Pickled chanterelles for winter

Step-by-step cooking

1. Step 1:

   

   Any chanterelles are suitable for pickling, but, of course, it is better if you have small, young ones. Large ones can be marinated in sliced. These are the chanterelles we have gathered in the forest today - small. like buttons, they didn't even take the smallest ones. It's a pity that many people just pick mushrooms together with a forest substrate, moss - and then sort them out at home or even at the point where they sell. The mycelium suffers a lot at the same time. Chanterelles need to be cleaned of debris and earth, washed well.

2. Step 2:

   

   Trim the dirty parts of the chanterelles' legs, leave the clean ones as they are.

3. Step 3:

   

   Then the chanterelles need to be boiled in salted boiling water (1 tablespoon per 1 liter of water). Cook for 15-20 minutes. Strain the mushrooms into a colander and immediately sprinkle with cold water, let the water drain.

4. Step 4:

   

   For the marinade, prepare salt, sugar, vinegar and spices: cinnamon, cloves, allspice and black pepper, mustard seeds.

6. Step 5:

   

   Boil the water and add all the ingredients, vinegar last.

7. Step 6:

   

   Take the prepared chanterelles, filtered from the water.

8. Step 7:

   

   Lower them into the boiling marinade, boil the chanterelles in the marinade for 15 minutes.

9. Step 8:

   

   Now you can put them boiling in sterile jars and close them with sterile lids - and under a fur coat. They are perfectly stored without sterile packaging. In this case, chanterelles are cooled in marinade, laid out in dry clean jars, covered with clean lids, you can pour one or two spoons of sunflower oil on the surface.