Pickled chanterelles

1 kg chanterelle

2/3 glass 85% vinegar

1/3 glass water

1 Art. l. salt

1 h. l. sugar

5 peas allspice

2 Clove

1 bay leaves

cinnamon

Pickled chanterelles on this recipe decorate the Christmas table or any other holiday.

In chanterelle cut legs in the place where the start of the plate.

Boil the cap for 20-30 minutes in salted water, fold in a colander, give them a little dry.

Bring water with vinegar and salt to a boil, lower the mushrooms, cook for 20-25 minutes, add at the end of the spices and sugar.

Then canning is done as follows: pickled chanterelles should cool slightly, then place them on the banks and plug the covers.