How to pickle mushrooms for the winter: recipe for a successful marinade

Autumn, the season of mushroom picking and preparation, is just around the corner. The most popular mushrooms are chanterelles, which are unique in their taste and flavor. There are many recipes for their pickling, one of which uses a variety of spices that further reveal the flavor of mushrooms.

The recipe for pickled chanterelle mushrooms for the winter was published by a popular food blog (food_gallery_if) on Instagram.

Ingredients:

• chanterelles - 1 kg
• water - 700 ml
• black peppercorns - 7 pcs
• white peppercorns - 5 pcs

• bay leaves - 3 pcs
• vinegar - 45 ml

• sugar - 1 tbsp
• salt - 1 tbsp
• cloves - 2 pcs
• cinnamon - a pinch

Method of preparation:

1. Rinse the mushrooms and soak them in cold water for 2 hours. Then rinse again under running water. If they are large, cut them.

2. Put the mushrooms in a saucepan with boiling water (add 1 tbsp of salt per 1 liter of water). Cook for 20-30 minutes over low heat and then drain in a colander.

3. To make the marinade, mix water, salt and sugar. Bring to a boil.

4. Add the rest of the spices and mushrooms. Cook for 10-15 minutes.

5. Add vinegar at the very end of cooking.

6. Put the mushrooms in sterilized jars. Pour the marinade over. Close with lids.

7. Cool the pickled chanterelles at room temperature and then put them in a cool place.