Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
For a 0.5-litre jar:
Yellow chanterelles250 g- Onion1 pcs
- Chilli pepper1 pcshot
- Celery40 g
- White wine vinegar100 ml
- Saltto taste
- Peppercorns5 pcsblack
- Garlic2 cloves
- Bay leaf3 pcs
- Rosemarya couple of sprigs
- Sugar2 tsp
Nutrition
per 100 g
- Calories
- 32 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 7 g
Instructions
Now for the preparation. Clean the chanterelles, then wash them. Next, dip them for a minute into boiling salted water, then drain in a colander. Cut the garlic cloves in half. Cut the onion into four parts. Cut the chilli pod in half, removing the seeds. Then thinly slice the celery. Mix the vinegar with water (250 ml), then add the finely chopped vegetables and spices. When it boils, cook for forty-five minutes. Put the chanterelles into a sterilised jar and pour over the marinade. Then close the jar tightly, turn it onto its lid and wait until it cools. Store the finished pickled chanterelles in a cool place. Drain the finished chanterelles in a colander and dress them with olive oil.
