Pickled Chanterelles for Winter
Description
A simple canning recipe without unnecessary complications. Below I’ll go into more detail. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the chanterelles thoroughly in water several times to remove all soil and dirt.
- 3
Step 3
Sort through the chanterelles. Cut large mushrooms into several pieces and leave small ones whole.
- 4
Step 4
Transfer the chanterelles to a pot, pour in water, and bring to a boil.
- 5
Step 5
Boil for 3 minutes. Skim off the foam with a spoon.
- 6
Step 6
Then drain off the water and tip the chanterelles onto a sieve.
- 7
Step 7
For the marinade, bring the water to a boil, add the salt, sugar, and all the spices. Simmer for 1 minute.
- 8
Step 8
Add the mushrooms to the marinade and cook for 20 minutes. Five minutes before the end, add citric acid and vinegar.
- 9
Step 9
Then transfer the chanterelles together with the hot marinade into a clean sterilized jar.
- 10
Step 10
Tightly screw on the lid and turn upside down. Wrap in a towel and leave until completely cooled.
- 11
Step 11
Marinated chanterelles for winter are ready!