Pickled Chanterelles: Delicious Harvest Recipes

Even the most capricious gourmet will not be able to refuse pickled chanterelles! Firstly, because they are fragrant, and secondly, they are very tasty and healthy. In addition, the primary processing of chanterelles will never cause you serious trouble. They do not need to be soaked and long cleaned of dirt and adhering debris. And the process of mushroom preservation itself will pass quickly if certain recommendations are followed. Those who love mushroom snacks on a festive and everyday table will certainly pay attention to the recipes offered in this article.

Processing chanterelles before pickling at home

To know how to deliciously pickle chanterelles, it is necessary to begin with a preliminary treatment of fruit bodies, as well as sterilization of glass jars.

• For pickling, young and strong fruiting 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 the mushrooms, as they are considered the most contaminated and harsh.
• Then you should use a kitchen sponge or toothbrush to wipe the fruit bodies from dirt. Pay special attention to the plates under the hat, they may clog fine grains of sand.
• The peeled mushrooms must be thoroughly washed 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 and rinse fruit bodies and drain.
• Wash and sterilize cans for preservation, giving the process 10 minutes. Each hostess chooses a method of sterilizing containers.

How to marinate chanterelles: a quick recipe in 24 hours

This recipe for pickled chanterelle mushrooms will allow you to quickly put on the table an appetizing cold appetizer. After 24 hours, the mushrooms will be ready for the first tasting.

• The main product is 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 marinate the chanterelles so that the next day they can organize a delicious lunch or dinner?

1. After cleaning and boiling, transfer the mushrooms into an enameled pan.
2. Dissolve salt and sugar in water, pour into mushrooms.
3. Add oil, vinegar, cloves, bay leaf and pepper, put the pan on the 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 over low heat for 10 minutes.
6. We lay the mushrooms in banks, and from the brine we take out the bay leaf and discard it.
7. We distribute the hot marinade in equal amounts between the banks and let it cool slightly.
8. We close the capron lids and put in the refrigerator. It is recommended to store such a blank for no more than 2 months.

A simple recipe for pickled instant chanterelles

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

• Chanterelles - 3 kg;
• Water - 2.5 L;
• Table vinegar 6% - 250 ml;
• Bay leaf - 10 pcs.;
• Black pepper grains - 30 pcs.

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

1. Mushrooms boiled in salt water are transferred to a clean enameled pan. In this case, 1 liter of water you need to take 1.5 tbsp. l salt, and the product itself should not be washed 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 vinegar, add pepper and bay leaf, boil for 10 minutes.
4. Distribute into prepared cans, roll up or close with ordinary nylon caps.
5. After cooling, the snack is taken out to the basement, and better left in the refrigerator.

Crispy pickled chanterelles with onions

With onions, pickled chanterelles are crispy and fragrant. Even the legs in this appetizer are tender and tasty.

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

A detailed recipe will show how to pickle chanterelles at home.

1. After pretreatment intended for fruit bodies, you can begin to prepare the marinade.
2. In water, combine all the ingredients, including chopped garlic with onions (the shape of the slices 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 to prepared glass containers.
5. Roll up and cool completely, leaving the jars to stand at room temperature.
6. Move 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

Another simple recipe for pickling 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 - fruiting 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 based on this simple recipe?

1. After completing the procedure for cleaning and boiling mushrooms, they should be left for 20-30 minutes to glass the liquid.
2. Then immerse the chanterelles in enameled dishes and pour water so that it completely covers them.
3. Put the container on fire and bring to a boil.
4. Pour salt, mix and boil the mushrooms in the marinade for 10 minutes.
5. Reduce the heat to a minimum and add acetic acid, boil for another 5 minutes.
6. Arrange the mass in jars prepared for preservation, and tightly close the plastic lids.
7. Place the blank on the floor in the room, covering it with a warm cloth.
8. After cooling, take out the cans in the basement or send to the shelf of the refrigerator.

How to simply and deliciously pickle chanterelles with wine vinegar

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 a family meal.

• Chanterelle mushrooms - 2 kg;
• Salt (large sea or table non-iodized) - 2 tbsp. l .;
• Fresh parsley, basil and thyme - 2 branches each;
• Dried bay leaves and cloves - 4 pcs.;
• White wine vinegar - 2/3 st .;
• Water - 1 L;
• Onion - 1 pc.;
• Black peppercorns - 17 amount

As you would expect, a recipe with a phased description will help just pickle the chanterelles.

1. Mushrooms are cleaned, boiled and washed in water. The preparation steps are described in more detail at the beginning of the article.
2. Pour fresh greens with boiling water and dry, and cut the onions into cubes.
3. Distribute these 2 ingredients evenly over sterilized jars.
4. We make a marinade: dissolve salt in warm water and immediately add bay leaf, 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 a thin stream of wine vinegar.
7. We continue to cook the mushrooms in the marinade for another 5 minutes.
8. We distribute the mass among the banks and close the capron lids.
9. We wait until the preservation has completely cooled down, then it can be taken out to the basement or put in the refrigerator.

How to Marinate Chanterelles Delicious: Cinnamon Recipe

Some housewives, when pickling chanterelle mushrooms, use a recipe that provides for 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 marinate chanterelles deliciously.

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

How to Make Korean Chanterelle Chanterelles

The Korean recipe for pickled chanterelle mushrooms will appeal to everyone who loves savory dishes. In addition, the first sample of snacks can be removed on 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 on the list are collected, then you can consider in detail how to cook the chanterelles marinated 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 with mushrooms all the ingredients mentioned in the list of products, and pour 2 tbsp. mushroom broth.
4. Stir 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 a day.
6. Distribute the Korean appetizer into sterilized jars and close with nylon lids.
7. Put the mushrooms in the refrigerator or serve to the table, seasoning them with vegetable oil.

Delicious chanterelles marinated with garlic: recipe with photo

Chanterelles marinated with garlic will always be welcome “guests” on your table. Many men find this appetizer the perfect complement 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 leaf and cloves - 3-4 pcs.;
• Dried dill - 1 dess. l .;
• Black pepper - 13-15 peas.
• Acetic essence - 2 tbsp. l

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

How to marinate 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 from this will not change. To know how to pickle chanterelles on 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 leaf, cloves, nutmeg - to taste.

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

How to pickle chanterelles with mustard seeds

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 aroma.

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

How to pickle chanterelles with mustard?

1. To prepare chanterelles for canning, having cleaned and boiled them in salted water.
2. Allow to drain from excess fluid and decompose into sterilized containers, and in the meantime do marinade.
3. In the water from the recipe, combine all the ingredients except vinegar.
4. Boil for 5 minutes and pour vinegar, and after a couple of minutes remove from the stove.
5. Remove bay leaf from the marinade and pour into jars of mushrooms, leaving a little space to the top.
6. In each jar add 2 tbsp. l vegetable oil, then roll up.
7. Take out after cooling to the basement or cellar.

The recipe for pickling chanterelles with dill

The following recipe will also show you how to marinate chanterelles deliciously. Thanks to the addition of fresh dill, the workpiece acquires a special spicy taste and aroma. All lovers of cold mushroom snacks will certainly appreciate it.

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

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

1. Boiled mushrooms are left to drain from excess fluid, and in the meantime we make the marinade.
2. In water we combine salt, sugar, bay leaf and dried dill.
3. Let’s boil, and after a couple of minutes remove from the stove.
4. Mix boiled chanterelles with finely chopped dill and garlic, then pour the strained marinade.
5. We put on the fire and boil for 5 minutes, pour the vinegar.
6. After a few minutes, remove the pickled fruiting bodies from the stove and immediately distribute them together with the marinade to the prepared jars.
7. We roll it up and let it cool, after which we take it into storage in the basement.

How to marinate chanterelles in tomato at home

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

• Chanterelles - 1 kg;
• Tomato paste - 300 g;
• Water - 400 ml;
• Onion - 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 chefs to cope with the task and prepare a delicious snack for the festive and everyday table.

1. Prepared chanterelles after boiling are laid out in a pan with heated vegetable oil.
2. Fry until liquid evaporates.
3. Add onion, sliced ​​in half rings, and frying continues for another 10 minutes.
4. Tomato paste combines with water and goes to the mushrooms.
5. Stirred, then crushed garlic is added, as well as salt, sugar and pepper to taste. Extinguish the mass over low heat and with constant stirring for about 30 minutes.
6. After which vinegar is poured and after 10 minutes it is removed from the stove.
7. The workpiece is distributed among sterilized banks and placed on further sterilization. For 0.5 liter cans, the time for this procedure is 25 minutes, and for 1 liter it is 10 minutes longer.
8. Banks roll up and cool down in the "upside down" position. At the same time, it is better to cover them with a warm blanket or blanket.
9. After cooling, preservation is transferred to the basement and stored for no more than 10 months.