Chanterelles can be marinated with onions for different recipes. If you plan to eat mushroom yummy for a month, a simple and quick recipe for this preparation will do.
- 0.3 kg of chanterelle;
- 2 cloves of garlic;
- 1 onion head;
- 2 liters of water;
- 0.1 liter of table vinegar;
- 1 lemon;
- vegetable oil;
- half a spoonful of spices( coriander, bay leaf, pepper);
Chanterelles are thoroughly washed in several waters from forest debris and sand. Clean mushrooms are dried, but large pieces are cut into pieces.
Pour water into a saucepan, add salt and lemon juice. Chanterelles fall asleep in brine, bring to a boil and boil for 5 minutes. Further mushrooms are laid out in clean cans for pickling.
Now turn the cooking marinade.100 ml of water is combined with the same volume of vinegar and the liquid is brought to a boil. Next, pickled onion, chopped garlic, lemon pulp and spices are covered in the marinade. Salt and oil in
Mushrooms in cans are poured with boiling marinade. Seaming immediately close the lids, leave to cool in the room, and then put in the refrigerator.
Pickled chanterelles with onion and carrots
- 1 kg of mushrooms;
- 1 carrot( size medium);
- 2 spoons of vinegar( 30%);
- 2 spoons of sugar;
- 1.5 tablespoons of salt;
- 10 peas of pepper.
The mushrooms are washed several times in water to remove any impurities. Next, the chanterelles are put into a saucepan, filled with water and put on fire. After boiling, the mushrooms are boiled for 20 minutes, after which the water is drained, and the chanterelles are washed underwater.
Now turn the cooking marinade. Peeled onions cut into thin half rings, carrots - slices. In the pan pour water, dissolve sugar, salt, add spices, carrots and onions. After boiling, the marinade is kept on the fire for 5 minutes, then the fire is reduced, the vinegar is poured into the marinade and cooked for 2 minutes.
Boiled chanterelles are laid in cans, poured with boiling marinade, immediately rolled and left under the blanket until cooling. Store a maximum of a month in the refrigerator.
Pickled chanterelles with onions for the winter
- 0,25 kg of fresh chanterelles;
- 2 cloves of garlic;
- little celery root;
- 5 pcs.pepper black;
- 3 leaves of laurel;
- 0.1 liter of white wine vinegar;
- half a spoonful of sugar;
- 2 branches of rosemary.
For the chanterelles and washed chanterelles, it is necessary to cut off the legs at the very beginning of the plates. After the mushrooms are thoroughly washed in water, boil in salted water for a minute. The chanterelles are thrown back to the colander.
Cut in half the cloves of garlic and chili, onion - into 4 parts. Celery is thinly shredded. All vegetables and spices are filled with marinade from a glass of water and vinegar. The mixture is boiled for 5 minutes, after which it is poured into the chanterelles, which have been spread into cans. It remains only to roll up and wait for the cooling of the sunset.