Simple recipes for marinated chanterelles in jars for the winter

Late summer and early fall are prime times for mushroom picking in the forest. Chanterelles are a favorite among many foresters. These small mushrooms have a pleasant flavor and are often used in soups, as a side dish, and even as an accompaniment to scrambled eggs. But you can continue to enjoy their amazing flavor well into the winter if you know the recipe for pickled chanterelles.

Peculiarities of pickling chanterelles

The purpose of creating the preparation is to obtain a tasty and aromatic dish that will be stored throughout the year.

To achieve this result, you need to master several cooking rules:

• If you want the preparation to have a pleasant taste, then you should use only the caps for its preparation, since the stems will impart a tough taste;
• It is important to boil the mushrooms completely; they will be ready when they settle to the bottom of the pan;
• If you want the chanterelles to have a crispy taste, then immediately after cooking they need to be dipped in cold water for a few seconds;
• If you want to extend the shelf life of a product, you should sterilize the jars first.

It's important that the finished product not only tastes good but also looks beautiful. Therefore, it's recommended that all chanterelle caps be the same size. To achieve this, it's necessary to cut larger mushrooms into several equal pieces.

How to select and prepare mushrooms

Only firm, solid mushrooms are suitable for pickling. Loose, fruit-bearing bodies are not suitable. Before pickling, separate the cap from the stem of each chanterelle and wash it thoroughly, removing all impurities.

If you need to remove the bitterness, then the mushrooms should be soaked in cold water for 20-25 minutes, after which they will be ready for preparation.

How to pickle chanterelles at home

Chanterelles are a favorite food of many people, often subjected to various experiments. Housewives have discovered numerous ways to prepare these mushrooms for the winter.

A classic step-by-step recipe for winter

The simplest recipe is the classic one; it requires minimal effort and time to prepare. To prepare the dish, you'll need:

• fill the pan with 2.5 liters of water, add some salt;
• 3 kilograms of chanterelles should be added to the cold water and boiled for 20-25 minutes until they settle to the bottom;
• After boiling, you need to dip the mushrooms in cold water so that they become crispy;
• Next, they need to be placed in a colander, and while the water is draining from the mushrooms, you can start preparing the marinade;
• you need to fill the pan with 1 liter of water;

• Add 1.5 tablespoons of salt, 2 tablespoons of sugar, 4 cloves, and 4 peppercorns to the liquid;
• the pan must be placed on the stove and turned on high heat, then the chanterelles must be transferred to the future marinade;
• After 15 minutes, add 2 bay leaves, 4 tablespoons of vegetable oil, and 1.5 tablespoons of vinegar to the pan.

First, place the mushrooms in the bottom of the jar, then pour the marinade over them. Lastly, add 1 large chopped onion and 4 cloves of garlic. Store the mushrooms in jars with the lids on.

Cold method

The cold method is the simplest. To prepare pickled chanterelles this way, you'll need all the same ingredients as the classic recipe. The main difference, however, is that the mushrooms and marinade are prepared separately. First, place the boiled chanterelles in a jar, then pour the prepared marinade over them.

With butter and garlic

Garlic is a healthy ingredient used in many preserves. Firstly, it adds a special piquant flavor to dishes. Secondly, in winter, it has an additional beneficial effect – it protects the body from infection. The preserve can be prepared in the same way as the classic recipe, but 15 minutes before the end of the marinade cooking time, add one crushed medium head of garlic and 200 ml of vegetable oil.

Without vinegar

Vinegar is one of the most harmful ingredients; it should not be consumed by people with any digestive problems. Therefore, many health-conscious housewives have an obvious question: can they prepare preserves without vinegar? Of course, yes, if they replace it with a similar product—citric acid—at a rate of 1 teaspoon per kilogram of the main ingredient.

In a spicy marinade

One of the most delicious and rich preserves is chanterelles in a spicy marinade. To make it, you'll need:

• pour water into a saucepan and bring it to a boil;
• add 50 grams of salt, 5 grams of marjoram, 5 grams of thyme, 10 grams of oregano, 10 grams of basil and 50 milliliters of table vinegar to the hot liquid;
• the liquid needs to be boiled again;
• then you need to cover the pan with a lid for 10-15 minutes.

Pour the marinade into the jar containing the boiled chanterelles. You can also add chopped parsley, dill, dried basil, and ground black pepper. As with any other preserve, seal the jar with lids.

With onions

If you want to make the product juicier, add some onions. To do this, you'll need to slice 1-1.5 large onions into rings for every kilogram of mushrooms. It's recommended to place the onion in the bottom of the jars, then add the mushrooms, add the marinade, and seal the jars with a lid. You can also add julienned fresh carrots along with the onions for a real vitamin "bomb." You'll also need one large onion for every kilogram of mushrooms.

With lemon

If you don't have vinegar or citric acid, you can use fresh lemon. To do this, squeeze the juice out of the lemon by hand or with a juicer. Then add it to the marinade along with the other ingredients.

If you want to enhance the flavor of the product, you can also add a quarter of a thin lemon slice to the jar along with the mushrooms. This will provide the mixture with an additional boost of vitamin C, essential for strengthening the immune system during the cold season.

With cinnamon

Surprisingly, chanterelles pair well with a wide variety of ingredients, including cinnamon. This spice adds richness and flavor to their flavor. The marinade should be prepared using the traditional method, but add half a teaspoon of cinnamon to the marinade for every 1 kilogram of chanterelles.

With wine vinegar

Many housewives use various methods to create a uniquely flavored marinade. Many add red wine vinegar to the prepared marinade instead of regular vinegar or lemon juice. 100 milliliters of this product is enough for one liter jar.

In Korean

For those who love spicy food, we recommend making Korean-style marinated chanterelles. To make it, you'll need:

• heat 50 milliliters of vegetable oil in a frying pan;
• fry 2 heads of chopped onion and 500 grams of the main ingredient in it;
• In a separate bowl, create a piquant sauce by combining 4 tablespoons of soy sauce, 1 tablespoon of vinegar and 1 teaspoon of brown sugar;
• All contents must be thoroughly mixed and added to the pan.

Korean-style marinated chanterelles can be eaten immediately after preparation or placed in sterile jars and stored until winter.

With dill

Herbs add an incomparable aroma to any dish. For a more aromatic dish, add 100 grams of fresh or dried dill to the jar at the final stage of cooking.

With mustard seeds

If you want to add an extra punch of savory flavor, you can add mustard seeds to the marinade or sprinkle them on the bottom of the jar. The amount you add depends on your taste preferences.

Fried chanterelles with carrots

The most filling and nutritious dish is fried chanterelles with carrots. To prepare it, you need to follow a few basic steps:

• heat 50 milliliters of vegetable oil in a frying pan;
• fry 500 grams of grated carrots and 300 grams of chopped onions until golden brown;
• add 1 kilogram of mushrooms and continue frying until they soften;
• Add 2 tablespoons of salt, 1.5 tablespoons of sugar and 3 tablespoons of vinegar to the finished product.

Then you need to transfer all the ingredients into jars and seal them with lids.

Storage rules

Chanterelles can be stored in sterilized jars for up to 1 year. Store in a cool, dark place.