Pickled chanterelles for the winter

Ingredients for cooking pickled chanterelles for the winter

The main

  1. Chanterelles fresh 1.5 kilograms
  2. Salt 1 tablespoon (no slide)

For marinade per 1 liter of water

  1. Spices for pickling 10 grams
  2. Salt 4 teaspoons
  3. Sugar 2 tablespoons
  4. Acetic essence 70% 2 teaspoons
  • Main Ingredients Mushrooms


Casserole - 2 pieces, a colander, a kitchen knife, a cutting board, a ladle, kitchen potholders for hot dishes, glass jars with screw or nylon covers, a deep plate.

Cooking pickled chanterelles for the winter:

Step 1: prepare the chanterelles.

Soak the chanterelles in cold water and rinse, changing it several times. This will allow you to get rid of all twigs, grains of sand and various plant debris that literally sticks around forest mushrooms on all sides. Do not forget to cut off the earthy parts of the legs.

Step 2: cook the chanterelles.

Place the peeled and washed chanterelles in a large pan (the chanterelles should float freely, and not lie as tamped), pour clean cool water and put on medium heat. Add 1 tablespoon salt, mix gently and bring to a boil, and then cook mushrooms for 15 minutes.

After cooking, the chanterelles need to be put in a colander to drain excess water, and rinsed with cold water so that the mushrooms are not digested.

Step 3: prepare the marinade.

Make marinade in between. To do this, combine all the ingredients necessary for its preparation in a saucepan, put on fire and boil. Ensure that salt and granulated sugar dissolve without a trace.
Attention! You can take any spices, the main thing is that they necessarily included the following ingredients: bay leaf, garlic, black pepper and allspice, cloves, dill, horseradish.

Step 4: cook the chanterelles in the marinade.

When the marinade is ready, dip the boiled chanterelles into it. Wait until everything boils again and cook over medium or low heat for 15-20 minutes. The marinade should not boil very much.

Step 5: we prepare pickled chanterelles for the winter.

After cooking, let the pickled chanterelles cool to room temperature. Then gently lay them in pre-prepared sterilized glass jars of small volume.

Pour the mushrooms with the remaining marinade, right along with the spices floating in it. Let the liquid reach the very top, so that under the cover there is almost no room for air.

Close the jars with pickled chanterelles nylon or screw caps, and then put the workpiece in a cool cellar or refrigerator.

Step 6: serve the pickled chanterelles.

Serve the pickled chanterelles as an appetizer on the festive table or as part of a sophisticated side dish. I believe that such mushrooms are a win-win option, because absolutely everyone loves them, and just like that, with bread and cold vodka, and the kids gladly die pickled chanterelles along with mashed potatoes.
Enjoy your meal!

Recipe Tips:

- Marinated chanterelles cooked according to this recipe can be safely stored right up to the next mushroom season, only in a cool place.

- The easiest way is to use special seasonings for pickling mushrooms, which have everything you need in one package. The main thing is to choose those in which the spices are whole, and not ground into dust.

- According to this recipe, you can also pickle other mushrooms, and not just chanterelles.