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).
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.
Video: How to Make Pickled Mushrooms - Green Renaissance
How to preserve Chanterelle Mushrooms
Pickled Cinnabar Red Chantrelles Mushroom [Recipe]
Related newsHow to adjust the screen size
How to feed a child with diarrhea
How to get rid of nervous cough
Tip 2: How to alter the jacket
How to write your beloved sms
Who signs social hiring and when
How to record radio in Winamp
Совет 2: Как сделать ножки для дивана
How to determine your smell