Chanterelles are universal mushrooms from which it is possible to prepare a huge number of various dishes. Also pickled chanterelles aren't less relevant. Under the influence of vinegar they develop pleasant and slightly slightly taste.
It is required to you
- Novgorod chanterelles:
- chanterelles - 1 kg;
- water – 1/3 articles;
- 8% vinegar – 2/3 articles;
- salt – 1 tablespoon;
- sugar – 1 h l;
- allspice peas;
- bay leaf;
- carnation;
- Spicy chanterelles:
- chanterelles – 250 g;
- onion – 1 piece;
- garlic – 2 cloves;
- chili pepper – 1 pod;
- celery – 40 g;
- white wine vinegar – 100 ml;
- sugar – 2 h l;
- salt;
- peppercorn;
- bay leaf;
- rosemary;
- juniper berries.
- Poe-malinski chanterelles:
- the boiled chanterelles – 1 kg;
- water – 1/3 St;
- allspice;
- sugar – 1 h l;
- 8% vinegar – 2/3 articles;
- salt – 1 tablespoon;
- cinnamon;
- carnation;
- bay leaf.
Instruction
1. Chanterelles carefully peel Novgorod chanterelles from dirt, wash and cut off legs. Boil hats in the added some salt water within 30 minutes and cast away on a colander that they dried a little. With I will drain water and vinegar bring to the boil, lower in it mushrooms, you cook them 20-30 minutes, and at the end add granulated sugar and spices. Then cool everything, spread out on banks and sterilize. Cover banks with sterile covers, roll up. After banks turn upside down, cover with a blanket and leave before cooling, then remove to the cold storeroom or other dark cool place.
2. Chanterelles peel Spicy chanterelles, wash up, lower for 1 minute in the boiling added some salt water, then cast away on a colander. Cut a bulb on four parts. Cut each garlic glove and pepper on 2 parts. Small cut a celery. Mix vinegar with water, vegetables and spices, bring to the boil and you cook within 5-7 minutes. Spread out chanterelles on the sterilized banks and fill in with marinade. Close covers, turn, cool and put to the dark cool place for storage.
3. Peel Poe-malinski chanterelles of Chanterelle from dirt, carefully wash out, fill in with cold water and put on average fire. You cook until ready approximately within 20-30 minutes. Then cast away mushrooms on a colander and leave that from them water flew down and they dried a little. Pour in vinegar, water in a pan, add salt, bring marinade to the boil, put in it in advance boiled chanterelles and you cook within 20-25 minutes. In 5 minutes prior to the end of cooking add sugar, allspice, cinnamon, a carnation and bay leaf. Cool ready chanterelles, spread out in carefully washed up banks and fill in with a cold marinade. Close banks parchment paper and tie. You store in the dark cool place.