Pickled chanterelles for the winter - 15 delicious recipes for preparing preparations, crispy, spicy, with or without vinegar, with spices

Chanterelles are mushrooms of the first category, along with porcini mushrooms, boletus mushrooms, aspen mushrooms, etc., i.e., of the highest taste quality. They are completely edible and can be eaten even raw, and are therefore safe.

One of their great advantages is that they are very rarely affected by worms, unlike their counterparts. Thanks to this, you can preserve the harvest with virtually no losses. It is very important to thoroughly clean them of debris and dirt, because otherwise you can subsequently suffer from various diseases due to the microorganisms contained in the soil.

The most delicious chanterelles are fried and pickled. When preserved, their beautiful bright orange color (hence the name) and bizarre shape are preserved. Therefore, a snack made from them also looks very nice and is very popular. Such a treat is welcome at every table and goes well with many dishes.

The taste of pickled mushrooms depends directly on the marinade and on additional ingredients. Today we will prepare such chanterelles for the winter in different ways. Proportions in recipes are usually given approximately; it is important to try everything and adapt it to your taste. Choose and prepare your wonderful snacks with pleasure, and delight yourself and your loved ones with this beauty all year round!

The best recipes for preparing pickled chanterelle mushrooms for the winter

Mushroom preparations for the winter are in third place in terms of prevalence after pickling cucumbers and tomatoes. Housewives often make mushroom snacks for the winter. They take a variety of mushrooms. The article will talk about chanterelles: how to properly cook and marinate for the winter, what recipes there are, from the simplest to the more complex.

The content of the article:

1. Secrets and rules for pickling chanterelle mushrooms 2. Classic recipe for pickling chanterelles for the winter 2.1 Classic recipe - video 3. Chanterelles marinated with oil and garlic 4. How to cook chanterelles for the winter without vinegar 5. Spicy chanterelles - a recipe for marinating them for the winter 6. Marinated chanterelles with carrots 7. Quick recipe for pickling chanterelles without cooking 8. Original recipe with juniper berries 9. Chanterelles for the winter in a cold marinade 10. Chanterelles marinated with cloves 11. Crispy chanterelles for the winter - pickling recipe 12. Simple recipe for chanterelles for the winter with spices 13. Pickled chanterelles in Korean for the winter 14. Recipe for making pickled chanterelles with honey mushrooms 15. Delicious recipe for pickling chanterelles with vinegar 16. Chanterelles with mustard - a recipe for preparing a preparation for the winter 17. Calorie content of pickled chanterelle mushrooms 18. Dates and storage conditions for pickled chanterelles

Cooking options

There are different recipes for how to cook chanterelles for the winter, among them we highlight the following:

salting;
pickling;
freezing;
canning fried mushrooms;
preparing mushroom caviar or solyanka.

In this review we will look at each of the listed methods in detail.

About chanterelles

Before we talk about recipes for preparations, let’s briefly dwell on the description of the mushrooms themselves and where, when and how to collect them correctly.

In central Russia, chanterelles, depending on the amount of precipitation and temperature, are collected from mid-June to the end of October, until the frosts. The greatest likelihood of their appearance in the forest occurs after heavy rains with thunderstorms.

Yellow-orange beauties grow in mixed forests, preferring symbioses with deciduous and coniferous trees, such as:

aspen;
oak;
pine;
spruce;
birch.

In appearance, they are difficult to confuse with other mushrooms; these bright yellow or orange fruiting bodies grow in clearings, often forming “witch circles” around a single tree or bush.

Chanterelles do not have a clear division into a cap and a leg; one smoothly flows into the other. The height of the mushroom does not exceed seven centimeters, and the diameter is twelve.

A distinctive feature is resistance to pests, so even in the hottest weather, red mushrooms are rarely damaged by worms.

Secrets of pickling chanterelles

When pickling chanterelles, as well as tomatoes and cucumbers, there are some peculiarities or rules. By following them, you can be guaranteed to get a tasty product that can be stored for a long time. Even those who are pickling for the first time should not worry or worry whether it will turn out delicious. It will work out.

Photo of chanterelle mushrooms

So, the rules for pickling mushrooms:

Careful preparation of the main ingredient – chanterelles. They are cleared of leaves and blades of grass. Before doing this, you can directly soak the mushrooms in slightly salted or acidified water. This will make the cleansing process much easier. For 1 liter of water you will need 10 grams of salt and 2 grams of citric acid. This pre-soaking will additionally help the chanterelles to be stored longer in the winter.
There are recipes that recommend using only mushroom caps for pickling. What to do with the legs? Definitely don't throw it away. You can use them to prepare another, no less tasty dish, caviar.
Before salting, the chanterelles must be boiled for 20 minutes. The times indicated are approximate. An indicator of the readiness of the mushrooms is their settling to the bottom.
All mushrooms should be the same size. Large and medium-sized specimens are simply cut into several identical parts.
In order for the chanterelles to crunch loudly, you need to make sure that they do not cool down.
After boiling, rinse immediately with running cold water and drain in a colander.
To keep the workpieces as long as possible, they are hermetically sealed using simple nylon lids.

Dried chanterelles

Dried chanterelles are a complete alternative to fresh mushrooms and a storehouse of vitamins and minerals. Drying completely preserves all the beneficial substances in mushrooms, significantly enhancing their taste and aroma. Dried mushrooms last longer than other types of preparations. You can prepare the same dishes from them as from fresh ones. They are pre-soaked in warm water or milk, which gives a delicate and pleasant taste. It is not necessary to wash the chanterelles before drying; it is enough to clean them with a special brush from leaves and sand. Mushrooms quickly absorb moisture, so washed chanterelles take much longer to dry. Remove any dark spots and cut off the bottom of the stem. After this, leave the mushrooms on a towel for half an hour to dry. Cut large chanterelles along the grain into 2–4 pieces. Let's look at several ways to dry chanterelles.

Drying on the table. Cover the table with paper or parchment, arrange the chanterelles so that they do not touch each other. Make sure the room is well ventilated. At the dacha, you can dry mushrooms directly in the sun, protecting them from insects. Turn the mushrooms over periodically to ensure they dry evenly. The chanterelles will be ready in 7–10 days, depending on the temperature and humidity outside or indoors.
Thread drying. Thread whole or chopped chanterelles onto strong thread or fishing line. Hang in a well-ventilated area such as a balcony or terrace. The more sun, the less time it will take to dry. In general, it will take you from 5 to 7 days. Bring the mushrooms indoors at night to protect them from overnight moisture.
Drying in an electric dryer and dehydrator. These kitchen tools can save time and effort in the process of drying chanterelles. If you are using a multi-tier electric dryer, place the sliced mushrooms in one layer on the trays and set the appropriate mode. After 12 hours, the dried mushrooms will be ready. Drying in a dehydrator is even easier. Due to the uniform circulation of hot air, the chanterelles dry evenly. Drying will take 6–10 hours, depending on the size of the chanterelles and the power of the dehydrator.

Keep dried mushrooms in a dry place, away from foods with strong odors. The optimal storage method is in glass or ceramic jars with tightly closed lids. Containers must be pre-sterilized. Under such conditions, dried chanterelles will retain their beneficial properties, taste and aroma for 2 years.

Pickled chanterelles for the winter: a classic recipe

You should start getting acquainted with pickling chanterelles with this recipe. He is the most famous.

You will need:

2 kg chanterelles;
1.5 liters of water;
50 grams of salt;
1/2 cup sugar;
60 ml table vinegar (9-%);
25 grams of black peppercorns;
10 grams of cloves.

Classic recipe for pickled chanterelles - video

How to cook pickled chanterelles for the winter according to the classic recipe:

The washed chanterelles are soaked in slightly salted water (see description above). Soaking time – 1 hour.
Cut into pieces of the same size, place in a saucepan, add the specified amount of water and place on medium heat. When the mushrooms are at the bottom, turn off the stove.
After cooking the chanterelles, the broth is poured into another container, and the mushrooms themselves are placed in a colander. Wash with water.
Salt and sugar are added to the mushroom broth, peppercorns and clove buds are added. After boiling, add the mushrooms and cook for about 7 minutes.
After adding vinegar, cook for an additional 5 minutes and turn off the stove.
The finished product is placed in jars and hermetically sealed.

This preparation can be easily stored in the refrigerator for a whole year. You can eat it a month after preparation.

Dried chanterelle soup

Mushroom soup can be made from fresh, dried or frozen chanterelles, but it is dried mushrooms that will give it a rich forest flavor.

Ingredients:

dried chanterelles - 200 g
large potatoes - 2 pcs.
carrots - 1 pc.
onion - 1 pc.
butter - 40 g
olive oil - 2 tbsp. l.
water - 2 l
salt, black pepper - to taste
greens - to taste

Cooking method:

Soak dried chanterelles in boiling water for 1 hour.
Drain the water and place the chanterelles in a saucepan. Fill the mushrooms with water again (a little more than 2 liters) and place on the stove. Bring to a boil and simmer the mushroom broth for 30 minutes.
While the mushrooms are cooking, peel the potatoes and cut them into cubes.
Peel the carrots and onions. Chop finely.
Using a slotted spoon, transfer the mushrooms from the pan to a bowl. The broth should be about 2 liters. If it turns out less, add a little water.
Add potato cubes to mushroom broth.
Melt butter in a frying pan, add olive oil to it. Fry the onions and carrots for 5-7 minutes. At this time, chop the chanterelles if they are large.
Add the mushrooms to the pan, reduce the heat and simmer with the vegetables for 10 minutes under the lid.
Place the chanterelles with carrots and onions into the broth. Reduce heat and simmer for 5 minutes.

You can add cream, chicken fillet, grated cheese, barley, vermicelli to mushroom soup, or cook it with dumplings, pumpkin and celery. Some housewives add dry white wine or Madeira to mushroom soup with chanterelles.

Chanterelles marinated with butter and garlic

A very tasty recipe with garlic and butter. This is also a fairly common combination.

You will need:

5 kg of orange mushrooms;
2 liters of water;
70 g sugar;
10 peas of cloves and black pepper;
5 bay leaves;
200 ml vegetable oil;
100 ml table vinegar (9%);
200 grams of onion;
small head of garlic.

Chanterelles marinated with butter - video

Recipe for marinated chanterelle mushrooms with butter and garlic:

Boil the mushrooms for 15 minutes after the water boils. Periodically remove the foam that forms on the surface.
The chanterelles are placed in a colander, washed with running water, and the required amount of water (up to 2 liters) is added to the broth.
Sugar, salt, pepper and cloves are added to the broth.
The onion is cut either into half rings or into cubes. How convenient.
Garlic is cut into slices.
Onions and garlic are added to the marinade, after which the specified amount of oil and vinegar is poured. Cook for 2 to 3 minutes, after which add the main ingredient – mushrooms.
It is enough to cook the chanterelles for 10 to 12 minutes.
Jars must be prepared and sterilized in advance. Place the prepared mushroom vegetable mass into jars and fill with the resulting marinade. Wrap tightly and cover with a warm towel or blanket.

The preparation can be safely stored all winter in a cool place.

Frying

Chanterelles fried for the winter do not need to be frozen; you can preserve the mushrooms in glass jars. In this case, do this:

Melt butter in a heated frying pan; chanterelles do not taste well with vegetable oil.
Place the boiled mushrooms in a frying pan.
Over low heat, stirring regularly, fry the chanterelles until tender, 30-40 minutes.
Place the mushrooms in pre-sterilized jars.
Pour oil from the frying pan so that it covers the mushrooms with a centimeter layer.
Roll up with sterilized lids.

Store canned food prepared in this way in a cool place, for example, in a cellar. Before use, the mushrooms are fried again, adding onions, leeks or potatoes.

Chanterelles marinated without vinegar

This recipe for pickling chanterelles does not require the use of vinegar.

Ingredients required:

1 kg chanterelles;
1 liter of water (700 ml for marinade and 300 ml for cooking);
5 g citric acid;
5 peppercorns;
7 dry cloves;
a pair of laurel leaves;
20 grams of salt;
40 grams of sugar.

How to cook chanterelles for the winter without vinegar:

Peeled and thoroughly washed chanterelles are placed in a pan for cooking. As soon as the water boils, cook for an additional 20 minutes. Drain in a colander. Rinse thoroughly under cold water.
In another container, prepare the marinade: pour 700 ml of water, add sugar, pepper, and cloves. Cook until the water boils.
After the marinade boils, add the mushrooms and cook for 8 minutes. Add citric acid and cook for an additional 2 minutes.
The mushrooms are placed in jars, bay leaves are added on top and the lids are tightly closed. Place upside down until completely cooled under a warm blanket. After a day, put it in the refrigerator.

How to select and prepare mushrooms

Only hard mushrooms with a firm structure are suitable for pickling. Loose fertile bodies are not suitable for this purpose. Before marinating, you need to separate the cap from the stem of each chanterelle and rinse it thoroughly, removing all contaminants.

If you need to remove the bitterness, then you need to soak the mushrooms in cold water for 20-25 minutes, after which they will be ready to create the workpiece.

Chanterelles in a spicy marinade - a recipe for spicy lovers

The recipe is for those who cannot have too many spices in a preparation, and who like to mix different spices and are not afraid to experiment with flavors.

Required:

1.5 kg chanterelles;
12 dry carnation buds;
6 bay leaves;
6 grams of thyme and marjoram;
10 g oregano;
50 g parsley and basil;
150 grams of onion;
50 grams of salt;
20 grams of allspice in the form of peas;
400 ml water;
50 ml of 9% table vinegar.

How to cook spicy pickled chanterelles for the winter with spices:

Properly prepared chanterelles are boiled over medium heat until they settle to the bottom of the container. Place in a colander and rinse.
Next, prepare a marinade from salt and all the seasonings listed in the ingredients (immediately, except bay leaf). Greens in equal quantities are placed in jars.
The marinade is brought to a boil and the chanterelles are immediately added. Boil for 12 minutes and sort into jars, pouring marinade.

After cooling, the jars are stored in the refrigerator.

Pickling chanterelles

There are two main options for salting chanterelle mushrooms: cold and hot. They differ in the use of water at different temperatures.

Cold method of salting chanterelles

In this recipe, the mushrooms must also be pre-boiled; the preparation is carried out without the use of hot brine, which is why the method is called cold. Ingredients for this recipe per kilogram of mushrooms:

salt – 60 grams;
dill - 3-4 umbrellas;
horseradish – 1-2 leaves;
garlic – 2 heads;
vegetable oil – 200 grams.

The salting sequence is as follows:

Place spices and salt on the bottom of the pan and every two layers of mushrooms.
Top everything with additional horseradish leaves and a plate.
We put a weight, a stone, a jar of water, etc.
We stand for a day at room temperature.
Fill it with sunflower oil to prevent air from entering the container and put it in the refrigerator.

Hot salting method

This method slightly reduces the value of pickling in terms of vitamins, but the taste remains at a high level.

Ingredients for one kilogram of chanterelles:

salt – 2 tablespoons;
bay leaf – 2-3 pieces;
black pepper – 4-7 peas;
allspice – 4-7 peas;
cloves - 4 buds;
garlic – 2-4 cloves;
water – 1 liter.

Prepare the mushrooms in this order:

Pour the washed mushrooms with water and add spices.
Boil for half an hour.
Place mushrooms in prepared pan.
Cut the garlic into small slices and add the mushrooms.
Fill with brine.
Put oppression.
After a day, remove the pressure and place the pan in the refrigerator.
After another 24 hours, place the chanterelles in sterilized jars and seal.

Recipe for marinated chanterelles with carrots

Mushrooms of the same size are required to make the preparation juicy.

Ingredients required in proportion:

3 kg chanterelles;
2.5 liters of water;
4 tbsp. l. salt;
5 tbsp. l. sugar and vinegar (6%);
25 peppercorns;
a couple of medium-sized onions and carrots.

How to cook pickled chanterelles with carrots:

Chanterelles are prepared and boiled. After boiling, drain the water and rinse.
Chopped carrots, onions and other ingredients, with the exception of vinegar, are added to the same water. It will be added later.
Cook over medium heat after boiling for 8 minutes. Be sure to remove the foam.
Vinegar is added only after the heat is reduced and cook for another 4 minutes.
Place the mushroom mixture into jars and close tightly. Place in a warm place.

This recipe is perfect for preparing additions to main courses, as well as as a base for salads.

Conservation: preparatory process

It is better to pick mushrooms in the morning. When harvesting, prune with a knife rather than uproot. Chanterelles are a type of mushroom that grows in any weather. To protect yourself, chanterelles, like any other mushrooms, are advised to be collected away from highways and industrial zones, as they are capable of accumulating chemical elements and heavy metal salts that are harmful to our body.

It is better to pick mushrooms in the morning

Freshly picked mushrooms are easily spoiled. They contain a lot of water, nitrogenous substances and carbohydrates, so they are an excellent environment for the development of microorganisms. That is why they need to be processed on the day of collection, after a maximum of 4-6 hours, and only then used for cooking or storing for future use.

First of all you need:

Select for processing young, healthy, not broken, not wormy mushrooms.
Remove pine needles, stuck leaves, and sand. Cut off the stem at a distance of 1 cm from the cap.
Rinse the chanterelles thoroughly, taking into account that when they remain in water for a long time, the mushrooms lose their aromatic substances. It is enough to change the water 3-4 times.
Cook the prepared mushrooms in lightly salted water (20% water by weight of the mushrooms) for 15-20 minutes, until the mushrooms begin to sink to the bottom of the pan.

A quick recipe for pickling chanterelle mushrooms without boiling

For this recipe, you do not need to boil the mushrooms in advance. It is enough to make a marinade and boil the main ingredient in it.

You will need:

1 kg chanterelles;
2/3 cup vinegar (8%);
Art. l. salt;
5 peppercorns;
tsp cinnamon and sugar;
1 liter of water;
8 dried clove buds;
a couple of bay leaves.

How to cook chanterelles, marinated without pre-cooking:

Separate the caps and wash well.
Fill the pan with water, add salt and vinegar. Cook the mushroom caps until fully cooked so that they settle to the bottom.
Spices are added a few minutes until the chanterelles are fully cooked. All at once. Mix the contents thoroughly.
Cool and pour into jars.

The preparations with mushrooms are hermetically sealed.

Detailed video recipe for pickling chanterelles for the winter

Chanterelle mushroom caviar

Chanterelle caviar is a good appetizer in the winter cold and not only. To prepare it according to the simplest recipe you will need the following components:

chanterelle mushrooms – 5 kilograms;
onions – 1 kilogram;
parsley – 200-300 grams;
vegetable oil – 0.5 liters;
lemon juice – 100 grams;
salt – 100 grams;
ground black pepper - to taste.

Preparation procedure:

Pass the boiled mushrooms through a meat grinder.
In a separate pan, fry finely chopped onion.
Finely chop the washed and dried parsley.
Combine the products by adding oil from the frying pan.
At the end, pour in lemon juice and pepper to taste.
Place the finished caviar into jars and seal.

How to marinate chanterelles with juniper berries

This recipe is far from the classic version. But the taste of this preparation is more rich and varied. Of course, preparing it is a little more difficult, since the number of ingredients is larger and you will need the ability to combine spices and herbs. To get the desired taste, you should carefully follow the specified quantities of ingredients indicated in the recipe. Unless, of course, you are a spice princess...

Required:

1/2 kg chanterelles;
200 ml wine vinegar (white);
a couple of chili peppers;
8 juniper fruits;
80 g celery (root part);
2 tbsp. l. Sahara;
2 onions;
4 sprigs rosemary (optional);
3 garlic cloves;
5 laurel leaves.

Recipe for chanterelles with cold marinade

Despite the fact that this recipe is very simple and quick to prepare, it is not particularly popular.

Ingredients:

1 kg chanterelles;
1 liter of water;
50 g sugar;
60 g salt;
15 ml vinegar;
1 laurel leaf;
2-3 allspice peas;
medium sized onion;
3 garlic cloves.

How to cook pickled chanterelles in a cold marinade:

Take a large container into which the specified amount of water is poured and brought to a boil.
After boiling, reduce the heat and add salt and sugar. Stir thoroughly until the crystals are completely dissolved.
After 4 minutes, add additional vinegar, bay leaf and pepper.
The onion is cut into cubes, and the garlic is crushed using a press or a special garlic press. Add onions and garlic to the total mass. Cook for 2 minutes and immediately turn off the stove. Cool the marinade.
Separately, cook the chanterelles by filling them with water. It takes 15 minutes to be ready. Afterwards they are thrown into a colander. Wash with water.
Lay out the prepared chanterelles and pour the marinade over them. Hermetically sealed. Store in a cool place.

Delicious recipe for pickling chanterelle mushrooms - video

How to prepare fried chanterelles in oil

Cooking chanterelles for the winter in oil at the initial stages is not much different from salting or pickling. The mushrooms are sorted, cleaned of dirt, washed and cut into 2-4 parts. Chanterelles are especially tasty when cooked in butter or ghee with onions. This additive is suitable for soups, side dishes and meat dishes.

Ingredients:

fresh chanterelles – 1.5 kg
ghee – 350–400 g
onions - 5 pcs.
salt - to taste
peppercorns - to taste
bay leaf - to taste

Cooking method:

Sort through the chanterelles, clean them of debris and rinse lightly with water.
Place the mushrooms in a saucepan and pour boiling water over them. Let stand for 10 minutes and drain. Place the chanterelles in a colander to drain excess liquid.
Chop the onion. Fry in ghee until golden brown.
Fry the chanterelles in melted butter separately from the onions for 20 minutes. Add salt to taste.
Mix the fried onions with the chanterelles, adding more oil if necessary. Fry for 5 minutes.
Place a bay leaf and peppercorns in the bottom of each clean jar. Fill the entire container with chanterelles. Place 2 more bay leaves on top.
Melt the remaining butter and pour it into the jars of fried chanterelles to the very top.
Close with lids, cool and place in a cool place.

How nice it is in winter to open a jar of ruddy, buttery chanterelles and serve them with fried potatoes! However, do not forget about the shelf life. Chanterelles, cooked with butter and stored in a cool place, are good to eat for 6 months.

Chanterelles marinated with cloves

Chanterelles go well with cloves.

Ingredients required in proportions:

2 kg chanterelles;
head of garlic;
a pair of dill umbrellas;
2 liters of water;
8 peppercorns;
5 laurel leaves;
70 grams of sugar and salt;
24 grams of vinegar;
6 clove buds.

Recipe for preparing chanterelle mushrooms marinated with cloves for the winter:

The products are prepared and the chanterelles are placed in a separate container. Leave for 1 hour.
Rinse and fill with clean water. Add salt. After boiling, cook for 25 minutes. Remove the foam.
To prepare the marinade, add spices, salt, sugar and bring to a boil. Vinegar is added last. Cook for an additional 5 minutes.
The finished chanterelles are placed in a colander and washed. And pour 500 ml of ready-made marinade into a new container. Cook for 20 minutes in boiling water.
The garlic is cut into slices, quite thick.
Place a dill umbrella and garlic cloves in each jar. The containers are hermetically sealed and placed upside down.

After cooling completely, the jars are stored in the refrigerator.

Chanterelles in tomato sauce for the winter

Chanterelles in tomato sauce for the winter
If we talk about this preparation, then you can prepare it in two ways. Below we will introduce you to a lightweight cooking option that uses ready-made tomato paste. But if you wish, you can spend a little extra time and replace this component with fresh tomato puree.

In order to make it, you will need to blanch the tomatoes, puree them in a blender, and then rub them through a fine sieve. This puree can be added to mushrooms without additional heat treatment, just remember that in this case the chanterelles will need to be stewed for 15-20 minutes longer.

Products:

Chanterelles – 5 kg
Tomato paste – 300 ml
Carrots – 500 g
Onion - 100 g
Vegetable oil - 150 ml
Vinegar - 100 ml
Water - 2 l
Salt, sugar and pepper to taste

Recipe:

We clean the chanterelles from debris and boil them
Place them in a saucepan with a thick bottom and fill with water.
Cut the onion into small cubes, grate the carrots on a coarse grater
Fry the vegetables and add tomato paste and a little water
When the paste has completely dispersed, add it to the mushrooms, salt and pepper everything
At the last stage, add sugar and vinegar to the mushrooms, wait 20 minutes and roll up the aromatic mass

Recipe for marinated crispy chanterelles for the winter

A simple recipe for delicious crispy pickled chanterelles.

You will need:

2.5 kg chanterelles;
35 grams of salt;
45 g sugar;
2.5 liters of water;
40 ml vinegar (30%);
onion head;
80 grams of carrots.

Photo of pickled chanterelles for the winter

How to cook pickled crispy chanterelles for the winter:

The mushrooms are boiled, and the mushroom broth is poured into another container after cooking. Add salt, sugar, and chopped vegetables.
The marinade is prepared over medium heat, boiled for 5 minutes, after which the foam must be removed.
Add table vinegar and boil for an additional 3 minutes.
The chanterelles are placed in jars and filled with marinade.

The blanks are tightly twisted and stored in the refrigerator, after cooling.

Canned fried chanterelles for the winter, a simple and tasty recipe - video

Features of storing workpieces

Chanterelles prepared according to the proposed methods must be stored in the refrigerator. The shelf life is 1–1.5 years. If the jar is opened, its contents should be eaten within 2 days. Any mushrooms remaining after this period should be discarded.

Did you know? Chanterelles grow in Europe, Africa, Mexico, South America and even in the Himalayas. The largest mushrooms can be found in the USA: chanterelles weighing 0.5 kg are found in the state of California.

As you can see, marinating and frying chanterelles at home for the purpose of further canning is quite simple. Even a novice housewife can do this!

Marinated chanterelles with spices - a simple and tasty recipe

Another simple recipe for chanterelles for the winter. It is not overloaded with a large number of spices, and therefore is perfect for those who are not yet very familiar and do not know how to handle spices and seasonings.

You will need:

3 kg chanterelles;
400 ml water;
3 tbsp. l. salt;
100 g sugar;
200 ml vinegar 9%;
3/4 cup vegetable oil;
10 cloves and black peppercorns;
Bay leaf.

A simple recipe for making pickled chanterelles for the winter:

The chanterelles are washed, boiled and drained in a colander. Then drain the water and rinse with running water.
Separately cook the marinade, combining all the ingredients: cloves, pepper, bay leaf, salt and sugar. Cook for 5 minutes.
Mushrooms are placed in pre-prepared jars and filled with marinade.
Hermetically sealed jars are placed upside down. After cooling, store in a dark, cool place.

This recipe works well as a base for other recipes with the addition of more spices and herbs.

Benefits for the body

Often lovers of “silent hunting”, bringing home chanterelles, are not aware of their beneficial properties, but they:

They are an excellent means of expelling worms because they contain chitinmannose, a substance that paralyzes worms and dissolves their eggs (therefore there are no wormy chanterelles);
help restore vision;
improve liver function.

Chanterelles are rich in vitamins and microelements, pantothenic and folic acid, and are involved in improving immunity and fat breakdown. I advise you to eat these healthy mushrooms more often and store them for the winter.

Chanterelles marinated in Korean style

Many people have already fallen in love with Korean cuisine. Those who like things “spicy” should like this recipe. The recipe differs in that the chanterelles are fried here.

Required:

500 g chanterelles;
50 ml vegetable oil;
2 medium onions;
4 tbsp. l. soy sauce;
Art. l. vinegar;
tsp brown sugar.

How to cook chanterelle mushrooms in Korean:

Heat vegetable oil in a frying pan and fry finely grated onion and the chanterelles themselves.
In another container, make the sauce by combining soy sauce, vinegar, and sugar. Mix everything thoroughly and place it in a frying pan for frying. In total, simmer for 15 - 20 minutes so that the chanterelles acquire a golden hue.

Korean-style chanterelles can be eaten immediately, or you can leave them until winter, sealing them with lids and putting them in the refrigerator or cellar.

Pickling chanterelle mushrooms for the winter - recipe video

Cooking chanterelles

Pre-treatment of chanterelles is not a troublesome task. They do not need long soaking: a 20-minute cold bath before cooking is enough.

Cut off the very bottom of the legs: these are the dirtiest and roughest parts.
Use a sponge, damp cloth or toothbrush to remove dirt from the fruiting bodies. Pay special attention to the plates under the cap: grains of sand may become clogged in them.
Rinse the peeled mushrooms thoroughly in plenty of water or soak for 20 minutes.
After all the manipulations, boil the chanterelles for 15-20 minutes, adding 1 tablespoon of salt and 2 grams of citric acid to 1 liter of water.
Drain the water, rinse the mushrooms in cold water, let the water drain.
Allow 10 minutes to sterilize the jars. Choose the sterilization method at your discretion - over a kettle, in a microwave, oven, etc.

Marinated chanterelles with honey mushrooms

Honey mushrooms are considered to be the only mushrooms that can be combined in one preparation with chanterelles. Due to the same amount of cooking time, they go well together. The result is a very tasty preparation.

You will need:

1.5 kg honey mushrooms and chanterelles;
1.2 liters of water;
3 laurel leaves;
5 black peppercorns;
60 grams of salt;
150 ml table vinegar (9%);
16 g citric acid.

How to cook pickled chanterelles and honey mushrooms for the winter:

The mushrooms are thoroughly washed and placed in a saucepan. Add 750 ml of water, add salt and citric acid and cook for 30 minutes.
At the end of cooking, place in a colander and strain the water in which the mushrooms were cooked. After filtering, add the remaining amount of water - 450 ml - and acetic acid. Bring to a boil again. Cook for 30 minutes.
The marinade for chanterelles with honey mushrooms should end up transparent.
Carefully distribute the chanterelles and honey mushrooms into jars along with bay leaves, pepper and other products.
Pour in marinade.

Pickled chanterelles for the winter - a very tasty recipe, video

Pickling tricks

Although the marinating procedure is simple, chanterelles have their own tricks. It’s not for nothing that they are foxes:

Don't overdo it with spices. Otherwise, they will interrupt the unique taste of mushrooms.
In order for them to delight with a pleasant crunch, you should not simmer them in hot water after cooking. As soon as you turn off the stove, quickly place them in a colander and under cold water.
They, like other mushrooms, need to be “packed” in sterile jars.

Shelf life of pickled chanterelles:

in rolled up jars – up to a year (in a dark place);
under a nylon cover - no more than four months (in a cool place).

To ensure that the chanterelles marinate evenly, use mushrooms of approximately the same size for preservation. And such blanks will look prettier.

Cut large mushrooms in half or into quarters. Before you start marinating, cook the mushrooms for 15-20 minutes in salted water, skimming off the foam regularly.

Recipe for delicious pickled chanterelles for the winter with vinegar essence

The simplest recipe for pickled chanterelles with vinegar, with a minimum amount of ingredients.

You will need:

3 kg chanterelles;
35 grams of salt;
30 ml vinegar essence (70%).

How to cook chanterelles marinated for the winter with vinegar:

The mushrooms are cleaned and boiled. Then put it in a colander and leave it like that for 30 minutes. During this time, all the liquid will have time to drain.
Then transfer it to an enamel bowl and pour in enough water to completely cover the product.
Place on the stove over medium heat. Bring to a boil.
Add salt and stir the contents constantly. Cook for 10 minutes.
Reduce heat to low and add vinegar mixture. Cook for 5 minutes.
Place in pre-prepared jars and close tightly with lids. Leave on the kitchen counter for 2 days, wrapped in a warm towel or blanket.

For those with a sweet tooth:
Redcurrant jelly: all the best recipes

Benefits of chanterelles for humans

Chanterelles are famous for their delicate nutty taste. The presence of protein and vitamin B in these mushrooms makes them very beneficial for the human body. They contain beta-carotene, which is necessary for vision, and it is this that gives the yellow color to chanterelles. And the increased content of copper and zinc salts makes them extremely important for the full functioning of the body.

How do chanterelles grow?

The pulp of mushrooms contains chymannose, which is a natural polysaccharide. The substance perfectly fights parasites, so chanterelles are almost never affected by worms: by eating chanterelles, you can get rid of helminthic infestations in the gastrointestinal tract.

Harvesting chanterelles using methods such as canning, drying and freezing leaves a good share of useful substances in the chanterelles. Therefore, they will benefit the body all winter.

Recipe for pickling chanterelle mushrooms for the winter with mustard seeds

The presence of mustard in this recipe makes the pickled chanterelles very tasty. Mushrooms acquire a unique and rich taste.

You will need:

2.5 kg chanterelles;
7 peppercorns;
40 ml sunflower oil;
30 grams of salt;
40 grams of mustard seeds;
6 clove buds;
120 ml vinegar (9%);
3 bay leaves;
1 liter of water;
40 grams of sugar.

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How to cook chanterelles with mustard for the winter:

The mushrooms are cleaned, boiled, and the liquid is drained. Transfer the boiled chanterelles to another bowl.
The remaining ingredients are mixed, except for the vinegar. Cook for 7 minutes and add vinegar 2 minutes before the end of cooking. Cook for another 2 minutes.
Remove the laurel leaves from the total mass and pour the marinade into jars, just short of the top.
Add vegetable oil and close tightly.

How to deliciously cook chanterelles for the winter - video

Other recipes

With raisins

Marinated chanterelles with raisins are a delicacy. Try cooking this way, and I know for sure that this option will remain in your recipe collection forever. For this recipe we will need: light raisins, olive oil and apple cider vinegar. Everything else is as usual. Raisins will add sweetness to the marinade and make the dish unusual. Red chanterelles with a frill and small raisins will look great in a beautiful vase on the holiday table. To finish the arrangement, add more shallots.

With onions

In this version I put more crispy onions and be sure to add vegetable oil. Onions, cut into rings, are placed on the bottom of the jars or simply mixed with mushrooms - as you like. Then everything is poured with marinade and closed. Such preparations are perfectly stored in the refrigerator or in the cellar. Opening them in winter, we will get a cool appetizer that will go with any meat dish.

Without vinegar

Canned chanterelles without vinegar are also an excellent original option for preparing for the winter. Prepare as usual, but instead of vinegar we use citric acid. It will make the marinade a little more tender, add a slight sourness and better preserve the taste of the mushrooms themselves. You need to store this preserved food in the refrigerator, but don’t worry, it won’t stay there for long, because it’s very tasty.

With greens

Covering chanterelles with herbs means creating a culinary masterpiece. It is both tasty and beautiful, but requires time and effort to prepare. Boiled mushrooms are placed in jars along with fresh herbs and poured with cooled marinade. After a week, the marinade should be drained and boiled again, then pour over the mushrooms and seal the jars for the winter. Believe me, it's delicious!

With onions and mustard

Harvesting mushrooms for the winter is always fraught with danger. In order not to be afraid that the mushrooms will spoil, put mustard beans in them. Of course, you can also use mustard powder, but then our clear marinade will become cloudy and turn dirty yellow. Choose for yourself, but I use mustard beans. The onion in the recipe will add a sweet spice. It will turn out very tasty, spicy and definitely won’t go bad.

Terms and conditions of storage of pickled chanterelle preparations

In order for the chanterelle preparation to be well preserved, it is tightly closed and must be placed in a cool place. This product can be stored for no more than 1 year.

Can be stored under nylon covers. In this case, the storage period becomes shorter - 3 months in a refrigerator.

All cooking recipes are good for the holiday table. Pickled chanterelles can be served either as a separate dish or as an additional dish.

They can be used as a salad base. To get a natural mushroom taste, you must strictly adhere to the recipe.

Recently searched:

How long should you cook chanterelles before marinating, salting and freezing?

Boil chanterelles from 10 to 40 minutes

Some people argue that it is not necessary to cook chanterelles before salting, pickling and freezing. In principle, as far as salting and freezing is concerned, this is acceptable. You can quite easily freeze fresh mushrooms, simply by first cleaning them of debris. They will keep well at sub-zero temperatures, but you must understand that in the end you will still have to heat treat them.
As for salting, in this case you can do it in two ways. You can simply scald the peeled mushrooms with boiling water, cool and then calmly salt them. But if you want salted chanterelles to retain their taste for up to 6 months, then don’t be lazy and boil them for 10-15 minutes. Even such minimal boiling will disinfect the mushrooms, and you won’t have to worry about them spoiling.
But before marinating, chanterelles must be cooked. If you want your winter preparation to stand safely until the next mushroom season, then boil them for 30 minutes and only after that proceed directly to pickling and seaming.
And remember that even properly processed chanterelles must be stored in a cool place. This means that they must always be in a room where there are no sudden temperature changes. This could be a basement, cellar or a glazed and insulated balcony.