Do you know that:

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves taste qualities vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

The birthplace of pepper is America, but the main breeding work for the development of sweet varieties was carried out, in particular, by Ferenc Horváth (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it got its usual name - “Bulgarian”.

From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). But it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Oklahoma farmer Carl Burns developed an unusual variety of colorful corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to a loss of nutrients and useful properties vegetable products. As a result of the research, scientists found that the decrease in nutritional value Freezing is practically non-existent.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Both experienced and novice mushroom pickers are familiar with chanterelles. Thanks to the bright coloring, these fruiting bodies are not difficult to recognize. In addition, they are very convenient to collect, as they grow in whole families.

Chanterelles are very much appreciated for their high palatability, as well as for the absence of worminess. In addition, with such delicious gifts of the forest, you can always diversify the festive and casual table. Chanterelles are wonderful in any form - fried, salted, pickled, boiled, frozen and even dried. So, the main product is the same, but the dishes taste completely different.

Many novice housewives sometimes ask if it is possible to pickle chanterelles for the winter at home? It is possible, and even necessary, because they are very tasty and beautiful in this form. Such appetizing snack Perfect for any dinner party.


In addition, the presence of a large number of recipes for cooking chanterelle mushrooms marinated for the winter indicates that this dish is very popular and in demand on the tables of many families. This article just presents 11 of the most simple ways, allowing you to deliciously preserve your favorite mushrooms.

How to pickle chanterelles for the winter: a classic recipe

Many housewives are familiar with the traditional way of marinating chanterelles. However, not everyone knows that the final result depends not only on a properly performed canning technique, but also on a good preparation of the main product. So, no matter what pickling recipe you choose, you should first clean and boil the chanterelles in salted water for 15 minutes.

• The main product is 1.5 kg;
• Salt (not iodized) - 4 tsp;
• Sugar - 6 tsp;
• Vinegar - 4 tbsp. l.;
• Hot water - 3 tbsp.;
• Vegetable oil;
• Bay leaf, cloves - 3 pcs.;

How to pickle chanterelles in jars for storage for the winter, if you use the classic recipe?

After cleaning and boiling, the mushrooms are transferred to an enameled pan.

Add salt, sugar, cloves, parsley and pepper to hot water, stir until the crystals dissolve.

Pour into a saucepan with mushrooms, put on fire and bring to a boil.

Heat separately in a frying pan. vegetable oil, the volume of which is determined by the number of cans. So, for 1 jar you need to take 2 tbsp. l. oils.

Boil the mushrooms in the marinade for 10 minutes, and then pour in the vinegar.

Stir and cook over low heat for another 3-5 minutes.

Distribute into sterilized jars, and pour 2 tbsp into each. l. hot oil.

After cooling, take the jars with chanterelles marinated for the winter to the basement.

How to cook hot-pickled chanterelles for the winter

The principle of hot pickling is to boil fruit bodies directly in the marinade. In this case, the snack will be saturated with brine faster, which means that the first sample can be taken much earlier - in a week. Before pickling chanterelles for the winter, collect the necessary ingredients.

• Mushrooms - 2 kg;
• Salt - 1 tbsp. l.;
• Sugar sand - 2 tbsp. l.;
• Dried dill - 1 tsp;
• Bay leaf;
• Black and allspice - 10 peas each;
• Vinegar - 5 tbsp. l.;
• Water - 0.8 l.

1. Jars for a recipe for chanterelles marinated for the winter must be sterilized without fail.
2. Dissolve salt, granulated sugar in the water from the recipe and put on fire, heat well.
3. Peel and boil the mushrooms in an enamel pan, drain the water and pour over the hot marinade.
4. Put on fire again, add Bay leaf, dill and pepper.
5. Bring the mass to a boil and boil for 7-10 minutes, then add vinegar.
6. Boil everything together for another 5 minutes and arrange in jars, remove the parsley.
7. Roll up and leave, covered with a warm blanket or blanket, until completely cooled.
8. Then proceed as with any other preservation that we prepare for the winter, namely, take it to a cool room.

Recipe for chanterelle mushrooms pickled for the winter in a cold way

Along with the hot method, there is also a cold one, the technology of which is as follows: the mushrooms are boiled separately from the marinade. The process itself is longer, however mushroom flavor and the flavor will last. For a recipe for cooking chanterelles marinated for the winter in a cold way, you will need the following ingredients:

• Fruit bodies - 1.2 kg;
• Water - 2-3 tbsp.;
• Table vinegar 9% - 50 ml;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Dill greens - 1 bunch;
• Carnation and bay leaf - 2-3 pieces each;
• Garlic - 2 cloves.

How should chanterelle mushrooms be marinated for the winter according to this recipe?

1. We clean and separately boil the main product for 15-20 minutes, rinse with cold water. By the way, before boiling it is recommended to add ½ tsp to the pan. citric acid, so that the fruiting bodies retain their natural color as much as possible.
2. We distribute the mushrooms in jars and prepare the marinade.
3. We take the water from the recipe and combine all the ingredients in it, except for vinegar, garlic and dill.
4. We put on fire, bring to a boil and cook for 7 minutes.
5. Add the garlic passed through the press, chopped dill and vinegar to the marinade and boil for another 5 minutes.
6. We take out and throw away the bay leaf, and pour the sterilized jars with mushrooms with the marinade.
7. Roll up and leave to cool at room temperature.
8. We take it to the basement or any other cool room.

How to prepare pickled chanterelles for the winter according to a simple recipe

Preparing pickled chanterelles for the winter according to a simple recipe is not difficult. This will help minimum set ingredients and step by step description.

• Chanterelles - 2 kg;
• Water - 1.8 l;
• Salt and sugar - 1 tbsp. l.;
• Table vinegar 6% - 200 ml;
• Bay leaf - 7 pcs.;
• Black pepper grains - 20 pcs.

To properly pickle chanterelle mushrooms, use the recipe with detailed description each stage.

1. Mushrooms that have been cleaned and heat treatment, transferred to a clean enameled pan.
2. Pour in water, the amount of which is indicated in the list of ingredients, and bring to a boil.
3. Carefully pour in vinegar, add salt, sugar, pepper and bay leaf, boil for 10 minutes.
4. Distributed in sterilized glass jars, rolled up or closed with ordinary nylon lids.
5. After complete cooling, the snack is transferred to the basement.

Chanterelles marinated for the winter with onions and peppers: recipe with photo

Chanterelles marinated with onions for the winter will surely please you and your household. Any festive event with such an appetizer will be special.

• Chanterelles - 1.5 kg;
• Onion - 1 large head;
• Water - 2 tbsp.;
• Salt - 2-3 tsp;
• Table vinegar (9%) - 6-8 tbsp. l.;
• Bay leaf - 4 pcs.;
• Black pepper (peas) - 15 pcs.

Chanterelles marinated for the winter, thanks to the recipe with a photo, it will not be difficult to cook.

1. Cut the onion into thin half rings, pour with acetic acid and set aside.
2. Mushrooms are cleaned and cut, if there are large specimens.
3. Boil for 15 minutes and recline in a colander to glass the liquid.
4. In the water from the recipe, combine all the ingredients, including the onion with vinegar.
5. Boil for 3 minutes and lay the mushrooms, continue to cook for 10 minutes.
6. Then we take pre-sterilized jars and distribute conservation among them.
7. We roll it up with boiled lids, let it cool and take it out to the basement.

How to pickle chanterelles for the winter with garlic: a recipe with video

Chanterelles marinated for the winter with garlic will conquer everyone, especially the male half. Such an appetizer, due to its piquancy and spiciness, will go well with strong drinks.

• Fruit bodies - 3 kg;
• Garlic - 12-14 cloves (or to taste);
• Salt - 2.5 tbsp. l.;
• Sugar - 4 tbsp. l.;
• Purified water (for marinade) - 1.7 l;
• Black pepper - 20-25 grains.
• Dried bay leaf and cloves - 4 pcs.;
• Dill (dried) - 1.5 dess. l.;
• Vinegar 9% - 180-200 ml.

1. Chanterelles after cleaning and boiling, leave to drain from excess liquid in a colander.
2. We prepare the marinade: we take the water from the recipe, pour it into an enamel pan and put it on fire.
3. Dissolve salt and sugar in it.
4. After boiling, throw in the cloves, bay leaf and black pepper.
5. Boil for 5-7 minutes, remove from the stove and carefully filter.
6. Pour the strained marinade back into the pan and put our fruit bodies in it.
7. Next, we send the garlic, dill and vinegar passed through the press. Vinegar is poured in a thin stream or in small portions so that there is no foam formation.
8. We boil everything together for 5-10 minutes and lay it out in pre-sterilized jars, the volume of which is taken as desired.
9. We roll it up with sterile lids and wait until the preservation has completely cooled down so that we can send it to the basement.

In addition to step by step description see also a video showing how to pickle chanterelles for the winter with garlic.

Recipe for crispy pickled chanterelles with honey for the winter

Mushroom harvest always makes it possible to make a variety of preparations, including for the winter. We offer to make the conservation of your favorite mushrooms exquisite by adding horseradish and honey. Thanks to this recipe, chanterelles marinated for the winter are crispy and appetizing.

• Mushrooms - 2.5 kg;
• Horseradish root (grated on a fine grater) - 10 g;
• horseradish leaves;
• Salt - 2 tbsp. l.;
• Honey - 2 tbsp. l.;
• Garlic - 4-5 cloves;
• Bay leaf - 5 pcs.;
• Water - 1.5 l;
• Vinegar 9% - 5-7 tbsp. l.;
• Black pepper (peas) - 18-20 pcs.;

How to cook pickled chanterelle mushrooms for the winter will show the following steps:

1. Mushrooms after cleaning should be boiled with the addition of citric acid, and then rinsed in cool water.
2. Pour boiling water over the horseradish leaves and tear with your hands, and cut the garlic into slices.
3. Pour both ingredients into the bottom of sterilized jars.
4. Put the boiled mushrooms on top and prepare the marinade.
5. For marinade: combine salt, honey, vinegar, horseradish root, bay leaf and black pepper in water.
6. Boil for 7-10 minutes and pour jars with fruiting bodies.
7. Put the blanks for sterilization: 1 l - 30 minutes, and 0.5 l - 15 minutes.
8. Roll up and wait until they cool down, but at the same time it is advised to cover the workpiece with some kind of warm blanket, blanket or old outerwear.

Do chanterelles pickle for the winter with cinnamon?

Do chanterelles pickle for the winter with such an unusual spice? Yes, and I must admit that the preparation turns out to be very tasty, because cinnamon will give the mushrooms a sweetish note and an unusual aroma.

• Mushrooms (peel and boil) - 2 kg;
• Cinnamon sticks - 2 pcs.
• Bay leaf - 6 pcs.;
• Apple bite - 230 ml;
• Water - 1 l;
• Allspice grains - 10-12 pcs.;
• Sugar - 2 tbsp. l.;
• Salt - 1 tbsp. l.

How to pickle chanterelles for the winter with cinnamon?

1. To begin with, the marinade is prepared: salt and sugar are dissolved in water, cinnamon sticks are added, as well as pepper and bay leaf.
2. Everything is boiled together for 10 minutes, after which the cinnamon is removed.
3. Instead, boiled chanterelles are dipped into the marinade.
4. Next, vinegar is added, and the mass continues to boil for another 5-7 minutes.
5. Mushrooms, along with the marinade, are distributed over prepared jars and rolled up.
6. After cooling, pickled chanterelles are taken out for the winter to the basement or cellar.

Chanterelles marinated for the winter with citric acid and zest

Traditionally, recipes for pickled chanterelles for the winter are prepared with the addition of vinegar, but in this version, we suggest using an equally high-quality preservative - citric acid.

• Mushrooms - 1.5 kg;
• Citric acid - 1 tsp;
• Lemon zest - 1 tsp;
• Salt - 2 tsp;
• Sugar - 3 tsp;
• Water - 600 ml;
• Grains of allspice and black pepper - 7 pcs.;
• Bay leaf, cloves - 2 pcs.

This recipe will make chanterelles marinated for the winter not only tasty, but also very fragrant.

1. Fruit bodies immediately after boiling are poured with water from the recipe.
2. Put on fire and bring to a boil, then add all the other ingredients from the list, including citric acid and zest.
3. Boil everything together over low heat for 15 minutes and carefully pour into jars. It will be more convenient if you first shift the fruiting bodies, and then pour the remaining marinade.
4. Roll up or close with tight nylon lids.
5. Preservation can be taken out to the basement after complete cooling.

Delicious chanterelles marinated for the winter with garlic: Korean recipe

Impossible not to try delicious chanterelles marinated for the winter Korean recipe! For those who prefer spiciness and piquancy in a dish, it's time to write down the technology for preparing this snack in your cookbook.

• Chanterelles - 2 kg;
• Onion - 4 pcs.;
• Carrots - 3 pcs.;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Garlic - 7-8 cloves;
• Vinegar 9% - 4-5 tbsp. l.
• Ground coriander - 1 tsp;
• Seasoning for vegetables in Korean (spicy) - 2 tbsp. l.;
• Mushroom broth - 2 tbsp.

The recipe for chanterelle mushrooms marinated for the winter in Korean is divided into stages.

1. Fruit bodies after cleaning and heat treatment, transfer to a colander, and drain the broth, leaving only 2 tbsp.
2. Chop the onion into thin half rings, grate the carrots on Korean grater and pass the garlic through a press.
3. Mix with mushrooms all the vegetables and ingredients mentioned in the list of products, and pour 2 tbsp. mushroom decoction.
4. Mix thoroughly and taste the liquid. If desired, you can increase the amount of the desired ingredient.
5. Leave the mass to infuse in a cool place for 10-12 hours.
6. Distribute the Korean-style appetizer into sterilized jars, pour in the resulting brine and cover with lids.
7. Put on sterilization: 0.5 l - 20 min, 1 l - 30 min.
8. Roll up, let cool, and then you can safely take it out for storage in a cool place.

Recipe for chanterelles marinated for the winter with 70% vinegar

Often, for chanterelles pickled for the winter, they take vinegar with a percentage much higher than 6 or 9. So, one of the most popular is a 70% concentrated solution acetic acid, or more simply, vinegar essence. With its help, you can prepare beautiful mushrooms for the holiday and for every day.

• Chanterelles - 3 kg;
• Acetic essence 70% - 2 tsp;
• Salt - 2.5 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Bay leaf and cloves - to taste.

The recipe for chanterelles marinated for the winter with 70% vinegar is prepared as follows:

Inveterate mushroom pickers are constantly looking for a golden scattering of red-haired strong men with their eyes. It is very tempting to find a whole family at once and go headlong into the study interesting topic- "chanterelles for the winter recipes for conservation". This type of mushroom is useful and good in any form, and there are a lot of options for their preparation (pickled, salted, fried). Each hostess has her own unique recipes which many of them generously share.

Chanterelles - useful properties

Red mushrooms delight with their abundance all summer and until late autumn. Mushroom pickers love them for their lack of worminess, and gourmets love them for their unique taste qualities that are combined with health benefits.

Having in its composition amino acids, some trace elements and vitamins, useful natural ingredients, chanterelles have a healing effect on the liver and even fight the hepatitis virus, improve vision and get rid of night blindness. At proper preparation, fungi affect the condition of the mucous membranes, fight obesity and have an extremely detrimental effect on many types of helminths. There is a pleasant variety of ways to cook chanterelles - no less than for cucumbers and tomatoes - and each of them is good in its own way.

Marinated chanterelles

Pickling is considered a reliable, safe and attractive form of preservation. Even an inexperienced hostess can cope with this method, if you have diligence and impeccable performance general rules. However, careless washing of jars or lack of due scrupulousness when measuring ingredients can nullify all efforts, and pickled mushrooms will simply have to be thrown away.

Before starting cooking, chanterelles should be cleaned of blades of grass, needles and adhering debris, cut off the lower part of the legs and wash thoroughly with clean cool water. Putting them in a saucepan, pour them with water and cook, removing the foam and stirring gently. From the moment of boiling, 15 minutes should pass, then the mushrooms are leaned back into a capacious colander.

Secret! To keep the mushrooms elastic, at this stage they can be rinsed with ice water.

To obtain a marinade, put sugar and salt in clean water, pour in vinegar and bring to an active boil (the marinade is very similar to the one used to harvest cucumbers without sterilization).

Gently lowering the chanterelles into the solution, boil them for about 20 minutes, then add the desired spices and let it boil for another five minutes. A light and slightly viscous marinade over mushrooms that have sunk to the bottom is a sign of their readiness. In order for the chanterelles to stand safely all winter, the preservation jars must be thoroughly washed and dried. At the bottom of them, if desired, you can put parsley and garlic, carefully fill the jars with mushrooms and pour the marinade.

If you plan to store pickled mushrooms in a cold place, you can not roll up the lids. Otherwise, jars with chanterelles should be sterilized for at least half an hour in boiling water. However, experts strongly advise not to close jars of mushrooms with metal lids in order to avoid poisoning. It is better to use ordinary plastic ones and place the blanks in the refrigerator or cellar. Pickled mushrooms can be enjoyed in 25-30 days, and it is recommended to store them for no more than a year.

Pickled Chanterelle Recipe

• mushrooms - 1 kg;
• water - 100 ml;
• sugar - 1/2 tbsp. spoons;
• vinegar 9% - 100-120 ml;
• salt - 1 1/2 tbsp. spoons;
• pepper - 4 peas;
• bay leaf - 2 pcs.;
• cloves - 2 pcs.

The amount of pepper, parsley and cloves may vary according to preference and use apple cider vinegar gives pickled mushrooms a special flavor.

Secret! If, in the process of cooking chanterelles in the marinade, add 3/4 cup of vegetable oil to the pan, the taste of the mushrooms will be completely inimitable!

For those who are negative about vinegar, it is possible to replace it with another ingredient. The cooking process is similar to that described above, only to get the marinade in water, instead of vinegar, put 1 teaspoon of citric acid. Pickled chanterelles can be prepared without pre-boiling. In this case, the washed mushrooms are lowered into the boiling marinade and boiled until the desired readiness.

Fried chanterelles

Fried chanterelles are a great preparation for the winter, and their preparation is not difficult at all. All you need is oil, salt and pepper.

Secret! Better for frying butter, then the mushrooms are much tastier!

To begin with, the mushrooms need to be washed and allowed to drain. If the chanterelles are large, it is better to cut them, put them in a saucepan, pour plain water and boil for 10 minutes. Then take it out and wait a little for the liquid to drain completely. Heat a large frying pan, put butter or pour vegetable oil, put chanterelles. After adding the desired amount of salt and pepper, cover and fry for about 40 minutes. Periodically, you should gently mix them and open the lid to completely evaporate the water.

Some recipes call for the use onion. It can be fried together with chanterelles or, better, separately, so that later it can be laid in layers prepared for preservation. Jars and lids for blanks must be washed and sterilized. Fried mushrooms are placed in dishes in dense layers, on top they need to be poured with a centimeter layer of oil. In winter, you can successfully cook chanterelles on it along with potatoes and onions. Half liter jars fried mushrooms if rolling is expected iron lids must be sterilized for at least 40 minutes.

Bulgarian fried chanterelle recipe

Cooking in this way allows gourmets to enjoy exquisite taste fried mushrooms. Vegetable oil is poured into a well-heated frying pan, and forest strong men are fried in it for several minutes until browned. Cooled mushrooms are placed in jars with layers of greens and garlic. One or two tablespoons of vinegar, preferably apple or grape, are added to the remaining oil, and allowed to boil. A warm mixture is used to fill the mushrooms, the top layer should be at least 3.5 cm. Fried chanterelles are fragrant and slightly spicy.

Salted chanterelles

Preparing salted mushrooms is the most common method that has a lot of admirers. It is desirable for him to have a capacious capacity - large saucepan or a barrel. To prepare a salty delicacy for the winter, you will need to take the following steps:

• chanterelles are well cleaned of small forest debris and washed;
• dip them in salted boiling water and boil for 15 minutes;
• put in a colander and rinse well with cold water;
• pour a few tablespoons of salt at the bottom of the container and place chopped garlic;
• lay the first layer of mushrooms with hats down, sprinkle all subsequent ones with salt and garlic;
• the last layer is covered with a plate or a wooden circle, on which oppression is placed.

In this form, the mushrooms should be about 30 days. The salty delicacy is stored in the refrigerator or cellar.

Attention! If after a few days it becomes noticeable that the brine does not cover the chanterelles, the weight of the oppression should be increased!

There is another recipe for making salted mushrooms for the winter. Boiled chanterelles can be stacked in glass jars, sprinkling with salt, dill and parsley leaves, allspice peas. Blackcurrant leaves will give salted chanterelles strength, elasticity and an incredibly pleasant aroma.

How else can you cook chanterelles for winter consumption

Among other types simple blanks red handsome should be noted freezing and drying. To cook in winter delicious soup, mushrooms must be cleaned of debris, strung on a strong thread and hung to dry. Store them in a linen bag.

Freezing chanterelles can be done in several ways:

• dry and put the workpiece in the freezer;
• boil for 20 minutes, dry, send for wintering;
• freeze mushrooms together with the liquid where they were cooked.

Whatever type of preparation is chosen, you can be sure that chanterelles will delight you with their exquisite taste in winter and pleasantly diversify daily menu. Bon Appetit!

How to pickle chanterelles for the winter: video

Collection and conservation of chanterelles: photo

Autumn is ahead. And that means it's time to get ready for mushroom picking.

Chanterelles are one of the most memorable mushrooms. Own unusual name mushrooms received because of the bright orange color.

Chanterelles are very beautiful mushrooms with their unique taste and aroma.

These mushrooms are very fond of mushroom pickers. Firstly, because they almost never contain worms, and secondly, because of their unusual coloring, they are very difficult to confuse with grebes.

The composition of chanterelles includes vegetable protein in in large numbers and vitamins. That is why many housewives prefer to pickle this mushroom for the winter. After all, opening a jar of pickled chanterelles, you get a great snack, both for dinner and for a festive feast.

There are many recipes for pickled chanterelles: from the classic ones, which require a minimum of time and products to cook, to recipes that add various spices, as well as using cold or hot marinades.

Classic cooking recipe

This recipe for pickled chanterelles is the easiest and most affordable. And it takes a little time to prepare. All ingredients will be taken based on a 0.5-liter jar.

For classic recipe pickling chanterelles we need:

• Mushrooms - 700-800 grams;
• Water - 1000-1200 ml;
• 9% vinegar - a third of a glass;
• Sugar - 2.5 tbsp. spoons;
• Coarse salt (be sure to use non-iodized) - 30-35 g;
• Black pepper - up to 10 peas.

Consider a recipe with photo pictures. Before you start pickling chanterelles for the winter, you need to soak the mushrooms in cold water for about one hour.

Then rinse them well under running water and cut into large pieces of the same size. Please note that you do not need to cut the mushrooms finely, because they are 80% water, and when cooked they will lose in volume.

Put prepared chanterelles in a small saucepan and fill them with water. After boiling, cook the mushrooms for an average of 20 - 25 minutes.

Drain with a colander mushroom broth into a smaller saucepan, and rinse the mushrooms with water.

From the remaining broth we prepare the marinade. We add all the spices to it, except for the vinegar. Bring to a boil and only after boiling pour the mushrooms there. Boil for 6-7 minutes and add vinegar. We boil for another 5 minutes. This completes the preparation of pickled chanterelles.

Pour the mushrooms into a sterilized jar and tightly roll it up with a lid.

You can store mushrooms in the basement or in the refrigerator. But before you start using them, they need to brew for about one month.

Marinate mushrooms without adding vinegar

Necessary ingredients for such pickled chanterelles:

• Fresh chanterelle mushrooms - 700-800 g;
• Citric acid - 3-4 g;
• Sugar - 1.5 tablespoons;
• Cold water - 1000-1500 ml;
• Black pepper -15 peas;
• Cloves - 2-3 things;
• Lavrushka - 4-5 pieces;
• Coarse salt - to taste (about 2 teaspoons).

Consider step by step recipe pickling chanterelles without vinegar. Initially, we prepare the mushrooms, rinse thoroughly (preferably 2-3 times and under running water so that they do not leave forest debris). Then cut the mushrooms (if necessary) and put in a small saucepan.

Cook the mushrooms until they sink to the bottom of the pot. It will take approximately 25-30 minutes in time. Immediately after boiling, we discard the chanterelles in a colander and be sure to rinse a little with water. This is done so that the mushrooms do not lose their bright color.

Set the mushrooms aside and prepare the marinade. Pour 1200 ml of water into a medium saucepan. When the water warms up a little, add salt and sugar to it.

After boiling, we put all the other spices, except for the lemon, and pour out our chanterelles. Boil for about 10 minutes, add citric acid and mix. Everything, our mushrooms are ready.

Now we are engaged in the preparation of containers. We thoroughly wash the jar, you can use baking soda. We sterilize it under steam.

After that, put the cooked mushrooms in a jar. Make sure that all chanterelles are covered with marinade. We roll up the jar with a lid, turn it over, wrap it up and give it time to stand a little.

Please note that in this recipe for pickled chanterelles, we do not use vinegar. This preparation of mushrooms is more useful, and they can be used in various salads, soups, or simply served as a cold snack.

Remember that pickled mushrooms prepared according to the proposed recipe must be stored in the refrigerator.

Delicious marinated chanterelles with garlic

Ingredients we need:

• Fresh chanterelles - 700-800 g;
• Cold water - 1500 ml;
• Vegetable oil - 80 g;
• Garlic - medium 3-4 cloves;
• Onion - medium head;
• 9% vinegar - 15-20 ml;
• Salt and sugar - 1 tbsp. spoon
• Black pepper - up to 10 peas;
• Cloves - literally 3-4 things.

Consider how to pickle chanterelles with garlic for the winter. We prepare the mushrooms in the same way as in the previous recipes. Then we put them in a medium saucepan and fill it with water so that its level is a couple of centimeters higher than the mushrooms.

Cook the chanterelles for 20-25 minutes and do not forget to remove the foam that forms over the mushrooms.

Drain the mushroom broth into a separate pan, and wash the chanterelles under running water. To prepare the marinade, we need about a liter of broth. If you have less left, then add cold water to the required volume.

We clean the onion and garlic. Onions should be cut into half rings, and garlic into thin slices.

Add black pepper, clove buds, salt, sugar, onion, garlic to the hot broth. We also pour vinegar and vegetable oil into it. Bring to a boil and cook for about 3-4 minutes. Then pour the chanterelles and cook everything together for 12-15 minutes.

We put the chanterelles in a pre-sterilized jar and fill them with marinade. Cover with a lid and let them cool down.

Before serving, pickled mushrooms should be infused for at least 2-3 days. Pickled chanterelles with garlic for the winter, you get ready meal from piquant taste. You can store these mushrooms whole year in a cool place.

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Marinated chanterelles with onions and carrots

Required Ingredients:

• Fresh chanterelles - 700-800 g;
• Cold water - 1000 ml;
• Carrots - 1 medium;
• Onions - 2 small heads;
• 9% vinegar - 3-4 tbsp. l;
• Black pepper - up to 10 peas;
• Coarse salt - 1 tbsp. a spoon;
• Lavrushka - 3-4 pieces;
• Sugar - 1.5 tbsp. spoons.

We proceed directly to the process of harvesting pickled chanterelles for the winter. First of all, we prepare the mushrooms and boil them over low heat for 20-25 minutes. Drain the water into a separate pan (we will prepare the marinade from it), and wash the mushrooms under cold water.

We clean the onion and carrot. Before lowering the vegetables into the broth, they need to be cut. We cut the carrot into thin rings, and the onion into medium-sized cubes. I put them in the water.

Add the rest of the ingredients to the broth, except for the parsley and vinegar, put on the fire and slowly bring to a boil. After boiling, pour our chanterelles there and cook them for another 8-10 minutes. A couple of minutes before readiness, you need to pour vinegar into the marinade and put lavrushka.

We spread the pickled mushrooms in a jar (do not forget to sterilize it), tightly twist the lid and leave it in a warm place. After cooling, the mushrooms are stored in the basement or in the refrigerator.

1. Before cooking, the chanterelles you have collected should be washed two or three times under running water to remove sand and remnants of forest debris;
2. Be sure to boil the chanterelles in lightly salted water; you can’t eat them raw;
3. For most recipes that are intended for homemade pickling of mushrooms, a minimum of 2 weeks of aging is required before serving the finished product to the table;
4. To make the marinade tasty, stick to the correct proportions of salt / vinegar / sugar;
5. In order for the chanterelles to marinate and boil evenly, try to keep them the same size. It is better not to cut small mushrooms, but cut large ones into 2 or 4 parts.

If you want the chanterelles to remain crispy, in no case do you need to leave them in hot water. After the mushrooms have boiled for 20-25 minutes, strain and rinse them with cool water.

Before serving pickled mushrooms on the table, season them olive oil, sprinkle with herbs and onions.

Bon Appetit!

Chanterelles found in the forest must be cleaned of debris, scraped off the stem at the base of the mushroom and rinsed well under running water (you need to rinse the plates especially carefully so that there is no dirt left in them).

Put the mushrooms cut into pieces in a large saucepan (chanterelles tear well, so you can just tear them into pieces), pour them with water (the mushrooms should be completely covered with water) and put it on boil (cook over low heat). The foam that will form as the water boils must be removed. When the water boils, add to the chanterelles 1 tbsp. l. salt and boil for 3 - 5 minutes (from the moment of boiling).

Drain the boiled mushrooms in a colander and rinse well under cold water. In a smaller saucepan (mushrooms are boiled during cooking, so they need to be boiled a second time in another saucepan, although you can leave the same one if you wish) prepare a marinade for chanterelles. Mix salt, sugar and vinegar well in water, pour mushrooms, add peppercorns (black and allspice), bay leaf. In the marinade, chanterelles are boiled for no more than 5 minutes.

Then they are poured into pre-sterilized jars, corked with lids, turned upside down and left to cool completely.

Ready pickled chanterelles should be stored in a cool place (basement or refrigerator), while their shelf life should not exceed a year. Such a blank forest mushrooms many people will like it. After all, a jar of pickled chanterelles is not only tasty snack but also a good present for relatives. Bon Appetit!