How to pickle the chanterelles for the winter at home. Step -by -step recipes of pickled foxes with photo

Every year the summer season is marked by the collection of gifts of nature: berries and mushrooms. Undoubtedly, it is important to enjoy useful berries and delicious mushrooms in fresh form, which contain a huge amount of vitamins and minerals and are useful for human health. However, many housewives are trying to prepare as many gifts as possible in reserve as possible, for the winter. This is especially true for such delicious mushrooms as chanterelles, which are the best suited for pickling.

The preparation of pickled foxes for the winter is not difficult even for young inexperienced housewives who did not encounter such a culinary process. After all, recipes for pickled foxes are the simplest and will not take much time, but you and your loved ones will delight you with a delicious treat in winter.

In this article, we will consider the features of the preparation of pickled foxes for the winter, we give step -by -step recipes for pickling chanterelles, as well as features of preparation for pickling and the rules for storing the finished product.

Features of pickling of chanterelles for the winter at home

Fans of quiet hunting with great impatience are waiting for the beginning of the mushroom season, when in the late summer, after warm small rains, hats of mushrooms - real natural treats and delicacies begin to appear among green moss. Noble white, boletus, boletus and, of course, chanterelles are a delicious and healthy product that contains a large amount of protein and trace elements. Fans of the gathering of natural gifts foxes are especially loved, which is easy to see among forest greenery and cooking them also is also not difficult. In very productive years, boiled, stewed, fried chanterelles are present on any dining table. Particularly stern housewives are trying to prepare these delicious mushrooms for the future - they salt and pickle foxes for the winter. At the same time, there are a huge number of recipes for pickled mushrooms of chanterelles, they are distinguished by a geographical location and preferences of a single housewife. After all, every woman always seeks to add some zest to the marinade.

In order to enjoy crisp and delicious pickled chanterelles in winter, it is important to observe some features of preparation and, in fact, the preparation process.

• First of all, it is important to collect foxes at the right time. Usually it falls at the end of August to early September, when the rains are still warm and rarely go. Then you can collect a large crop of beautiful, strong, not yet damaged by water and the worms of the chanterelles. During this period, mushrooms have a small size, which is good for pickling.
• After the collection, it is not recommended for a long time to store fresh mushrooms of the chanterelles without additional processing, the maximum is allowed for about 10 days.
• Before pickling chanterelles, it is important to carefully clean the collected mushrooms, because they were brought from the forest, covered with moss, coniferous needles, sand and various insects. You need to clean it very carefully so that then the sand and other garbage does not creak on the teeth. Many housewives use a toothbrush to clean the mushrooms. However, for more thorough cleaning, it is best to prepare a special salt solution. To do this, take one liter of water and add 10 grams of table salt and 2 grams of citric acid to it. All components need to be thoroughly mixed and mushrooms pour water. It is recommended to hold the chanterelles in such a brine for about a day, after which the taste of mushrooms during pickling will be more pronounced and they will be stored better. After you get mushrooms from salted water, they must be washed in clean water.
• To obtain delicious pickled mushrooms, it is important to sort the existing crop well. For pickling, it is advisable to choose mushrooms of small or medium sizes, since the overgrown chanterelles are poorly marched and the taste will turn out to be heterogeneous. Experienced cooks recommend sorting mushrooms, separating small chanterelles from large ones, the latter of which need to be cut into two or four parts.
• Some housewives use only mushroom hats for pickling and salting, while you can cook tasty and useful mushroom caviar from the legs.
• To obtain delicious pickled foxes for the winter, some housewives recommend pre -boil mushrooms in slightly salted water. You need to cook for about 20 minutes, although it is best to focus on the mushrooms themselves - when they drop to the bottom of the pan, you can get it.
• It is necessary to pickle the chanterelles at home in an enamel container.
• To achieve a crispy taste of chanterelles, you cannot leave mushrooms to cool in the marinade, it is important to immediately pour them with cold water.
• It is recommended to pickle mushrooms in sterilized banks to extend the shelf life of the treats. It is important to remember that if the mushrooms are stored in a cold place, banks can be closed with nylon lids, but when stored in a warmer room, it is better to close hermetically hermetically with tin lids. Some housewives pickle mushrooms in barrels.
• In order to truly feel the taste of pickled foxes, it is necessary to let the mushrooms stand for a month. And after that, you can serve to the table, after watering with sunflower oil and sprinkling with onions and herbs.
• Experienced culinary specialists also advise not to mix chanterelles with other mushrooms, the taste will become weak and will be lost in the total mass. It is better to add various spices, for example, cinnamon or grass - dill, specifically, dill to them.

Classic recipe for pickled foxes

Such a recipe for pickled foxes is a kind of basis, to which each housewife adds something of her own and thereby creates, thereby, a new dish and a new recipe, which today a large number are presented on the Internet.

You will need the following ingredients:

• 2 kg of peeled foxes;
• 1.5 liters of water;
• 50 grams of stone salt;
• 100 grams of sugar;
• 60 ml of table vinegar 9%;
• 25 grams of fragrant pepper with peas;
• 10 grams of cloves.

Cooking process:

• Previously, the mushrooms of the fox should be sorted out and pour them with cold water for about 1 hour.
• After that, the larger ones need to be cut into several parts, small ones do not need to be touched. At the same stage, the mushrooms are thoroughly washed and cleaned.
• Next, take an enameled pan or another container suitable in size. Fill it with water and pour the peeled foxes. It is necessary to cook mushrooms over medium heat until they drop to the bottom. The pan can be removed from the fire.

• Take an empty container and colander and pour water with mushrooms. Rinse with cold water thrown into a colander with cold water to get crisp mushrooms in the future.
• Pour the mushroom broth back into the pan and put it on the fire. Add salt, sugar, cloves and pepper. After that, bring the broth to a boil.
• When the water boils, pour the chanterelles into it and cook them for about 7 minutes.
• After that, pour in vinegar and boil the mushrooms in the marinade for another 5 minutes.
• Be sure to prepare the banks in advance to pickle the chanterelles for the winter. Wash them with cling soda and sterilize them in the oven or in boiled water.
• Put the mushrooms first in prepared banks, and then pour them with the marinade to the very top. Roll the jars with metal lids.

Pickled foxes with butter and garlic - step -by -step recipe

This is another rather popular recipe for the preparation of pickled 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 stone salt;
• 40 grams of sugar;
• 10 cloves;
• black pepper with peas 10 pcs;
• 5 bay leaves;
• 200 ml of vegetable oil;
• 100 ml of table vinegar 9%;
• 200 onions;
• 1 head of garlic.

Cooking process:

• Pour the mushrooms with water and leave for about an hour, then carefully clean and rinse the foxes.
• Place the chanterelles in enameled dishes and fill it with water so that it is 2 cm above mushrooms.
• Put the pan on medium heat and cook for about 15-20 minutes until the foxes drop to the bottom. Periodically, it is necessary to remove the foam.
• After that, throw the mushrooms on a colander and rinse them with cold water.
• If the resulting mushroom broth does not reach the required amount, share cold water, and then put it on fire again. Add sugar and salt, pepper and cloves.

• Next, clean the onions and cut it with rings, half rings or cubes. Add it to the marinade.
• Clean the garlic, cut each clove into thin plates and also add to the broth.
• Add also vegetable oil and boil for 2-3 minutes.
• After that, lower the chanterelles into the hot mushroom broth and cook them for about 10-13 minutes and add vinegar.
• Pre -sterilize the jars and boil the lids.
• First you need to put the chanterelles in the banks, and then pour them with the marinade. Close the jars with lids, wrap it up and let them cool.
• Such pickled foxes can be tried in two days.

Foxes pickled without vinegar - recipe

This recipe for pickled foxes is suitable for those housewives who prefer to make blanks for the winter without using vinegar, and replace it with citric acid or ordinary lemon.

Necessary ingredients:

• 1 kg of foxes;
• 700 ml of water;
• 5 grams of citric acid;
• 5 pcs of peas of fragrant pepper;
• 3 cloves;
• 2 bay leaf;
• 20 grams of salt;
• 40 grams of sugar.

Cooking process:

• Clean and wash the chanterelles well, then sort them, chop large into several parts so that the mushrooms are evenly marked.
• Place the chanterelles in the container and pour water so that it covers them a little.

• Wait for boiling and cook the mushrooms for about 15-20 minutes, periodically removing the foam.
• After that, take out the chanterelles from the marinade and pour them with cold water.
• Pour 700 ml of water into the pan, add salt, sugar, pepper, clove, bay leaf into it. Put on medium heat and bring to a boil.
• Next, add the foxes to the marinade and cook for about 7-8 minutes.
• At the next stage, it is necessary to add citric acid to the marinade and boil for another 1-2 minutes.
• Put the chanterelles first in pre -sterilized banks, and then pour with marinade, roll up. After that, turn the cans and wrap well, let them cool for 1-2 days. You can store such pickled foxes in a room where the temperature does not rise above 18 degrees.

Foxes in spicy marinade - step -by -step recipe

Such pickled foxes will become a real royal treat, a chic 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 cloves 12 pieces;
• 6 bay leaves;
• 7 grams of thyme;
• 7 grams of major;
• 7-10 grams of oregano;
• 50 grams of fresh parsley;
• 50 grams of green celery;
• 10 grams of dried basil;
• 1-2 average bulbs;
• 15-20 grams of pepper peas;
• 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. Carefully clean them from garbage, sand, dry and rotten parts. Pour the mushrooms with salted water and leave for about a day. Next, cut larger foxes into several parts.
• Put them in a pan and pour it with water, then put on medium heat, bring to a boil and cook for about 20 minutes. Focus on the chanterelles - they must go down to the bottom of the container.
• Be sure to sterilize the banks in advance, since pickled foxes according to this recipe will not stand in barrels. Boil metal covers.
• Rinse and cut fresh greens, and then distribute it into prepared banks.
• Remove the boiled foxes on a colander and rinse under cold water.
• Next, get the preparation of the marinade: add all seasonings, salt, vinegar to 500 ml of water.
• Add the foxes to the marinade and put the pan on medium heat, you need to cook for about 10-12 minutes.

• After readiness, lay out the chanterelles in the banks, then pour the marinade to the very top.
• Banks can be closed not only with metal lids, but also by nylon.
• The prepared chanterelles according to such a recipe are very aromatic, but they can only be stored in the refrigerator for 4 months, no more.

Recipe for pickled foxes with onions

In this recipe, chicks with onions pickle, so that the mushrooms are crispy and fragrant. Foxes can be used with and without legs.

Necessary ingredients:

• 2 kg of fresh foxes;
• 40 grams of sugar;
• 40 grams of salt;
• 2 large bulbs;
• 4 bay leaves;
• 3 pieces of cloves;
• 4 cloves of garlic;
• 20 peas of black fragrant pepper;
• 3-4 tbsp of table vinegar 9%;
• 1 liter of water.

Cooking process:

• First of all, do the cleaning of the chanterelles. Soak them in acidified water for a while, after which it will be easier to remove all the garbage from the mushrooms.
• After that, sort out the pure mushrooms, while cutting the large ones into several parts so that the chanterelles are evenly salted.
• Cut onions with rings, half rings or cubes, as you like best. Garlic cloves need to be cut into thin plates.
• Next, pick up water to an enameled pan and add all the spices, as well as garlic and chopped onion to it.
• We put the marinade on medium heat, bring to a boil and cook for about 5 minutes, and then add clean foxes.
• Mushrooms must be boiled for about 10-12 minutes.

• Be sure to wash the banks thoroughly in advance and sterilize them within 20-25 minutes in the oven or in boiled water. Wash and boil the lids.
• Distribute the mushrooms on glass jars, and then pour the marinade to the very top.
• Roll and turn the jars, wrap well and let them cool at room temperature. After that, transfer to the cold. After about a week, you can enjoy delicious and crispy mushrooms.

Quick recipe for pickled mushrooms without boiling - description

Some housewives use a recipe for cooking pickled foxes without preliminary boiling. In this case, it is important to measure all proportions and properly cook the marinade, which later fill fresh foxes.

You will need the following products and ingredients:

• 1 kg of fresh foxes (if you take more, therefore, all the ingredients must be taken in proportion more);
• 3/4 cup of table vinegar 9%;
• water;
• 1 tbsp. stone salts;
• 5 peas of acute fragrant pepper;
• 1 tsp cinnamon;
• 1 tsp Sahara;
• a couple of things of cloves;
• 2-3 bay leaves.

Cooking process:

• First of all, carefully clean and sort the chanterelles. Remove all the garbage, rinse from sand, you can cut off the legs and use only the mushroom hats for rolling.
• Add a liter of water, salt and vinegar to an enameled container, and then place a pan on medium heat. After the water boils, pour the peeled foxes and cook until cooked. Focus on mushrooms, which, after readiness, fall to the bottom of the container.
• When you see that the chanterelles begin to sink, and the liquid itself becomes lighter, add all the spices to the marinade and mix well. Cook for another 1-2 minutes.
• After readiness, distribute all the chanterelles according to pre -prepared sterilized banks, pour the marinade.
• Cool pickled foxes at room temperature.

Foxes pickled in the cold in barrels - step -by -step recipe

Such a recipe for cooking also has a place to be, especially in cases where housewives love to make workpieces in wooden barrels, since in the conviction of many, the product is more tasty and useful.

Necessary ingredients:

• pure cold water 1 liter;
• half a glass of sugar;
• 2.5-3 tbsp. stone salt;
• 0.5 tbsp. table vinegar 9%;
• 2-3 bay leaf;
• half a large onion or one small whole;
• 2 cloves of garlic
• pepper fragrant black peas.

The process of cooking pickled foxes:

• First of all, you need to do the preparation of the marinade, since the recipe is based on cold pickling of chanterelles. Take an enamel pan or other container, pick up water in it and put on medium heat.
• After the water boils, add salt, sugar, pepper, bay leaf, vinegar, with half -rings onions and finely chopped garlic. After a repeated boiling of the marinade, boil for about 5 minutes, turn off the fire and remove the pan from the stove. Wait for the complete cooling of the marinade.
• While the liquid cools down, take care of cleaning the chanterelles. Rinse them well, remove all the garbage, cut larger mushrooms into two parts.
• Place the mushrooms in a separate container and pour it with water, then put on medium heat and cook until the chanterelles are completely ready, after a slightly salting liquid.
• After readiness, put the mushrooms in clean prepared barrels and pour with marinade. It is recommended to close the barrels about the possibility.
• The chanterelles according to such a recipe should be marinated for about 3 weeks, after which they can be tried.

How to pickle foxes according to Korean recipe - description

The photo of the pickled chanterelles according to this recipe shows what appetizing mushrooms are obtained, which will certainly become a royal treat for any holiday. Especially for lovers of all acute.

To prepare pickled foxes according to the Korean recipe, you will need the following ingredients:

• 1 kg of fresh foxes;
• 3 head onions of medium size;
• 2 tsp stone salt;
• 4 tsp Sahara;
• 0.5 tsp ground coriander;
• 4 cloves of garlic;
• 1 tbsp. acute seasonings for the preparation of Korean dishes, carrots;
• 3 tbsp. table vinegar 9%;
• 2 cups of mushroom broth in which the chanterelles were cooked.

The process of cooking pickled foxes:

• First of all, it is necessary to clean well and wash the foxes. It is advisable to do this after soaking and using several waters.
• Next, pick up the water container and place the chanterelles in it. Put the pan on the fire and cook until the mushrooms are fully finished. After that, throw the chanterelles on a colander and pour cold water.

• Take 2 glasses of mushroom broth, and the rest can be poured.
• Clean onions and cut it into thin half rings, pass the garlic cloves through the press or chop it finely with a knife.
• Add 2 cups of mushroom broth, chopped onions and garlic, sugar, salt, acute seasoning, coriander and vinegar to a pan to the mushrooms. Mix everything and cover everything, then place the container in a warm and dry place at room temperature for about a day. During this time, the chanterelles should brew.
• During this time, wash and sterilize glass jars. After a day, put the chanterelles with the marinade into jars and close with clean kapron lids.
• It is necessary to store such pickled mushrooms in the refrigerator, and you can try without even laid out in banks.

Foxes pickled with mustard grains

Using mustard grains, you can also get delicious and fragrant pickled foxes that will become a real delicacy at the dining table.

Necessary ingredients:

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

The process of cooking pickled foxes:

• First of all, prepare mushrooms. To do this, clean them well and wash them. Place the chanterelles in a pan, pour water and put on fire.
• Boil the chanterelles and throw them in a colander, dumping them with cold water. Let the excess fluid drain.
• Be sure to rinse well and spur glass cans, then put the chanterelles in them.
• Next, you need to prepare a spicy marinade.
•   In the indicated amount of water, add sugar, salt, mustard grains, pepper, cloves and bay leaf. Then put the pan on medium heat. When the marinade boils, boil for another 5 minutes and add vinegar.
• Boil a couple more minutes and remove from the stove.
• Pour the finished marinade into prepared banks with chanterelles and add to each for 2 tbsp. vegetable oil, after which they can be rolled up.
• It is recommended to store pickled foxes according to such a recipe in a cool basement or refrigerator.

Pickled foxes are a real treat, which is not only a good cold snack, but will also become a full -fledged dish on any festive table.