How to salt chanterelles: home cooking recipes

Autumn is the best time to salt chanterelles. It is at this time that they acquire a special aroma and are richest in useful substances. Vitamin A, C, B1, B2, manganese, potassium, phosphorus - this is an incomplete list of elements that are present here. And worms never settle in them.

Is it possible to salt chanterelles for the winter

Any kind of edible mushroom can be salted. Chanterelles are no exception to the rule. Salting is the second most popular way to prepare these forest gifts. Despite the fact that some of the vitamins are lost during the heat treatment, the benefits of the dish are great, not to mention the taste. There are three ways to salt chanterelles for the winter:

• cold;
• hot;
• dry.

Any of them are suitable for harvest preservation.

Do I need to soak the chanterelles before salting

There are two opposing opinions regarding this stage of preparation. Some mushroom pickers believe that it is necessary to soak those species that contain bitterness, for example, milk mushrooms, while chanterelles can even be eaten raw. And given the fact that they never contain worms, soaking in a saline solution also loses its meaning.

According to other recipes for cooking for the winter, salted chanterelle mushrooms must be soaked for 24 hours before boiling. The collected product is pre-calibrated. Small mushrooms will absorb flavors and additives faster, so it is best to cook them separately from the medium ones. Large - it is generally not customary to salt, they are more suitable for freezing or frying. The calibrated collection is poured with brine consisting of:

• 10 g table salt;
• 1 liter of water;
• 2 g citric acid.

How to salt chanterelles for the winter in jars

Recipes for salting chanterelles for the winter are considered the simplest. This proven method will allow you to keep the harvested crop until next season. There are three main salting techniques: cold, hot and dry. Everything else is just minor variations with proportions and the introduction of additional ingredients and flavorings.

How to cold salt chanterelles

It helps preserve the natural smell and taste of the main ingredient, although some of the benefits will still be lost due to heat treatment. The essence of the method is that traditional brine is not used for cooking, but mushrooms are salted in their own juices.

For 3 liters:

• freshly cut chanterelles - 3.5 kg;
• sunflower oil - 0.5 l;
• coarse-crystalline table salt - 170 g;
• garlic cloves - 5-6 pcs.;
• dill inflorescences (can be dried) - 9-10 umbrellas.

Cooking technique:

1. A convenient way to clear the collection of forest debris, some housewives use a toothbrush for this. Then rinse the mushrooms under running water and place in salted boiling water for 15 minutes.
2. Peel the garlic cloves and cut into thin slices.
3. Distribute half of the dill and mushrooms on the bottom of the dish. Then add ½ part salt and the same amount of garlic.
4. Place remaining mushrooms and cover with spices.
5. Salt under pressure for 2-3 days.
6. Arrange the snack in sterile jars, add vegetable oil on top so that it completely covers the surface, and close the lids.

It is imperative to store such a workpiece in a cool place, ideally in the refrigerator.

How to hot salt chanterelle mushrooms

Salting chanterelles for the winter in jars can also be done in a hot way. It is slightly more difficult than the first option, but the result will be worth the effort.

For 3 liters:

• freshly picked mushrooms - 3 kg;
• water - 6 l;
• garlic head - 1 pc .;
• coarse salt - 150 g;
• spices - 7 bay leaves, 10 black and allspice peas each.

Cooking technique:

1. Go through and wash the crop.
2. Dilute 6 tbsp in half water. salt and boil.
3. Throw chanterelles into a saucepan, boil for half an hour.
4. Prepare the brine separately. To do this, mix all the seasonings, except for the garlic, salt and pour over the rest of the water. Boil the composition.
5. Use a slotted spoon to transfer the food to the salting container. Sprinkle with garlic slices on top.
6. Pour everything with brine and put under pressure for 2 days.
7. After that, the workpiece is laid out in sterile jars with sealed lids and stored in a cool place.

Dry ambassador of chanterelles

It is not necessary to use a marinade to deliciously pickle chanterelles at home. There is a dry salting technique.

For 1 liter:

• peeled mushrooms - 2 kg;
• garlic to taste;
• coarse crystalline salt - 100 g.

Cooking technique:

1. Boil the mushrooms in salted water for 20 minutes, then rinse them in cold tap water.
2. Cut the peeled garlic cloves into slices with a knife.
3. Sprinkle the bottom of a large enamel pot with salt and place the chanterelles on it. All of them should lie in such a way that the legs are looking up and the caps are at the bottom.
4. Sprinkle with salt and garlic, lay the next layer of mushroom - this is how you alternate the products.
5. Salt the workpiece under pressure. At room temperature, it should stand for 1 month. Periodically, so that the plate and oppression do not oxidize, they are washed in salted hot water.

Can chanterelles be salted with other mushrooms

Cooking platter is not as common as the classic way of preparing. Although you can salt different types of mushrooms in one jar. In this case, it is worth considering only the difference in the cooking time of different varieties. If the chanterelles are boiled for 25-30 minutes, then a quarter of an hour is enough for porcini and aspen mushrooms. You need to select combinations based on this parameter.

Honey mushrooms and boletus have the same cooking period as chanterelles. Therefore, it is with them that the combination is the most successful. Otherwise, the existing mushrooms are first salted separately, and they are mixed already at the stage of placing them in a jar.

Recipes for cooking salted chanterelles for the winter

Given the huge number of aromatic additives and spices with which mushrooms are combined, many recipes have appeared with photos of salted chanterelles for the winter. The most successful of them are discussed below.

A simple recipe for pickling chanterelles for the winter

For the future, you can salt mushrooms with a minimum amount of ingredients - a simplified version of the dry cooking method. For this:

1. The main product is washed, dried and laid in layers in enamel, glass or wooden dishes.
2. Each mushroom tier is salted, it takes about 100 g for 2 kg of harvest.
3. Next, the workpiece is pressed and placed in the cold for 30 days.
4. If desired, the taste is complemented with suitable spices.

A quick way to pickle chanterelles for the winter

Modern people especially appreciate recipes that do not take long to prepare. This method also exists for salting. The next day the snack is ready.

For 0.5 l:

• pure chanterelles - 0.5 kg;
• coarse salt - 2 tsp;
• laurel - 3 leaves;
• cloves of garlic - 2 pcs.;
• dried clove buds and peppercorns - 3 pcs.

Cooking technique:

1. Boil mushrooms in water with the addition of 1 tablespoon of salt.
2. Add spices and keep on low heat for a quarter of an hour.
3. Transfer to a container suitable for salting, sprinkle with chopped garlic, pour over the remaining brine and press down with pressure.

The next day, tasty salted chanterelles can be eaten or transferred to a sterilized jar for longer storage.

Chanterelle salting recipe for the winter in jars with aromatic spices

Chanterelles react favorably to spices, so they must be salted with a whole range of spices.

For 2 liters:

• chanterelles - 2 kg;
• salt - 30 g;
• vinegar 25% - 20 ml;
• sugar - 10 g;
• dried marjoram - 10 g;
• laurel - a couple of leaves;
• dill, celery and parsley greens - 30 g each;
• water - 1 l;
• onion half rings - 75 g.

Cooking technique:

1. Boil the forest harvest for 10 minutes, pre-salt the water. Drain the broth and dilute it so that you end up with a liter.
2. Disassemble the greens into leaves.
3. Place the mushrooms in sterile containers, alternating with onions, marjoram and herbs.
4. Add the bite and sugar to the broth, bring to a boil and pour over the workpiece.
5. Close the lids, turn over and wrap in a blanket. When the cans are cool, put them in the basement.

How to pickle chanterelles deliciously for the winter with dill

Dill greens will give the dish a special aroma. Previously, it is cleaned of yellowed branches.

For 1.5 l:

• pure chanterelles - 2 kg;
• salt - 400 g;
• dill - 1 bunch;
• garlic cloves - 6 pcs.

Cooking technique:

1. Boil the mushrooms until tender, then discard them in a colander and let dry.
2. Chop the dill greens, cut the garlic into slices, you can use a special grater.
3. Sprinkle the bottom of the enamel pan with salt, add half of the herbs and garlic, and then the chanterelles.
4. Duplicate the third point.
5. Cover the blank with a cotton cloth from above and put oppression. Salt in the cool for a month.

Salted chanterelles for the winter in jars with onions

The harvest harvested in this way is stored no longer than 2 months.

For 1.5 l:

• chanterelles, divided into hats and legs - 1.5 kg;
• onions - 4 heads, cut into half rings;
• sunflower salt and oil to taste;
• dill umbrellas and garlic - 3 pcs.

Cooking technique:

1. Pour boiling water over mushroom caps.
2. Put all part of the chanterelles in a saucepan and pour boiling water for a few minutes, then let dry in a colander.
3. Place the mushrooms in jars, alternating with onions and chopped garlic.
4. Pour dill umbrellas with boiling water and add to the mushrooms.
5. Put the workpiece under oppression for a day, then fill it with heated oil, roll it up and put it in the refrigerator.

How to salt chanterelles for the winter in jars of mustard seeds

To cook delicious mushrooms, it is not necessary to make a pickle for chanterelles for the winter. One such recipe is the mustard seed option.

For 3 liters:

• washed mushrooms - 3 kg;
• dill - 12 umbrellas;
• mustard seeds - 1 tablespoon;
• salt - 160 g;
• garlic crushed by a press - 6 cloves;
• vegetable oil - 0.5 l.

Cooking technique:

1. Dip the chanterelles in boiling water for 3 minutes.
2. Line the bottom of the pan with dill mixed with salt.
3. Spread over the chanterelles, add mustard, garlic and salt. Duplicate layers.
4. Place under oppression for 1.5 days, then put in jars, pour over heated oil and roll up.

How to deliciously salt chanterelles at home with horseradish leaves

Such a component will add a special piquancy to the dish.

For 3 liters:

• pre-soaked chanterelles - 3 kg;
• horseradish leaves - 3 pcs.;
• garlic - 2 heads;
• sunflower oil - 2 tbsp.;
• salt - 150 g.

Cooking technique:

1. Scald the foliage and place in a saucepan and cover with salt.
2. Spread a layer of mushrooms, season with garlic and dill. Alternating products, put all the chanterelles in this way. The final level is horseradish leaves with salt.
3. Salt the food under pressure for 3 days so that they let the juice out.
4. Arrange the mushrooms that have reached the desired condition in sterile jars, filling the surface with oil.

Calorie content of salted chanterelles

Chanterelles are classified as dietary products. 100 g contains only 18 kcal. Fats are completely absent. But proteins and carbohydrates - 1 and 2 g, respectively.

Terms and conditions of storage

The maximum shelf life of salted mushrooms is six months. However, a number of recipes make it possible to save chanterelles for a much shorter period - from a couple of months to two weeks.

The maximum shelf life is ensured only if the storage conditions are observed:

• lack of contact with direct sunlight (it is better to keep the jars in the dark at all) and high humidity;
• sterile glass container with hermetically sealed lids;
• cool ambient temperature, ideal range +5 +6 degrees.

Conclusion

Even a hostess who has never been preserving food before can salt the chanterelles. All recipes are rudimentary and include available ingredients. So, at the first opportunity, you should definitely stock up on such mushroom preparations for the winter.

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