Chanterelle mushrooms marinated for the winter

I will tell you in detail how to prepare pickled chanterelles for the winter in my recipe with step-by-step photos taken during the pickling process.

First, you should determine the proportions of the products for the marinade. For every 700 ml of water you will need:

• table salt – 1 tablespoon (without a slide);
• granulated sugar – 1 heaped tablespoon;
• vinegar essence (70%) – 1 teaspoon;
• black peppercorns – 10 peas;
• bay leaf – 1 piece.

I had 1.5 kilograms of mushrooms. When weighing, it was taken into account that the mushrooms were removed from forest debris, but not washed. For this amount of mushrooms, it is necessary to increase the marinade rate by 3 times.

How to pickle chanterelles for the winter

So, let's start preparing a preparation from our beautiful and tasty mushrooms. My mushrooms are all very small and do not need slicing. If you have large chanterelles, then for this preparation you will need to cut them.

First, wash the mushrooms, free of dirt and debris, under cool running water. Throw them into a sieve and let the water drain thoroughly.

The next step is to boil the mushrooms.To do this, pour water into a large saucepan and add salt to it at the following rate: 1 tablespoon (level) of salt per 1 liter of water. For 1.5 kilograms of mushrooms you will need 2.5 liters of water and 2.5 tablespoons of salt, respectively. Let's wait until our salt solution boils and drop the chanterelles into it. Cook the mushrooms for 10 minutes after boiling.

Please note that a lot of foam may form when boiling. To normalize the situation, reduce the heat a little. After the specified time, it is necessary to drain the contents into a colander and allow the liquid to drain.

Let's prepare the marinade. Add bay leaf, salt, sugar and peppercorns to the water.

Let's wait until it boils and put our chanterelles in it. Cook the mushrooms for another 10 minutes. At the end, add acetic acid and boil for 3 minutes.

That's it, now, let's just arrange the workpiece into clean, past sterilization, jars and screw the lids on.

As you can see, pickling chanterelles at home is not at all difficult. This preparation can be made very simply and quickly. In winter, pickled chanterelles will delight you with their taste and remind you of a generous and warm summer. Such beautiful mushrooms will look great on a holiday table, and are also great for preparing various mushroom salads.