How to marine chanterelles for the winter at home. Step-by-step recipes of marinated chanterelles with photos

Each year summer season will be marked by the collection of gifts of nature: berries and mushrooms. Undoubtedly, it is important to enjoy healthy berries and delicious mushrooms in a fresh form that contain a huge amount of vitamins and minerals and useful for human health. However, many mistresses try to prepare as much as possible nature of nature about the reserve, for the winter. This is especially true of such delicious mushrooms as chanterelles, which are not better suitable for marinization.

The preparation of marinated chanterelles for the winter is not difficult even for young inexperienced owners, which wounds did not come across such a culinary process. After all, recipes of pickled chanterelles are the most simple and will not take a long time, but you will delight you and your close delicious delicious sensations in winter.

In this article, we consider the features of the preparation of pickled chanterels for the winter, we give step-by-step recipes for marinations of chanterelles, as well as the features of preparing for the salinity and the rules for storing the finished product.

FEATURES OF PERSONAL FOOTBALLS FOR WINTER IN HOME CONDITIONS

Fans of a quiet hunting with great impatience are waiting for the beginning of the mushroom season, when at the end of the summer after warm small rains begin among the green moss to appear mushroom hats - real natural delicacy and delicacy. Noble white, booms, boletins and, of course, chanterelles are a tasty and useful product that contains a large amount of protein and trace elements. Especially love fans of gathering natural gifts of chanterelles, and to see easily among forest green and cook them is also not difficult. In very harvest years, boiled, stewed, fried chanterelles are present on any dining table. Particularly stock mistresses are trying to harvest these delicious fungi. At the same time, recipes for marinated mushrooms of chanterelles There is a huge amount, they are characterized by a geographical location and preferences of a single hostess. After all, every woman always seeks to add some kind of highlight to the marinade.

In winter, it is important to tasty crispy and delicious marinated foxes in winter, it is important to comply with some of the preparation features and, in fact, the cooking process.

• First of all, it is important to collect chanterelles in the right time. Usually it falls at the end of August, the beginning of September, when the rains are still warm and rarely come. Then you can collect a large harvest of beautiful, strong, not yet damaged by water and worms of chanterelles. During this period, mushrooms have a small size, which is good for marination.
• After collecting, it is not recommended for a long time to store fresh fox mushrooms without additional processing, the maximum is allowed about 10 days.
• Before making chanterelles, it is important to carefully clean the collected mushrooms, because they are brought from the forest, rolled with moss, coniferous needles, sand and various insects. Cleaning is very carefully so that the sand and other trash do not creak on the teeth. Many hostess use a toothbrush to clean the fungi. However, for more thorough cleaning it is best to prepare a special saline solution. To do this, take one liter of water and add 10 grams of the table salt into it and 2 grams of citric acid. All components need to be thoroughly mixed and pouring the mushroom water. It is recommended to hold the chanterelles in such a brine of about a day, after which the taste of mushrooms during marination will be more pronounced and they will be kept better. After getting mushrooms from salted water, you must be rinsed in clean water.
• For delicious marinated mushrooms, chanterelle is important to sort the existing harvest. For marinization, it is desirable to choose mushrooms of a small or medium size, since the overgrown messages are badly wrapped and the taste will turn out to be inhomogeneous. Experienced cooks recommend sorting mushrooms, separating small chanterelles from large, the last of which you need to cut into two or four parts.
• Some mistresses for pickling and salting use only mushroom hats, while from the legs you can cook a delicious and useful mushroom caviar.
• To get delicious marinated chanterels for the winter, some hostesses recommend pre-boilers mushrooms in a slightly salted water. Cooking is needed about 20 minutes, although it is best to navigate the mushrooms themselves - when they are devastated to the bottom of the pan, you can get it.
• Marine chanterelles at home is necessary in enamelled container.
• To achieve a crispy flavor of chanterelles, it is impossible to leave mushrooms to cool in the marinade, it is important to immediately quote them with cold water.
• Marine chanterelle mushrooms are recommended in sterilized banks to extend the shelf life of the delicacy. It is important to remember that if the mushrooms are stored in a cold place, the cans can be closed by drop-end covers, but when stored in a warmer room, it is better to close hermetically tin lids. Some mistresses marinate mushrooms in barrels.
• To truly feel the taste of pickled chanterelles, it is necessary to let the mushrooms of the month. And then you can serve to the table, pre-watering with sunflower oil and sprinkled with onions and greens.
• Experienced cooks also advise not to mix chanterelles with other mushrooms, the taste will become weak and lost in the total mass. Better when marinating, specifically chanterelles add various spices to them, for example, cinnamon or grass - dill.

Classic recipe for marinated chanterelles

Such a recipe for pickled chanterelles is a kind of basis, to which every hostess adds something to his own and creates, thereby, a new dish and a new recipe, which today large number is presented on the Internet.

You will need the following ingredients:

• 2 kg of purified chanterelles;
• 1.5 liters of water;
• 50 grams of salt stone;
• 100 grams of sugar;
• 60 ml of table vinegar 9%;
• 25 grams of fragrant pepper peas;
• 10 grams of carnations.

Cooking process:

• Pre-mushrooms are chanterelles need to be sorted out and pour them with cold water for about 1 hour.
• After that, the larger need to cut into several parts, it is not necessary to touch small. At the same stage, mushrooms are carefully wash and clean.
• Next, take an enameled saucepan or other capacity suitable in size. Fill it with water and pour cleansed chanterelles. Cooking mushrooms is needed on medium heat until they devour it to the bottom. The saucepan can be removed from the fire.

• Take an empty container and colander and break the water with mushrooms. Wash back on colander foxes, rinse with cold water to get crisp mushrooms.
• Mushroom broth break back into a saucepan and put on fire. Add salt, sugar, carnation and pepper. After that, bring the broth to a boil.
• When water boils, pour foxes into it and boil them about 7 minutes.
• After that, pour vinegar and negotiate the mushrooms in the marinade for another 5 minutes.
• Be sure to prepare banks in advance to marine chanterelles for the winter. Wash their food soda and sterilize them in the oven or in boiled water.
• In the prepared banks, first of all lay out mushrooms, after which they fill them with marinade to the top. Slide banks with metal covers.

Marinated petroleum and garlic chanterelles - step-by-step recipe

This is another pretty popular recipe for making marinated mushrooms of chanterelles for the winter, which is characterized by the use of various fragrant herbs and spices.

You will need:

• 5 kg of fresh foxes;
• 2 liters of water;
• 70 grams of rock salts;
• 40 grams of sugar;
• 10 nails;
• black pepper peas 10 pcs;
• 5 laurel leaves;
• 200 ml of vegetable oil;
• 100 ml of table vinegar 9%;
• 200 reptile onion;
• 1 Garlic Head.

Cooking process:

• Pre-fill the mushrooms with water and leave for about an hour, after which you thoroughly clean and rinse the chanterelles.
• Place the chanterelles in the enameled dishes and fill it with water in such a way that it is above 2 cm mushrooms.
• Put a saucepan on the middle fire and boil about 15-20 minutes until the chanterelles are devoid to the bottom. Periodically, it is necessary to remove the foam.
• After that, beat the mushrooms on the colander and rinse them with cold water.
• If the resulting mushroom broth does not reach the required quantity, the addition of cold water, and then put on fire. Add sugar and salt, pepper and carnation.

• Next, clean the onions and cut it with rings, half rings or cubes. Add it to Marinade.
• Clean garlic, make each teeth on thin plates and also add to the broth.
• Add also vegetable oil and tailor 2-3 minutes.
• After that, in a hot mushroom broth, lower the chanterelles and boil them about 10-13 minutes and add vinegar.
• Pre-slip banks and boil the covers.
• In banks, you first need to put chanterelles, then pour them with marinade. Close the cans with covers, wrap and give them to cool.
• Such pickled chanterelles can be tasted in two days.

Chanterels marinated without vinegar - recipe

This recipe for pickled chanterelles will suit those hostesses who prefer to make billets for the winter without using vinegar, and replace it on citric acid or a regular lemon.

Required ingredients:

• 1 kg of chanterelles;
• 700 ml of water;
• 5 grams of citric acid;
• 5 pieces pepper pepper fragrant;
• 3 cloves;
• 2 laurel leaves;
• 20 grams of salt;
• 40 grams of sugar.

Cooking process:

• Clean and wash the foxes well, after which sort them, large cut into several parts so that the mushrooms are neglected.
• Place the chanterelles in the container and fill with water so that it is a little covered them.

• Wait for boiling and cook the mushrooms for about 15-20 minutes, periodically removing the foam.
• After that, get chanterelles from the marinade and hide them with cold water.
• Pour 700 ml of water into a saucepan, add salt, sugar, pepper, carnation, bay leaf to it. Put on the middle fire and bring to a boil.
• Next, add foxes in Marinade and cook more about 7-8 minutes.
• At the next stage, it is necessary to add citric acid to marinade and slaughter for even 1-2 minutes.
• In advance sterilized banks, first fasten the chanterelles, and then fill the marinade, roll. After that, turn the banks and wrap well, let them cool 1-2 days. It is possible to store such marinated chanterelles in a room where the temperature does not rise above 18 degrees.

Spicy marinade chanterelles - step-by-step recipe

Such pickled chanterelles will become a real royal treat, a gorgeous snack on any festive table. To prepare this workpiece, various spices and herbs are used, which give foxes an unforgettable taste and aroma.

You will need the following ingredients:

• 1.5-2 kg of fresh foxes;
• fragrant carnation 12 pieces;
• 6 laurel leaves;
• 7 grams of thyme;
• 7 grams of mayoran;
• 7-10 grams of oregano;
• 50 grams of fresh parsley;
• 50 grams of green celery;
• 10 grams of dried basil;
• 1-2 mid-bulbs;
• 15-20 grams of peas pepper;
• 50 grams of salt;
• 500 ml of water;
• 50 ml of table vinegar 9%.

Cooking process:

• First of all, it is necessary to prepare mushrooms. Clean them carefully from garbage, sand, dry and discouraged parts. Fill the mushrooms with salted water and leave for about a day. Next, larger chanterelles cut into several parts.
• Put them in a saucepan and fill with water, then put on the middle fire, bring to a boil and boil another 20 minutes. Focus on chanterelles - they must fall on the bottom of the tank.
• Be sure to pre-approach the banks, as marinated chanterelles on this recipe will not stand in barrels. Boil metal covers.
• Rinse and cut out fresh greens, after which distribute it to prepared banks.
• Woven chanterelles lean on a colander and rinse under cold water.
• Next, make the preparation of marinade: in 500 ml of water add all the seasonings, salt, vinegar.
• Add foxes in Marinade and put a saucepan on the middle fire, you need to boil about 10-12 minutes.

• After readiness, spread fasteners by banks, then pour the marinade to the top.
• Banks can be closed not only by metal covers, but also by Kapron.
• Cooked chanterelles for such a recipe are obtained very fragrant, but you can only store them in the refrigerator for 4 months, no more.

Recipe for marinated foxes with onions

In this recipe, marinates chanterelles with onions, thanks to which mushrooms are obtained by crispy and fragrant. Chanterelles can be used with legs without them.

Required ingredients:

• 2 kg of fresh foxes;
• 40 grams of sugar;
• 40 grams of salt;
• 2 large bulbs;
• 4 laurel sheets;
• 3 pieces of carnations;
• 4 cloves of garlic;
• 20 mines of black scented pepper;
• 3-4 st lit of cable vinegar 9%;
• 1 liter of water.

Cooking process:

• First of all, do the cleaning of chanterelles. Soak them in acidic water for a while, after which it will be easier to remove all the garbage from mushrooms.
• After that, bite clean mushrooms, the major at the same time cutting into several parts so that the chanterelles are uniformly soles.
• Onions cut rings, half rings or cubes, as you like more. Garlic cloves need to cut into thin plates.
• Next to the enameled pan, type water and add all the spices to it, as well as garlic and chopped onions.
• Marinade put on the middle fire, bring to a boil and cook about 5 minutes, after which we add clean chanterelles.
• Mushrooms need to brew another about 10-12 minutes.

• Be sure to wash banks thoroughly and sterinate them within 20-25 minutes in the oven or in boiled water. Wash and boil the covers.
• Distribute mushrooms on glass cans, then pour the marinade to the top.
• Slold and turn the banks, look good and let them cool at room temperature. After that, transfer to the cold. About a week later, you can go tasty and crispy mushrooms.

Quick recipe for pickled mushrooms without boiling - Description

Some hostesses use a recipe for making marinated chanterelles without their pre-bunning. In this case, it is important to measure all the proportions and correctly weld the marinade, which are later poured fresh chanterelles.

You will need the following products and ingredients:

• 1 kg of fresh foxes (if you take more, therefore all the ingredients need to be taken proportionally more);
• 3/4 cup of table vinegar 9%;
• water;
• 1 tbsp. Salts stone;
• 5 peas of acute fragrant peppers;
• 1 tsp cinnamon;
• 1 tsp Sahara;
• a couple of stacked carnations;
• 2-3 laurel leaves.

Cooking process:

• First, clean and sort the chanterelles thoroughly. Remove all the garbage, rinse from sand, you can cut off the legs and use only mushroom caps for rolling.
• Add a liter of water, salt and vinegar in the enameled container, then place a saucepan on the middle fire. After the water boils, pour cleansed chanterelles and boil until readiness. Focus on the mushrooms that, after readiness, falls on the bottom of the tank.
• When you see that chanterelles begin to descend, and the fluid itself becomes lighter, add all the spices in the marinade and mix well. Boil another 1-2 minutes.
• After readiness, distribute all the chanterelles in advance prepared by sterilized banks, pour the marinade.
• Cool marinated chanterelles at room temperature.

Cold Winged Food Chanterelles - Step-by-Step Recipe

Such a recipe for cooking also has a place, especially in cases where the hostess love to make blanks in wooden barrels, since they are convincing many, so the product is more delicious and useful.

Required ingredients:

• clean cold water 1 liter;
• fullack of sugar;
• 2.5-3 tbsp. stone salt;
• 0.5 Article. table vinegar 9%;
• 2-3 laurel leaves;
• half of the major bulb or one small intelligence;
• 2 cloves garlic
• pepper fragrant black peas.

The process of cooking marinated chanterelles:

• First of all, it is necessary to make the preparation of marinade, since the recipe is based on cold marinas of chanterelles. Take an enameled saucepan or other capacity, type water into it and put on the middle fire.
• After the water boils, add salt, sugar, pepper, bay leaf, vinegar, chopped by half rings onions and finely chopped garlic. After re-boiling the marinade, tapping about 5 minutes, turn off the fire and remove the saucepan from the plate. Wait for full marinade cooling.
• While the liquid cools, go through cleaning chanterelles. Rinse them well, remove all the trash, larger mushrooms cut into two parts.
• Place the mushrooms in a separate container and fill with water, then put on the middle fire and boil to the complete readiness of chanterelles, pre-slightly subjection fluid.
• After readiness of the mushrooms, lay out in pure prepared barrels and fill the marinade. About the possibility It is recommended to close the barrels tightly.
• Chanterelles for such a recipe should be marinated for about 3 weeks, after which they can be tried.

How to marine chanterelles on the Korean recipe - description

At the provided photo of pickled chanterelles on this recipe, it can be seen what appetizing fungi, which will certainly become a royal treat for any holiday. Especially for lovers of all acute.

For the preparation of pickled foxes along the Korean recipe you will need the following ingredients:

• 1 kg of fresh foxes;
• 3 medium-sized reptile bow heads;
• 2 tsp stone salt;
• 4 ppm Sahara;
• 0.5 ppm Ground coriander;
• 4 cloves of garlic;
• 1 tbsp. acute seasonings for the preparation of Korean dishes, carrots;
• 3 tbsp.l. table vinegar 9%;
• 2 glasses of mushroom broth, in which chanterelles were cooked.

The process of cooking marinated chanterelles:

• First of all, it is necessary to clean well and wash the chanterelles. It is advisable to do this after soaking and using several waters.
• Next type in the water capacity and place chanterelles into it. Put the saucepan on the fire and boil until the fungi is fully readily. After that, throw away chanterelles on the colander and hide with cold water.

• Take 2 glasses of mushroom broth, and the rest can be poured.
• Clean the onions and cut it with thin half rings, skins of garlic pass through the press or finely chop the knife.
• Add 2 cups of fungal broth, cut onions and garlic, sugar, salt, acute seasoning, coriander, and vinegar to the mushrooms. Mix all and cover with a lid, then place the container in a warm and dry place at room temperature for about a day. During this time, chanterelles must be broken.
• During this time, wash and sterilize glass jars. After the day, decompose the chanterelles with the marinade in the banks and close the pure drop-end covers.
• Keep such pickled mushrooms is needed in the refrigerator, and you can even try in banks.

Chanterels marinated with mustard grains

Using mustard grains, you can also get delicious and fragrant marinated chanterelles, which will be real delicacy at the dining table.

Required ingredients:

• 2.5 kg of fresh foxes;
• 2 tbsp. mustard grains;
• 6 tbsp. table vinegar 9%;
• 15 peas of fragrant and black pepper;
• 1 tbsp salt;
• 2 tbsp. Sahara;
• 3 laurel leaves;
• 3 carnations;
• 1 liter of water;
• vegetable oil.

The process of cooking marinated chanterelles:

• First of all, prepare mushrooms. To do this, clean them well and wash. Place the chanterelles in the pan, fill with water and put on fire.
• Weld the foxes and beat them onto the colander, having thrown cold water. Give a drain of an extra liquid.
• Be sure to rinse well and sterilize glass jars, after which spread the chanterelles in them.
• Next you need to cook spicy marinade.
• In the specified amount of water, add sugar, salt, mustard grains, pepper, carnation and bay leaf. After that, put a saucepan on the middle fire. When marinade boils, tapping another 5 minutes and add vinegar.
• Wegan a couple more minutes and remove from the stove.
• Boil the finished marinade into prepared cans with chanterelles and add to each 2 tbsp. Vegetable oil, after which they can be rolled.
• Store marinated chanterelles for such a recipe recommended in a cool basement or refrigerator.

Marinated chanterelles are a real delicacy that is not only a good cold snack, but will also become a full-fledged dish on any holiday table.