How much vinegar for 1 kilogram of chanterelles. Quick recipes for delicious pickled chanterelles

Both experienced and novice mushroom pickers are familiar with chanterelles. Thanks to their bright colors, these fruiting bodies are easy to recognize. In addition, they are very convenient to collect, since they grow in whole families.

Chanterelles are highly valued for their high taste qualities, as well as for their absence of worms. In addition, with such tasty gifts of the forest you can always diversify the festive and everyday table. Chanterelles are wonderful in any form - fried, salted, pickled, boiled, frozen and even dried. So, the main product is the same, but the dishes taste completely different.

Many novice housewives sometimes ask whether it is possible to pickle chanterelles for the winter at home? It is possible, and even necessary, because they are very tasty and beautiful in this form. This delicious appetizer is perfect for any dinner party.

In addition, the presence of a large number of recipes for preparing chanterelle mushrooms pickled for the winter indicates that this dish is very popular and in demand on the tables of many families. This article presents 11 of the simplest ways to deliciously preserve your favorite mushrooms.

How to pickle chanterelles for the winter: a classic recipe

Many housewives are familiar with the traditional method of pickling chanterelles. However, not everyone knows that the final result depends not only on correctly performed canning techniques, but also on good preparation of the main product. So, no matter what pickling recipe you choose, you should first clean and boil the chanterelles in salted water for 15 minutes.

Main product – 1.5 kg;
Salt (non-iodized) – 4 tsp;
Sugar – 6 tsp;
Vinegar - 4 tbsp. l.;
Hot water – 3 tbsp;
Vegetable oil;
Bay leaf, cloves – 3 pcs.;

How to pickle chanterelles in jars for winter storage if you use the classic recipe?

After cleaning and boiling the mushrooms, transfer them to an enamel pan.

Add salt, sugar, cloves, bay leaves and pepper to hot water, stir until the crystals dissolve.

Pour into the pan with the mushrooms, put on the fire and bring to a boil.

Separately, heat vegetable oil in a frying pan, the volume of which is determined by the number of cans. So, for 1 jar you need to take 2 tbsp. l. oils

Boil the mushrooms in the marinade for 10 minutes, and then pour in the vinegar.

Stir and cook over low heat for another 3-5 minutes.

Distribute into sterilized jars and pour 2 tbsp into each jar. l. hot oil.

After cooling, take the jars of chanterelles pickled for the winter to the basement.

How to cook hot marinated chanterelles for the winter

The principle of hot pickling is to boil the fruiting bodies directly in the marinade. In this case, the snack will be saturated with brine faster, which means that the first sample can be taken much earlier - in a week. Before pickling chanterelles for the winter, gather the necessary ingredients.

Mushrooms – 2 kg;
Salt – 1 tbsp. l.;
Granulated sugar – 2 tbsp. l.;
Dried dill – 1 tsp;
Bay leaf;
Black and allspice – 10 peas each;
Vinegar – 5 tbsp. l.;
Water – 0.8 l.

Jars for a recipe for pickled chanterelles for the winter must be sterilized.
Dissolve salt and granulated sugar in the water from the recipe and put on fire, heat thoroughly.
Peel and boil the mushrooms in an enamel pan, drain the water and pour in the hot marinade.
Put it back on the fire, add bay leaf, dill and pepper.
Bring the mixture to a boil and simmer for 7-10 minutes, then add vinegar.
Boil everything together for another 5 minutes and put it in jars, remove the bay leaves.
Roll up and leave, covered with a warm blanket or blanket, until completely cool.
Next, proceed as with any other canned food that we prepare for the winter, namely, take it out to a cool room.

Recipe for cold pickled chanterelle mushrooms for the winter

Along with the hot method, there is also a cold method, the technology of which is as follows: the mushrooms are boiled separately from the marinade. The process itself is longer, but the mushroom taste and aroma will be preserved as much as possible. For the recipe for cold marinated chanterelles for the winter, you will need the following ingredients:

Fruiting bodies – 1.2 kg;
Water – 2-3 tbsp;
Table vinegar 9% – 50 ml;
Salt – 3 tsp;
Sugar – 5 tsp;
Dill greens – 1 bunch;
Cloves and bay leaves - 2-3 pcs.;
Garlic – 2 cloves.

How should you pickle chanterelle mushrooms for the winter according to this recipe?

Peel and separately boil the main product for 15-20 minutes, rinse with cold water. By the way, before boiling it is recommended to add ½ tsp to the pan. citric acid so that the fruiting bodies retain their natural color as much as possible.
We distribute the mushrooms into jars and prepare the marinade.
We take the water from the recipe and combine all the ingredients in it, except vinegar, garlic and dill.
Place on the fire, bring to a boil and cook for 7 minutes.
Add garlic, chopped dill and vinegar to the marinade and cook for another 5 minutes.
We take out and throw away the bay leaf, and fill the sterilized jars with mushrooms with the marinade.
Roll up and leave to cool at room temperature.
We take it to the basement or any other cool room.

How to prepare pickled chanterelles for the winter using a simple recipe

Preparing pickled chanterelles for the winter using a simple recipe is not difficult. A minimal set of ingredients and a step-by-step description will help with this.

Chanterelles – 2 kg;
Water – 1.8 l;
Salt and sugar - 1 tbsp. l.;
Table vinegar 6% – 200 ml;
Bay leaf – 7 pcs.;
Black pepper grains – 20 pcs.

To properly pickle chanterelle mushrooms, use a recipe with a detailed description of each stage.

Mushrooms that have undergone cleaning and heat treatment are transferred to a clean enamel pan.
Pour in water, the amount of which is indicated in the list of ingredients, and bring to a boil.
Carefully pour in vinegar, add salt, sugar, pepper and bay leaf, and boil for 10 minutes.
Distribute into sterilized glass jars, roll up or cover with ordinary nylon lids.
After complete cooling, the snack is transferred to the basement.

Chanterelles marinated for the winter with onions and peppers: recipe with photos

Chanterelles marinated with onions for the winter will definitely please you and your household. Any holiday event with such a snack will be special.

Chanterelles – 1.5 kg;
Onion – 1 large head;
Water – 2 tbsp.;
Salt – 2-3 tsp;
Table vinegar (9%) – 6-8 tbsp. l.;
Bay leaf – 4 pcs.;
Black pepper (peas) – 15 pcs.

Thanks to the recipe with photos, marinated chanterelles for the winter will be quite easy to prepare.

Cut the onion into thin half rings, pour in acetic acid and set aside.
We clean and chop the mushrooms if there are large specimens.
Boil for 15 minutes and place in a colander to drain the liquid.
In the water from the recipe, combine all the ingredients, including the onion and vinegar.
Boil for 3 minutes and add mushrooms, continue cooking for 10 minutes.
Then we take pre-sterilized jars and distribute the preservation among them.
We roll up the boiled lids, let it cool and take it to the basement.

How to pickle chanterelles for the winter with garlic: recipe with video

Chanterelles marinated for the winter with the addition of garlic will conquer everyone, especially the male half. This appetizer, due to its piquancy and spiciness, will go perfectly with strong drinks.

Fruiting bodies – 3 kg;
Garlic – 12-14 cloves (or to taste);
Salt – 2.5 tbsp. l.;
Sugar – 4 tbsp. l.;
Purified water (for marinade) – 1.7 l;
Black pepper – 20-25 grains.
Dried bay leaf and cloves – 4 pcs each;
Dill (dried) – 1.5 dess. l.;
Vinegar 9% – 180-200 ml.

After cleaning and boiling, leave the chanterelles to drain excess liquid in a colander.
Prepare the marinade: take the water from the recipe, pour it into an enamel pan and put it on the fire.
Dissolve salt and sugar in it.
After boiling, add cloves, bay leaf and black pepper.
Boil for 5-7 minutes, remove from the stove and carefully strain.
Pour the strained marinade back into the pan and place our fruiting bodies in it.
Next we send the garlic, dill and vinegar passed through a press. Pour vinegar in a thin stream or in small portions to avoid foam formation.
Boil everything together for 5-10 minutes and put it in pre-sterilized jars, the volume of which is taken as desired.
We roll up the sterile lids and wait until the preservation has cooled completely so that it can be sent to the basement.

In addition to the step-by-step description, also watch a video showing how to pickle chanterelles for the winter with garlic.

Recipe for crispy pickled chanterelles with honey for the winter

A mushroom harvest always makes it possible to make a variety of preparations, including for the winter. We suggest making the preservation of your favorite mushrooms gourmet by adding horseradish and honey. Thanks to this recipe, pickled chanterelles for the winter turn out crispy and appetizing.

Mushrooms – 2.5 kg;
Horseradish root (grated on a fine grater) – 10 g;
Horseradish leaves;
Salt – 2 tbsp. l.;
Honey – 2 tbsp. l.;
Garlic – 4-5 cloves;
Bay leaf – 5 pcs.;
Water – 1.5 l;
Vinegar 9% – 5-7 tbsp. l.;
Black pepper (peas) – 18-20 pcs.;

The following steps will show you how to prepare pickled chanterelle mushrooms for the winter:

After cleaning, the mushrooms should be boiled with the addition of citric acid, and then rinsed in cool water.
Pour boiling water over the horseradish leaves and tear them with your hands, and cut the garlic into slices.
Distribute both ingredients into the bottom of sterilized jars.
Place boiled mushrooms on top and prepare the marinade.
For the marinade: combine salt, honey, vinegar, horseradish root, bay leaf and black pepper in water.
Boil for 7-10 minutes and fill the jars with fruiting bodies.
Place the workpieces for sterilization: 1 liter – 30 minutes, and 0.5 liter – 15 minutes.
Roll it up and wait until it cools down, but it is recommended to cover the workpiece with some warm blanket, blanket or old outerwear.

Are chanterelles marinated with cinnamon for the winter?

Are chanterelles marinated for the winter with such an unusual spice? Yes, and I must admit that the preparation turns out very tasty, because cinnamon will give the mushrooms a sweetish note and an unusual aroma.

Mushrooms (peel and boil) – 2 kg;
Cinnamon sticks – 2 pcs.
Bay leaf – 6 pcs.;
Apple bite – 230 ml;
Water – 1 l;
Allspice grains – 10-12 pcs.;
Sugar – 2 tbsp. l.;
Salt – 1 tbsp. l.

How to properly marinate chanterelles for the winter with the addition of cinnamon?

First, prepare the marinade: dissolve salt and sugar in water, add cinnamon sticks, as well as pepper and bay leaf.
Boil everything together for 10 minutes, after which the cinnamon is removed.
Instead, boiled chanterelles are immersed in the marinade.
Vinegar is then added and the mixture continues to boil for another 5-7 minutes.
Mushrooms along with the marinade are distributed into prepared jars and rolled up.
After cooling, the pickled chanterelles are taken to the basement or cellar for the winter.

Chanterelles marinated for the winter with citric acid and zest

Traditionally, recipes for pickled chanterelles for the winter are prepared with the addition of vinegar, but in this version we suggest using an equally high-quality preservative - citric acid.

Mushrooms – 1.5 kg;
Citric acid – 1 tsp;
Lemon zest – 1 tsp;
Salt – 2 tsp;
Sugar – 3 tsp;
Water – 600 ml;
Allspice and black pepper grains – 7 pcs.;
Bay leaf, cloves - 2 pcs.

This recipe will make chanterelles pickled for the winter not only tasty, but also very aromatic.

Immediately after boiling, the fruiting bodies are filled with water from the recipe.
Place on the fire and bring to a boil, then add all the other ingredients from the list, including citric acid and zest.
Boil everything together over low heat for 15 minutes and carefully pour into jars. It will be more convenient if you first transfer the fruiting bodies and then pour the remaining marinade.
Roll up or cover with thick nylon lids.
Preservation can be taken to the basement after complete cooling.

Delicious chanterelles marinated with garlic for the winter: Korean recipe

It’s impossible not to try delicious chanterelles marinated for the winter according to a Korean recipe! For those who prefer spiciness and piquancy in their dish, it’s time to write down the technology for preparing this snack in your cookbook.

Chanterelles – 2 kg;
Onions – 4 pcs.;
Carrots – 3 pcs.;
Salt – 3 tsp;
Sugar – 5 tsp;
Garlic – 7-8 cloves;
Vinegar 9% – 4-5 tbsp. l.
Ground coriander – 1 tsp;
Korean vegetable seasoning (spicy) – 2 tbsp. l.;
Mushroom broth - 2 tbsp.

The recipe for chanterelle mushrooms marinated for the winter in Korean is divided into stages.

After cleaning and heat treatment, transfer the fruit bodies into a colander and drain the broth, leaving only 2 tbsp.
Chop the onion into thin half rings, grate the carrots on a Korean grater, and pass the garlic through a press.
Mix all the vegetables and ingredients mentioned in the list of products with mushrooms and pour 2 tbsp. mushroom broth.
Mix thoroughly and taste the liquid. If desired, you can increase the amount of the desired ingredient.
Leave the mixture to infuse in a cool place for 10-12 hours.
Distribute the Korean-style snack into sterilized jars, fill with the resulting brine and cover with lids.
Place for sterilization: 0.5 l – 20 min, 1 l – 30 min.
Roll it up, let it cool, and then you can safely store it in a cool place.

Recipe for chanterelles marinated for the winter with 70% vinegar

Often, for chanterelles pickled for the winter, they take vinegar with a percentage much higher than 6 or 9. Thus, one of the most popular is a 70% concentrated solution of acetic acid, or, more simply, vinegar essence. With its help, you can prepare wonderful mushrooms for the holiday and for every day.

Chanterelles – 3 kg;
Vinegar essence 70% – 2 tsp;
Salt – 2.5 tbsp. l.;
Sugar – 3 tbsp. l.;
Bay leaf and cloves - to taste.

The recipe for chanterelles marinated for the winter with 70 percent vinegar is prepared as follows:

Chanterelles got their name for a reason. The bright red color of the mushrooms resembles fox fur. Having tried chanterelles in any form for the first time, many are surprised: they do not have a traditional mushroom taste, but with nutty notes. Chanterelles are never wormy. All thanks to chitinmannose, an active substance that repels “living creatures”. They don’t break or crumble, which is why chefs love them. Mushroom pickers appreciate the fact that forest products grow in large groups. If you spot one red mushroom in a clearing, rest assured that you will not leave with an empty basket.

Benefits of orange mushrooms

Chanterelles are one of the most useful types of mushrooms. They have a general strengthening effect on the body, helping the immune system fight attacks from viruses and microbes. These mushrooms are recognized as the strongest antioxidant. Fans of chanterelles need 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 mushrooms and evaluate what they are capable of.

Table - Nutrients in chanterelles and their effects

Substance	Effect on the body
Vitamin A	- Improves vision; - improves metabolism; - promotes wound healing; - responsible for the beauty of skin, nails, hair
Vitamin C	- Increases immunity; - protects against infections; - helps the body recover; - relieves irritability
Vitamin D	- Forms bone tissue; - tones muscles; - helps fight psoriasis; - prevents the development of heart diseases
Zinc	- Protects against germs; - increases immunity; - calms the nervous system; - improves memory; - relieves irritability; - helps the pancreas cope with stress
Copper	- Protects against inflammation; - normalizes the functioning of the thyroid gland; - increases skin elasticity; - strengthens bones; - responsible for the production of the “happiness hormone”
Chitinmannose	Kills helminths
Ergosterol	- Cleanses the liver; - Helps the liver function normally
Polysaccharide K-10	- Has a beneficial effect on the functioning of the whole body; - has a general strengthening effect

Chanterelles can trigger the development of allergies. They should not be given to children under three years of age: it will be difficult for the baby’s stomach to cope with the load. You should be careful when eating chanterelles if you have diseases of the gastrointestinal tract or kidneys.

Rules for successful harvesting

Preparing pickled chanterelles is easy. However, you need to know the intricacies of the process, otherwise the preservation may turn out to be tasteless and may not last the whole winter. Consider seven points.

Selection. Select mushrooms of the same size. This is a guarantee that they will marinate evenly. Small chanterelles are ideal for preparations. If only large ones are on hand, then they are cut in half, or even into four parts. Naturally, frozen chanterelles are not suitable for preparations, only fresh ones.
Preparation. Forest mushrooms end up in the basket along with grass, soil, and garbage. They need to be prepared for subsequent canning - cleaned. The mushrooms are washed and 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 of lemon juice and five times more salt. Soaking is necessary not only to clean the mushrooms, but also to extend the shelf life of the product.
Cooking. Before marinating, wild mushrooms are boiled. You won't be able to do without cooking completely - it's dangerous. Recipes usually indicate 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.
Pickling. You can marinate chanterelles in several ways: by boiling them in the marinade or without boiling them in it. In the second case, the prepared marinade is simply poured over pre-boiled mushrooms. But experienced housewives say that fruits of the forest boiled in marinade turn out much tastier. This technology is used in most recipes.
Seasonings. Be sure to add seasonings to your preserves. Cloves and cinnamon are classic spices for pickled chanterelles. You can use other seasonings as well. The main rule is moderation: the natural mushroom taste should not be “clogged” with spices.
Tara. The most convenient way is to roll the mushrooms into small jars. Sterilization of containers and lids is mandatory, otherwise all efforts will go down the drain, and the preservation will quickly deteriorate. Sterilization can be carried out in any way: steam, boiling water, using an oven or microwave.
Storage. Hermetically sealed blanks are stored in a cool, dark place. A basement or storage room is ideal. Immediately after cooking, the rolls should be allowed to cool under a blanket. It is recommended to store no more than a year. Containers with pickled chanterelles can be covered with nylon lids. In this case, the container must be placed in the refrigerator. If there was no seaming, the shelf life will be reduced to three months.

Marinated chanterelles should ideally be crispy. Not all housewives know how to achieve this, although the secret is simple: after cooking, you should not leave the mushrooms to cool in boiling water. The chanterelles should be removed from the pan immediately after cooking and rinsed with ice water. This simple trick helps maintain a nice crunch after marinating.

The classic recipe for pickled chanterelles and its delicious variations

Pickling chanterelles at home is easy. Even a novice cook can do the task. Housewives who make preparations have classic recipes for preparing pickled chanterelles for the winter. Follow the proven recipe, and the mushrooms will delight you with an amazing taste and bright aroma. Remember that experiments in cooking are welcome, but only reasonable ones.

Wild mushrooms are not mixed for pickling, otherwise the taste of the preparation will be spoiled. Russulas, chanterelles, and moss mushrooms can be prepared according to the same recipe, but only separately. You can experiment with the taste of the preparations: for example, by adding garlic, you get spicy pickles.

Chanterelles replace meat during Lent: they are filling and nutritious. They are included in the vegetarian menu. Marinated mushrooms are also served as an appetizer on the festive table. Be sure to sprinkle with vegetable oil - it tastes better. Sprinkle with chopped onions and herbs.

Crispy

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

Ingredients:

medium-sized 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.

Preparation

Soak the chanterelles in water for an hour, adding salt and acidifying it.
Drain the water from the mushrooms, clean them of excess debris, and place them in a saucepan.
Fill the prepared chanterelles with filtered water (1.5 l). Cook until the mushrooms sink to the bottom of the container.
Transfer the chanterelles to a colander as soon as they are ready. Rinse with cold filtered water. Do not pour out the broth.
Add salt, sugar to the mushroom broth, add clove buds and peppercorns. When it boils, add the mushrooms and cook for seven minutes.
After the time has passed, pour in the vinegar and cook for another five minutes.
Place the main ingredient - mushrooms - into sterile jars. Use the boiling marinade as a filling: the chanterelles should be completely immersed in the liquid.
All that remains is to roll up the glass containers with new metal lids. Don't forget to sterilize them.

When preparing mushrooms according to the classic recipe, housewives often add cinnamon. It is important not to overdo it with the amount: due to cinnamon, the natural bright taste of chanterelles can become weakly expressed.

Spicy “quick”

Peculiarity. Marinated chanterelles with onions and butter are made piquant by adding garlic. Its quantity can be adjusted to suit your taste. This recipe is used to make quick-cooking pickled chanterelles. You can taste the preparation after two days, and there is no need to roll up the container: use nylon lids and store the jars in the refrigerator. If you want to enjoy savory pickles all winter, tighten the containers with a key.

Ingredients:

small chanterelles - 5 kg;
onion - 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 leaves;
refined vegetable oil - 200 ml;
vinegar 9% - 100 ml.

Preparation

Prepare the mushrooms: soak for an hour, peel.
Fill with clean water. The liquid level should be two fingers higher than the mushrooms.
Cook over low heat, skimming off the foam. It will take approximately 20 minutes to cook. The readiness of mushrooms can be determined by the fact that they have “sunk”.
Remove the chanterelles and place in a colander. Rinse immediately with cold water.
Measure how much broth is left. Add water to it: pour so much until the liquid ends up being 2 liters. Pour in sugar, salt, add spices.
Cut the onion in any way you like, and the garlic into thin slices. Add these ingredients to the marinade. This also includes vinegar and oil.
Boil the mixture for three minutes. Add previously boiled chanterelles to it. Keep the pan on the fire for ten minutes.
Fill a sterile container with mushrooms, add marinade and roll up.

If vegetable oil was used during the marinating process, then when serving the chanterelles, there is no need to water them with anything. You can only sprinkle with chopped herbs - parsley, onion feathers, cilantro.

Spicy

Peculiarity. Using this recipe, you can prepare pickled chanterelles with a spicy taste and aroma. All thanks to spices and fragrant herbs. Such mushrooms are not suitable for twisting. Jars of chanterelles are stored in the refrigerator for no more than four months. The sample can be taken after two weeks.

Ingredients:

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

Preparation

Soak the chanterelles for an hour, then wash them thoroughly and remove excess debris. If you come across large specimens, cut them.
Pour water over the mushrooms and let them cook. When they “fall” to the bottom of the pan, place them in a colander. Rinse immediately with cold water - this will crisp them up.
Do not throw away the liquid in which the chanterelles were cooked. It is needed for the marinade. Add salt, vinegar and seasonings to it. If there is not enough broth, add filtered water (you need about 2 liters of marinade). Boil it.
Boil previously boiled mushrooms in the marinade for ten minutes.
Place the chanterelles in jars. Containers must be sterilized beforehand.
Add herbs to the jars with the mushrooms. There is no need to cut it, but it is necessary to wash it. Coarsely chopped celery also comes here.
Pour in the marinade and close with nylon lids.

You can achieve an additional piquant note in a spicy marinade using garlic. Place the garlic quarters along with the herbs.

Juicy

Peculiarity. Pickled chanterelles for the winter can be prepared with vegetables - onions and carrots. You will get a real vitamin “bomb”. Vegetables give mushrooms extra juiciness. Instead of regular vinegar, you can use wine vinegar: the taste of the product will become more subtle and delicate.

Ingredients:

small chanterelles - 3 kg;
onion - 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).

Preparation

Soak the chanterelles for an hour. Rinse thoroughly and remove excess.
Boil the mushrooms. Drain the water and rinse the chanterelles with cold water.
Pour 2.5 liters of water into the pan. Add spices (except vinegar), boil the marinade.
Transfer the mushrooms to the boiling marinade. Boil for seven minutes, skimming off any foam.
Reduce heat to low. Pour in vinegar and simmer for four minutes.
Cut the onion into rings, carrots into strips. Distribute into sterile jars. On top are mushrooms.
Pour in hot marinade. Seat tightly. After cooling under the blanket, store it in a cool place.

To make the chanterelles juicy, they must be the same size. This way they will marinate evenly. It is better to marinate whole, medium-sized mushrooms with vegetables. If you have collected large ones, then you can use only the caps.

Without vinegar

Peculiarity. You can pickle chanterelles in jars for the winter without vinegar. The recipe involves adding citric acid to the marinade. "Limonka" ensures long-term storage of the workpiece.

Ingredients:

medium-sized 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 preparing marinade) - 700 ml.

Preparation

Fill the chanterelles brought from the forest with cold water. Leave it to soak for an hour. Wash and remove debris.
Boil the mushrooms: after boiling, you need to keep them on the fire for about 15 minutes. Rinse.
Pour 700 ml of water into the pan. Add all spices except lemon. Put it on fire.
When the marinade boils, dip the chanterelles into it. Boil for eight minutes.
Add acid. Keep the pan on the stove for another two minutes.
Place the mushrooms in a sterile glass container and fill the jars with hot marinade.
Roll it up and send it under the blanket to cool. After a day, take it to the basement.

Chanterelles are marinated with Korean seasonings, mustard seeds and even tomato paste - don’t be afraid to experiment. But if you want to preserve the natural taste of mushrooms as much as possible, you can not add spices at all, but prepare a marinade of salt and vinegar.

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

Second category. They, of course, are not as tasty and nutritious as mushroom pickers, but mushroom pickers really respect this one because it is not worm-prone and tolerates transportation well. They can be boiled, fried, stewed, frozen, salted, etc. There are many different recipes for cooking chanterelles, but consider the option of pickled mushrooms for the winter.

Inventory and kitchen appliances

Dishes made using marinade are difficult to spoil even for a novice amateur cook.

Important! A real chanterelle's cap has uneven wavy edges and a fleshy stem that tapers downward. It is always worm-free and has a pleasant apricot smell. If you press on its flesh, a pinkish mark will remain.

Just before preparing chanterelles for the winter, make sure you have the following kitchen items:

Enameled pan - 2 pcs. How many liters the pan holds depends on the number of mushrooms you collected. We can only suggest that in the large one you will boil them (and they will significantly decrease in volume), and in the second one you will cook them in the marinade.
Skimmer - 1 piece.
Colander - 1 piece.
Half-liter glass jars with screw-on lids.

It is also necessary to have a gas or electric stove, preferably with 2-3 burners. In principle, you can get by with just one, but the cooking time will then increase.

Ingredients

Before deliciously marinating chanterelles, prepare the following ingredients for the marinade:

water - 1 liter;
vinegar 9% - 200 ml;
salt - 1 heaped tablespoon;
sugar - 2 tablespoons;
spices - 3 2 bay leaves, 6 pieces of black pepper, 4 pieces of allspice.

This amount of marinade is enough for three kilograms of mushrooms.

Important! The most important factor in the prevention of botulism when pickling mushrooms is the acidity of the marinade of at least 1.6%. When closing the chanterelles with your own hands, follow this rule, and then you can be confident in the final product. But buying them at the market or treating yourself to them at a party, you will be risking your health.

Cooking time

Depends on how long the mushrooms are soaked. Usually, to clean chanterelles from forest debris and dirt, it is recommended to soak them in salted water for two hours. When they are heavily contaminated, it is recommended to change the water periodically. If you are in a hurry, you can put them in water for only half an hour or immediately rinse them under running water. But they will no longer be so easy to wash. Store-bought mushrooms are less dirty than wild mushrooms; they do not need to be soaked, and it takes less time to wash them.

Cooking time without soaking is about an hour.

Step by step recipe

In order to prepare pickled chanterelles according to this simple and tasty recipe, you need to follow these steps step by step:

Rinse the mushrooms with water, removing debris and rotten parts. It is better to remove the stems of old mushrooms. Large specimens should be cut in half or quarters, while small ones can be placed whole.
At the same time, put a large pan of salted water on the fire (for each liter of water, 1 level tablespoon of salt).
Throw the washed and cut ones into boiling water, bring the water to a boil again and collect the foam with a slotted spoon. If you didn’t have time to remove the foam, don’t worry, the mushrooms will still be washed. Just foam can flood your slab. Cook over low heat for 15-20 minutes at a barely noticeable boil, as cooking in very boiling water can worsen the taste of the mushrooms. The main indication that the mushrooms are cooked is when they sink to the bottom of the pan.
While the mushrooms are being processed, we sterilize the jars with lids. Housewives usually do this by holding the jar over the spout of a boiling kettle for 10-15 minutes, and throwing the lids inside for 3 minutes. Microwave owners can quickly sterilize jars by pouring a little water into the bottom of the jars and microwave them on high power for 5 minutes. But the tin lids from the cans will still have to be boiled.
Drain the cooked mushrooms in a colander and rinse well with cold water.
In a smaller saucepan, prepare the marinade: add salt, sugar to boiling water, add spices and boiled chanterelles. Cook the mushrooms in the marinade for 10 minutes, adding vinegar at the very end of cooking. To marinate chanterelles correctly, vinegar is always added to the marinade at the end, since it immediately begins to evaporate during cooking.
Without turning off the gas under the pan, use a ladle to pour the chanterelles with the marinade into jars. Try not to take in too much liquid. Roll up the jar, turn the lid down and leave to cool for several hours (or overnight).

How to store blanks

The recommended storage period for jars with metal lids is no more than a year. If there are jars with glass lids, the storage period is extended to two years. Storing pickled mushrooms is carried out in a cool, dry room with a temperature of about 6-8 ° C. Can be used for cooking after approximately three to four weeks.

Did you know? The quinomannose they contain helps chanterelles remain worm-free. Helminths simply cannot tolerate it, and traditional medicine uses these mushrooms as an anthelmintic. But dried raw materials are used for its preparation, since this substance is destroyed during heat treatment.

If mold is found in the jars, the chanterelles should be thoroughly washed with boiling water, after placing them in a colander. Then cook a new marinade and re-boil the mushrooms in it. Then place in sterile jars and again pour boiling marinade. If you notice that the lid on the jar is swollen, throw it away without hesitation.

If you violated the cooking technology, then the pickled mushrooms can be stored for some time in the refrigerator under a nylon lid, but under no circumstances should they be rolled up to avoid botulism.

When pickling chanterelles, you can use useful tips from experienced mushroom pickers:

when picking mushrooms, their stem must be carefully cut off with a knife, and not pulled out of the ground, since the causative agent of botulism is in the ground;
Before you start pickling, you need to sort out the chanterelles well, and also discard rotten specimens. In order to better free them from various debris, they are soaked in water in which salt and citric acid are previously dissolved. To do this, dilute 2 g of citric acid and 10 g of rock salt in one liter of water. After this, the mushrooms, in addition to being easy to clean, also cook faster and are stored much better;
When preparing chanterelles, many people recommend using only mushroom caps. But there is no need to throw the legs in the trash bin - you can make delicious mushroom caviar from them;
Before marinating, the chanterelles are boiled. Many sources of information recommend boiling them for about twenty minutes. In practice, during the boiling process, they are ready as soon as they completely settle to the bottom;
You can ensure that the chanterelles are evenly soaked in the marinade by selecting them of the same size, but if the chanterelles are different in size, then they need to be cut into approximately equal parts;

Chanterelles belong to the second category of edible mushrooms. They, of course, are not as tasty and nutritious as porcini mushrooms, but mushroom pickers greatly respect this mushroom, since it is not worm-eaten and tolerates transportation well. They can be boiled, fried, stewed, frozen, dried, salted and pickled. There are many different recipes for cooking chanterelles, but consider the option of pickled mushrooms for the winter.

Mushroom dishes using marinade are difficult to spoil even for a novice amateur cook.

Just before preparing chanterelles for the winter, make sure you have the following kitchen items:

Enameled pan - 2 pcs. How many liters the pan holds depends on the number of mushrooms you collected. We can only suggest that in the large one you will boil the mushrooms (and they will significantly decrease in volume), and in the second one you will cook them in the marinade.
Skimmer - 1 piece.
Colander - 1 piece.
Half-liter glass jars with screw-on lids.

It is also necessary to have a gas or electric stove, preferably with 2-3 burners. In principle, you can get by with just one, but the cooking time will then increase.

Ingredients

Before deliciously marinating chanterelles, prepare the following ingredients for the marinade:

water - 1 liter;
vinegar 9% - 200 ml;
salt - 1 heaped tablespoon;
sugar - 2 tablespoons;
spices - 3 cloves, 2 bay leaves, 6 pieces of black pepper, 4 pieces of allspice.

This amount of marinade is enough for three kilograms of mushrooms.

Cooking time

Cooking time without soaking is about an hour.

Read also how to prepare for the winter: tomatoes, beets, carrots, eggplants, Brussels sprouts, milk mushrooms, boletus, champignons, honey mushrooms, zucchini, peppers, squash, green beans, oyster mushrooms

Step by step recipe

In order to prepare pickled chanterelles according to this simple and tasty recipe, you need to follow these steps step by step:

Rinse the mushrooms with water, removing debris and rotten parts. It is better to remove the stems of old mushrooms. Large specimens should be cut in half or quarters, while small ones can be placed whole.
At the same time, put a large pan of salted water on the fire (for each liter of water, 1 level tablespoon of salt).
Throw washed and chopped chanterelles into boiling water, bring the water to a boil again and collect the foam with a slotted spoon. If you didn’t have time to remove the foam, don’t worry, the mushrooms will still be washed. Just foam can flood your slab. Cook over low heat for 15-20 minutes at a barely noticeable boil, as cooking in very boiling water can worsen the taste of the mushrooms. The main indication that the mushrooms are cooked is when they sink to the bottom of the pan.
While the mushrooms are being processed, we sterilize the jars with lids. Housewives usually do this by holding the jar over the spout of a boiling kettle for 10-15 minutes, and throwing the lids inside for 3 minutes. Microwave owners can quickly sterilize jars by pouring a little water into the bottom of the jars and microwave them on high power for 5 minutes. But the tin lids from the cans will still have to be boiled.
Drain the cooked mushrooms in a colander and rinse well with cold water.
In a smaller saucepan, prepare the marinade: add salt, sugar to boiling water, add spices and boiled chanterelles. Cook the mushrooms in the marinade for 10 minutes, adding vinegar at the very end of cooking. To marinate chanterelles correctly, vinegar is always added to the marinade at the end, since it immediately begins to evaporate during cooking.
Without turning off the gas under the pan, use a ladle to pour the chanterelles with the marinade into jars. Try not to take in too much liquid. Roll up the jar, turn the lid down and leave to cool for several hours (or overnight).

How to store blanks

When pickling chanterelles, you can use useful tips from experienced mushroom pickers:

when picking mushrooms, their stem must be carefully cut off with a knife, and not pulled out of the ground, since the causative agent of botulism is in the ground;
Before you start pickling, you need to sort out the chanterelles well, and also discard rotten specimens. In order to better free them from various debris, they are soaked in water in which salt and citric acid are previously dissolved. To do this, dilute 2 g of citric acid and 10 g of rock salt in one liter of water. After this, the mushrooms, in addition to being easy to clean, also cook faster and are stored much better;
When preparing chanterelles, many people recommend using only mushroom caps. But there is no need to throw the legs in the trash bin - you can make delicious mushroom caviar from them;
Before marinating, the chanterelles are boiled. Many sources of information recommend boiling them for about twenty minutes. In practice, during the boiling process, they are ready as soon as they completely settle to the bottom;
You can ensure that the chanterelles are evenly soaked in the marinade by selecting them of the same size, but if the chanterelles are different in size, then they need to be cut into approximately equal parts;

In order for the pickled mushrooms to turn out crispy, they must be rinsed with cold water immediately after boiling;
For pickling and salting, it is best to use rock salt, but iodized salt should absolutely not be used;
Chanterelles are among the mushrooms that moderately accumulate radioactive substances. Therefore, if you are confident in the ecology of the place where you collected mushrooms, then for the base of the marinade it is better to take not just water, but the decoction in which they were cooked. The marinade will become more aromatic and mushroomy;
Before serving, pour in sunflower or olive oil, add herbs, onions and garlic to taste. A dietary option for maintaining your figure would be to use pickled mushrooms without oil, only with herbs. Such mushrooms can also be added to various salads or fillings for pies.

Did you know? Scientists have proven that mushrooms existed 400 million years ago, that is, long before the appearance of dinosaurs.

By preparing pickled chanterelles at home using this recipe, you can enjoy them in the winter and eat them as a separate dish or add them to other dishes. Marinated mushrooms are not only tasty, they are also easily absorbed by the human body. They can be prepared and stored in normal conditions of a standard apartment.

One of the most accessible and uncomplicated ways of canning at home is to prepare pickled chanterelles for the winter. They are not only tasty and aromatic, but also have a large supply of vegetable protein and vitamins, so preparations made from them are nutritious and healthy. Today you will learn how to pickle chanterelles, and the most popular recipes offered below will help you do it correctly.

These cute mushrooms, as if they have absorbed the generous summer sun, are good in any form - fried, boiled, salted. But they best retain their qualities - excellent taste, tender flesh, crispy properties - when marinated.
To prepare chanterelles for the winter, cooking recipes offer a variety of options:

with various spices and herbs;
with vinegar and vegetable oil;
garlic and onions.

By varying the components of the marinade, combining them to your taste, you get preparations that will certainly delight you in winter. Therefore, pickling chanterelles is always a creative and enjoyable process.

Chanterelle mushrooms, like no other, are very easy to prepare for pickling: they are not susceptible to worms and damage by insects. You just need to carefully and carefully, trying not to damage the fruiting body, remove blades of grass, pine needles, and remnants of forest soil. Very dirty areas are usually cut off.

To clean the chanterelles faster and easier, you can pre-soak them for a maximum of an hour in salted water. After this, do not forget to drain the mushrooms in a colander to get rid of excess liquid.

If specimens of different degrees of maturity were collected, they are sorted. You also need to separate small and large mushrooms from each other: not only because the finished dish will be more beautiful from the selected, one to one, chanterelles, this will help them to boil and marinate equally.

Recipe 1: pickled chanterelles for the winter according to the classic recipe

The recipe is good for its simplicity, the process does not take much time and effort, and the result is incredibly tasty and, most importantly, crispy mushrooms.

For 4 kg of chanterelles you will need:

water for preparing marinade - 2 l;
salt - 3-4 tbsp. l;
sugar - 3 tbsp. l.;
vinegar essence - 3-4 tbsp. l.;
allspice - 5-10 peas (to taste);
clove spices - 3-6 buds (to taste).

Before you start pickling, mushrooms that have undergone preliminary preparation should be cut into slices if the caps are large. Young specimens are used whole.
Pour cold water over the chanterelles and boil over medium heat until they sink to the bottom, remembering to remove the foam that inevitably appears.
After boiling, the mushrooms are placed in a colander and immediately washed under cold water, otherwise the pickled mushrooms will not be crispy.
Start preparing the marinade: add all the ingredients specified in the recipe, except vinegar essence, to the pan, and add 2 liters of water (to speed up the process, you can use preheated water from a kettle), bring it to a boil. Chanterelles are dipped into the resulting marinade and boiled for 6-7 minutes. Then add vinegar and continue cooking the mushrooms for another 5 minutes.
The mushrooms are placed in clean, sterilized jars and poured with hot marinade so that the chanterelles are completely covered with it.
The jars are hermetically sealed with pre-boiled lids and the quality of the closure is checked.
The jars with the preparation, turned upside down, are wrapped and left until completely cooled, after which the mushrooms are put away for storage in the pantry.

After a month, when all the necessary fermentation processes have passed, the mushrooms can be served.

Recipe 2: pickled mushrooms with vinegar for the winter in jars

Prepared according to this recipe, chanterelles will be moderately piquant, thanks to the presence of vegetable oil in the marinade, and will be completely ready for consumption within three days after marinating.
For 2 kg of chanterelles you will need:

800 ml water for marinade – 800 ml;
9% vinegar - 7 tbsp. l;
4 tbsp. l. vegetable oil;
black peppercorns – 3-4 pcs.;
bay leaves – 2 pcs.;
citric acid – 2 tsp;
clove inflorescences (spice) – 2-3 buds;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.

Sorted and peeled mushrooms are washed in cool running water and placed in a colander to drain excess moisture.
The water is boiled and, adding salt and citric acid, the chanterelles are lowered. Bringing to a boil over low heat, boil the mushrooms for 10 minutes.
Drain the mushrooms in a colander, rinse them under running cold water and set aside to drain excess liquid.
Prepare the marinade in a separate bowl: add vinegar, spices, vegetable oil to 800 g of cold water, bring to a boil and boil for 3 minutes.
Dip the mushrooms into the prepared marinade, bring to a boil again, and boil for 15 minutes.
Mushrooms along with the marinade are placed in sterilized jars, sealed tightly, the seal is checked for tightness, wrapped and left to cool completely.

It is important to cook the chanterelles no longer than specified in the recipe so that they do not fall apart and retain their shape.

Recipe 3: Marinated chanterelles with onions

This recipe for pickled chanterelles will appeal to absolutely everyone: the precisely adjusted ratio of ingredients will preserve their crispy properties, give them an original, unusual taste, and if desired, you can enjoy the finished preserves in just two days. The result is an excellent appetizer that does not require additional dressing before serving.
For 4 kg of chanterelles you will need:

water (for marinade) - 1.3 l;
vegetable oil - 100 g;
salt - 2.5 tbsp. l;
sugar - 2.5 tbsp. l.;
cloves (spice) - 5-6 buds;
onion - 1 large head;
black pepper (peas) - 6 pcs.;
garlic - 1 head;
vinegar essence - 1.5 tbsp. l.;
bay leaves – 4 pcs.

Place the prepared chanterelles in salted water (about 3 liters), bringing it to a boil. During cooking, the mushrooms will release moisture, so you can leave enough water in the pan to just cover the mushrooms.
Having brought the chanterelles to a boil, continue to boil for another 15 minutes (over low heat), remembering to remove the foam.
The finished chanterelles are discarded and washed with cold water.
Now they begin to prepare the marinade: the peeled onions are cut into quarters (i.e., half rings are cut in half), the garlic cloves are cut into thin slices and placed in an enamel bowl along with pepper, cloves, salt and sugar, and bay leaf.
After boiling water, pour it into the onions, garlic and spices, stir, add vinegar and oil.
After bringing the resulting marinade to a boil, boil the chanterelles in it for another 10 minutes.
The mushrooms are placed tightly but neatly into pre-prepared jars, filled with marinade up to the hangers, sealed hermetically, turned over, and the quality of the seal is checked. Leave tightly wrapped until completely cool.
After this, the workpiece is put into the refrigerator or basement, where it can be stored for up to six months.

Rules for storing the finished product

In order for the efforts spent on pickling mushrooms to pay off with the excellent taste and appearance of the finished product, you need to pay attention to storage conditions. Cans of preserved food should be kept in a dry, dark place throughout their shelf life. Under no circumstances should they be exposed to sunlight. The optimal temperature for storage is considered to be +2…+6 °C.

An important role when storing pickled mushrooms is played by the lid with which the jar was closed. Glass lids are considered ideal for sealing canned food: glass is non-toxic and does not oxidize when it comes into contact with the acidic environment of the marinade. Under such lids, pickled chanterelles can be stored for up to 2 years.

But most housewives close jars in a more traditional way, using tin lids. In this case, be sure to regularly monitor the condition of the canned food, even if immediately after marinating the quality of the closure was ideal: due to the formation of gases from the combination of the acid in the marinade with the metal, the lid can swell and become corroded. Such preparations can no longer be eaten to avoid harm to health. The shelf life of pickled chanterelles in jars under tin lids is no more than one year.

Having properly prepared and preserved the harvest, in winter you can happily open a jar of your favorite homemade preparation.