I love experimenting with pickling vegetables and mushrooms for the winter. This recipe is one of my favorites. Pickled chanterelles with onions turn out incredibly tasty and fragrant. Ideal as a snack or as an addition to salads.
Ingredients
- Chanterelles - 600 g
- Onion - 1 piece
- Garlic - 2 cloves
- Bay leaf - 1 piece
- Coriander - 1 tsp.
- Vegetable oil - 1 tbsp.l.
- Black Pepper - 6 peas
- Water - 600 ml
- Vinegar (essence) – 2 tsp.
- Sugar - 2.5 tbsp.l.
- Salt - 1.5 tbsp.l.
Step-by-step cooking recipe
Shape and randomly cut chanterelles.
Boil them for 5-7 minutes in boiling water. If desired, add lemon juice and spices.
Put the mushrooms in a colander.
Put the chopped onion, garlic, chanterelles and spices with additives in a sterile jar.
Boil water with sugar and salt, boil for a couple of minutes and pour in the vinegar essence.
Pour the chanterelles with marinade, sterilize the jar for 20 minutes in boiling water and roll up.
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