An original appetizer for the holiday and not only - recipe for pickled chicken mushrooms

Tell me a delicious recipe for pickled chicken mushrooms so that you can eat and save for the winter. My husband brought a whole big purse from somewhere, we won't eat that much. Personally, I see these mushrooms for the first time, in my homeland these are not found. But the husband said that they were definitely edible and that his parents had cooked them all their lives. Do I need to boil the chicken before pouring the marinade, and how long?

Every self-respecting housewife always has a couple of jars of beautiful and fleshy marinated porcini mushrooms in the pantry for the holiday. However, other types of these gifts of the forest are no less tasty: boletus, chanterelles, and also chickens. To be honest, the chicken pickled mushroom recipe is not very popular. Perhaps this is due to the fact that these original mushrooms do not grow everywhere, but only in places with high humidity. Another reason is that chickens are clearly underestimated. Or they cook it wrong. Despite the fact that some chefs do not even consider them suitable for winter preparations, these mushrooms are very tasty. And preparing is no more difficult champignons, by the way, which they taste a bit like.

Who are the mysterious "mushroom chickens"

Chickens are popularly called edible mushrooms from the spiderweb family. In the scientific literature, they are known as ringed caps. Quite large mushrooms grow mainly on moist and acidic soils, so it is difficult to find them among the fields. Forming mycorrhiza with conifers and birches, chickens grow in mixed and coniferous forests in small groups. Mass harvest begins in mid-summer and lasts until the very frost.

Ringed spider webs are distinguished by a powerful cylinder-shaped leg, slightly thickened at the base. It is fleshy and dense, reaching a length of 12 cm and a thickness of about 3 cm. On the upper part of the leg there is a film ring of white or yellow (in old mushrooms) color. The wrinkled hat in chickens is also fleshy, in the form of a cap or hemisphere, the edges of which are rolled down. As it grows, it straightens, the center remains elevated. The surface of the cap is yellow-gray and covered with a fibrous coating. The flesh of the mushrooms is beautiful, white, friable in structure, with a pleasant mushroom aroma and taste. And after heat treatment, it becomes similar to fibrous chicken meat. Most likely, the mushrooms got their name for this.

The chickens have other names. For example, they are also called cockerels, caps, white pimples or dull rosites.

Chicken pickled mushroom recipe

In order to prepare caps for the winter:

1. Sort out, rinse well and boil the mushrooms. It will be enough for 20 minutes, then discard them in a colander to drain.
2. Prepare the marinade at this time. For 1 liter of water, you will need 30 g of sugar, 10 g of salt and 150 ml of vinegar. Also do not forget to add spices - a couple of cloves buds, black peppercorns. You can also add a little cinnamon (5 g) for flavor.
3. Boil the marinade for 2 minutes, then add the chicken and let them simmer with the marinade for 5 minutes.

That's all, it remains only to put the caps in jars and seal them tightly.

A simple and versatile pickled mushroom recipe