Pickled chanterelles, bright, yellow, so delicious. Mmm ... They will not go unnoticed on any holiday table.
Cooking time 1 hour
Chanterelles 3 kg
Water (for marinade) 1 piece
Salt 1 tbsp l.
Sugar 1 tsp
Dill seed 1 pinch.
Allspice peas 5-6 pcs
Vinegar 9% 3 tbsp. l.
Sort out freshly collected chanterelles.
Clean and rinse well.
Put in a saucepan, cover with water and cook, after boiling for 20-25 minutes (until the mushrooms settle to the bottom).
Place the mushrooms on a sieve.
Put the mushrooms in a clean saucepan and pour in a liter of clean water. Add salt, sugar and spices.
Boil in the marinade for 10-12 minutes, add vinegar.
Arrange the mushrooms in the jars with a slotted spoon.
Pour with marinade and roll up the lids.
Cool at room temperature. Keep cold. In a month, our chanterelles can be eaten.
Bon appetit! Have a delicious winter!