Pickled chanterelles

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!