Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Chanterelles600 g
Marinade:
Water500 ml- Vinegar essence1 tsp
- Sugar1 tbsp
- Salt2 tsp
- Peppercornsto taste
- Clovesto taste
- Ground cinnamonto taste
Nutrition
per 100 g
- Calories
- 12 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
First, prepare the mushrooms. Any chanterelles will do, but small, young ones are best. Large ones can be sliced before pickling.
Clean the chanterelles of debris and soil and rinse well. Trim the contaminated parts of the stems, leaving the clean parts as they are.
Boil water in a pot and dissolve salt in it (1 tbsp per 1 l water). The water should completely cover the mushrooms. Place the prepared mushrooms in the salted boiling water and boil for 15-20 minutes. Then drain the mushrooms in a colander, immediately rinse with cold water, and let the water drain off.
Boil the water and add all the ingredients. Add the vinegar essence last.
Place the mushrooms in the boiling marinade and boil them in the marinade for 15 minutes. While the chanterelles are cooking, prepare the jars and lids: wash them with baking soda and sterilize them using your preferred method.
After 15 minutes, turn off the heat and immediately pack the hot mushrooms into sterile jars, close with sterile lids, cover with a warm blanket or throw, and leave until completely cooled.
