Chanterelles marinated for the winter: homemade recipes

Both experienced and beginner mushroom pickers are familiar with chanterelles. Thanks to the bright color, it is not difficult to recognize these fruiting bodies. In addition, they are very convenient to collect, as they grow up as whole families.

Chanterelles are very appreciated for their high palatability, as well as for the lack of worminess. In addition, with such tidy gifts of the forest, you can always diversify the festive and casual table. Chanterelles are beautiful in any form - fried, salted, pickled, boiled, frozen and even dried. So, the main product is the same, and the dishes to taste are completely different.

Is it possible to marinate chanterelles for the winter at home?

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. Such an appetizing snack will perfectly prove itself during any dinner party.

In addition, the presence of a large number of recipes for cooking chanterelle mushrooms, pickled for the winter, indicates that this dish is very popular and in demand on the tables of many families. This article just presents 11 of the easiest 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 the correctly performed canning technique, but also on the good preparation of the main product. So, whatever pickling recipe you choose, you should first clean and boil the chanterelles in salted water for 15 minutes.

• The main product is 1.5 kg;
• Salt (not iodinated) - 4 tsp;
• Sugar - 6 tsp;
• Vinegar - 4 tbsp. l .;
• Hot water - 3 tbsp .;
• Vegetable oil;
• Bay leaf, cloves - 3 pcs.;
• Black pepper (peas) - 15 pcs.

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

How to cook hot chanterelles for the winter

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

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

1. Jars for the recipe for pickled chanterelles for the winter should be sterilized without fail.
2. Dissolve salt, granulated sugar in water from the recipe and put on fire, warm thoroughly.
3. Peel and boil the mushrooms in an enameled pan, drain the water and pour hot marinade.
4. Put on the fire again, add bay leaf, dill and pepper.
5. Bring the mass to a boil and boil for 7-10 minutes, then add vinegar.
6. Boil everything together for another 5 minutes and arrange in banks, remove the lavrushka.
7. Roll up and leave, covering with a warm blanket or blanket, until completely cooled.
8. Then proceed, as with any other preservation that we procure for the winter, namely, take it out to a cool room.

The recipe for cold chanterelle mushrooms for winter

Along with the hot method, there is also a cold one, the technology of which is as follows: 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 cooking chanterelles, cold-marinated for the winter, you will need the following ingredients:

• Fruit bodies - 1.2 kg;
• Water - 2-3 tbsp .;
• Table vinegar 9% - 50 ml;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Dill greens - 1 bunch;
• Clove and bay leaf - 2-3 pcs.;
• Garlic - 2 cloves.

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

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

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

Harvesting pickled chanterelles for the winter according to a simple recipe is not difficult. This will help the minimum set of ingredients and step-by-step description.

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

To correctly pick chanterelle mushrooms, use the recipe with a detailed description of each step.

1. The mushrooms that have been cleaned and heat treated are transferred to a clean enameled pan.
2. Pour water, the amount of which is indicated in the list of ingredients, and bring to a boil.
3. Vinegar is carefully poured, salt, sugar, pepper and bay leaf are added, boiled for 10 minutes.
4. Distributed into sterilized glass jars, rolled up or closed with ordinary nylon covers.
5. After cooling completely, the snack is transferred to the basement.

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

Chanterelles pickled with onions for the winter will surely please you and your household. Any holiday event with such an appetizer 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 the photo, the chanterelles marinated for the winter will not be difficult to cook.

1. Cut the onion into thin half rings, fill with acetic acid and set aside.
2. Peel and chop the mushrooms if there are large specimens.
3. Boil for 15 minutes and recline in a colander so that the glass is liquid.
4. In the water from the recipe we combine all the ingredients, including onions and vinegar.
5. Boil for 3 minutes and lay the mushrooms, continue cooking for 10 minutes.
6. Then we take pre-sterilized banks and distribute preservation among them.
7. Roll up the boiled lids, let cool and take out to the basement.

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

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

• Fruit 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 leaves and cloves - 4 pcs.;
• Dill (dried) - 1.5 dess. l .;
• Vinegar 9% - 180-200 ml.

1. After cleaning and boiling, chanterelles leave to drain from excess fluid in a colander.
2. Preparing the marinade: take water from the recipe, pour into an enameled pan and put on fire.
3. Dissolve salt in it, as well as sugar.
4. After boiling, drop the cloves, bay leaf and black pepper.
5. Boil for 5-7 minutes, remove from the stove and carefully filter.
6. The strained marinade is poured back into the pan and put our fruit bodies in it.
7. Next we send garlic, dill and vinegar passed through the press. Pour vinegar into a thin stream or in small portions so that there is no foam.
8. We boil everything together for 5-10 minutes and lay out in previously sterilized banks, the volume of which is taken at will.
9. We roll up with sterile lids and wait until the preservation has completely cooled down 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.

The recipe for crispy pickled chanterelles with honey for the winter

Mushroom harvest always makes it possible to make a variety of preparations, including for the winter. We suggest making the conservation of your favorite mushrooms refined by adding horseradish and honey. Thanks to this recipe, chanterelles marinated for the winter are crispy and mouth-watering.

• 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.;

How to cook pickled chanterelle mushrooms for the winter, will show the following steps:

1. After cleaning, you need to boil the mushrooms with the addition of citric acid, and then rinse in cool water.
2. Sprinkle horseradish leaves with boiling water and tear with your hands, and cut the garlic into slices.
3. Spread both ingredients on the bottom of the sterilized jars.
4. Put the boiled mushrooms on top and cook the marinade.
5. For marinade: in water, combine salt, honey, vinegar, horseradish root, bay leaf and black pepper.
6. Boil for 7-10 minutes and pour in jars of fruit bodies.
7. Put the blanks on sterilization: 1 liter for 30 minutes, and 0.5 liter for 15 minutes.
8. Roll up and wait until it cools down, but it is advised to cover the workpiece with some warm blanket, blanket or old outerwear.

Do chanterelles marinate for the winter with cinnamon?

Do chanterelles marinate for the winter with such an unusual spice? Yes, and I must admit that the workpiece turns out to be very tasty, because cinnamon will give the mushrooms a sweet 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;
• Sweet pepper grains - 10-12 pcs.;
• Sugar - 2 tbsp. l .;
• Salt - 1 tbsp. l

How to marinate chanterelles with cinnamon for the winter?

1. First, a marinade is prepared: salt and sugar are dissolved in water, cinnamon sticks, as well as pepper and bay leaf are added.
2. All together, boil for 10 minutes, after which the cinnamon is taken out.
3. Instead, boiled foxes are immersed in the marinade.
4. Vinegar is added next, and the mass continues to boil for another 5-7 minutes.
5. Mushrooms along with the marinade are distributed among prepared jars and rolled up.
6. After cooling, the pickled chanterelles are taken out to the cellar 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;
• Grains of allspice and black peppers - 7 pcs.;
• Bay leaf, cloves - 2 pcs each.

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

1. Fruit bodies immediately after boiling are filled with water from the recipe.
2. Put on fire and bring to a boil, then add all the other ingredients from the list, including citric acid and zest.
3. Boil everything together over low heat for 15 minutes and gently pour into jars. It will be more convenient if you first shift the fruiting bodies, and then pour the remaining marinade.
4. Roll up or close with tight nylon caps.
5. Preservation can be taken out to the basement after complete cooling.

Delicious chanterelles marinated for the winter with garlic: a Korean recipe

It’s impossible not to try delicious chanterelles pickled for the winter according to the Korean recipe! For those who prefer spicy and piquant in a dish, it's time to write 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;
• Seasoning for vegetables in Korean (spicy) - 2 tbsp. l .;
• Mushroom broth - 2 tbsp.

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

1. After cleaning and heat treatment, transfer the fruiting bodies to a colander, and drain the broth, leaving only 2 tbsp.
2. Chop the onion into thin half rings, grate the carrots on a Korean grater, and pass the garlic through a press.
3. Mix with mushrooms all the vegetables and ingredients mentioned in the list of products, and pour 2 tbsp. mushroom broth.
4. Mix thoroughly and taste the liquid. If desired, you can increase the amount of the desired ingredient.
5. Leave the mass to infuse in a cool place for 10-12 hours.
6. Distribute the Korean appetizer in sterilized jars, pour the resulting brine and cover.
7. Put on sterilization: 0.5 L - 20 min, 1 L - 30 min.
8. Roll up, allow to cool, and then you can safely take it into storage in a cool place.

A recipe for chanterelles marinated for the winter with 70 percent vinegar

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

• Chanterelles - 3 kg;
• Acetic 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:

1. Immerse the prepared chanterelles in an enameled bowl and pour water so that it completely covers them.
2. Put the container on fire and bring to a boil.
3. Pour salt, sugar, bay leaf and cloves.
4. Stir and boil all together for about 10 minutes.
5. Reduce the intensity of the fire to a minimum and pour in vinegar essence, boil for another 5 minutes.
6. Spread the mass on the jars, and then tightly close the plastic lids.
7. Place the blank in the room, covering with any warm cloth.
8. After cooling, take the jars to the basement or leave them in the refrigerator for storage.