Galbiori murati – reteta simpla, gustoasa si perfecta pentru iarna!Daca iti plac ciupercile si vrei sa te bucuri de aroma lor si in sezonul rece, galbiorii murati sunt alegerea ideala. Sunt crocanti, parfumati si au o savoare aparte care completeaza perfect orice friptura, platou rece sau chiar o felie de paine cu unt. Reteta este una simpla, fara conservanti, dar cu un gust autentic, asa cum se facea pe vremuri in bucatariile traditionale.

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INGREDIENTE (pentru 1 portie)

• 500 grame galbiori proaspeti
• 125 ml apa
• 125 ml otet din cidru de mere
• 2 lingurite sare mare
• 1 lingura zahar
• 2 lingurite seminte de mustar
• 2 lingurite piper roz (sau piper negru, dupa gust)
• 3 catei de usturoi

Curatam cu grija galbiorii, indepartand orice urma de pamant sau resturi de frunze. Ii spalam rapid sub un jet de apa rece si ii scurgem bine. Daca sunt mai mari, ii putem taia in jumatati pentru o marinare uniforma.
Intr-o oala incapatoare, punem apa la fiert. Cand da in clocot, adaugam galbiorii si ii lasam sa fiarba timp de 10 minute. In acest pas, ei isi vor lasa o parte din apa si vor deveni usor fragezi, dar fara sa-si piarda textura.

Intr-un alt vas, adaugam apa, otetul, sarea si zaharul. Fierbem compozitia timp de 5 minute, doar cat sa se dizolve bine sarea si zaharul. O lasam apoi sa se raceasca usor, pana devine calduta.
Scurgem galbiorii si ii lasam cateva minute sa se raceasca. Intr-un borcan sterilizat, punem pe fund o parte din semintele de mustar, piperul roz si jumatate din cantitatea de usturoi feliat. Adaugam ciupercile fierte, apoi completam cu restul condimentelor si usturoiului.

Turnam peste ele lichidul caldut de otet si apa, avand grija sa acopere complet ciupercile. Inchidem borcanul ermetic cu capac si il lasam la temperatura camerei timp de 3 zile pentru a se marina lent.

Dupa acest timp, galbiorii pot fi mutati la frigider sau intr-un loc racoros si intunecat.

Detaliile video ale retetei:

Daca ti-a placut reteta de Galbiori murati, incearca si alte idei savuroase:

English version

Pickled Chanterelle Mushrooms

Pickled Chanterelle Mushrooms – a simple, delicious recipe, perfect for winter! If you love mushrooms and want to enjoy their flavor even during the cold season, pickled chanterelles are the perfect choice. They’re crunchy, fragrant, and full of that deep forest aroma that pairs beautifully with roasts, cold platters, or even just a slice of bread with butter.
This traditional recipe is simple, preservative-free, and packed with authentic flavor — just like it used to be made in rustic home kitchens.

INGREDIENTS (for 1 jar)

• 500 g fresh chanterelle mushrooms
• 125 ml water
• 125 ml apple cider vinegar
• 2 tsp coarse salt
• 1 tbsp sugar
• 2 tsp mustard seeds
• 2 tsp pink peppercorns (or black pepper, to taste)
• 3 garlic cloves

Clean the chanterelles thoroughly, removing any traces of dirt or leaves. Rinse them quickly under cold running water and drain well. If they’re large, cut them in half so they pickle evenly.

In a large pot, bring water to a boil. Once boiling, add the mushrooms and cook for 10 minutes. During this time, they’ll release some water and become slightly tender while still maintaining their texture.

In a separate saucepan, combine the water, vinegar, salt, and sugar. Boil for 5 minutes, just until the salt and sugar dissolve completely. Remove from heat and let it cool slightly until it’s warm but not hot.

Drain the cooked chanterelles and let them cool for a few minutes. In a sterilized jar, place a layer of mustard seeds, pink peppercorns, and half of the sliced garlic at the bottom.
Add the mushrooms, then top with the remaining garlic and spices.

Pour the warm vinegar mixture over the mushrooms, making sure they’re fully covered. Seal the jar tightly and leave it at room temperature for 3 days to allow the flavors to develop.

After this time, store the jar in the refrigerator or in a cool, dark place.

If you liked this Pickled Chanterelle recipe, try more delicious ideas Roasted Beet Salad, Hot Pepper and Celery Salad or a Zucchini Salad.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere