Marinated chanterelles with cinnamon
Description
This is a simple recipe for pickled chanterelles with cinnamon. Store the finished preserves in the refrigerator until use. You can also keep the mushrooms in a cellar, somewhere cool and dry. One thing: don’t keep them too long—mushrooms are a special product! They’re especially good with boiled potatoes or buckwheat. Good luck!
Instructions
- 1
Step 1
Soak the mushrooms in water for 2–3 hours, then rinse and clean off all unwanted parts. Boil the mushrooms in salted water. When the chanterelles sink to the bottom, they’re done!
- 2
Step 2
Drain the mushrooms in a colander.
- 3
Step 3
Pour 600 ml of water into a saucepan, add 1 tbsp each of salt and sugar, and 1 tsp cinnamon. Bring to a boil and add the mushrooms and spices. Let the mushrooms boil for 10 minutes, then add the vinegar.
- 4
Step 4
Arrange the mushrooms in sterile jars and cover with the marinade. Seal the jars and let cool. Store the preserves in the refrigerator.