Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Chanterelles1 kg
- Water200 ml
- Salt2 tbsp
- Garlic3 cloves
- Dill(can be replaced with parsley or dill seeds)
Nutrition
per 100 g
- Calories
- 12 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Prepare the ingredients according to the list. Choose young, firm chanterelles of small size with cap edges curled inward and no dark spots. Old mushrooms become rubbery and bitter. Wash and sterilize the jars and their lids in advance. From 1 kg of fresh chanterelles you get 2–3 half-liter jars of the finished appetizer.
Sort the mushrooms, rinse them, and boil in salted water for about 20 minutes from the moment it boils. Cooked mushrooms will sink to the bottom. Drain the chanterelles in a colander. Do not discard the water in which the chanterelles were boiled right away. Some of it will be needed later.
Place the prepared mushrooms into sterile jars, sprinkling with salt, sliced garlic, and dill seeds. Fill the jars to the top with chanterelles; the mushrooms should lie loosely, do not pack them down.
Pour the hot cooking liquid in which they were cooked over the mushrooms. Pour enough liquid so that it is 1–1.5 cm above the mushrooms. Then pour 1–2 tbsp sunflower oil on top. Close the jars with lids and put them in the refrigerator. If desired, the preserves can be sterilized and sealed with canning lids.
You can taste the preserve after 3–4 days, but the true flavor will develop only after 2–3 weeks. Serve the mushrooms as an appetizer or as an addition to meat dishes. Enjoy your meal!
