Recipes for pickling chanterelles in jars for the winter using cold and hot methods

Chanterelles are a rich source of protein, minerals, and essential nutrients. While they can be boiled or fried, pickling is a unique method for preserving the mushrooms for a long time. These forest gifts require a special approach and careful consideration of the raw material preparation. To ensure a delicious treat, you need to know how to pickle chanterelles.

Preparing mushrooms for pickling

To properly prepare pickles at home, select only mushrooms free from pests and mold. Medium-sized caps are considered optimal for this purpose; the stems are cut off and used for making caviar or frying. Giant chanterelles are also not suitable for winter preservation. To ensure uniform pickling, the mushroom mixture is sorted into piles, arranged according to size.

The mushrooms are cleaned of debris and insects and washed with plenty of water. To facilitate the process of cleaning the caps from dirt, it is recommended to use a toothbrush. Chanterelles should be soaked for 24 hours in a lemon-salt solution prepared with 10 g of regular salt and 2 g of citric acid per 1 liter of water. Avoid using "Extra" or any product containing additives, as this will cause the mushrooms to sour.

Recipes for salted chanterelles

There are two main methods for preparing salted chanterelles. The first involves heating the mushrooms, hence the term "hot." The second method doesn't require heat, hence the term "cold."

Regardless of the chosen option, it is important to follow the rules for working with mushrooms and the proportions in the recipe.

Classic pickle recipe

The classic pickling recipe is simple and requires a minimum number of ingredients:

• chanterelles - 2 kg;
• salt - 100 g;
• head of garlic - 1 pc.

The chanterelles are laid cap-side down in layers, each layer sprinkled with salt and chopped garlic cloves. A press is placed on top and the mushrooms are placed in a cool place to cure for 30 days.

Hot and cold methods

The hot method involves exposing the mushrooms to heat, which reduces the time it takes to prepare the finished snack. Proportions of ingredients:

• chanterelles - 2 kg;
• salt - 80 g;
• water - 2 l;
• allspice and black pepper - 10 pcs.;
• laurel - 6 pcs.;
• garlic - 4 cloves;
• clove bud - 6 pcs.

The first step is to prepare a hot marinade of water, salt, and spices. Place the chanterelles in the boiling solution and simmer for 30 minutes, counting the time from the moment they begin to boil. Transfer the mushroom mixture to a container, evenly distributing the chopped garlic. Once the hot marinade is completely filled, pour it into the jars and leave them to marinate for 25 days.

The classic no-cook method makes a delicious appetizer that pairs perfectly with potatoes and various side dishes. Ingredients:

• chanterelles - 1.5 kg;
• salt - 80 g;
• garlic - 3 heads;
• vegetable oil - 300 ml;
• dill in umbrellas - 4 pcs.

Pour boiling water over the chanterelles, then add slices of crushed garlic to the mushroom mixture. Place two dill umbrellas, half the mushroom mixture, and 3 tablespoons of salt in the bottom of the pickling container. Repeat the process, placing a weighted press on top of the final salted layer. The diameter of the press should be slightly smaller than the neck of the container. After 24 hours, pour oil over the mushrooms; the resulting liquid should completely cover the top layer.

With spices, pepper and cloves

Tasty marinate the chanterelles You can add spices, pepper, cloves, and vinegar to the recipe. Proportions of ingredients:

• chanterelles - 2 kg;
• 6% vinegar - 400 ml;
• garlic cloves - 8 pcs.;
• onions - 4 pcs.

For the marinade:

• water - 1 l;
• laurel - 8 pcs.;
• allspice - 14 peas;
• carnation buds - 6 pcs.;
• sugar - 4 tsp;
• salt - 6 tsp.

Prepare a marinade using the ingredients in the recipe. Cut the garlic and onion into quarters. Place the mushrooms in jars and pour the boiling marinade over them. After 10 minutes, drain the liquid and bring the jars back to a boil, holding for 2 minutes before adding the vinegar. Pour the solution back into the jars and begin sealing.

With mustard seeds

Mustard seeds give chanterelles a richer flavor, making this recipe perfect for those who enjoy appetizers with a twist. You can marinate them using the following ingredient proportions:

• mushrooms - 2.5 kg;
• mustard seeds - 2 tbsp;
• 9% vinegar - 6 tbsp. l.;
• black and allspice peas - 15 each;
• sugar - 2 tbsp;
• salt - 1 tbsp;
• laurel - 3 pcs.;
• cloves - 3 buds;
• water - 1 l;

The first step involves preparing the mushroom base by thoroughly washing it, boiling it for 30 minutes, and rinsing it with cold water. A hot marinade is prepared from spices and seasonings, and vinegar is added while it's boiling. The hot brine is poured over the mushrooms, arranged in jars. Add 2.5 tablespoons of vegetable oil to each jar, and then seal.

Let's prepare a delicious salad

This delicious salad will appeal to fans of Korean cuisine. Ingredients:

• mushrooms - 2 kg;
• onions - 6 heads;
• salt - 4 tsp;
• ground coriander - 1 tsp;
• garlic - 8 cloves;
• Korean seasoning - 2 tbsp;
• 9% vinegar - 6 tbsp. l.

Soak the chanterelles for a couple of hours, changing the water several times. Step-by-step recipe:

• Boil the mushrooms until done;
• the onion is cut into half rings, the garlic cloves are passed through a press;
• The mushroom mixture is placed in a colander, allowing most of the liquid to drain, but 2 cups of the broth are left for further use;
• The mushroom liquid is poured over the chanterelles, the recipe ingredients are added, and the mixture is left to infuse for 24 hours.

The mushroom preparation is placed into sterilized jars for rolling up.

A simple recipe with garlic

Chanterelles prepared according to this recipe will be crispy and have a rich aroma. Proportions of ingredients:

• mushrooms - 3 kg;
• salt - 150 g;
• laurel - 5 pcs.;
• horseradish leaves;
• garlic - 2 heads;
• oil 100 ml.

Boil the chanterelles for 5 minutes, place them in a colander to rinse, and let them drain completely. Place horseradish leaves and a layer of salt on the bottom of the container. Lay out the chanterelle caps one by one, sprinkle them with salt, then top with chopped garlic and bay leaves. Place the mushroom mixture under a press and let it sit for 36 hours to release its juices. Arrange the chanterelles in jars, adding enough oil to cover the top layer. The pickling is ready after 25 days.

With lemon juice

Instead of vinegar, lemon juice is used as a preservative in this recipe. The proportions of ingredients are:

• mushrooms - 2 kg;
• water - 2 l;
• salt - 140 g;
• sugar - 240 g;
• carnation buds - 10 pcs.;
• allspice - 15 pcs.;
• lemon juice - 8 tbsp.

Boil the mushrooms for 20 minutes, then place them in a colander and rinse. Prepare a marinade from the spices and water, add the mushrooms, and simmer for 10 minutes. Add lemon juice and continue simmering for another 7 minutes. After 40 days from the time the jars were sealed, the marinade will be ready to eat.

How to store pickles in jars

For storing pickles, choose a cool, dark place with a temperature of +6°C (41°F). For immediate use, store mushrooms in the refrigerator. During the winter, monitor the jars for swelling, darkening, or mold. At the first sign of such problems, discard the prepared mushrooms.