How to salt chanterelles at home - 4 step-by-step recipes

With the onset of autumn, housewives wonder how to salt chanterelles for the winter at home. They are interested in recipes that allow you to preserve your favorite treat for a long time and give it a unique taste.

Among the variety mushroom harvesting methods salting is very popular. It is not surprising, because thanks to this technology, mushrooms retain their shape, integrity and benefit. Today we will consider the advanced methods of homemade salting and pickling chanterelles, and let's start with the classics.

The classic way to pickle chanterelles for the winter

The preparation of chanterelles using classical technology is considered the simplest in comparison with other methods of harvesting. But it has many advantages, including the small time spent on getting the result. Another classic recipe provides an opportunity for experimentation.

• First, chanterelles clean, rinse with water. Dip the prepared mushrooms in boiling water, add salt and boil for 20 minutes, then rinse in ice water. Cut the peeled garlic into thin slices.
• Cover the bottom of glass, wooden or enameled salting dishes with a layer of salt, lay the mushrooms on top with the legs up. On top of the mushroom layer, lay the garlic plates, add salt. Alternate layers until the ingredients run out.
• Place a wooden circle on the chanterelles with extra weight. Leave it as such in the pantry for a month. During salting, periodically rinse the circle with salted boiling water.
• After a week, check the capacity for juice. If there is little fluid, increase the load. It is important that the mushrooms completely cover the liquid. Store salted chanterelles in the cold.

The classic recipe is ideal for cooking chanterelles spicy salting. To obtain such a delicacy, in addition to garlic, add a little pepper, dill, basil, currant and cherry leaves to the pickling container.

The result will not disappoint. Also study the previous article about cooking chanterelles. She will come in handy.

Methods for salting chanterelles for the winter

Salted chanterelles are a wonderful independent dish and a versatile product that is traditionally prepared cold or hot. To get an excellent snack, just add a little chopped onion and spices to a plate with mushrooms.

Hot way

Hot cooking technology provides for preliminary heat treatment in spicy brine, which provides excellent taste to the finished dish.

• Chanterelles - 2 kg.
• Water - 2 l.
• Garlic - 4 cloves.
• Laurel - 6 leaves.
• Allspice - 10 peas.
• Black pepper - 10 peas.
• Clove - 6 pcs.
• Salt to taste.

1. Sort and rinse with water fresh chanterelles. Prepared mushrooms with spices send to the pan, fill with water, pour salt, put on the stove. As it boils, cook for half an hour.
2. Using a slotted spoon, move the chanterelles into a pickling bowl, add the sliced ​​garlic, spread the brine from the pan, cover with a circle and crush with a load. After a day, remove the load and move the mushrooms in the refrigerator.
3. After another day, fill the sterilized jars with chanterelles with brine and roll up.Store in the cold.

Cold way

In the case of cold salting, mushrooms reach readiness in their own juice, which contributes to the preservation of aromatic qualities.

• Chanterelles - 3 kg.
• Salt - 150 g.
• Vegetable oil - 500 ml.
• Garlic - 5 cloves.
• Dill umbrellas - 10 pcs.

1. Rinse the selected and cleaned chanterelles with water, cut off the hats and dip them in boiling water for a few seconds. In order to increase safety, I advise you to boil for 10 minutes, but this is not necessary. Cut the garlic into slices.
2. Put three dill umbrellas in a pickling bowl. Top half chanterelles, chopped garlic and salt, cover with three dill umbrellas. Put the remaining mushrooms, add salt, the remains of garlic and dill.
3. Cover the container with a circle, press down with cargo and leave it in the pantry for a day. Next, fill the prepared jars with mushrooms, add a little warmed vegetable oil to each container, close the lids. Keep in the cold.

As you can see, there are several ways to pickle chanterelles for the winter at home. It's hard to say which is better. You will determine the best option only in a practical way. The important thing is that you will not be left without wonderful pickles in the winter.

How to Pickle Chanterelles

Chanterelles - unpretentious and easy to cooking mushrooms, like butter. They are also not included in the diet of worms, so preliminary preparation is reduced to removing forest debris, rinsing in water and drying.

The method of pickling chanterelles, which is expected below, is good because after 2 days the delicacy is ready to eat. The maximum shelf life is 6 months. So that conservation is enough until the spring is guaranteed, like corn.

• Chanterelles - 2.5 kg.
• Onion - 1 head.
• Garlic - 3 cloves.
• Water.
• Clove - 5 pcs.
• Black pepper - 5 peas.
• Laurel - 3 leaves.
• Vegetable oil - 4 tablespoons.
• Sugar and salt - 2 tablespoons each.
• Vinegar - 1.5 tablespoons.

1. Put a large pan on the stove, pour in water, pour salt at the rate of 1 pinch per 1500 ml of liquid. When it boils, send the chanterelles to the pan and boil for a quarter of an hour, removing the foam. Remove the mushrooms, rinse with water and dry.
2. Make a marinade. Send water, spices, salt and sugar, sliced ​​garlic and half onion slices to the pan. As it boils, boil the marinade for several minutes. Then pour the oil and dip the mushrooms in the liquid. After 10 minutes, pour in the vinegar, mix and remove from the stove.
3. Spicy chanterelles put in prepared jars, distribute the marinade and cover with lids. Leave the cans under the covers for 12 hours, then put them in the refrigerator.

Having pickled chanterelles on hand, at any time in a few seconds you will get an excellent side dish for fried potatoes or New Year's salad.

Useful Tips

Regardless of the chosen method of harvesting chanterelles for the winter, I advise you to follow a few simple rules to get the best result.

• Before salting, be sure to sort the mushrooms by size. Salt medium or small whole, and cut large ones into pieces, as large specimens take longer to drain.
• Pay special attention to the removal of forest debris: leaves, grass. The procedure for removing sand will facilitate the use of an old toothbrush. After preparation, be sure to rinse the ingredients in water.
• Soaking chanterelles before salting is not necessary, but if you decide to do this, use sour-salty water. Take 10 grams of salt and a pinch of citric acid per liter of water and hold the mushrooms in the liquid for at least 24 hours, and rinse them before salting.
• For salting, it is customary to use rock salt. It is better to salt and pickle mushrooms in enameled, glass or wooden dishes. Clay and galvanized containers are not suitable.

In these simple tips lies the secret to delicious salty chanterelles.All other actions are determined by the selected recipe.

Chanterelles - benefit and harm

Mushrooms are an incredibly healthy and nutritious product. With an individual approach to this issue, it turns out that each varieties of mushrooms their properties and features. I lead to the fact that they affect the human body in different ways, and this effect is not always positive. Let's talk about the benefits and harms of chanterelles.

Beneficial features

1. Chanterelles are famous for their excellent taste with a delicate nutty flavor, rich in vitamin and mineral composition.
2. They contain hinomannosa - a parasite-killing polysaccharide. Therefore, it is impossible to find a wormy mushroom in a basket.
3. Chanterelles contain many minerals that improve motor activity, regulate the activity of body systems, normalize hormones and stop a headache.
4. Chanterelles support the body in eliminating toxins, decay products and other harmful compounds.

I note that under the influence of high temperature, the benefits of all mushrooms disappear. Therefore, for health purposes, use dry chanterelles or a decoction prepared on their basis.

Harm

Now a few words about the dangers. Chanterelles have a lot of proteins, the excessive use of which makes it difficult to digest food. Therefore, they are not recommended to eat before bedtime. Also, the product is not recommended for people with pancreas problems and digestion in general.

It is recommended to process mushrooms within 6 hours from the moment of collection. Prolonged exposure to room temperature contributes to the accumulation of harmful metabolites.