Crispy pickled chanterelles: recipes for the winter in jars

The proposed recipes for making pickled chanterelles for the winter are simple and amazing in 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 option for harvesting for the winter. 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 appetizing and very beautiful, as the product retains its original color.

How to marinate chanterelles for the winter in jars

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

How to pickle chanterelles in a cold way

Pickled chanterelles for the winter are cold-cooked in their own juice, which helps to preserve their aromatic qualities. First, caps are cut off, poured with boiling water and boiled for 10 minutes. Then spread in a volumetric container in layers, each sprinkling 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 pickle chanterelle mushrooms in a hot way

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

According to this method, they are poured with cold water. Add the spices indicated in the recipe and cook over medium heat for half an hour. Then the product with hot marinade is transferred to a container for salting. Be sure to put a press on top, which is removed after a day. Leave for a day in the cold. After that, it is 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 wild mushrooms for the winter separately. In some recipes, pickled chanterelles are cooked with honey mushrooms, which help emphasize their unsurpassed taste. You should not mix with other types, since all have different cooking times. As a result, while some mushrooms are only cooked, others will fall apart or become too soft.

Recipes for 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 mushrooms.

For pickling, only young and strong specimens are chosen. The lower part is always cut off, as it is more dirty and tough. After that, with the help of a kitchen brush, they wipe the hats from debris. Especially carefully clean the plates under the hats, as they may 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 a snack on the table, it is necessary to season it with olive oil and sprinkle with chopped herbs. Vinegar is not added, as it is used in the preparation of the product. 30 ml of oil is added per liter of pickled chanterelles. Instead of olive, you can use sunflower or sesame.

A simple recipe for pickled chanterelles

The marinade for chanterelles for the winter according to the proposed recipe is the simplest, therefore it is most popular with chefs.

Required:

• 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. Clean mushrooms. Pour in water and set aside for an hour. Large specimens cut into equal pieces.
2. Pour in 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 the vinegar and cook for 5 minutes.
6. Divide into sterilized containers. Pour in the marinade. Roll up.

The blank will be ready for use in a month.

Quick recipe for pickled chanterelles

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

Required:

• small chanterelles – 5 kg;
• black pepper – 10 peas;
• vinegar – 100 ml (9%);
• onion – 200 g;
• refined oil – 200 ml;
• garlic – 7 denticles;
• cold water – as needed;
• laurel – 5 sheets;
• granulated sugar – 40 g;
• coarse salt – 70 g;
• cloves – 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. In the process, skim off the foam. When they drown, then you can turn off the fire.
3. Transfer with a slotted spoon to a colander and rinse with ice water.
4. Add water to the remaining broth so that the total volume becomes 2 liters. Salt, pour sugar and spices.
5. Chop the onions. Cut garlic cloves into slices. Send to the marinade. Pour in the oil, then the vinegar.
6. Boil 3 minutes. Return the boiled product to the marinade. Hold on low heat for 10 minutes.
7. Transfer to jars and close with lids.

Marinated chanterelles in winter with onions

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

Required:

• Garlic – 4 cloves;
• chanterelles – 2 kg;
• vinegar – 80 ml (9%);
• black pepper – 20 grains;
• sugar – 50 g;
• water – 1 l;
• cloves – 3 bud;
• salt – 50 g;
• onion – 320 g;
• bay leaf – 4 leaves.

Method of preparation:

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

Marinated 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.

Required:

• chanterelles – 1,5 kg;
• basil – 10 g;
• allspice – 20 g;
• garlic – 9 denticles;
• celery – 15 g chopped stalk;
• 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.

Method of preparation:

1. Place chanterelles in water for an hour. Remove trash. Chop large specimens.
2. Pour in water and boil for 20 minutes. Rinse with cold water.
3. Salt the broth. Pour spices, and pour in vinegar. Boil.
4. Return the boiled product to the broth. Simmer on low flame for 10 minutes.
5. Transfer to sterilized containers. Add washed greens, chopped garlic and celery. Pour hot marinade over. Close with lids.

Pickled chanterelles with mushrooms

Honey mushrooms are the only mushrooms that are allowed to pickle together with chanterelles for the winter. It is they who cook for the same time, so their tandem allows you to create a delicious appetizer.

You need:

• 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. Wash mushrooms thoroughly. Pour in 750 ml of water. Add salt and citric acid. Boil. Boil for half an hour.
2. Put with a slotted spoon into a colander. Strain the decoction. Pour in the remaining water and vinegar. Boil. Boil until the brine is transparent.
3. Evenly distribute bay leaves, peppers and boiled foods among jars. Pour in the marinade. Roll up.

Marinated chanterelle mushrooms with carrots

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

You need:

• onion – 180 g;
• chanterelles – 1 kg;
• sugar – 50 g;
• black peppercorns – 5 g;
• bay leaf – 5 pcs .;
• carrots – 260 g;
• salt – 40 g;
• cardamom in grains – 5 g;
• water – 1,5 l;
• vinegar – 40 ml;
• mustard seeds – 15 g.

How to cook:

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

Chanterelle spicy 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.

Required:

• 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;
• onion – 300 g;
• oregano – 20 g;
• basil – 20 g;
• salt – 100 of

How to cook:

1. Cut washed chanterelles. Chop the celery stalk.
2. Pour in water mixed with vinegar. Sprinkle salt, seasonings and add celery. Boil 17 minutes.
3. Transfer the boiled ingredients with a slotted spoon into sterilized jars. Pour in the marinade. Screw on the covers.
4. Remove pickled chanterelles for the winter in the basement for storage.
5. You can start tasting at least a month later.

Recipe for pickled chanterelles with honey

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 crispy and appetizing.

Required:

• 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 denticles;
• citric acid – 4 g;
• horseradish leaves;
• bay leaf – 5 pcs .;
• honey – 40 ml.

How to cook:

1. Pour the cleaned mushrooms with water. Add citric acid. Boil 15 minutes. Place in a colander with a slotted spoon and pour over cold water.
2. Tear horseradish leaves with your hands. Slice the garlic. Put prepared products 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. Boil 10 minutes.
5. Pour marinade over mushrooms.
6. Place a piece of cloth in the bottom of a large saucepan. Place blanks. Pour warm water up to shoulders. Turn on minimum 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 save you time and food. It only takes three ingredients to make.

Required:

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

How to pickle:

1. Clean and boil the mushrooms. Pour into a colander. Leave for half an hour. All excess liquid must drain.
2. Transfer the product to an enamel bowl. Pour water in such a way that it completely covers it.
3. Change to medium burner setting. Boil.
4. Pour salt. Stirring constantly, cook for 10 minutes.
5. Switch the cooking zone to minimum. Pour vinegar essence. Boil 5 minutes.
6. Transfer to sterilized containers. Close with lids.
7. Turn the appetizer pickled 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 don’t like its aroma or taste, then you should not refuse pickling. This ingredient can easily be replaced with citric acid. The shelf life of snacks in the winter will not be less from this.

Required:

• 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 for two hours in water. Rinse. Pour in water and boil for 20 minutes. Drain the liquid.
2. Pour the chanterelles with the volume of water indicated in the recipe. Put on medium fire. Once it boils, add the remaining ingredients.
3. Boil 10 minutes. Transfer the mushrooms with a slotted spoon, then pour the boiling marinade over. Roll up.

Recipe for marinating chanterelle mushrooms for the winter with mustard seeds

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

Required:

• chanterelles – 2,5 kg;
• allspice – 7 peas;
• refined oil – 40 ml;
• black pepper – 8 peas;
• salt – 30 g;
• mustard seeds – 40 g;
• cloves – 3 bud;
• vinegar – 120 ml (9%);
• bay leaf – 3 pcs .;
• water – 1 l;
• granulated sugar – 40

How to cook:

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

Calorie pickled chanterelle mushrooms

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

Terms and conditions of storage

A hermetically sealed snack is stored in a dark and necessarily 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. Keep it for no more than a year.

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

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

Conclusion

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

Reviews of pickled chanterelles for the winter