Mubles love many. In the post they will replace meat, the role of cold snacks will play the holiday. It is not by chance that marinated chanterelles for the winter make many mistresses, and each has its own corporate recipe and their secrets of cooking this traditional dish.

Secrets Marination Lisichek

Marinated chanterelles will turn out to be tastier if we use the advice of experienced culinary culinary.

• Before making a blank from chanterelles for the winter, they need to carefully clean from the leaves and blades, another garbage. In order to make it it was easier, the mushrooms are soaked in water, acidified and salted. On liter of water, add 2 g of citric acid and 10 g of salts. After such soaking, chanterelles are not only easily cleaned, but they will prepare faster, they will be better stored in winter.
• In accordance with some recipes for salting or marination, it is recommended to use only mushroom hats. The legs in this case should not be thrown out: of which the delicious mushroom caviar is obtained.
• Before making chanterelles, they need to boil. Most often in recipes specified a specific time - 20 minutes. In fact, it is better to focus on the behavior of the mushrooms themselves: when they fall on the bottom, the fire can already be turned off.
• In order for mushrooms to cope and wonder evenly, you need to strive to ensure that they are about the same in size. Large chanterelles should be cut in half, or even at all for four parts.
• In order for pickled chanterelles to be crispy, it is impossible to allow them to cool in hot water. Immediately after they prepared, they need to rinse with cold water.
• For marinations, only sterile banks are suitable for the winter for winter, otherwise the mushrooms will quickly ruin. If they are assumed to be stored in the refrigerator, you can close the cans by kapron covers. For storage in storeroom or basement, banks are closed hermetically. This can be done only with the help of metal covers.

Before serving to the table, it is not enough just to lay marinated chanterelles from the bank. They need to be powered by vegetable oil, if necessary, sprinkle onions, garlic, greens.

Marinated for Winter Chanterelles: Classic Recipe

• chanterelles - 2 kg;
• water - 1.5 liters;
• salt stone - 50 g;
• sugar sand - 100 g;
• vinegar table (9 percent) - 60 ml;
• pepper pepped peas - 25 g;
• carnation - 10 g

Cooking method:

• Soak mushrooms in cool water for at least an hour.
• Clean, rinse, cut the same pieces (very small chanterelles do not need to cut).
• Fill with water and boil on medium heat until the mushrooms are devouted to the bottom of the pan.
• Pour the mushroom broth to another pan through colander, chanterelles rinse with cool water.
• In the broth, where chanterelles were cooked, pour salt and sugar, pepper and carnation. Bring to a boil.
• Put the mushrooms in Marinade, boil their 7 minutes.
• Pour vinegar and squeeze another 5 minutes.
• In prepared sterilized banks, put mushrooms.
• Fill foxes with boiling marinade so that it is completely covered.
• Slide banks with metal covers.

Video recipe on occasion:

After the banks are cooled, they can be stored in a cool room during the year. Fully ready to eat mushrooms will be in a month.

Chanterels marinated with butter and garlic

• chanterelles - 5 kg;
• water - 2 l;
• salt - 70 g;
• sugar - 40 g;
• carnation - 10 pcs.;
• black peas pepper - 10 pcs.;
• bay sheet - 5 pcs.;
• vegetable oil - 0.2 liters;
• vinegar table (9 percent) - 100 ml;
• onions - 0.2 kg;
• garlic - 1 head.

Cooking method:

• Prepared mushrooms fill with water so that its level is above about 2 cm, boil 15-20 minutes on medium heat, constantly removing the resulting foam. When all the chanterelles are devastated to the bottom, they need to be removed with colander and rinse.
• Measure the volume of the remaining water (broth) and add the missing number (2 liters will be required). Put the carnation and pepper, pour sugar and salt.
• Clean the onions and cut it up as you like more: half rings or cubes.
• Clean garlic and cut the cloves on thin plates.
• Lower onions and garlic in marinade.
• Pour oil and vinegar into it. The resulting mixture is negotiated for 2-3 minutes.
• Lower the boiled mushrooms in the marinade and sake for another 10-12 minutes.
• Sterilize 0.5-1 l banks each for 15-20 minutes.
• Boil covers.
• Fill the banks by chanterelles, pour the marinade, close the lids and give them to cool, shutting them with something warm.

We can easily pick up for this recipe for chanterelles in two days. When applying to the table, it is not necessary to add anything else - this is a ready snack. In a cool place to store it, you can have a whole year and there is all winter.

Chanterels marinated without vinegar

• chanterelles - 1 kg;
• water for marinade - 0.7 l;
• water for cooking mushrooms - 0.3 l;
• citric acid - 5 g;
• pepper peas - 5 pcs.;
• carnation - 3 pcs.;
• bay sheet - 2 pcs.;
• salt - 20 g;
• sugar - 40 g.

Cooking method:

• Wash, peeled from sauards and chopped on large slices of chanterelles, fill with water and boil after boiling for 20 minutes.
• Rinse the mushrooms with cold water.
• Put the other pan in the other pan, salt, sugar, pour water and bring to a boil.
• To boiling marinade, lower the chanterelles and cook for 8 minutes.
• Add citric acid, sake for another 2 minutes.
• Spread mushrooms on sterilized banks, fill with hot marinade.
• Slide the lids, turn over, cover the blanket. After a day, remove into the pantry.

You can store pickled without vinegar chanterelles until the next autumn indoors, where the temperature does not rise above 18 degrees.

Chanterelles in spicy marinade

• chanterelles - 1.5 kg;
• carnation - 12 pcs.;
• bay sheet - 6 pcs.;
• thyme - 5-7 g;
• mayran - 5-7 g;
• orego - 10 g;
• parsley - 50 g;
• celery (greens) - 50 g;
• basil - 10 g;
• onions - 150 g;
• salt - 50 g;
• fragrant peas - 20 g;
• water - 0.4 l;
• vinegar table (9 percent) - 50 ml.

Cooking method:

• Prepare mushrooms, waving well and cuts with pieces. Boil and flip on the colander, rinse.
• Sterilize banks.
• Wash the greens. Do not cut, distribute to banks approximately equally.
• Prepare marinade from salt, seasonings, vinegar and water.
• Put in marinade fasteners and cook 12 minutes.
• Spread mushrooms to banks, pour them marinade.
• Close with polyethylene lids. When banks are cooled, remove them into the refrigerator.

Marinated by this method of chanterelles are obtained fragrant, but they can only be stored in the refrigerator and not more than 4 months. The sample can be removed after 2 weeks.

There are other recipes for cooking chanters marinated for the winter, and each of them is good in its own way. Having mastered proven recipes, the hostess can experiment, bringing their own in them.

Step 1: Prepare chanterelles.

Foxes are soot in cold water and rinse, changing it several times. This will allow you to get rid of all twigs, grains and various vegetable garbage, which literally festers forest mushrooms from all sides. Do not forget to cut off the eases of the legs.

Step 2: Cook chanterelles.

Purified and washed foxes shift into a large pan (chanterelles should swim freely, and not lie like rammed), pour with clean cool water and put on the middle fire. Add 1 tablespoon salts, gently mix and bring to a boil, and then boil mushrooms during 15 minutes.


After cooking, chanterelles need to shift in a colander to merge excess water, and to slip cold water so that the mushrooms are not digested.

Step 3: Cooking Marinade.

Between the case, prepare marinade. To do this, connect all the ingredients in a saucepan necessary for its preparation, put on fire and boil. Make sure that salt and sugar sands are dissolved without a trace.
Attention! You can take any spices, the main thing is that the following ingredients have necessarily attended their composition: bay leaf, garlic, black and scented peas, carnation, dill, horseradish.

Step 4: Cook the chanterelles in the marinade.

When the marinade is ready, lower the boiled chanterelles into it. Wait until everything boils and boil on medium or slow heat during 15-20 minutes. Marine should not be very much boiled.

Step 5: We harm marinated chanterelles for the winter.

After cooking, give pickled chanterelles to cool to room temperature. Then gently decompose them according to pre-prepared sterilized glass cans of a small volume.


Fill the mushrooms to the remaining marinade, right together with spices floating in it. Let the liquid reaches the top to the top so that the air space remains under the lid.


Close the jars with pickled chanterelles by kapron or screw lids, and then remove the workpiece into the cool cellar or in the refrigerator.

Step 6: Let's give pickled chanterelles.

Serve pickled chanterelles as a snack for a festive table or as one of the components of a complex side disk. I believe that such fungi is a win-win version, because they love them absolutely everything, and just like that, with bread, and under cold vodka, and guys with pleasure, pickled marinated chanterelles along with potato mashed potatoes.
Bon Appetit!

Marinated chanterelles prepared on this recipe can be safely stored as much as the next mushroom season, only in a cool place.

The easiest way to use special seasonings for marinating mushrooms, in which there is everything you need in one package. The main thing is to choose those in which the spices are whole, and not fluttering into dust.

For this recipe, you can also marine other mushrooms, and not just chanterelles.

One of the most affordable and simple canning methods at home is to prepare pickled chanterelles for the winter. They are not only tasty and fragrant, but also have a large margin of vegetable protein and vitamins, so the billets are nutritious and useful. Today you will learn how to marine chanterelles, and the most popular recipes proposed below will help you do it right.

These cute fungi, as if informing the generous summer sun, are good in any kind - fried, boiled, salty. But it is best to retain their qualities - a shared taste, gentle flesh, crispy properties - when marinated.
To prepare chanterelles for the winter, cooking recipes offer a variety of options:

• with various spices and greens;
• with vinegar and vegetable oil;
• garlic and onions.

Variating the components of the marinade, combining them to their taste, get blanks, which will certainly delight in winter. Therefore, marination of chanterelles is always a creative and pleasant process.

Mushrooms are chanterelles, like any other, very easy to prepare for marinency: they are not subject to worm and injuries in the insects. It is only necessary to carefully and carefully, trying not to damage the fruit body, remove the edges, chevy, the remains of the forest soil. Very polluted places are usually cut.

To quickly and easier to clean the chanterelles, you can pre-tweak their maximum per hour in salted water. After that, do not forget to drop mushrooms on a colander to get rid of the extra liquid.

If copies of varying degrees of maturity were collected, they are sorted. Separate from each other you also need small and large mushrooms: not only because the finished dish will be more beautiful of the selected, one in one, chanterelles, it will help them in the same extent coparking and wake up.

Recipe 1: Marinated chanterelles for the winter classic recipe

The recipe is good with its simplicity, the process does not take a lot of time and strength, and as a result, it turns out unusually delicious, and most importantly, crispy mushrooms.

4 kg of chanterelles will need:

• water for the preparation of marinade - 2 l;
• salt - 3-4 tbsp. l;
• sugar - 3 tbsp. l.;
• acetic essence - 3-4 tbsp. l.;
• fragrant pepper - 5-10 peas (to taste);
• spices cloves - 3-6 buds (to taste).

1. Before you begin to pickle, mushrooms that have passed preliminary training, you need to cut slices if the hats are large. Young specimens use integers.
2. Chanterelles pour cold water, boil on medium heat until they devourged to the bottom, not forgetting to shoot inevitably appearing foam.
3. After boiling mushrooms, the mushrooms are folded on the colander and are immediately washed under cold water, otherwise marinated mushrooms will not be crispy.
4. Getting started to cook marinades: all the ingredients indicated in the recipe, except the acetic essence, and, bay with 2 liters of water, are added to the pan, and, with 2 liters of water (to accelerate the process, you can use in advance heated water from the kettle), bring it to a boil. The resulting marinade omit foxes and boil 6-7 minutes. Then pour vinegar and continue to cook the mushrooms for another 5 minutes.
5. In pure sterilized banks lay mushrooms and poured hot marinen so that the chanterelles are completely covered.
6. Pre-boiled covers tightly closed banks and check the quality of the capping.
7. Banks with a workpiece, turning upside down, wrapped up and leave until complete cooling, then remove the mushrooms for storage in the pantry.

A month later, when all the necessary fermentation processes are held, mushrooms can be served on the table.

Recipe 2: Marinated mushrooms with vinegar for winter in banks

Cooked on this recipe, chanterelles will be moderately spicy, thanks to the presence of vegetable oil in the marinade, and are completely ready for consumption three days after marination.
2 kg of chanterelles will need:

• 800 ml of water for marinade - 800 ml;
• 9% vinegar - 7 tbsp. l;
• 4 tbsp. l. vegetable oil;
• black pepper pea - 3-4 pieces;
• lavra leaf - 2 pcs.;
• citric acid - 2 h.;
• inflorescences Carnations (spices) - 2-3 buds;
• salts - 2 tbsp. l.;
• sugar - 2 tbsp. l.

1. Sorted and purified mushrooms are washed in cool running water, fold on the colander to the glasses excess moisture.
2. Water is boiled and, adding salt and citric acid, omit foxes. Drinking to a boil on a small fire, boiled 10 minutes mushrooms.
3. After throwing down the mushrooms on the colander, they are washed under the jet of cold water and retain for the flow of excess fluid.
4. In a separate dish, the marinade is prepared: in 800 g of cold water, vinegar, spices, vegetable oil are added, adjusted to a boil and boil 3 minutes.
5. In the finished marinade, the mushrooms omit, bringing to a boil again, drunk 15 minutes.
6. Sterilized banks lay mushrooms along with marinates, sealed, check the capping density, wrapped and leave until complete cooling.

It is important to cook chanterelles not longer than specified in the recipe so that they do not fall asleep and retained the form.

Recipe 3: Marinated Chanterelles with onions

This recipe for pickled foxes will appeal absolutely to everyone: the exact ratio of the ingredients will retain their crispy properties, give them the original, unusual taste, and if desired, the finished conservation can be touched in two days. It turns out an excellent snack that does not require additional refueling before applying to the table.
4 kg of chanterelles will need:

• water (for marinade) - 1.3 l;
• vegetable oil - 100 g;
• salt - 2.5 tbsp. l;
• sugar - 2.5 tbsp. l.;
• carnation (spice) - 5-6 buds;
• onion - 1 large head;
• black pepper (polka dot) - 6 pcs.;
• garlic - 1 head;
• acetic essence - 1.5 tbsp. l.;
• lavra leaf - 4pcs.

1. In salted water (about 3 l), bringing it to a boil, lowered pre-prepared chanterelles. In the process of cooking, the mushrooms will be highlighted moisture, so water can be left in a pot so much so that it only covers the mushrooms.
2. By bringing the foxes to a boil, they continue to boil another 15 minutes (on a small fire), not forgetting to remove foam.
3. Finished chanterelles fold and washed with cold water.
4. Now proceed to the preparation of marinada: the purified onions is cut by quarters (that is, the semiring is cut in half), the garlic teeth are cut with thin plates and lay out into the enameled dishes along with pepper, clove, salt and sugar, laurel sheet.
5. Having boiled water, pour it into a bow, garlic and spices, stirring, add vinegar and oil.
6. By bringing the resulting marinade to a boil, focusing in it for another 10 minutes.
7. Mushrooms are tight, but neatly lay out in advance prepared banks, poured on marinade's shoulders, hermetically closed, turning over, check the quality of the capping. Leave tightly worn until it is completely cooled.
8. After that, the workpiece is removed into the refrigerator or basement, where it can be stored until six months.

Rules for the storage of the finished product

To make efforts spent on pickling mushrooms, they paid off the beautiful taste and type of finished product, you need to pay attention to storage conditions. Cons with conservation must be in a dry darkened place during the entire expiration date. It is impossible to allow sunlight on them. Optimal for storage temperatures are considered + 2 ... + 6 ° C.

An important role in the storage of pickled mushrooms is played by a lid, which was closed by the bank. Ideal for sealing canned glass covers: glass is not toxic, it is not oxidized, in contact with the acidic marinade. Under such covers, pickled chanterelles can be stored for up to 2 years.

But most owners close banks by a more traditional way using tin lids. In this case, it is necessary to regularly control the condition of canned food, even if immediately after marination, the quality of the capping was ideal: due to the formation of gases from the acid compound in the marinade with metal, the lid can decide to be coated with corrosion. Such blanks to eat in food can not be harmful to health. The shelf life of marinated chanterels in banks under tin lids is not more than one year.

Corresponding and retaining the collected crop, in the winter it will be possible to open a jar with a favorite home billet.

The onset of the mushroom season of the storage room of many owners is probably literally cracking from the billets. But, looking at what the wonderful gifts suggests us, the hands are also sacrificed to rolled another jar of something else. How about marinated chanterelles? The recipe is unkief, the special taste of chanterelles gives the addition of the repfate onion, which in the pickled form it turns out the crispy, loses its entire bitterness. So that everything was clear, I took off a step-by-step recipe with pictures. Although marination, in my opinion, one of the most simple ways of conservation, and recipes exists more than enough. I offer you your way that already use 3 mushroom seasons in a row. The ratio of salt, sugar and vinegar here is perfect. And the main thing is chanterelles marinated by this recipe, if desired, you can try, after 2 days after the twist.

Ingredients:

• chanterelles - 2-3 kg,
• water for marinade - 1 l,
• salt - 1.5-2 tbsp. l.,
• sugar - 2 tbsp. l.,
• carnation - 4-5 buds,
• pepper peas - 4-5 pcs.,
• bay leaf - 2-3 leaf,
• vegetable oil - 4-5 tbsp. l.,
• acetic essence - 1.5 tbsp. l.,
• onion onion - 1 large head, you can more
• garlic - 3-5 large teeth.

Method for making marinated chanterelles:

Chanterelles are the most unpretentious mushrooms that I had to deal with. In the fresh form, they can be stored in the refrigerator until 3 days, it was not longer to keep them there, because for a longer period I could not vouch. They will not be sick, they will not lose the form and even more so they do not face the worm. Before cooking, they are enough simply to rush from all the edges and leaves, rinse well under running water and leak on the colander. At the discretion of the culinary, too large mushrooms can be cut into parts, I prefer to leave them all.

Next mushrooms need to boil. To do this, I put a saucepan with water on the plate (about 1.5 liters somewhere), throw a pinch of salt and, as soon as the water boiled, I lower the chanterelle in it. When cooking mushrooms give their juice and boil, because it is enough that the water is only slightly hidden mushrooms, and you can merge too much.

I wait until the mushrooms boil and cook them for 15 minutes, removing the inevitably formed foam as needed.

After the mushrooms have swapped time allocated to them - I flip them down on a colander and rinse with cold water.

Now you can proceed to the preparation of marinade. In the enameled pan, throw pepper peppers, laurel, carnation, sugar and salt. I add to the same chopped by quarters (you can simply chop cubes) onions, trail - chopped garlic with plates. I pour all this with steep boiling water, topping the oil and vinegar and put a pan on the stove. Marinade must turn out strong, saturated. If something is not enough for your taste - boldly add.

When Marinade boils, I lower the mushrooms into it and let them leave another 10 minutes. After that, I remove the mushrooms from the slab and proceed to the preparation of cans.

You can sterilize banks and covers in any way convenient for you. I get used to processing steam. How I do it. I build a simple design from a pan with water, with a grille installed on it. I lay the covers with a twist (twist-off), and I exhibit clean banks on top to the grille, close up. We wait until the water in the saucepan boils, and keep the banks over the ferry for 15-20 minutes. (Depending on the size of the cans - the more volume, the longer you need to sterilize banks). For mushrooms, it is more convenient to take banks to a liter, no more.

After sterilization, firmly filling the cans with mushrooms, pour them with marinade and closing the covers.

Ready! In order to make sure that the banks are closed securely - turning them up with a snitch up, shelter, and after about 10-12 hours I clean it in a refrigerator, where they can stand up to 6 months.

Second category. Of course, they are not so tasty and nutritious, as but the mushrooms are very respectful, since it is not wormwheel and moves well to transport. They can be boiled, fry, stew, freeze, saline and. There are many different recipes for cooking chanterelles, but consider the option of pickled mushrooms.

Inventory and kitchen appliances

Dishes from marinada is difficult to spoil even a novice to the lover.

Important! In the real chanterelle of the hat has uneven wavy edges, a fleece leg, which narrows the book. She always does not worry, has a pleasant apricot smell. If you press it onto the pulp, then a pinkish trail will remain.

Shortly before to cook chanterelles for the winter, make sure you have the following kitchenware objects:

• Enameled saucepan - 2 pcs. At how many liters of the pan, depends on the number of mushrooms that you have collected. We can only suggest that in the big you will boil (and they will significantly decrease in the volume), and in the second - cook in the marinade.
• Noise - 1 piece.
• Colander - 1 piece.
• Glass semoligar cans with a shinkee lid.

There is also necessarily the presence of gas or electric stoves, preferably on 2-3 burners. In principle, you can do and alone, but the cooking time will then increase.

Ingredients

Before tasty marine chanterelles, prepare the following components for the marinade:

• water - 1 liter;
• vinegar 9% - 200 ml;
• salt - 1 tablespoon with a hill;
• sugar - 2 tablespoons;
• spices - 3 2 laurel sheets, 6 pieces of black pepper, 4 pieces of fragrant pepper.

This amount of marinade is enough for three kilograms of mushrooms.

Important! The most important factor in the prevention of botulism in marinating fungi is the acidity of marinade at least 1.6%. Closing the chanterelles with your own hands, observe this rule, and then you can be sure of the final product. But buying them on the market or treats them away, you will risk your health.

Cooking time

Depends on the time of soaking mushrooms. Usually chanterelles to clean from forest garbage and dirt, it is recommended to soak in salted water for two hours. When they are strongly contaminated, the water is recommended to be changed periodically. If you hurry, you can put them in the water only half an hour or immediately rinsed under running water. But they will be not so easy to wash. Shopping mushrooms are less dirty than forest, they do not need to soak, and the time to wash them is less.

Cooking time without soaking - about an hour.

Step-by-step recipe

In order to prepare marinated chanterelles on this simple and tasty recipe, you must step by step to perform the following actions:

1. Rinse the mushrooms with water, removing the garbage and firing parts. The legs of old mushrooms are better removed. Large copies should be cut in half or four times, and small can be put entirely.
2. At the same time, put a large saucepan of salted water on fire (for each liter of water 1 tablespoon of salt without a slide).
3. Throw into the boiled water washed and cut, bring water again to a boil and collect foam Sokivovka. If you did not have time to remove the foam, do not be sad, mushrooms will still be washed. Just foam can foul out the slab. Cooking on a quiet heat for 15-20 minutes with barely noticeable boiling, since the cooking in high boiling water can worsen the taste of mushrooms. The main landmark that the mushrooms were welded - their lowering on the bottom of the pans.
4. While the mushrooms are processed, sterilize cans with covers. Usually, the hostesses do this by holding the jar over the spout of a boiling kettle of 10-15 minutes, and the covers throwing inside for 3 minutes. The owners of microwaves can quickly sterilize banks, pouring on the bottom of the cans of a bit of water and putting them into the microwave at maximum power for 5 minutes. But the tin covers from cans still have to boil.
5. Throw off the cooked mushrooms on the colander and rinse well with cold water.
6. To make a marinade in a smaller saucepan: throw salt, sugar, add spices and boiled chanterelles in boiling water. Cooking mushrooms in marinade 10 minutes, putting at the very end of cooking vinegar. To marine focusing correctly, vinegar is always added to the marinade at the end, as it immediately begins to evaporate when cooking.
7. Do not turn off the gas under the saucepan with a midnight in chanterelles with marinade. Try not to capture too much fluid. Roll over the jar, turn the lid down and leave to cool for a few hours (or at night).

How to store billets

Storage period for cans with metal covers is recommended no more than a year. If there are cans with glass covers, the storage period is moved to two years. Storage of pickled mushrooms is carried out in a cool dry room with a temperature of about 6-8 ° C. For the preparation of food, you can use approximately three to four weeks.

Did you know? Stayed not wormwood chanters helps the chinomannosis contained in them. Hermets simply do not tolerate it, and traditional medicine uses these mushrooms as an anti-shine. But for its preparation, dried raw materials are used, since during heat treatment this substance is destroyed.

When detecting in the banks of mold, chanterelles need to be thoroughly rinsed with boiling water, after placing them on a colander. Then cook the new marinade and recruit in it mushrooms. After placing in sterile banks and again pour boiling marinade. If we noticed that the cover was swollen on the bank - throw away without thinking.

If you have broken cooking technology, then pickled mushrooms can be stored for some time in the refrigerator under the oscillation lid, but in no case roll in order to avoid botulism.

When marinating chanterelles, you can use useful tips from experienced mushrooms:

• when picking up the mushrooms, their leg must be carefully cut off with a knife, and not to pull out from the ground, since the pathogen of botulism is in the ground;
• before starting picking, chanterelles need to go well well, as well as reject rotten specimens. In order to better free from various garbage, they are soaked in water, in which salt and citric acid are pre-dissolved. For this, 2 g of citric acid is diluted in one liter of water, as well as 10 g of stone salt. After that, the fungi, besides what is well clean, they are also preparing faster, and it is also much better stored;
• many in the preparation of chanterelles are recommended to take only mushroom hats. But the legs throw out in the trash can not be - you can cook delicious mushroom caviar;
• before marinating chanterelle boiled. In many sources of information, they are recommended to boil about twenty minutes. In practice, in the process of boiling, they are ready, as soon as they completely fall on the bottom;
• it is possible to achieve foxes evenly in the marinade, it is possible using their selection of the same size, but if there are different foxes in size, they need to be cut into approximately the same parts;