Crispy pickled chanterelles: recipes for the winter in jars

The proposed recipes for preparing pickled chanterelles for the winter are distinguished by their simplicity and amazing taste. Following the step-by-step description, everyone will get the perfect dish the first time, which will become an integral part of the festive feast and daily meal.

Is it possible to pickle chanterelles?

Pickled chanterelles are a popular option for preparing for the winter. A properly prepared dish has a pleasant aroma and taste, and also contains a lot of vegetable protein and vitamins.The snack turns out to be appetizing and very beautiful, as the product retains its original color.

How to pickle chanterelles for the winter in jars

Pickled chanterelles for the winter are prepared in two ways: by boiling in a marinade and without cooking. The hot and cold methods differ in technology, but in any case the result will please the whole family.

How to pickle chanterelles in a cold way

Marinated chanterelles for the winter are prepared using the cold method in their own juice, which helps preserve their aromatic qualities. First, cut off the caps, pour boiling water over them and cook for 10 minutes. Then they are laid out in a large container in layers, each sprinkling with salt and spices specified in the recipe. Leave under pressure for a day. After this, they are transferred to sterilized jars and closed with lids.

How to pickle chanterelle mushrooms hot

Although pickled chanterelles are subjected to heat treatment for the winter, as a result they remain elastic and retain a delicate taste.

Using this method, they are filled with cold water. Add the spices specified in the recipe and cook over medium heat for half an hour. Then the product with the hot marinade is transferred to a container for pickling. Be sure to put a press on top, which is removed after a day. Leave in the cold for a day. After this, they are heated again, poured into jars and rolled up.

Is it possible to pickle chanterelles with other mushrooms?

In order not to spoil the taste of the snack, it is recommended to prepare forest mushrooms separately for the winter. In some recipes, pickled chanterelles are prepared with honey mushrooms, which help emphasize their unsurpassed taste. You should not mix it with other types, as they all have different cooking times. As a result, while some mushrooms are just cooked, others will fall apart or become too soft.

Recipes for preparing pickled chanterelle mushrooms for the winter

Pickled chanterelles for the winter are very popular in many families. But not all housewives know that the result depends not only on the correct execution of the canning technique, but also on the preparation of the mushrooms.

Only young and strong specimens are chosen for pickling. The lower part is always cut off, as it is more contaminated and tougher. After this, use a kitchen brush to wipe the caps from debris. The plates under the caps are especially carefully cleaned, as they may contain many small grains of sand.

The prepared product is poured with water and left for half an hour. Wash and boil in boiling water for 20 minutes.

Before serving the appetizer, season it with olive oil and sprinkle with chopped herbs. Vinegar is not added, as it is used during the preparation of the product. Add 30 ml of oil per liter of pickled chanterelles. Instead of olive oil, you can use sunflower or sesame oil.

A simple recipe for pickled chanterelles

The marinade for chanterelles for the winter according to the proposed recipe is the simplest, therefore it is most popular among chefs.

You will need:

• vinegar (9%) – 60 ml;
• chanterelles – 2.3 kg;
• cloves – 12 g;
• water – 1.7 l;
• allspice – 25 g peas;
• table salt – 60 g.

How to cook:

1. Clean the mushrooms. Fill with water and set aside for an hour. Cut large specimens into equal pieces.
2. Pour water and cook over medium heat until all the chanterelles settle to the bottom.
3. Drain the broth through a colander into a separate container. Rinse the boiled product with cold water.
4. Salt the broth, then sweeten it. Add cloves and pepper.Boil.
5. Add mushrooms to the marinade and cook for 8 minutes. Pour in vinegar and cook for 5 minutes.
6. Place into sterilized containers. Pour in the marinade. Roll up.

The preparation will be ready for use in a month.

Quick recipe for pickled chanterelles

The recipe for pickled chanterelles for the winter with vinegar will delight you with its piquant taste and especially quick preparation. The appetizer will be ready in two days. Store the preserves in the refrigerator under nylon covers.

You will need:

• small chanterelles – 5 kg;
• black pepper – 10 peas;
• vinegar – 100 ml (9%);
• onion – 200 g;
• refined oil – 200 ml;
• garlic – 7 cloves;
• cold water - as needed;
• laurel – 5 leaves;
• granulated sugar – 40 g;
• coarse salt – 70 g;
• cloves – 10 buds.

How to cook:

1. Place the cleaned mushrooms in water for an hour. Drain the liquid. Fill with water so that its level is two fingers higher than the chanterelles.
2. Cook for 20 minutes. Remove foam during the process. When they drown, then you can turn off the fire.
3. Using a slotted spoon, transfer to a colander and rinse with ice water.
4. Add water to the remaining broth until the total volume becomes 2 liters. Add salt, sugar and spices.
5. Chop the onions. Cut the garlic cloves into slices. Add to marinade. Pour in the oil, then the vinegar.
6. Cook for 3 minutes. Return the boiled product to the marinade. Keep on low heat for 10 minutes.
7. Transfer to jars and close with lids.

Pickled chanterelles in winter with onions

The snack turns out crispy and especially aromatic thanks to the onions. Before you start tasting, you should keep the product in jars for at least three weeks.

You will need:

• garlic – 4 cloves;
• chanterelles – 2 kg;
• vinegar – 80 ml (9%);
• black pepper – 20 grains;
• sugar – 50 g;
• water – 1 l;
• cloves – 3 buds;
• salt – 50 g;
• onion – 320 g;
• bay leaf - 4 leaves.

Cooking method:

1. Grind garlic and onion. The cutting shape can be any. To fill with water. Add spices mixed with salt and sugar.
2. Cook for 5 minutes. Add the sorted mushrooms. Pour in vinegar. Cook for 10 minutes.
3. Transfer to prepared containers. Roll up.

Pickled chanterelles for the winter with garlic

Canned chanterelles for the winter are very tasty with the addition of herbs, which help make the appetizer spicy.

You will need:

• chanterelles – 1.5 kg;
• basil – 10 g;
• allspice – 20 g;
• garlic – 9 cloves;
• celery – 15 g chopped stalk;
• vinegar 9% - 50 ml;
• dill – 30 g;
• table salt – 50 g;
• thyme – 7 g;
• bay leaf – 6 sheets;
• oregano – 7 g;
• parsley – 30 g;
• marjoram – 7 g.

Cooking method:

1. Place the chanterelles in water for an hour. Remove garbage. Cut large specimens.
2. Add water and cook for 20 minutes. Rinse with cold water.
3. Salt the broth. Add spices and vinegar. Boil.
4. Return the boiled product to the broth. Simmer on low heat for 10 minutes.
5. Transfer to sterilized containers. Add washed greens, chopped garlic and celery. Pour over hot marinade. Close with lids.

Marinated chanterelles with honey mushrooms

Honey mushrooms are the only mushrooms that are allowed to be pickled together with chanterelles for the winter. They cook for the same amount of time, so their tandem allows you to create an amazing-tasting snack.

You will need:

• honey mushrooms – 15 kg;
• bay leaf – 3 pcs.;
• chanterelles – 1.5 kg;
• water – 1.2 l;
• black pepper – 5 peas;
• salt – 60 g;
• vinegar – 150 ml (9%);
• citric acid – 16 g.

How to cook:

1. Rinse the mushrooms thoroughly. Pour in 750 ml of water.Add salt and citric acid. Boil. Cook for half an hour.
2. Place in a colander with a slotted spoon. Strain the broth. Pour in the remaining water and vinegar. Boil. Boil until the brine is transparent.
3. Evenly distribute bay leaves, pepper and boiled products among the jars. Pour over the marinade. Roll up.

Marinated chanterelle mushrooms with carrots

Recipes for pickling chanterelles in jars for the winter are varied. It turns out especially original with the addition of vegetables.

You will need:

• onion – 180 g;
• chanterelles – 1 kg;
• sugar – 50 g;
• black peppercorns – 5 g;
• bay leaf – 5 pcs.;
• carrots – 260 g;
• salt – 40 g;
• cardamom beans – 5 g;
• water – 1.5 l;
• vinegar – 40 ml;
• mustard beans – 15 g.

How to cook:

1. Cook the peeled and washed mushrooms for 20 minutes. Cut the carrots into cubes and the onions into half rings.
2. Place vegetables in the volume of water specified in the recipe. Add spices and salt, then sweeten. Cook for 7 minutes. Add the boiled product. Simmer for a quarter of an hour on low heat. Pour in vinegar and bring to a boil.
3. Divide into jars. Roll up.

Spicy marinade recipe for chanterelles

The final result of the dish depends on the marinade. The proposed variation is ideal for lovers of spicy preparations for the winter.

You will need:

• chanterelles – 3 kg;
• table vinegar – 100 ml (9%);
• cloves – 24 pcs.;
• celery – 75 g;
• water – 800 ml;
• bay leaf – 12 pcs.;
• allspice peas – 40 g;
• thyme – 14 g;
• marjoram – 14 g;
• onion – 300 g;
• oregano – 20 g;
• basil – 20 g;
• salt – 100 g.

How to cook:

1. Chop the washed chanterelles. Chop the celery stalk.
2. Pour in water mixed with vinegar. Add salt, seasonings and celery. Cook for 17 minutes.
3. Use a slotted spoon to transfer the cooked ingredients into sterilized jars. Pour over the marinade. Screw on the lids.
4. Put the pickled chanterelles in the basement for storage for the winter.
5. You can start tasting in at least a month.

Recipe for marinated chanterelles with honey

You can pickle chanterelles for the winter in jars not only in the usual way, but also with the addition of horseradish and honey. Thanks to these products, the preservation will be crispy and appetizing.

You will need:

• table salt – 40 g;
• mushrooms – 2.5 kg;
• black pepper – 18 peas;
• water – 1.5 l;
• horseradish root – 10 g;
• vinegar – 130 ml (9%);
• garlic – 5 cloves;
• citric acid – 4 g;
• horseradish leaves;
• bay leaf – 5 pcs.;
• honey – 40 ml.

How to cook:

1. Pour cleaned mushrooms with water. Add citric acid. Cook for 15 minutes. Place with a slotted spoon in a colander and pour over cold water.
2. Tear the horseradish leaves with your hands. Slice the garlic. Place the prepared products on the bottom of sterilized jars.
3. Place mushrooms on top.
4. Pour honey and vinegar into the water. Add chopped horseradish root, bay leaves, salt and pepper. Cook for 10 minutes.
5. Pour marinade over mushrooms.
6. Place a cloth in the bottom of a large pan. Place the blanks. Fill with warm water up to the shoulders. Turn on low heat.
7. Sterilize half-liter jars for a quarter of an hour and liter jars for half an hour.
8. Roll up. Leave the workpiece to cool for the winter upside down under a warm blanket.

Recipe for delicious pickled chanterelles for the winter with essence

This simple recipe will save you time and food. You only need three ingredients to prepare.

You will need:

• chanterelles – 3 kg;
• salt – 35 g;
• vinegar essence – 30 ml (70%).

How to marinate:

1. Peel and boil the mushrooms. Pour into a colander. Leave for half an hour. All excess liquid should drain off.
2. Transfer the product into an enamel bowl.Pour water so that it completely covers it.
3. Set the burner to medium mode. Boil.
4. Add salt. Stirring constantly, cook for 10 minutes.
5. Switch the burner mode to minimum. Pour vinegar essence. Cook for 5 minutes.
6. Transfer to sterilized containers. Close with lids.
7. Turn over the appetizer marinated for the winter. Cover with a blanket. Leave in this position for two days.

Recipe for pickled chanterelle mushrooms for the winter with citric acid

Most often in recipes, vinegar acts as a preservative, but if you don’t like its aroma or taste, then you shouldn’t give up pickling. This ingredient can easily be replaced with citric acid. This will not reduce the shelf life of snacks in winter.

You will need:

• chanterelles – 1 kg;
• nutmeg – 2 g;
• black pepper – 7 peas;
• sugar – 60 g;
• citric acid – 12 g;
• cloves – 2 g;
• water – 500 ml;
• coarse salt – 40 g.

How to cook:

1. Place the mushrooms in water for two hours. Rinse. Add water and cook for 20 minutes. Drain the liquid.
2. Pour the chanterelles with the volume of water specified in the recipe. Place on medium heat. Once it boils, add the remaining ingredients.
3. Cook for 10 minutes. Use a slotted spoon to transfer the mushrooms, then pour in the boiling marinade. Roll up.

Recipe for pickling chanterelle mushrooms for the winter with mustard seeds

The essential oils that make up mustard will help enhance the unique taste of chanterelles, making it brighter and richer.

You will need:

• chanterelles – 2.5 kg;
• allspice – 7 peas;
• refined oil – 40 ml;
• black pepper – 8 peas;
• salt – 30 g;
• mustard seeds – 40 g;
• cloves – 3 buds;
• vinegar – 120 ml (9%);
• bay leaf – 3 pcs.;
• water – 1 l;
• granulated sugar – 40 g.

How to cook:

1. Peel and boil the mushrooms. Drain the liquid and transfer to sterilized jars.
2. Combine all remaining ingredients, leaving the vinegar. Cook for 7 minutes. Add vinegar and cook for two minutes.
3. Discard bay leaves. Pour the marinade into jars. Leave a little space to the top.
4. Pour in a little oil. Roll up.

Calorie content of pickled chanterelle mushrooms

All proposed recipes for preserving chanterelles for the winter are low in calories. 100 g contains on average only 20 kcal.

Terms and conditions of storage

The hermetically sealed snack is stored in a dark and always cool place. A storage room or basement is best. Immediately after closing the lid, the preservation should be left to cool completely under a warm cloth. It is stored for no more than a year.

It is allowed not to roll up the chanterelles, but to leave them under covered nylon covers. This product is stored in the refrigerator for three months.

The snack may be spoiled if the jars or lids are not properly sterilized during the preparation process. The ideal storage temperature is +2°…+8°С. At higher temperatures, the product will quickly become moldy or sour.

Conclusion

Recipes for making pickled chanterelles for the winter are ideal for serving as an appetizer on the holiday table. The dish can also be used as a component of salads and side dishes. To preserve the natural taste of mushrooms, you should strictly adhere to the amount of spices specified in the recipe.

Reviews of pickled chanterelles for the winter

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