PICKLING & PRESERVING WILD MUSHROOMS!


How to cook pickled chanterelles

You will need
    • fresh chanterelles (500 gr);
  • vinegar 9% (100 ml);
  • lemon (1 piece);
  • salt to taste;
  • vegetable oil, odorless (2 tablespoons);
  • black pepper peas (5 pieces);
  • bay leaf (2 pieces);
  • carnation (2 things).
Instruction
Pour fresh chanterelles into a large colander. Place them under a tap with cold water. Gently rinse off the ground and grass, try not to break the mushrooms. Leave in the sink to all the water glass.
Prepare a cutting board, put the kettle with water on the fire. While the water is boiling, lay the chanterelles a few pieces on the board. Large cut into two parts in length, small - leave entirely. Put the prepared mushrooms in the pan.
Pour boiling water over chanterelles out of the kettle. A pound of mushrooms you need 1.5 liters of water. Place the pot on the hob and turn on a little heat. Salt it.
Squeeze the juice from the lemon and pour it into the pan to the mushrooms. Boil chanterelles in boiling water for no more than 10 minutes so that they do not become too soft.
Make a marinade. Mix half a glass of water with the same amount of vinegar in a saucepan. If you have balsamic vinegar, then you can use it. Put the pan on the fire, add black pepper, cloves, bay leaf. Pour in vegetable oil and bring the mixture to a boil. Hold on fire for another three minutes.


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