelles are stored in the refrigerator for no more than four months. The sample can be removed after two weeks.

Ingredients:

• fresh chanterelles - 1.5 kg;
• onions - five large heads;
• vinegar (9%) - 50 ml;
• cloves - ten buds;
• table salt - 50 g;
• laurel - six sheets;
• parsley - half a bunch;
• allspice - 20 g;
• thyme, marjoram, oregano - 7 g each;
• celery - a handful of chopped stem;
• basil - three branches.

Cooking

1. Soak the chanterelles for an hour, then wash thoroughly, clean from excess garbage. If large specimens come across - cut.
2. Pour mushrooms with water, set to boil. When they "fall" to the bottom of the pan, drop it into a colander. Rinse immediately with cold water - this will make them crispy.
3. Do not pour out the liquid in which the chanterelles cooked. It is needed for the marinade. Add salt, vinegar and seasonings to it. If the broth is small, add filtered water (approximately 2 L of marinade is needed). Boil it.
4. Boil the previously boiled mushrooms in the marinade for ten minutes.
5. Put the chanterelles in the banks. Tanks must first be sterilized.
6. In the jars of mushrooms add greens. It is not necessary to cut it, but it is necessary to wash it.Large celery chopped here.
7. Pour marinade, close with nylon caps.

Juicy

Feature. Pickled chanterelles for the winter can be cooked with vegetables - onions and carrots. Get a real vitamin "bomb." Vegetables give mushrooms extra juiciness. Instead of ordinary vinegar, you can take wine: the taste of the workpiece will become more subtle, delicate.

Ingredients:

• small chanterelles - 3 kg;
• onions - four large heads;
• carrots - three large root vegetables;
• vinegar - five tablespoons;
• salt, sugar - four tablespoons each;
• allspice - 12 peas;
• filtered water - 2.5 l (for marinade).

Cooking

1. Soak the chanterelles for an hour. Rinse thoroughly, clean from excess.
2. Boil the mushrooms. Drain and rinse the chanterelles with cold water.
3. Pour 2.5 liters of water into the pan. Add spices (except vinegar), boil the marinade.
4. Transfer the mushrooms to a boiling marinade. Boil for seven minutes, removing the foam.
5. Turn down the heat to a minimum. Pour in the vinegar, boil for four minutes.
6. Cut the onions into rings, carrots into strips. Distribute into sterile jars. Mushrooms above.
7. Pour in hot marinade. Tightly roll up. After cooling under the covers, store in a cool place.

No vinegar

Feature. You can pick chanterelles in jars for the winter without vinegar. The recipe involves adding citric acid to the marinade. "Lemon" provides long-term storage of the workpiece.

Ingredients:

• medium chanterelles - 1 kg;
• granulated sugar - 40 g;
• citric acid - 5 g;
• salt - 20 g;
• cloves - three buds;
• laurel leaves - five pieces;
• allspice - five peas;
• filtered water (for the preparation of marinade) - 700 ml.

Cooking

1. Pour the chanterelles brought from the forest with cold water. Leave to get wet for an hour. Wash, clean from litter.
2. Boil the mushrooms: after boiling, keep them on the fire for about 15 minutes. Rinse.
3. Pour 700 ml of water into the pan. Add all the spices except the lemon. Put on fire.
4. When the marinade begins to boil, dip the chanterelles into it. Boil for eight minutes.
5. Add acid. Hold the pot on the stove for another two minutes.
6. Put mushrooms in a sterile glass container, fill the jars with hot marinade.
7. Roll up and send under the blanket to cool. Take it to the basement a day later.

A jar of fragrant chanterelles will help out if unexpected guests arrived. Serve half the mushrooms as an independent snack, and from the second part prepare a quick salad with cheese, ham, cherry and mayonnaise dressing. Preparing a salad with pickled chanterelles in just five minutes, the main thing is that all the ingredients are found in the refrigerator. With the help of pickled chanterelles you can surprise guests with a new taste of familiar dishes: try adding them to Olivier or replace them with champignons in the famous Mushroom Glade salad.

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