Source: Lyudmila, AdobeStock During mushroom season, be sure to make plenty of preserves for winter. We also recommend canning a couple of jars of marinated chanterelles – they are very easy to prepare and always turn out delicious. We're sharing 20 proven recipes!
1. Marinated Chanterelles with Vinegar
Source: bee-master.ruIt's easiest to clean mushrooms with a stiff brush.
You will need: 2 kg chanterelles, 2 onions, 2 bay leaves, 5 black peppercorns, 2 allspice berries, 3 tbsp vinegar, 60 g sugar, 3 tbsp salt, 2 l water.
Preparation: Boil water, add 2 tbsp salt, whole onions, and washed chanterelles. Boil for 15 minutes, remove the onions, then drain the mushrooms and rinse them. Boil water again, add spices, sugar, the remaining salt, and the boiled chanterelles. Boil for 10 minutes, pour in the vinegar, distribute into jars, and seal.
2. Marinated Chanterelles with Citric Acid and Garlic
Source: bee-master.ruA convenient appetizer for everyday meals or festive tables.
You will need: 2 kg chanterelles, 5 cloves garlic, 3 bay leaves, 1 tbsp mixed peppercorns, 0.5 tsp citric acid, 80 g sugar, 40 g salt, 2 l water.
Preparation: First, boil the chanterelles in salted water for 15 minutes, drain, and rinse. Boil water, add coarsely chopped garlic, sugar, salt, citric acid, and spices. Boil the marinade for 2 minutes, then add the mushrooms and simmer for 7-10 minutes over low heat. Distribute the preparation into jars, seal, and turn upside down.
3. Marinated Chanterelles without Vinegar, Sterilized
Source: povar.ruCover the jars with lids during sterilization.
You will need:
For the mushrooms: 3 kg chanterelles, 2 onions, 1/2 head garlic, 40 g dill, 2 tbsp salt, 6 l water.
For the marinade: 3 bay leaves, 3 allspice berries, 5 black peppercorns, 2 g citric acid, 100 g sugar, 20 g salt, 2.5 l water.
Preparation: Clean, rinse, and add the chanterelles to boiling water. Add whole onions and salt, and boil for 15 minutes. Then discard the onions, drain the mushrooms, rinse them, and mix with dill and coarsely chopped garlic. Distribute the boiled chanterelles into jars, shaking several times during the process.
Boil water, add sugar, salt, citric acid, and spices. Boil for 2 minutes, pour the resulting marinade into the jars with chanterelles, and sterilize for 15 minutes. Seal, turn upside down, and wrap in a thick towel.
4. Marinated Chanterelles with Ginger and Garlic
Source: bee-master.ruIdeally, the chanterelles should be of similar size.
You will need:
For the mushrooms: 2 kg chanterelles, 2 onions, 1/2 head garlic, 50 g ginger root, 40 g salt, 4 l water.
For the marinade: 3 bay leaves, 1 tbsp black peppercorns, 0.5 tsp citric acid, 3 tbsp sugar, 1 tbsp salt, 2 l water.
Preparation: Boil water, add salt, whole onions, and prepared chanterelles. Boil them for 15 minutes, drain, and rinse with cold water.
Separately, boil water for the marinade, add spices, citric acid, sugar, and salt. Add the boiled chanterelles, chopped ginger, and garlic. Boil for 10 minutes, distribute into jars, and seal.
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5. Marinated Chanterelles with Lemon Juice
Source: dzen.ruAn excellent recipe for those who don't like vinegar.
You will need: 3 kg chanterelles, juice of half a lemon, 100 g sugar, 80 g salt, 2.5 l water.
Preparation: First, boil the chanterelles in salted water for 15 minutes, drain, and rinse. Boil water, add sugar, salt, and the boiled mushrooms. Boil for 8 minutes, pour in the lemon juice, and immediately remove from heat. Distribute the marinated chanterelles into sterilized jars, seal, and leave in a warm place for 24 hours.
6. Chanterelles Marinated with Vinegar and Vodka
Source: pinterest.comIn this recipe, alcohol acts as a preservative.
You will need: 2 kg chanterelles, 3 medium onions, 2 tbsp vodka, 2 tbsp vinegar, 100 g sugar, 3 tbsp salt, 2.5 l water.
Preparation: Rinse the chanterelles, place them in a pot, and cover with water. Add 2 tbsp salt, boil for 15 minutes, drain the mushrooms, and rinse. Place chopped onions and boiled chanterelles into jars. Boil water for the marinade, add sugar and the remaining salt. Boil for 2 minutes, add vodka, vinegar, and immediately remove from heat. Pour the boiling marinade into the jars with chanterelles, seal, and wrap in a blanket for 24 hours.
7. Chanterelles Marinated with Onion and Garlic
Source: kleo.ruStore marinated chanterelles in a dark, cool place.
You will need: 3 kg chanterelles, 400 g onions, 150 g garlic, 4 bay leaves, 5 allspice berries, 10 black peppercorns, 2 clove buds, 100 ml vinegar, 120 g sugar, 80 g salt, 2.5 l water.
Preparation: First, boil the chanterelles in salted water for 10-15 minutes, drain, and transfer to a bowl. Add spices, chopped onion, and garlic. Mix and set aside for 30 minutes. Boil water, add sugar and salt, boil for 2 minutes, add the chanterelle mixture, and simmer for 10 minutes over low heat. Pour in the vinegar, fill sterilized jars, seal, and leave in a warm place for 24 hours.
8. Marinated Chanterelles with Mustard Powder and Vinegar
Source: kvashenaya-kapusta.ruDon't add too many spices, otherwise they will overpower the taste of the chanterelles.
You will need:
For the mushrooms: 2 kg chanterelles, 1 onion, 20 g salt, 4 l water.
For the marinade: 1 tbsp mustard powder, 50 ml vinegar, 3 tbsp sugar, 1 tbsp salt, 2 l water.
Preparation: Prepare the chanterelles and place them in a pot, add a whole onion, salt, and cold water. Boil for 15 minutes after coming to a boil, remove the onion, then drain the mushrooms and rinse. Boil water in a deep pot, add sugar, salt, and mustard powder. Add the boiled chanterelles to this marinade, simmer for 10 minutes, pour in the vinegar, and seal.
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9. Chanterelles Marinated with Garlic in Oil
Source: povar.ruUse odorless oil.
You will need:
For the mushrooms: 2 kg chanterelles, 1 tbsp salt, 4 l water.
For the marinade: 5 cloves garlic, 2 bay leaves, 150 ml vegetable oil, 100 ml vinegar, 4 tbsp sugar, 1 tbsp salt, 2 l water.
Preparation: Cover the chanterelles with cold water, add salt, and boil for 15 minutes. Drain and rinse under running water. Separately, boil water, add sugar, salt, oil, bay leaf, boiled mushrooms, and coarsely chopped garlic. Boil everything together for 10 minutes, add vinegar, and remove from heat. Place the chanterelles into jars, seal, and turn upside down.
10. Marinated Chanterelles with Onion and Mustard for Winter
Source: vk.comThe mushrooms turn out aromatic and slightly spicy.
You will need: 3 kg chanterelles, 4 medium onions, 3 tbsp dry mustard seeds, 1 tbsp black peppercorns, 3 bay leaves, 100 ml vinegar, 4 tbsp sugar, 2 tbsp salt, 3 l water.
Preparation: First, boil the chanterelles in salted water for 10 minutes, drain, and rinse. Boil water, add spices, mustard, sugar, and salt. Add the chanterelles and finely chopped onion. Boil for 10 minutes, add vinegar, and seal in sterilized jars.
11. Chanterelles Marinated Cold Method
Source: bee-master.ruYou can taste them after just three weeks.
You will need:
For the mushrooms: 2 kg chanterelles, 2 medium onions, 2 tbsp salt, 4 l water.
For the marinade: 10 black peppercorns, 3 bay leaves, 120 ml vinegar, 60 g sugar, 80 g salt, 2 l boiled water.
Preparation: Clean, rinse the chanterelles, and place them in a pot. Add whole onions, salt, and water, and boil for 15 minutes. Drain the boiled mushrooms, then transfer them to prepared jars. Mix cold water, sugar, salt, spices, and vinegar. Once the crystals dissolve, pour this marinade into the jars with chanterelles. Tightly seal the preserves with lids and store in a dark, cool place.
12. Marinated Fried Chanterelles
Source: vk.comThe foam that appears during cooking must be removed.
You will need: 2 kg chanterelles, 3 allspice berries, 5 black peppercorns, 5 tbsp vegetable oil, 3 tbsp vinegar, 1 tsp sugar, 3 tbsp salt, 4 l water.
Preparation: Place cleaned chanterelles in a pot with cold water. Add salt, sugar, and boil for 15 minutes. Drain, rinse with cold water, and let them drain. Heat oil in a pan, add spices and boiled mushrooms. Fry everything over medium heat for 10-12 minutes, stirring frequently. Distribute the marinated chanterelles into prepared jars, evenly distribute the vinegar, and seal.
13. Marinated Chanterelles with Horseradish Root and Garlic
Source: pinterest.comA piquant appetizer for alcoholic beverages.
You will need: 2 kg boiled chanterelles, 50 g horseradish root, 100 g garlic, 1 tbsp black peppercorns, 50 ml vegetable oil, 3 tbsp vinegar, 80 g sugar, 40 g salt, 2 l water.
Preparation: Peel and chop the horseradish root. Separate the garlic into cloves, peel, and coarsely chop. Mix chanterelles with garlic, horseradish, and black pepper. Fill prepared jars, shaking several times during the process. Boil water, add oil, sugar, and salt. Boil for 2 minutes, pour the marinade into the jars, and sterilize for 15 minutes. Carefully remove the jars from the sterilizing bath, pour vinegar into each, and seal.
14. Crunchy Marinated Chanterelles for Winter
Source: mirtesen.ruEvery hostess can easily handle this recipe!
You will need: 2 kg chanterelles, 4 medium onions, 3 bay leaves, 5 allspice berries, 1 tsp oregano, 4 tbsp vinegar, 60 g sugar, 60 g salt, 2 l water.
Preparation: Clean the chanterelles and soak them in cold water for 2 hours. Drain, rinse, and transfer to a pot. Add spices, sugar, salt, and fresh water. Boil for 15 minutes, add chopped onion, simmer for another 5-7 minutes, and add vinegar. Remove the preparation from heat, distribute the marinated chanterelles into jars, and seal with lids.
15. Chanterelles Marinated with Mustard, Coriander, and Citric Acid
Source: shkolazhizni.ruWe recommend canning mushrooms in jars no larger than 500 ml.
You will need:
For the mushrooms: 2 kg chanterelles, 2 onions, 20 g salt, 4 l water.
For the marinade: 2 tbsp dry mustard seeds, 1 tsp coriander seeds, 2 bay leaves, 10 black peppercorns, 1 tsp citric acid, 80 g sugar, 40 g salt, 2 l water.
Preparation: Prepare the chanterelles, place them in a pot, and cover with cold water. Add salt, boil for 15 minutes, drain, and rinse. Boil water, add spices, chopped onion, sugar, salt, and citric acid. Place the mushrooms into prepared jars, pour in the boiling marinade, and sterilize for 10 minutes. Seal with lids, turn upside down, and wrap in a thick towel.
16. Spicy Chanterelles Marinated with Ginger and Cinnamon
Source: pinterest.comAn original appetizer that will pleasantly surprise even gourmets.
You will need: 3 kg chanterelles, 50 g ginger root, 1 cinnamon stick, 100 ml vinegar, 4 tbsp sugar, 3 tbsp salt, 3 l water.
Preparation: First, boil the chanterelles for 15 minutes in salted water, drain, and rinse. Boil water, add cinnamon, chopped ginger, salt, and sugar. Add the boiled chanterelles, boil for another 10 minutes, and pour in the vinegar. Distribute into jars, seal, and wrap in a warm blanket for 24 hours.
17. Marinated Chanterelles with Carrots and Onions for Winter
Source: blogspot.comCut vegetables into pieces of approximately the same size.
You will need: 2 kg boiled chanterelles, 200 g carrots, 300 g onions, 10 black peppercorns, 150 ml vinegar, 3 tbsp sugar, 2 tbsp salt, 2 l water.
Preparation: Boil water, add sugar, salt, black pepper, boiled chanterelles, chopped onion, and carrots. Boil for 10 minutes, pour in the vinegar, and distribute into sterilized jars. Seal, turn upside down, and leave in a warm place for 24 hours.
18. Chanterelles with Onion in Honey Marinade for Winter
Source: attuale.ruTry this recipe, and you'll only prepare them this way from now on!
You will need:
For the mushrooms: 2 kg chanterelles, 2 tbsp salt, 4 l water.
For the marinade: 300 g onions, 2 bay leaves, 100 ml vinegar, 3 tbsp honey, 1 tbsp sugar, 1 tbsp salt, 2 l water.
Preparation: Clean the chanterelles, place them in a pot with cold water, add salt, and boil for 15 minutes from the moment it boils. Drain the mushrooms, rinse, and mix with chopped onion. Distribute the preparation into sterilized jars, shaking several times during the process. Boil water for the marinade, add bay leaf, sugar, and salt. Boil for 2 minutes, add honey and vinegar. Pour the resulting marinade into the jars with chanterelles, seal, and turn upside down.
19. Chopped Chanterelles Marinated with Dill and Garlic
Source: pinterest.comThe maximum shelf life for this preserve is 1 year.
You will need:
For the mushrooms: 3 kg chanterelles, 1.5 tbsp salt, 5 l water.
For the marinade: 2 dill sprigs, 1/2 head garlic, 5 black peppercorns, 120 ml apple cider vinegar, 100 g sugar, 60 g salt, 2.5 l water.
Preparation: Boil the chanterelles in salted water for 15 minutes, drain, and rinse. Place dill, black pepper, boiled mushrooms, and coarsely chopped garlic into jars. Boil water, add sugar, salt, and boil everything together for 2 minutes. Pour vinegar and the boiling marinade into the jars. Seal the marinated chanterelles, turn upside down, and wrap in a warm blanket for 24 hours.
20. Chanterelles in Spicy Marinade for Winter
Source: povar.ruIf the chili pepper pod is damaged, the appetizer might turn out excessively spicy.
You will need: 2 kg boiled chanterelles, 2 onions, 100 g garlic, 40 g dill, 1 chili pepper pod, 100 ml vegetable oil, 80 ml vinegar, 60 g sugar, 40 g salt, 2 l water.
Preparation: Mix boiled chanterelles, dill, chopped onion, and garlic. Distribute everything into sterilized jars and set aside. Boil water, add a whole chili pepper pod, sugar, salt, and oil. Boil for 5 minutes, remove the pepper, and add vinegar to the marinade. Remove from heat, pour it into the jars with chanterelles, and seal with lids.