Pickled chanterelles: delicious blank recipes

Pickled chanterelles: delicious blank recipesEven the most capricious gourmet cannot refuse pickled chanterelles! Firstly, because they are fragrant, and secondly, they are very tasty and healthy. In addition, the initial processing of chanterelles will never give you serious trouble. They do not need to be soaked and cleaned for a long time from dirt and adhering debris. And the process of preserving mushrooms itself will be quick if you follow certain recommendations. Those who love mushroom snacks on a festive and everyday table will certainly pay attention to the recipes suggested in this article.

Processing chanterelles before pickling at home

To know how to deliciously pickle chanterelles, it is necessary first to pre-process the fruit bodies, as well as sterilize glass jars.

  • For pickling, young and strong fruit bodies should be selected, preferably of the same size, so that they look appetizing in finished form.
  • It is necessary to cut off the lower parts of the legs from all mushrooms, as they are considered the most dirty and tough.
  • Then you should use a kitchen sponge or toothbrush to wipe the fruit bodies from dirt. Pay special attention to the plates under the cap, small grains of sand can clog in them.
  • The peeled mushrooms must be thoroughly rinsed in plenty of water or soaked for 20 minutes.
  • Then boil for 15-20 minutes, adding 1 tbsp to 1 liter of water. l. salt and 2 g of citric acid.
  • Drain the water, and rinse the fruiting bodies and drain.
  • Wash and sterilize cans for conservation, giving the process 10 minutes. Each housewife chooses the method of container sterilization independently.

How to pickle chanterelles: a quick recipe in 24 hours

Pickled chanterelles: delicious blank recipes

This recipe for pickled chanterelle mushrooms will allow you to put a delicious cold snack on the table in a short time. Within 24 hours the mushrooms will be ready for the first tasting.

  • Main product – 1 kg;
  • Vinegar (9%) – 6-7 tbsp. l .;
  • Refined oil – 10 tbsp. l .;
  • Dried clove buds – 4 pcs.
  • Bay leaf – 5 pcs.;
  • Salt – 2 tsp;
  • Sugar – 4 tsp;
  • Garlic – 4 cloves;
  • Black pepper (peas) – 10-15 pcs.
  • Hot water – 200 ml.

How to quickly pickle chanterelles in order to organize a delicious lunch or dinner with them the very next day?

  1. After cleaning and boiling, transfer the mushrooms to an enamel pan.
  2. Dissolve salt and sugar in water, pour into mushrooms.
  3. Add oil, vinegar, cloves, bay leaves and pepper, put the pan on fire.
  4. Bring to a boil and put the garlic on top, which must first be cut into small cubes or passed through a press.
  5. Stir and cook the mixture over low heat for 10 minutes.
  6. We put the mushrooms in jars, and take out the bay leaf from the brine and discard.
  7. Distribute the hot marinade in equal amounts between the jars and let cool slightly.
  8. Close with nylon lids and put in the refrigerator. It is recommended to store such a blank for no more than 2 months.

A simple recipe for instant pickled chanterelles

Pickled chanterelles: delicious blank recipes

This recipe for pickled chanterelles can be called simple due to the minimal set of ingredients. This preservation can not be rolled up and simply left to be stored in the refrigerator.

  • Chanterelles – 3 kg;
  • Water – 2.5 liters;
  • Table vinegar 6% – 250 ml;
  • Bay leaf – 10 pcs.;
  • Black peppercorns – 30 pcs.

For quick cooking of pickled chanterelles, a step-by-step recipe is presented.

  1. Mushrooms boiled in salted water are transferred to a clean enamel pan. In this case, for 1 liter of water, you need to take 1.5 tbsp. l. salt, and do not rinse the product itself after boiling.
  2. Pour the transferred mushrooms with water, the volume of which is indicated in the recipe, and bring to a boil.
  3. Carefully pour in vinegar, add pepper and bay leaf, boil for 10 minutes.
  4. Distribute on prepared jars, roll up or close with ordinary nylon lids.
  5. After cooling, the snack is taken out to the basement, or better left in the refrigerator.

Crispy pickled chanterelles with onions

Pickled chanterelles: delicious blank recipes

Pickled chanterelles with onions are crispy and aromatic. Even the legs in this appetizer are tender and tasty.

  • Chanterelles – 2 kg;
  • Salt and sugar – 5 tsp each;
  • Onions – 2 large heads;
  • Bay leaf – 4 pcs.;
  • Water – 1 l;
  • Cloves – 3 pcs.;
  • Garlic – 4 slices;
  • Black pepper (grains) – 20 pcs.;
  • Vinegar 9% – 3-4 tbsp l.

The detailed recipe will show you how to pickle chanterelles at home.

  1. After pretreating the fruit bodies, you can start preparing the marinade.
  2. Combine all ingredients in water, including chopped garlic and onions (chopped shape is optional).
  3. Boil the marinade for 5 minutes and immerse the boiled mushrooms in it.
  4. Boil everything together for another 10 minutes and distribute in prepared glass containers.
  5. Roll up and cool completely, leaving the jars to stand at room temperature.
  6. Take out to a cool place, and wait a few days in anticipation of a delicious cold snack.

A simple recipe for pickling chanterelles with vinegar essence

Pickled chanterelles: delicious blank recipes

Another simple recipe for marinating chanterelles will save not only your time in the kitchen, but also most of the products. The essence of this method is to use only 3 ingredients – fruit bodies, acetic acid and salt. Thanks to this, pickled mushrooms will retain their natural taste and aroma.

  • Chanterelles – 2 kg;
  • Acetic essence 70% – 2 tsp;
  • Salt – 2.5 tbsp l.

How can you quickly pickle chanterelle mushrooms using this simple recipe as a basis?

  1. After carrying out the procedure for cleaning and boiling the mushrooms, they should be left for 20-30 minutes to glass the liquid.
  2. Then immerse the chanterelles in an enamel bowl and fill with water so that it completely covers them.
  3. Put the container on fire and bring to a boil.
  4. Add salt, mix and boil the mushrooms in the marinade for 10 minutes.
  5. Reduce heat to low and pour in acetic acid, boil for another 5 minutes.
  6. Divide the mass into jars prepared for preservation and close tightly with plastic lids.
  7. Place the workpiece on the floor in the room, covering it with a warm cloth.
  8. After cooling down, take the jars to the basement or send them to the refrigerator shelf.

How to simply and deliciously pickle chanterelles with wine vinegar

Pickled chanterelles: delicious blank recipes

How else to pickle chanterelles at home? For example, you can add wine vinegar and various spices to the marinade. This will allow you to get an original snack for a holiday or family meal.

  • Chanterelle mushrooms – 2 kg;
  • Salt (sea salt or table salt, not iodized) – 2 tbsp. l .;
  • Fresh parsley, basil and thyme – 2 sprigs each;
  • Dried bay leaves and cloves – 4 pcs.;
  • White wine vinegar – 2/3 tbsp.;
  • Water – 1 l;
  • Onion – 1 pc.;
  • Black peppercorns – 17 pcs.

As you might expect, a step-by-step recipe will help to simply pickle the chanterelles.

  1. We clean the mushrooms, boil and rinse in water. The stages of preparation are described in more detail at the beginning of the article.
  2. Pour boiling water over fresh herbs and dry, and cut the onion into cubes.
  3. We distribute these 2 ingredients evenly over sterilized jars.
  4. We make a marinade: dissolve salt in warm water and immediately add bay leaves, pepper and cloves.
  5. Bring the marinade to a boil and immerse the boiled chanterelles in it.
  6. Boil for 5 minutes and pour in wine vinegar in a thin stream.
  7. We continue to cook the mushrooms in the marinade for another 5 minutes.
  8. We distribute the mass among the cans and close with nylon caps.
  9. We are waiting for the preservation to completely cool down, then it can be taken out to the basement or put in the refrigerator.

How to deliciously pickle chanterelles: a recipe with cinnamon

Pickled chanterelles: delicious blank recipes

Some housewives, when pickling chanterelle mushrooms, use a recipe that includes the addition of cinnamon. This spice gives the finished product a special aroma and taste.

  • Prepared mushrooms – 1.5 kg;
  • Salt – 1 tbsp l .;
  • Sugar – 2 tbsp. l .;
  • Bay leaf – 5 pcs.;
  • Apple bite – 170 ml;
  • Water – 750 ml;
  • Allspice grains – 7 pcs.;
  • Cinnamon – 1 g.

A step-by-step description will show you how to deliciously pickle chanterelles.

  1. The preparation of fruit bodies involves cleaning and boiling, which must be done before pickling.
  2. Next, the marinade is prepared: salt, sugar, cinnamon, pepper and bay leaf are combined in water.
  3. It is boiled for 5 minutes, and then boiled chanterelles are immersed in the marinade.
  4. Vinegar is added next, and then the mass continues to boil for another 5-7 minutes.
  5. The mushrooms, along with the marinade, are distributed in sterilized jars and rolled up.
  6. They cool down at room temperature, and then they are taken out into a cool room.

How to cook Korean marinated chanterelles

Pickled chanterelles: delicious blank recipes

A Korean recipe for making pickled chanterelle mushrooms will appeal to everyone who loves spicy dishes. In addition, the first sample from a snack can be removed the next day.

  • Chanterelles – 1 kg;
  • Onions – 3 pcs.;
  • Salt – 2 tsp;
  • Sugar – 4 tsp;
  • Ground coriander – 0.5 tsp;
  • Garlic – 3-4 cloves;
  • Seasoning for vegetables in Korean (spicy) – 1 tbsp. l .;
  • Vinegar 9% – 2-3 tbsp. l.
  • Mushroom broth – 2 tbsp

When all the products are collected according to the list, then you can consider in detail how to cook marinated chanterelles according to the Korean recipe.

  1. Transfer the peeled and boiled fruit bodies to a colander, and pour the broth, leaving only 2 tbsp.
  2. Chop the onion into thin half rings, and pass the garlic through a press.
  3. Mix all the ingredients mentioned in the food list with the mushrooms and add 2 tbsp. mushroom broth.
  4. Mix well and taste the liquid. If you do not feel the balance of tastes, then increase the amount of the desired ingredient.
  5. Leave the mass to infuse in a cool place for 24 hours.
  6. Distribute the Korean-style snack in sterilized jars and cover with nylon lids.
  7. Place the mushrooms in the refrigerator or serve with vegetable oil.

Delicious chanterelles marinated with garlic: a recipe with a photo

Chanterelles marinated with garlic will always be welcome 'guests' on your table. Many men consider this snack to be an ideal addition to strong drinks.

  • Chanterelles (peel and boil) – 2 kg;
  • Salt – 2 tbsp l .;
  • Sugar – 3 tbsp. l .;
  • Garlic – 10-12 cloves (or to taste);
  • Water – 1 l;
  • Bay leaves and cloves – 3-4 pcs.;
  • Dried dill – 1 dec. l .;
  • Black pepper – 13-15 peas.
  • Vinegar essence – 2 tbsp. l.

The recipe for making pickled chanterelles is presented with a photo and a step-by-step description.

Pickled chanterelles: delicious blank recipes

Prepare the marinade: put the water on the fire and dissolve the salt and sugar in it. After boiling, put the bay leaf, cloves and black peppercorns into the marinade. Boil for 5-7 minutes and remove from the stove to drain.

Pickled chanterelles: delicious blank recipes

Pour the strained marinade back into the pan and immerse the mushrooms in it, then send the garlic, dill and acetic acid passed through a press.

Pickled chanterelles: delicious blank recipes

We boil everything together for 5-10 minutes and distribute it among sterilized jars, roll up and wait until the conservation cools down so that you can transfer it to the basement.

How to pickle chanterelles at home: a recipe with citric acid

It is believed that the role of the main preservative in pickling mushrooms belongs to vinegar. However, you can step back from tradition and replace vinegar with citric acid. The taste and shelf life of the finished dish will not change from this. To know how to pickle chanterelles according to a recipe, you must first prepare the products:

  • Mushrooms – 1 kg;
  • Citric acid – 1 tsp;
  • Water – 500 ml;
  • Salt – 2 tsp;
  • Sugar – 3 tsp;
  • Grains of black and allspice – 7 pcs.;
  • Bay leaves, cloves, nutmeg to taste.

Thanks to a step-by-step recipe with a photo, pickled chanterelles will turn out to be crispy and very tasty:

Pickled chanterelles: delicious blank recipes

After boiling, the peeled mushrooms are placed in an enamel pot and covered with water from the recipe, put on fire and brought to a boil, after which all other ingredients, including citric acid, are added.

Pickled chanterelles: delicious blank recipes

Boil everything together over low heat for 10 minutes and pour into jars. For convenience: first, the fruiting bodies are shifted, and then the remaining marinade is poured.

Pickled chanterelles: delicious blank recipes

They are rolled up or tightly closed with nylon lids. Preservation can be taken to the basement after it has cooled completely.

How to properly pickle chanterelles with mustard seeds

Pickled chanterelles: delicious blank recipes

Marinating chanterelles at home can also be done with the addition of mustard seeds. The essential oils contained in this product will add spice to the dish and enhance its unique flavor.

  • Fruit bodies – 2.5 kg;
  • Mustard seeds – 1.5-2 tbsp. l .;
  • Vinegar – 6 tbsp. l .;
  • A mixture of allspice and black peppers – 15 pcs.;
  • Salt – 1 tbsp l .;
  • Sugar – 2 tbsp. l .;
  • Water – 1 l;
  • Bay leaves and cloves – 3 pcs.;
  • Vegetable oil.

How to marinate chanterelles with mustard?

  1. Prepare chanterelles for canning by peeling and boiling them in salted water.
  2. Allow to drain from excess liquid and arrange in sterilized containers, and in the meantime, take care of the marinade.
  3. In the water from the recipe, combine all the ingredients except the vinegar.
  4. Boil for 5 minutes and pour in vinegar, and after a couple of minutes remove from the stove.
  5. Remove the bay leaf from the marinade and pour over the jars of mushrooms, leaving a little space to the top.
  6. Add 2 tbsp to each jar. l. vegetable oil, and then roll up.
  7. Take out after cooling to the basement or cellar.

Recipe for marinating chanterelles with dill

Pickled chanterelles: delicious blank recipes

The following recipe will also show you how to deliciously pickle chanterelles. Thanks to the addition of fresh dill, the preparation acquires a special spicy taste and aroma. It will certainly be appreciated by all lovers of cold mushroom snacks.

  • Chanterelle mushrooms – 1.5 kg;
  • Fresh dill – 2 bunches;
  • Dried dill – 1 tsp;
  • Vinegar 9% – 4 tbsp l .;
  • Garlic – 5 cloves;
  • Water – 3 tbsp.;
  • Salt and sugar – 1 tbsp each l .;
  • Bay leaf – 2 pcs.

As you can see from the recipe, pickling chanterelle mushrooms is not difficult at all.

  1. We leave the boiled mushrooms to drain from excess liquid, and in the meantime we make the marinade.
  2. Combine salt, sugar, bay leaf and dried dill in water.
  3. We let it boil, and after a couple of minutes we remove it from the stove.
  4. Mix the boiled chanterelles with finely chopped dill and garlic, then fill with strained marinade.
  5. We put on fire and boil for 5 minutes, pour in vinegar.
  6. After a few minutes, remove the pickled fruit bodies from the stove and immediately distribute them along with the marinade in the prepared jars.
  7. We roll it up and let it cool, after which we put it in the basement for storage.

How to pickle chanterelles in tomato at home

Pickled chanterelles: delicious blank recipes

Some experienced housewives tell you how to pickle chanterelle mushrooms at home. In the proposed version, tomato paste acts as a marinade for fruit bodies. This appetizer can be served with meat, pasta, cereals and potatoes.

  • Chanterelles – 1 kg;
  • Tomato paste – 300 g;
  • Water – 400 ml;
  • Onions – 2 pcs.;
  • Garlic – 3 cloves;
  • Vegetable oil;
  • Vinegar 9% – 1 tbsp l .;
  • Salt, sugar, black pepper – to taste.

A step-by-step recipe for pickled chanterelles will help even novice cooks cope with the task at hand and prepare a delicious appetizer for a festive and everyday table.

  1. After boiling, the prepared chanterelles are laid out in a pan with heated vegetable oil.
  2. They are fried until the liquid evaporates.
  3. Add the onion, cut into half rings, and continue frying for another 10 minutes.
  4. The tomato paste combines with water and goes to the mushrooms.
  5. Stir, then add crushed garlic, as well as salt, sugar and pepper to taste. The mass is stewed over low heat and with constant stirring for about 30 minutes.
  6. Then vinegar is poured in and after 10 minutes removed from the stove.
  7. The workpiece is distributed over sterilized jars and placed for further sterilization. For 0.5 liter cans, the time for this procedure is 25 minutes, and for 1 liter – 10 minutes longer.
  8. The cans are rolled up and cooled in the upside-down position. In this case, it is better to cover them with a warm blanket or blanket.
  9. After cooling down, the conservation is transferred to the basement and stored for no more than 10 months.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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