Marinated Mushrooms (Chanterelles)

This recipe can be used for marinating any other mushrooms. This time I gathered young chanterelles. I really love this activity – clean autumn air, nature, and exercise, if you will. You walk through the forest for decent distances and don't feel tired. And the joy you feel when you find another mushroom, and if – a whole clearing, words cannot describe it... Chanterelles have their own special light aroma – slightly citrusy, slightly floral. In general, you can't describe it, you need to feel it. They can be fried or marinated, very delicious mushrooms.

Mushrooms

chanterelles

For the marinade:

Water

3 cups

Salt

1 tbsp (slightly less than full)

Sugar

1 tbsp

Vinegar

3 tbsp (9%) or 1 tsp vinegar essence

Cloves

2 pieces

Allspice

5 pieces (whole)

Black Peppercorns

7 pieces (whole)

Bay Leaf

2-3 leaves

Cinnamon

a small pinch

To prepare marinated chanterelles, start by soaking the mushrooms for 2 hours. This will make it easier to wash them later. Then thoroughly wash the mushrooms, trimming heavily soiled areas.

Next, boil the mushrooms in a large amount of salted water (1 tbsp salt per 4 cups water). Once the water boils, add the rinsed mushrooms. Cut large mushrooms into several pieces. Boil the mushrooms for 20-30 minutes and drain them in a colander.

When the mushrooms are cooked, you will see it right away – they will start sinking to the bottom of the pot.

Now, prepare the marinade for the marinated mushrooms. Pour 3 cups of water into a pot, add salt and sugar. Bring to a boil, then add the boiled mushrooms and spices. Cook the mushrooms for 10-15 minutes and, at the very end, add vinegar.

In a clean (preferably sterilized) jar, first place the mushrooms, then pour the marinade over them until just below the neck of the jar and seal it.

I used jars with screw-on lids. Prepare the lids just like the jars. It's very convenient – the lid simply screws on, and tighten it a bit more after 5 minutes.

Let the sealed marinated mushrooms cool to room temperature, then store in the refrigerator or a cool place.

Mushrooms are a special product and should not be stored for too long. And even if you didn't make the mushrooms for storage, let them sit for a few days in a cool place.

(5/5)