Crispy pickled chanterelles: recipes for the winter in jars

The proposed recipes for the preparation of pickled chanterelles for the winter are distinguished by their simplicity and amazing taste. Following the step-by-step description, everyone will get the perfect dish the first time, which will become an integral part of the festive feast and daily meal.

Is it possible to pickle chanterelles

Pickled chanterelles are a popular winter harvesting option. A properly prepared dish has a pleasant aroma and taste, and also contains a lot of vegetable protein and vitamins. The appetizer turns out to be delicious and very beautiful, as the product retains its original color.

How to pickle chanterelles for the winter in banks

Pickled chanterelles for the winter are prepared in two ways: by boiling in a marinade and without boiling. Hot and cold methods differ in technology, but in any case, the result will delight the whole family.

How to cold pickle chanterelles

Pickled chanterelles for the winter are prepared using the cold method in their own juice, which helps to preserve their aromatic qualities. First, cut off the caps, pour boiling water over and cook for 10 minutes. Then they are laid out in a volumetric container in layers, each sprinkled with salt and spices indicated in the recipe. Leave under oppression for a day. After that, they are transferred to sterilized jars and closed with lids.

How to hot marinate chanterelle mushrooms

Although pickled chanterelles are heat treated for the winter, as a result they remain elastic and retain a delicate taste.

By this method, they are poured with cold water. Add the spices specified in the recipe and cook over medium heat for half an hour. Then the product with the hot marinade is transferred to the salting container. Be sure to put a press on top, which is removed in a day. Leave in the cold for a day. After that, they are heated again, poured into jars and rolled up.

Is it possible to pickle chanterelles with other mushrooms

In order not to spoil the taste of the snack, it is recommended to harvest forest mushrooms separately for the winter. In some recipes, pickled chanterelles are cooked with honey agarics, which help to highlight their unsurpassed taste. It is not worth mixing with other types, since everyone has different cooking times. As a result, while some mushrooms are just boiling, others will fall apart or become too soft.

Recipes for cooking pickled chanterelle mushrooms for the winter

Pickled chanterelles for the winter are very popular in many families. But not all housewives know that the result depends not only on the correct implementation of the canning technique, but also on the preparation of the mushrooms.

Only young and strong specimens are chosen for pickling. The bottom is always cut off as it is more dirty and stiff. After that, using a kitchen brush, wipe the hats from debris.The plates under the caps are especially thoroughly cleaned, since they can contain many small grains of sand.

The prepared product is poured with water and left for half an hour. Rinse and boil in boiling water for 20 minutes.

Before serving the appetizer on the table, you must season it with olive oil and sprinkle with chopped herbs. Vinegar is not added, as it is used in the preparation of the product. Add 30 ml of oil per liter of pickled chanterelles. Instead of olive, you can use sunflower or sesame seeds.

A simple recipe for pickled chanterelles

Marinade for chanterelles for the winter according to the proposed recipe is the simplest, therefore it is most popular among cooks.

You will need:

• vinegar (9%) - 60 ml;
• chanterelles - 2.3 kg;
• cloves - 12 g;
• water - 1.7 l;
• allspice - 25 g of peas;
• table salt - 60 g.

How to cook:

1. Peel the mushrooms. Cover with water and set aside for an hour. Cut large pieces into equal pieces.
2. Cover with water and cook over medium heat until all the chanterelles settle to the bottom.
3. Drain the broth through a colander into a separate container. Rinse the boiled product with cold water.
4. Salt the broth, then sweeten. Add cloves and pepper. Boil.
5. Add mushrooms to the marinade and cook for 8 minutes. Pour in vinegar and cook for 5 minutes.
6. Place in sterilized containers. Pour in the marinade. Roll up.

The blank will be ready for use in a month.

A quick recipe for pickled chanterelles

The recipe for pickled chanterelles for the winter with vinegar will delight you with a piquant taste and especially quick preparation. The appetizer will be ready in two days. Preservation is stored in the refrigerator under nylon lids.

You will need:

• small chanterelles - 5 kg;
• black pepper - 10 peas;
• vinegar - 100 ml (9%);
• onions - 200 g;
• refined oil - 200 ml;
• garlic - 7 cloves;
• cold water - as needed;
• laurel - 5 sheets;
• granulated sugar - 40 g;
• coarse salt - 70 g;
• carnation - 10 buds.

How to cook:

1. Place the peeled mushrooms in water for an hour. Drain the liquid. Fill with water so that its level is two fingers higher than the chanterelles.
2. Cook for 20 minutes. Skim off the foam in the process. When they drown, then you can turn off the fire.
3. Transfer to a colander with a slotted spoon and rinse with ice water.
4. Add water to the remaining broth to make the total volume 2 liters. Salt, add sugar and spices.
5. Chop the onions. Cut the garlic cloves into slices. Send to the marinade. Pour in oil, then vinegar.
6. Cook for 3 minutes. Return the boiled product to the marinade. Keep on low heat for 10 minutes.
7. Transfer to jars and cover with lids.

Pickled chanterelles in winter with onions

The appetizer is crispy and especially aromatic thanks to the onion. Before starting tasting, it is worth keeping the preparation in jars for at least three weeks.

You will need:

• garlic - 4 cloves;
• chanterelles - 2 kg;
• vinegar - 80 ml (9%);
• black pepper - 20 grains;
• sugar - 50 g;
• water - 1 l;
• carnation - 3 buds;
• salt - 50 g;
• onions - 320 g;
• bay leaf - 4 leaves.

Cooking method:

1. Chop the garlic and onion. The cutting shape can be any. To fill with water. Add spices mixed with salt and sugar.
2. Cook for 5 minutes. Fill in the sorted mushrooms. Pour in vinegar. Cook for 10 minutes.
3. Transfer to prepared containers. Roll up.

Pickled chanterelles for the winter with garlic

Canned chanterelles for the winter are very tasty with the addition of herbs, which helps to make the appetizer spicy.

You will need:

• chanterelles - 1.5 kg;
• basil - 10 g;
• allspice - 20 g;
• garlic - 9 cloves;
• celery - 15 g of chopped stem;
• vinegar 9% - 50 ml;
• dill - 30 g;
• table salt - 50 g;
• thyme - 7 g;
• bay leaf - 6 sheets;
• oregano - 7 g;
• parsley - 30 g;
• marjoram - 7 g.

Cooking method:

1. Place the chanterelles in water for an hour. Remove debris. Cut large specimens.
2. Cover with water and cook for 20 minutes.Rinse with cold water.
3. Salt the broth. Add spices and vinegar. Boil.
4. Return the boiled product to the broth. Darken on a minimum flame for 10 minutes.
5. Transfer to sterilized containers. Add washed herbs, chopped garlic and celery. Cover with hot marinade. Close with lids.

Pickled chanterelles with honey agarics

Honey mushrooms are the only mushrooms that are allowed to marinate together with chanterelles for the winter. It is they who are cooked for the same time, so their tandem allows you to create an amazing-tasting snack.

You will need:

• honey mushrooms - 15 kg;
• bay leaf - 3 pcs.;
• chanterelles - 1.5 kg;
• water - 1.2 l;
• black pepper - 5 peas;
• salt - 60 g;
• vinegar - 150 ml (9%);
• citric acid - 16 g.

How to cook:

1. Rinse the mushrooms thoroughly. Pour in 750 ml of water. Add salt and citric acid. Boil. Cook for half an hour.
2. Put in a colander with a slotted spoon. Strain the broth. Pour in the remaining water and vinegar. Boil. Cook until brine is transparent.
3. Spread bay leaves, peppers and boiled foods evenly over the jars. Pour marinade over. Roll up.

Pickled chanterelle mushrooms with carrots

Recipes for marinating chanterelles for the winter in jars are diverse. It is especially original with the addition of vegetables.

You will need:

• onions - 180 g;
• chanterelles - 1 kg;
• sugar - 50 g;
• black peppercorns - 5 g;
• bay leaf - 5 pcs.;
• carrots - 260 g;
• salt - 40 g;
• cardamom beans - 5 g;
• water - 1.5 l;
• vinegar - 40 ml;
• mustard beans - 15 g.

How to cook:

1. Boil peeled and washed mushrooms for 20 minutes. Cut the carrots into cubes and the onions into half rings.
2. Put vegetables in the volume of water specified in the recipe. Add spices and salt, then sweeten. Cook for 7 minutes. Add boiled product. Darken for a quarter of an hour over low heat. Pour in vinegar and bring to a boil.
3. Divide into banks. Roll up.

Chanterelle marinade recipe

The final result of the dish depends on the marinade. The proposed variation is ideal for lovers of spicy preparations for the winter.

You will need:

• chanterelles - 3 kg;
• table vinegar - 100 ml (9%);
• cloves - 24 pcs.;
• celery - 75 g;
• water - 800 ml;
• bay leaf - 12 pcs.;
• allspice peas - 40 g;
• thyme - 14 g;
• marjoram - 14 g;
• onions - 300 g;
• oregano - 20 g;
• basil - 20 g;
• salt - 100 g.

How to cook:

1. Chop the washed chanterelles. Chop the celery stalk.
2. Cover with water mixed with vinegar. Sprinkle in salt, seasoning and celery. Cook for 17 minutes.
3. Transfer the cooked ingredients with a slotted spoon to sterilized jars. Pour marinade over. Screw on the covers.
4. Remove pickled chanterelles for the winter in the basement for storage.
5. You can start tasting in at least a month.

Pickled chanterelles with honey recipe

You can marinate chanterelles for the winter in jars not only in the usual way, but also with the addition of horseradish and honey. Thanks to these products, the preservation will turn out to be crispy and appetizing.

You will need:

• table salt - 40 g;
• mushrooms - 2.5 kg;
• black pepper - 18 peas;
• water - 1.5 l;
• horseradish root - 10 g;
• vinegar - 130 ml (9%);
• garlic - 5 cloves;
• citric acid - 4 g;
• horseradish leaves;
• bay leaf - 5 pcs.;
• honey - 40 ml.

How to cook:

1. Pour the peeled mushrooms with water. Add citric acid. Cook for 15 minutes. Put in a colander with a slotted spoon and pour over with cold water.
2. Tear the horseradish leaves with your hands. Cut the garlic into slices. Place prepared foods on the bottom of sterilized jars.
3. Place mushrooms on top.
4. Pour honey, vinegar into the water. Add chopped horseradish root, bay leaves, salt and pepper. Cook for 10 minutes.
5. Pour the marinade over the mushrooms.
6. Place a cloth on the bottom of a large saucepan. Supply blanks. Pour warm water up to the shoulders. Turn on minimal fire.
7. Sterilize half-liter jars for a quarter of an hour and liter jars for half an hour.
8. Roll up. Leave the workpiece to cool for the winter upside down under a warm blanket.

Recipe for delicious pickled chanterelles for the winter with essence

This simple recipe will help you save time and food. For cooking, you need only three ingredients.

You will need:

• chanterelles - 3 kg;
• salt - 35 g;
• vinegar essence - 30 ml (70%).

How to pickle:

1. Peel and boil the mushrooms. Pour into a colander. Leave for half an hour. Any excess liquid should drain off.
2. Transfer the product to an enamel bowl. Pour water so that it completely covers it.
3. Change the cooking zone to medium setting. Boil.
4. Add salt. Stir constantly and cook for 10 minutes.
5. Switch the cooking zone to minimum. Pour vinegar essence. Cook for 5 minutes.
6. Transfer to sterilized containers. Close with lids.
7. Turn the appetizer marinated for the winter. Cover with a blanket. Leave in this position for two days.

Recipe for pickled chanterelle mushrooms for the winter with citric acid

Most often in recipes, vinegar acts as a preservative, but if you do not like its aroma or taste, then you should not give up pickling. This ingredient can easily be replaced with citric acid. The shelf life of snacks in winter will not decrease from this.

You will need:

• chanterelles - 1 kg;
• nutmeg - 2 g;
• black pepper - 7 peas;
• sugar - 60 g;
• citric acid - 12 g;
• cloves - 2 g;
• water - 500 ml;
• coarse salt - 40 g.

How to cook:

1. Place the mushrooms in water for two hours. Rinse. Cover with water and cook for 20 minutes. Drain the liquid.
2. Fill the chanterelles with the amount of water specified in the recipe. Put on medium heat. As soon as it boils, add the remaining ingredients.
3. Cook for 10 minutes. Transfer the mushrooms with a slotted spoon, then pour over the boiling marinade. Roll up.

Recipe for pickling chanterelle mushrooms for the winter with mustard seeds

The essential oils that make up mustard will help to enhance the unique taste of chanterelles, making it brighter and more intense.

You will need:

• chanterelles - 2.5 kg;
• allspice - 7 peas;
• refined oil - 40 ml;
• black pepper - 8 peas;
• salt - 30 g;
• mustard seeds - 40 g;
• carnation - 3 buds;
• vinegar - 120 ml (9%);
• bay leaf - 3 pcs.;
• water - 1 l;
• granulated sugar - 40 g.

How to cook:

1. Peel and boil the mushrooms. Drain the liquid and transfer to sterilized jars.
2. Combine all the remaining components, leaving the vinegar. Cook for 7 minutes. Add vinegar and cook for two minutes.
3. Throw out the bay leaves. Pour the marinade into jars. Leave some room up to the top.
4. Pour in some oil. Roll up.

Calorie content of pickled chanterelle mushrooms

All the proposed recipes for preserving chanterelles for the winter are low in calories. 100 g contains on average only 20 kcal.

Terms and conditions of storage

A hermetically sealed snack is stored in a dark and always cool place. A pantry or basement is best suited. Immediately after closing the lid, the preservation should be left to cool completely under a warm cloth. Store it for no more than a year.

It is allowed not to roll up the chanterelles, but to leave them under the nylon caps covered. Store such a blank in the refrigerator for three months.

A snack can be spoiled if jars or lids are poorly sterilized during the preparation process. The ideal storage temperature is + 2 °… + 8 ° C. At higher temperatures, the product will quickly mold or sour.

Conclusion

Recipes for making pickled chanterelles for the winter are perfect for serving a snack on the festive table. Also, the dish can be as a component of salads and side dishes. To preserve the natural taste of the mushrooms, you should strictly adhere to the amount of spices specified in the recipe.

Reviews of pickled chanterelles for the winter

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