Chanterelles are remarkable mushrooms for the hostess. They not only very tasty, but also are easily cleaned, aren't worm-eaten. Besides, have such joyful orange color which lightens the mood only from one view of these mushrooms. And when they are tasty pickled, not only the look will be happy, but also a stomach.
It is required to you
- fresh chanterelle mushrooms (500 гр);
- vinegar of 9% (100 ml);
- lemon (1 piece);
- salt to taste;
- flavourless vegetable oil (2 tablespoons);
- peppercorn (5 pieces);
- bay leaf (2 pieces);
- carnation (2 features).
Instruction
1. Pour out fresh chanterelle mushrooms in a big colander. Put their baking plate the crane with cold water. Carefully wash out from the earth and a grass, try not to break mushrooms. Leave in a sink that all water flew down.
2. Prepare a cutting board, put a teapot with water on fire. Until water begins to boil, spread chanterelles on several features on a board. Large cut on two parts in length, small – leave entirely. Put the prepared mushrooms in a pan.
3. Fill in chanterelles with boiled water from a teapot. On half a kilo of mushrooms you need 1.5 liters of water. Put a pan on a ring and include small heating. Salt.
4. Squeeze out juice of a lemon and fill in it in a pan to mushrooms. Boil chanterelles in the boiling water it is no more than 10 minutes that they didn't become too soft.
5. Cast away boiled mushrooms on a sieve. Drain water, and put mushrooms in a glass jar in which you will pickle.
6. Make marinade. Mix in a pan a half of a glass of water with the same amount of vinegar. If you have a balsam vinegar, then you can use it. Put a pan on fire, add a black pepper, a carnation, bay leaf. Pour in vegetable oil and bring mix to the boil. Take on fire three more minutes.
7. Pick up a strainer and merge marinade through it in bank with mushrooms. Close a cover and put properly to infuse. Mushrooms can be eaten in three days. You keep to bank with chanterelles in the fridge.