Chanterelles can be used to prepare an aromatic sauce or scrambled eggs, but of course the classic is marinating them. This is a snack prepared in Polish homes for generations, which impresses with its taste and simplicity. If you come back from the forest next time with a basket full of these mushrooms, opt for them and Be sure to marinate in this marinade. Guests will be lost on them and ask for a recipe.
Marinated chanterelles are one of the pantry classics in almost every home. They are ideal as an addition to many meat dishes, as well as as A snack during more than one event. So let’s always have several jars of this seasonal rarity on hand. Now is a great time to prepare it because.
In many regions of Poland, among others, the paphour is splashedThat is why it is worth going to search for them to later marinate them in a delicious reservoir. Although they require some time to peel and clean them, They are definitely worth the effort, because they come out extremely aromatic and tasty.
Especially if they are prepared in a slightly modified lagoon. Thanks to this, chanterelles will gain a new, slightly more expressive taste, On which almost everyone will be lost. The secret is to add a bit of hot chili peppers, as well as honey.
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Marinated chanterelles, although they take some time to prepare, They do not require culinary experience and everyone should deal with them. Mushrooms brought from the forest, a few simple ingredients and jars are enough to prepare this seasonal rarity. The exact list of the necessary ingredients is as follows:
- 1 kg of fresh tap
- 1 cup of vinegar
- 4 cups of water
- 1 tablespoon of salt
- 7-8 bay leaves
- 1 tablespoon of black pepper
- 1 tablespoon of mustard seeds
- 10 balls of allspice
- 2 tablespoons of honey
- 1 hot chili pepper
Preparation method:
Start by applying Kurek, cleansing them of the ground and other dirt. To do this, it is worth soaking them in cold water with salt. Then the tied mushrooms Boil for about 3 minutes and strain.
Go to preparing the pickle. Pour water and vinegar into the pot. Add honey and all spices. Boil the whole on a slow fire. At this time, prepare small, scalded jars and place chanterelles in them, as well chopped chili pepper.
Pour the prepared jars with mushrooms with hot pickle So that each glass container includes bay leaves, allspice and pepper. Pastered with marinade and crazy jars pasteurize in boiling water for about 3-5 minutes. If you flooded the taps with a hot pickle and set the jars ups up, the caps should be suited by themselves, so pasteurization will not be needed.
