Chanterelle blanks are delicious and nutritious snacks that you can treat your loved ones in winter. This article describes simple step by step recipes for instant preparation of canned mushrooms at home. Given the proposed methods that are available to everyone, you can independently make pickled and crisp chanterelles for the winter.
Selection and preparation of ingredients
Good, unspoiled fruits should be preferred. Mushrooms bought or collected must be sorted out, sorted and the best ones selected. For pickling, you can use not vinegar (9%), but vinegar essence (70%).
Important! Vinegar in the marinade should be in moderation, so do not overdo it. If a lot of this ingredient is added during cooking, add marinade with a little boiling water to get rid of a tangible acid.
The amount of salt and other spices can be increased depending on taste preferences. The composition is allowed to supplement with vegetable oil and various spices: thyme, coriander, oregano, marjoram, basil, parsley. If you do not want to use vinegar, you can take citric acid (the effect will be the same).
Chanterelle Marinovka
It’s easy to make mushrooms that will be nice to crunch. You need to properly boil the products and add them with spices. To get a richer flavor, you can add onion and a little garlic to the marinade. They can also be used when serving mushroom snacks to the table, however, vegetables will need to be cut into beautiful half rings.
Did you know? Chanterelles are mushrooms that have a whole list of useful properties. They are rich in vitamins (A, C, E, K, D, B) and minerals (iron, potassium, calcium, magnesium, phosphorus, zinc, sodium, copper, manganese).
Fresh herbs (dill or parsley) will be an excellent addition to mushrooms. Pickled fruits can be poured with vegetable or olive oil. Appetizer can be served with any side dish.
Classic recipe
4 cans of 0.5 l each 50 minutes
black peppercorns
20 pcs.
Energy value per 100 g:
The mushrooms prepared for pickling must be laid out in a large container and pour cool water. Leave the food for about an hour, then clean it.
Take a large pan and fill it with clean chanterelles. The part of the mushrooms that remains, let it remain in the water for now.
Put the food container on the stove, add water. Separately, you do not need to cook the marinade: chanterelles will be pickled in their own juice.
Boil mushrooms on moderate heat. When the first part of the fruit settles, you can add the second.
Cook to a boil. The foam that appears on the surface must be carefully removed with a spoon. After boiling, keep the pan on the stove for another 10 minutes.
When the broth becomes clear, add salt, granulated sugar, black and allspice pepper, cloves, and bay leaf. Shuffle.
Add the composition with vinegar, mix again and cook for 5 minutes.
Let the aromatic broth boil a little, then turn off the heat. Place a bowl of water on the stove, into which send a couple of cans for preservation.
Take the jar out of boiling water, add the mushrooms and pour them with marinade. Close the lid, previously also boiling it.
Wipe the fruit jars with a towel and leave for 12 hours, turning upside down.
The mushrooms prepared for pickling must be laid out in a large container and pour cool water. Leave the food for about an hour, then clean it.
Take a large pan and fill it with clean chanterelles. The part of the mushrooms that remains, let it remain in the water for now.
Put the food container on the stove, add water. Separately, you do not need to cook the marinade: chanterelles will be pickled in their own juice.
Boil mushrooms on moderate heat. When the first part of the fruit settles, you can add the second.
Cook to a boil. The foam that appears on the surface must be carefully removed with a spoon. After boiling, keep the pan on the stove for another 10 minutes.
When the broth becomes clear, add salt, granulated sugar, black and allspice pepper, cloves, and bay leaf. Shuffle.
Add the composition with vinegar, mix again and cook for 5 minutes.
Let the aromatic broth boil a little, then turn off the heat. Place a bowl of water on the stove, into which send a couple of cans for preservation.
Take the jar out of boiling water, add the mushrooms and pour them with marinade. Close the lid, previously also boiling it.
Wipe the fruit jars with a towel and leave for 12 hours, turning upside down.Video recipe
Important! If during the process of boiling the water in the tank becomes less, it is necessary to add more liquid. However, you can only supplement the broth with boiled water, and not raw.
Fried
2 cans of 0.5 l each 30 minutes
Energy value per 100 g:
Mushrooms must be thoroughly cleaned to get rid of grass, dirt and other debris. It is necessary to transfer products to a large container, add water, wash, drain the liquid.
It is necessary to send the pan to the stove so that it is heated. After that, melt the margarine: put 2/3 parts of the creamy product and wait until it becomes a liquid consistency.
Put whole chanterelles in a pan. Add bay leaf and salt immediately. Wait for the liquid to boil out of the pan. It is necessary to periodically stir the composition. Do not cover the pan.
Fry for about 20 minutes (this time is enough to boil all the water). Add the rest of the margarine.
Thoroughly mix the contents of the dishes and fry the mushrooms for another 10 minutes. After 10 minutes, remove the pan with cooked chanterelles from the stove.
Next, you need to prepare jars for seaming. The container should be thoroughly washed with detergent and rinsed well under running water.
Put the fried mushrooms in hot jars. Do not fill the containers completely: leave about 2 cm on top. This space is filled with melted margarine.
Cover the covers with boiling water. After that, you can close the banks. Mushroom harvesting is ready for the winter! Jars with fried mushrooms should be covered with a towel after seaming.
Mushrooms must be thoroughly cleaned to get rid of grass, dirt and other debris. It is necessary to transfer products to a large container, add water, wash, drain the liquid.
It is necessary to send the pan to the stove so that it is heated. After that, melt the margarine: put 2/3 parts of the creamy product and wait until it becomes a liquid consistency.
Put whole chanterelles in a pan. Add bay leaf and salt immediately. Wait for the liquid to boil out of the pan. It is necessary to periodically stir the composition. Do not cover the pan.
Fry for about 20 minutes (this time is enough to boil all the water). Add the rest of the margarine.
Thoroughly mix the contents of the dishes and fry the mushrooms for another 10 minutes. After 10 minutes, remove the pan with cooked chanterelles from the stove.
Next, you need to prepare jars for seaming. The container should be thoroughly washed with detergent and rinsed well under running water.
Put the fried mushrooms in hot jars. Do not fill the containers completely: leave about 2 cm on top. This space is filled with melted margarine.
Cover the covers with boiling water. After that, you can close the banks. Mushroom harvesting is ready for the winter! Jars with fried mushrooms should be covered with a towel after seaming.Video recipe
Features of storage of blanks
Chanterelles prepared according to the proposed methods must be stored in the refrigerator. Shelf life is 1–1.5 years. If the jar was opened, its contents should be eaten within 2 days. The mushrooms remaining after this period must be discarded.
Did you know? Chanterelles grow in Europe, Africa, Mexico, South America and even in the Himalayas. The largest mushrooms can be found in the United States: in the state of California, chanterelles weighing 0.5 kg are found.
As you can see, pickling and frying chanterelles at home with a view to further preserving it is quite simple. Even a novice hostess can do it!
