I tell you how best to roll chanterelles into jars so that they remain bright, fragrant and retain their taste. Nothing complicated – just a couple of branded tricks. In the winter season, such a preparation is a real salvation!
Ingredients
- Chanterelles - 1 kg
- Water - 200 ml
- Vinegar (9%) – 70 ml
- Salt - 1 tbsp.l .
- Sugar - 2 tsp.
- Bay leaf - 1 piece
- Allspice (with peas) – 5 pieces
- Carnation - 2 pieces
- Cinnamon - 1 pinch
Step-by-step cooking recipe
Clean fresh mushrooms immediately and cut off all dirt and earth from the legs.
Wash the chanterelles several times, but do not soak them in water, because they will absorb too much moisture.
Pour about 2 cm of water over the mushrooms, bring to a boil and add salt. Continue to cook for about 20 minutes, and then discard in a colander.
Boil 200 ml of water with vinegar, add mushrooms and boil for another 20 minutes.
7 minutes before the end of cooking, add all the spices, salt and sugar.
Arrange the mushrooms in jars, pour the marinade remnants and roll up.
