Marinated chanterelles without vinegar

Description

A simple way to put some up for later. I’d like to share with you a classic recipe for chanterelles pickled without vinegar. There are no special secrets here: we wash the chanterelles, clean them, and boil them. Then we make a marinade from water, sugar, salt, citric acid, and spices. The mushrooms are boiled in the marinade and, right after boiling, packed into jars. Store the preserves in a cool place, ideally in the refrigerator or a cellar. Good luck!

Instructions

1. 1

   Step 1

   

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   Wash the chanterelles and clean off any forest debris. Then boil them in salted water for 20 minutes, and rinse again under cold water.

2. 2

   Step 2

   

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   Let's prepare the marinade. Pour 700 ml of water into a saucepan and add 1 tbsp salt and 2 tbsp sugar. Bring to a boil, add the chanterelles and spices, bring to a boil again, and simmer for 10 minutes; add citric acid at the very end.

3. 3

   Step 3

   

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   Pack the mushrooms into pre-sterilized jars and pour the marinade over them, then seal the jars and turn them upside down until completely cooled. Store the preserves in the refrigerator.