They remain firm and expressive in taste. Do today, in winter they will support immunity

Chanterelles are one of the most aromatic mushroomswhich are great for marinating. Thanks to the vinegar pickle they retain their intense taste and firm structure for long months. Marinated chanterelles are perfect as a cold snack, an addition to cheese, salads or meat dishes. It’s the perfect way to enjoy the taste of summer in winter.

Mushrooms They are also a source of fiber, B vitamins and minerals supporting immunity. They have little calories, and at the same time provide a feeling of satiety. In addition, they contain antioxidants that support the body in the fight against free radicals.

Ingredients:

• A kilo of chanterelles (cleaned and rinsed).

Floods:

• a liter of water,
• 200 ml vinegar 10%,
• 200 g cukru,
• 2 tablespoons of salt,
• 2 allspice,
• A few grains of pepper.

For each jar:

• 1/2 teaspoon mustard,
• bay leaf,
• 1/4 of the onion (chopped into feathers or slices).

Method of performance:

Clean the taps thoroughly. It is best to cover them with salt and then pour boiling water. Then dry well. Larger pieces cross in half. Leave smaller in full.

Boil the water in a large pot, add a teaspoon of salt and blan the chanterelles for 5 minutes. Strain and pour cold water. Set aside to cool.

Pour a liter of water into the pot, add vinegar, sugar, salt, allspice and pepper. Boil and leave on low heat for 3 minutes until everything dissolves. Set aside from heat and put allspice.

Put half a teaspoon of mustard, bay leaf and 1/4 onion, cut into slices or feathers. Then apply taps to 3/4 height to each jar.

Pour the mushrooms with a hot pickle, leaving a centimeter of free space from the shore. Turn the jars tightly.

In a large pot lined with a cloth, set the jars, pour water to 3/4 of their height. Pasteurize for 10 minutes from the moment the water is boiled. Remove pickled chanterelles in jars and leave them to cool.

Source: NowowoPuje.pl