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Both experienced and novice mushroom pickers are familiar with chanterelles. Thanks to their bright color, it is not difficult to recognize these fruiting bodies. In addition, they are very convenient to collect, since they grow up with whole families.

Chanterelles are highly valued for their high taste, as well as for the absence of worminess. In addition, with such delicious gifts of the forest, you can always diversify your festive and everyday table. Chanterelles are wonderful in any form - fried, salted, pickled, boiled, frozen and even dried. So, the main product is the same, but the dishes are completely different in taste.

Is it possible to pickle chanterelles for the winter at home?

Many novice housewives sometimes ask if it is possible to pickle chanterelles for the winter at home? It is possible, and even necessary, because they are very tasty and beautiful in this form. This appetizing appetizer is perfect for any dinner party.

In addition, the presence of a large number of recipes for cooking chanterelle mushrooms, pickled for the winter, indicates that this dish is very popular and in demand on the tables of many families. This article just presents 11 of the easiest ways to tasty preserve your favorite mushrooms.

How to marinate chanterelles for the winter: a classic recipe

Many housewives are familiar with the traditional method of pickling chanterelles. However, not everyone knows that the end result depends not only on the correct preservation technique, but also on the good preparation of the main product. So, whatever pickling recipe you choose, you should first clean and boil the chanterelles in salted water for 15 minutes.

• Main product - 1.5 kg;
• Salt (not iodized) - 4 tsp;
• Sugar - 6 tsp;
• Vinegar - 4 tbsp. l .;
• Hot water - 3 tbsp.;
• Vegetable oil;
• Bay leaves, cloves - 3 pcs.;
• Black pepper (peas) - 15 pcs.

How to pickle chanterelles in storage jars for the winter, using the classic recipe?

After cleaning and boiling, we transfer the mushrooms to an enamel pan.

Add salt, sugar, cloves, lavrushka and pepper to hot water, stir until the crystals dissolve.

Pour into a saucepan with mushrooms, put on fire and bring to a boil.

Heat vegetable oil separately in a frying pan, the volume of which is determined by the number of cans. So, for 1 can you need to take 2 tbsp. l. oils.

Boil the mushrooms in the marinade for 10 minutes, and then pour in the vinegar.

Stir and simmer for another 3-5 minutes.

Distribute in sterilized jars, and pour 2 tbsp into each jar. l. hot oil.

After cooling, take the jars with chanterelles pickled for the winter to the basement.

How to cook hot pickled chanterelles for the winter

The principle of hot marinating is to boil the fruit bodies directly in the marinade. In this case, the snack will be saturated with brine faster, which means that the first sample can be taken much earlier - after a week. Before marinating the chanterelles for the winter, collect the ingredients you need.

• Mushrooms - 2 kg;
• Salt - 1 tbsp l .;
• Granulated sugar - 2 tbsp. l .;
• Dried dill - 1 tsp;
• Bay leaf;
• Black and allspice - 10 peas each;
• Vinegar - 5 tbsp. l .;
• Water - 0.8 liters.

1. Banks for a recipe for chanterelles pickled for the winter must be sterilized without fail.
2. Dissolve salt, granulated sugar in water from the recipe and put on fire, heat well.
3. Peel and boil the mushrooms in an enamel saucepan, drain the water and pour in the hot marinade.
4. Put on fire again, add bay leaf, dill and pepper.
5. Bring the mass to a boil and boil for 7-10 minutes, then add the vinegar.
6. Boil everything together for another 5 minutes and put in jars, remove the lavrushka.
7. Roll up and leave, covered with a warm blanket or blanket, until it cools completely.
8. Next, proceed as with any other conservation that we prepare for the winter, namely, take it to a cool room.

Recipe for cold marinated chanterelle mushrooms for the winter

Along with the hot method, there is also a cold one, the technology of which is as follows: the mushrooms are boiled separately from the marinade. The process itself is longer, but the mushroom taste and aroma will be preserved as much as possible. For a recipe for cold marinated chanterelles for the winter, you will need the following ingredients:

• Fruit bodies - 1.2 kg;
• Water - 2-3 tbsp.;
• Table vinegar 9% - 50 ml;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Dill greens - 1 bunch;
• Cloves and bay leaves - 2-3 pcs.;
• Garlic - 2 wedges.

How should you marinate chanterelle mushrooms for the winter according to this recipe?

1. We clean and separately boil the main product for 15-20 minutes, rinse with cold water. By the way, it is recommended to add ½ tsp into the pan before boiling. citric acid so that the fruiting bodies retain their natural color as much as possible.
2. We distribute the mushrooms in the jars and prepare the marinade.
3. We take the water from the recipe and combine all the ingredients in it, except for vinegar, garlic and dill.
4. Put on fire, bring to a boil and cook for 7 minutes.
5. Garlic passed through a press, chopped dill and vinegar are added to the marinade and boiled for another 5 minutes.
6. We take out and discard the bay leaf, and pour the marinade into sterilized jars of mushrooms.
7. Roll up and leave to cool at room temperature.
8. We take it out to the basement or any other cool room.

How to prepare pickled chanterelles for the winter according to a simple recipe

Preparing pickled chanterelles for the winter according to a simple recipe is not difficult. A minimum set of ingredients and a step-by-step description will help with this.

• Chanterelles - 2 kg;
• Water - 1.8 L;
• Salt and sugar - 1 tbsp each l .;
• Table vinegar 6% - 200 ml;
• Bay leaf - 7 pcs.;
• Black peppercorns - 20 pcs.

To properly pickle chanterelle mushrooms, use a recipe with a detailed description of each step.

1. Mushrooms that have been cleaned and heat-treated are transferred to a clean enamel pan.
2. Pour in water, the amount of which is indicated in the list of ingredients, and bring to a boil.
3. Carefully pour in vinegar, add salt, sugar, pepper and bay leaf, boil for 10 minutes.
4. Distribute in sterilized glass jars, roll up or close with ordinary nylon lids.
5. After cooling completely, the snack is transferred to the basement.

Chanterelles marinated for the winter with onions and peppers: a recipe with a photo

Chanterelles marinated with onions for the winter will surely please you and your household. Any festive event with such a snack will be special.

• Chanterelles - 1.5 kg;
• Onion - 1 large head;
• Water - 2 tbsp.;
• Salt - 2-3 tsp;
• Table vinegar (9%) - 6-8 tbsp. l .;
• Bay leaf - 4 pcs.;
• Black pepper (peas) - 15 pcs.

Chanterelles marinated for the winter, thanks to the recipe with the photo, will not be difficult to cook.

1. Cut the onion into thin half rings, fill it with acetic acid and set it aside.
2. Peel and chop the mushrooms if there are large specimens.
3. Boil for 15 minutes and put it in a colander to glass the liquid.
4. In the water from the recipe, combine all the ingredients, including the onion and vinegar.
5. Boil for 3 minutes and lay the mushrooms, continue to cook for 10 minutes.
6. After that, we take pre-sterilized jars and distribute preservation over them.
7. We roll up the boiled lids, let it cool and take it to the basement.

How to pickle chanterelles for the winter with the addition of garlic: a recipe with a video

Chanterelles marinated for the winter with the addition of garlic will conquer everyone, especially the male half. Such an appetizer, due to its piquancy and pungency, will go well with strong drinks.

• Fruit bodies - 3 kg;
• Garlic - 12-14 cloves (or to taste);
• Salt - 2.5 tbsp l .;
• Sugar - 4 tbsp. l .;
• Purified water (for marinade) - 1.7 l;
• Black pepper - 20-25 grains.
• Dried bay leaves and cloves - 4 pcs.;
• Dill (dried) - 1.5 dess. l .;
• Vinegar 9% - 180-200 ml.

1. After cleaning and boiling, we leave the chanterelles to drain from excess liquid in a colander.
2. Prepare the marinade: take the water from the recipe, pour it into an enamel pot and put it on fire.
3. Dissolve salt and sugar in it.
4. After boiling, throw in the cloves, bay leaves and black pepper.
5. Boil for 5-7 minutes, remove from the stove and gently filter.
6. Pour the strained marinade back into the pan and put our fruit bodies in it.
7. Next, we send garlic, dill and vinegar passed through a press. Pour vinegar in a thin stream or in small portions so that there is no foam formation.
8. We boil everything together for 5-10 minutes and lay out in pre-sterilized jars, the volume of which is taken at will.
9. We roll up with sterile lids and wait until the conservation has completely cooled down so that you can send it to the basement.

In addition to the step-by-step description, also watch a video showing how to marinate chanterelles with garlic for the winter.

Recipe for crispy pickled chanterelles with honey for the winter

A mushroom harvest always makes it possible to make a variety of preparations, including for the winter. We offer to make the preservation of your favorite mushrooms exquisite by adding horseradish and honey. Thanks to this recipe, chanterelles marinated for the winter are crispy and appetizing.

• Mushrooms - 2.5 kg;
• Horseradish root (grated on a fine grater) - 10 g;
• Horseradish leaves;
• Salt - 2 tbsp. l .;
• Honey - 2 tbsp. l .;
• Garlic - 4-5 cloves;
• Bay leaf - 5 pcs.;
• Water - 1.5 l;
• Vinegar 9% - 5-7 tbsp. l .;
• Black pepper (peas) - 18-20 pcs.;

How to cook pickled chanterelle mushrooms for the winter, the following steps will show:

1. After cleaning, the mushrooms must be boiled with the addition of citric acid, and then rinsed in cool water.
2. Pour the horseradish leaves with boiling water and tear with your hands, and cut the garlic into slices.
3. Distribute both ingredients to the bottom of sterilized jars.
4. Place the boiled mushrooms on top and prepare the marinade.
5. For the marinade: combine salt, honey, vinegar, horseradish root, bay leaf and black pepper in water.
6. Boil for 7-10 minutes and pour over the jars with fruit bodies.
7. Put the blanks for sterilization: 1 l - 30 min, and 0.5 l - 15 min.
8. Roll up and wait until cool, but at the same time it is advised to cover the workpiece with some warm blanket, blanket or old outerwear.

Are chanterelles marinated with cinnamon for the winter?

Do chanterelles marinate for the winter with such an unusual spice? Yes, and I must admit that the preparation turns out to be very tasty, because cinnamon will give the mushrooms a sweetish note and an unusual aroma.

• Mushrooms (peel and boil) - 2 kg;
• Cinnamon sticks - 2 pcs.
• Bay leaf - 6 pcs.;
• Apple bite - 230 ml;
• Water - 1 L;
• Allspice grains - 10-12 pcs.;
• Sugar - 2 tbsp. l .;
• Salt - 1 tbsp l.

How to marinate chanterelles with cinnamon for the winter?

1. To begin with, a marinade is prepared: salt and sugar are dissolved in water, cinnamon sticks are added, as well as pepper and bay leaves.
2. Everything is boiled together for 10 minutes, after which the cinnamon is removed.
3. Instead, boiled chanterelles are dipped into the marinade.
4. Vinegar is added next, and the mass continues to boil for another 5-7 minutes.
5. The mushrooms, along with the marinade, are distributed among the prepared jars and rolled up.
6. After cooling, the pickled chanterelles are taken to the basement or cellar for the winter.

Chanterelles marinated for the winter with citric acid and zest

Traditionally, recipes for pickled chanterelles for the winter are prepared with the addition of vinegar, but in this version we suggest using an equally high-quality preservative - citric acid.

• Mushrooms - 1.5 kg;
• Citric acid - 1 tsp;
• Lemon zest - 1 tsp;
• Salt - 2 tsp;
• Sugar - 3 tsp;
• Water - 600 ml;
• Grains of allspice and black peppers - 7 pcs.;
• Bay leaves, cloves - 2 pcs.

This recipe will make chanterelles marinated for the winter not only tasty, but also very fragrant.

1. Fruit bodies immediately after boiling are poured with water from the recipe.
2. Put on fire and bring to a boil, then add all the other ingredients from the list, including citric acid and zest.
3. Boil everything together over low heat for 15 minutes and carefully pour into jars. It will be more convenient if you first shift the fruiting bodies, and then pour the remaining marinade.
4. Roll up or close with dense nylon lids.
5. Preservation can be taken to the basement after cooling completely.

Tasty chanterelles marinated with garlic for the winter: a Korean recipe

It is impossible not to taste delicious chanterelles marinated for the winter according to the Korean recipe! For those who prefer spiciness and piquancy in a dish, it's time to write down the technology for preparing this appetizer in your cookbook.

• Chanterelles - 2 kg;
• Onions - 4 pcs.;
• Carrots - 3 pcs.;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Garlic - 7-8 cloves;
• Vinegar 9% - 4-5 tbsp. l.
• Ground coriander - 1 tsp;
• Seasoning for vegetables in Korean (spicy) - 2 tbsp. l .;
• Mushroom broth - 2 tbsp

The recipe for chanterelle mushrooms, marinated for the winter in Korean, is divided into stages.

1. After cleaning and heat treatment, transfer the fruit bodies to a colander, and drain the broth, leaving only 2 tbsp.
2. Chop the onion into thin half rings, grate the carrots on a Korean grater, and pass the garlic through a press.
3. Mix all the vegetables and ingredients mentioned in the grocery list with the mushrooms and add 2 tbsp. mushroom broth.
4. Mix thoroughly and taste the liquid. If desired, you can increase the amount of the desired ingredient.
5. Leave the mass to infuse in a cool place for 10-12 hours.
6. Distribute the Korean-style snack into sterilized jars, pour the resulting brine and cover with lids.
7. Put on sterilization: 0.5 l - 20 min, 1 l - 30 min.
8. Roll up, let it cool, and then you can safely put it out for storage in the cool.

Recipe for chanterelles marinated for the winter with 70 percent vinegar

Often, for marinated chanterelles for the winter, they take vinegar with a percentage much higher than 6 or 9. So, one of the most popular is a 70% concentrated solution of acetic acid, or, more simply, vinegar essence. With its help, you can prepare wonderful mushrooms for the holiday and for every day.

• Chanterelles - 3 kg;
• Acetic essence 70% - 2 tsp;
• Salt - 2.5 tbsp l .;
• Sugar - 3 tbsp. l .;
• Bay leaves and cloves to taste.

The recipe for chanterelles marinated for the winter with 70 percent vinegar is prepared as follows:

1. Immerse the prepared chanterelles in an enamel bowl and fill with water so that it completely covers them.
2. Put container on fire and bring to a boil.
3. Add salt, sugar, bay leaves and cloves.
4. Stir and cook everything together for about 10 minutes.
5. Reduce the intensity of the heat to a minimum and pour in the vinegar essence, boil for another 5 minutes.
6. Spread the mixture over the jars, and then close tightly with plastic lids.
7. Place the workpiece in the room, covering with any warm cloth.
8. After cooling down, take the jars to the basement or store them in the refrigerator.