Pickled chanterelles in wine vinegar

So, now the cooking. Chanterelles need to be cleaned, then washed. Then, for a minute, we lower them into boiling water, which needs to be salted, after which we throw them into a colander. Garlic cloves should be cut in half. Cut the onion into four parts. Cut the pepper pod in half, removing the seeds. After that, thinly slice the celery. Vinegar should be mixed with water (250ml), crumble finely chopped vegetables with spices there. When it boils, cook for forty-five minutes. Chanterelles are laid out in a sterilized jar and filled with marinade. After that, we close the jar tightly, which we turn over on the lid, wait until it cools down. Store the cooked pickled chanterelles in a cool place. Ready-made chanterelles must be thrown into a colander, seasoned with olive oil.