Pickled chanterelles

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Pickled chanterelles

Ingredients

Chanterelles fresh 1 kg
water 1L
sugar 2st. spoons
salt 1.5 st. spoons
vinegar 30% 2 tbsp. spoons
medium onion 1 PC
medium carrots 1 PC
black peppercorns 10 pieces

Cooking method

  • To obtain 30% vinegar, it is necessary to dilute 70% vinegar essence with cold boiled water 1: 1.5. (1-essence, 1.5-water).
  • Pour the prepared chanterelles with cold water, bring to a boil and cook for 15-20 minutes, until they settle.
  • Drain water and rinse thoroughly.
  • Pour cold water for the marinade into a saucepan, add sugar, salt, pepper, carrots, cut into thin slices, onions, cut into half rings, chanterelles and cook. From the moment of boiling, cook for 5 minutes. Remove foam if necessary.
  • Reduce heat to low, add vinegar and simmer for another 2 minutes.
  • Arrange the mushrooms in sterilized jars, pour the marinade to the top of the jars, roll up the jars and cover with a blanket and hold until they cool.

Note

Chanterelles in the forest, apparently invisible, huge yellow glades. The freezer is full of chanterelles for frying and stewing. I tried to dry it once, I didn't like it, I don't repeat it anymore. I decided to marinate. The newsletter arrived on time, made it and tried it. Sharp, tasty chanterelles are obtained.

N @ dezhd @
Oh, how on time is your recipe !!! Dad went to visit Perm and brought three sacks of potato chanterelles, and he gave me some mushrooms. Now I'm going to pickle.

celfh tell me, do you freeze the mushrooms directly raw (that is, dry and peeled), otherwise I have never frozen?
Thank you for the recipe

celfh
Freezing chanterelles HERE Frozen chanterelles are very tasty, retain their taste and aroma for a long time. But only cooked in the specified way. If you freeze dry chanterelles, after a couple of months you will have a rubbery, highly bitter product. Well, in any case, it was so when I froze dry chanterelles for the first time.
And in general, in this way it is best to freeze all the mushrooms. Firstly, the taste is excellent, secondly, the freezer is rationally used, and thirdly, with little effort, you have a semi-finished product at hand all winter: a soup in five minutes, and a sauce without worries. And it's a pleasure to cook hot from them
MariV
Specially, Tanyateasing?
celfh
fast
Qween
Once I tried the freshest fried chanterelles in sour cream. I remember the taste and liked it. And last year I saw bags of frozen chanterelles in the supermarket. I bought one packet (expensive, by the way) and cooked it at home. So these chanterelles turned out to be rubber and bitter. I already thought that I had forgotten their taste and then, for a long time, apparently they were like that. But, it turns out, what's the matter! They need to be able to freeze.
celfh
QweenAfter the first sad experience, I didn’t prepare chanterelles for a very long time, although we have very "fox" places. And now chanterelles are on a par with boletus and boletus boletus. But white, oddly enough, is in last place. The most delicious dried whites.
solmazalla
Well, girls, surely someone cooked, answer me! Delicious?
celfh
Alla, most of all I like frozen chanterelles I don't really like pickled mushrooms at all, although I cook. But only in two cases: if someone comes in or if we go where))
In this chanterelle recipe, salt must be adjusted. It was not enough ((
solmazalla
celfh, I am reporting. Pickled chanterelles
I took a chance and did. Intrigued by the presence of carrots and onions in the recipe. Although I took small carrots and onions, it turned out that their presence in the mushrooms was very noticeable.I had 3.5 kg of dried chanterelles a little (they collected yesterday, lay scattered on a newspaper). Accordingly, I made 3 liters of marinade. But! It seemed that it was undersalted and added 1.5 hours by 3 liters. l salt (and it was still fine salt). And then I thought and thought and ... by analogy with ordinary marinades, I put 6 pieces of cloves and 6 pieces of allspice on this amount. Here ...
Although usually at first I do everything strictly according to the recipe, but here I perverted from the heart, I apologize to the author. Don't hit me, I'm good ... (In a whisper: chanterelles have never pickled in 40 years of my life, so I will report the result, yeah)
celfh
Alla, did everything right)) Tell us about the result))

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