Pickled chanterelles for the winter: 2 simple options
Pickled chanterelles
Chanterelles are not only tasty, but also safe, as unlike other mushrooms, they do not accumulate radioactive substances, but, on the contrary, help to remove radionuclides from the body. Chanterelles are high in vitamin A, and they also help with inflammatory diseases and even have anti-tumor and immunostimulating effects. They can be deliciously cooked on their own, added to potatoes, as well as fried, boiled, and pickled.
Today FoodOboz editorial team shares 2 recipes for pickled chanterelles with spices and cinnamon and dill.
1. With spices
Pickled chanterelles with spices.
Ingredients:
- chanterelles - 600 g
- water - 500 ml
- vinegar - 1 tsp
- sugar - 1 tbsp
- salt - 2 tsp
- peppercorns - to taste
- cloves - to taste
- ground cinnamon - a pinch
How to cook:
- First, wash the chanterelles, cut off all damanges parts, and rinse again.
- Then boil water, add 1 tbsp of salt and the chanterelles, and cook for 15-20 minutes.
- Then strain the mushrooms in a colander and rinse immediately with cold water.
- For the marinade, boil water with all the spices, mix, add vinegar and the chanterelles, and cook for 15 minutes in the marinade.
- Afterwards, immediately put the mushrooms in sterile jars, close with lids, turn the jars upside down, and wrap them in a warm towel.
2. With cinnamon and dill
Pickled chanterelles with cinnamon and dill.
Ingredients:
- chanterelles - 1 kg
- water - 500 ml
- salt - 1 tbsp
- sugar - 1 tbsp
- cloves - 2 pcs
- cinnamon - 1 pc
- dill - 2 pcs
- black peppercorns - 5-6 pcs
- vinegar - 1 tbsp
Method of preparation:
- Sort and rinse the mushrooms. Cover with cold water for 2 hours and then clean them from all the dirt.
- Put the mushrooms in a saucepan, cover with water, bring to a boil, cook for about 20-30 minutes (be sure to remove the foam) and drain.
- For the marinade, boil water with salt, sugar, cloves, cinnamon, pepper, dill and vinegar for about 10 minutes.
- Add the mushrooms to the boiling marinade and cook for 5 minutes.
- Then put them in sterile jars and close with lids.
- Be sure to turn the jars upside down and wrap them in a warm towel.
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