One of the most popular ways to prepare chanterelles for the winter is salting. Strong, crispy, fragrant salted chanterelles are a wonderful snack that your guests and household will definitely like.
Chanterelles can be salted in two ways: cold and hot. When salting chanterelles in a cold way, prepared mushrooms are laid in layers, sprinkling the layers with salt, and then oppression is placed on top. After some time, the chanterelles will release the juice, thus forming a natural brine. When salting chanterelles in a hot way, they are poured with ready-made brine. Smart tips will detail how to salt chanterelles with each of these methods, so you can choose the one that suits you best.
How to salt chanterelles
How to salt chanterelles hot
To salt the chanterelles in a hot way, we need:
- fresh chanterelles - 500 g
- salt - 2 tsp
- bay leaf - 3-4 pcs.
- cloves - 3-4 pcs.
- garlic - 2-3 cloves
- black and allspice peas - to taste
Mushrooms must be cleaned and washed.
Put a pot of water on the fire, add a teaspoon of salt and bring to a boil.
Immerse chanterelles in boiling water, add bay leaf, cloves, black and allspice.
Cook the mushrooms for 10-15 minutes at a gentle boil, stirring occasionally.
We shift the chanterelles with a slotted spoon into an enamel bowl, sprinkle with salt, garlic, and then pour in brine, so as to barely cover the mushrooms. Installing oppression. We take the brine in which they were cooked
When the mushrooms cool under the press, you need to put them in the refrigerator or lower the cool cellar. The very next day, salted chanterelles can be washed and eaten. For long-term storage, hot chanterelles must be immediately decomposed into jars and rolled up.
How to salt chanterelles in a cold way
There is a very simple recipe for salting chanterelles in a cold way. For it we need
- chanterelles - 1.5 kg
- garlic - 3 heads
- dill umbrellas -5-6 pcs
- salt
- sunflower oil
Chanterelles are thoroughly cleaned, washed in running water and the legs are separated from the caps. Scald the prepared mushrooms with boiling water, put them in a colander.
We put scalded dill umbrellas in prepared jars, then layers of chanterelles, pour the layers with salt and finely chopped garlic. On top of the mushrooms put meko chopped garlic and dill umbrella.
We put oppression on top and keep the chanterelles in the refrigerator for a day. After a day, we remove the oppression and pour heated oil into each jar so that it covers the mushrooms. This measure will protect salted chanterelles from mold. We close the jars with lids, store in the refrigerator.
The easiest way to salt chanterelles
To pickle chanterelles using this method, you will need:
- for 2 kg of chanterelles
- 100 g coarse salt
- garlic - to taste
Peeled and washed chanterelles are immersed in boiling salted water and boiled for 15-20 minutes.
After cooking, they are thrown back on a sieve and washed with running water. cold water wash in cold.
Peel the garlic, wash and cut into slices.
In a container suitable for salting (glass, wood, clay, enamel), pour a layer of salt on the bottom.
We lay out a layer of chanterelles on the salt, moreover, with hats down.
Sprinkle with salt and garlic cloves.
Alternate layers until the chanterelles run out.
We put a flat plate on top of the mushrooms, we set oppression on it. At room temperature chanterelles should stand for 25-30 days. As acidification occurs, the plate and oppression must be washed in salted hot water.
If after a week the chanterelles do not release enough juice and are not completely covered with brine, it is necessary to increase the oppression. Ready salted chanterelles should be stored in the refrigerator or in a cold cellar. published
P.S. And remember, just by changing your consumption, we are changing the world together! © econet
Chanterelles are beautiful red mushrooms that are equally good fried, salted, pickled. They contain a lot of protein, fiber, minerals that the body needs. Salting allows you to save beneficial features mushrooms and their shape. The question of how to salt chanterelles for the winter arises among housewives in the fall, when it is necessary to preserve the gifts of the forest collected in abundance.
The subtleties of the correct salting of chanterelles
There are two main salting technologies: cold and hot. Whichever method is chosen, a few rules must be observed.
- For pickling, intact mushrooms of small or medium size are taken; it is better to part with overgrown giant chanterelles. At the same time, before salting, they are sorted, distributing into different piles depending on the size. This is due to the fact that the larger the mushrooms, the longer they will salt out.
- When sorting through mushrooms, they need to be cleaned of all kinds of forest debris: blades of grass, leaves. Sand can be removed with a toothbrush. Then the chanterelles must be washed, pouring with plenty of water.
- After the chanterelles are washed, it is advisable to soak them in sour-salt water for at least a day. To do this, add 2 g per liter of water. citric acid and 10 g of salt. After that, the mushrooms need to be rinsed again and proceed to salting.
- Only rock salt is suitable for soaking and salting, "Extra" is not suitable.
- You can salt mushrooms in enameled buckets, glass jars, barrels, you can’t - in galvanized and earthenware.
The rest will depend on the chosen recipe.
Salting chanterelles for the winter in a cold way
- mushrooms - 1.5 kg;
- salt - 80 g;
- dill - 6 umbrellas;
- garlic - 3 heads;
- vegetable oil - 0.2–0.3 l.
Cooking method:
- After sorting and washing the chanterelles, cut off the hats and pour over them with boiling water. It is even safer to put them in a colander, lower them into hot water, cook for a quarter of an hour.
- Peel the garlic, cut the cloves into plates.
- In a salting container (ideally a barrel), put 2 dill umbrellas on the bottom, place half of the chanterelles on them, cover with three tablespoons of salt, half garlic, put two more dill umbrellas on top.
- Put the rest of the mushrooms, sprinkle with the remaining salt, garlic and cover with dill.
- Cover with a disc slightly smaller than the diameter of the barrel. If you salt the mushrooms in a saucepan, then you can cover with a smaller diameter lid or a plate.
- Place something heavy, such as a jar of water, on the disc (lid). Leave for a day.
- Remove the oppression, fill the mushrooms with oil so that it completely covers them.
Despite the fact that the mushrooms are cooked, this type of salting is considered cold, since chanterelles are salted in their own juice, and not in hot brine.
Hot salting of chanterelles
- chanterelles - 1 kg;
- salt - 40 g;
- bay leaf - 3 pcs.;
- black peppercorns - 5 pcs.;
- allspice peas - 5 pcs.;
- cloves - 3 pcs.;
- garlic - 2 cloves;
- water - 1 l.
Cooking method:
- Sort and wash the mushrooms.
- Put salt, spices in a saucepan, fill with water.
- Immerse the chanterelles in it.
- Boil for half an hour after boiling.
- Remove the mushrooms with a slotted spoon, transfer to a container where they will be salted.
- Cut the peeled garlic cloves into plates about a millimeter thick, sprinkle them with mushrooms.
- Fill with hot brine.
- Cover and set oppression.
- After a day, remove the load, and put the chanterelles in the refrigerator for another day.
- Prepare jars and lids by sterilizing them.
- Transfer the chanterelles to jars, close tightly (roll up or use a screw cap), store in a cool place.
Such mushrooms can be stored for a whole year, although practice shows that they are eaten much earlier.
Fried chanterelles for the winter
- chanterelles - 1 kg;
- salt - 20 g;
- vegetable oil - 0.2 l.
Cooking method:
- Sort, rinse the mushrooms, soak for a day in acidified and salted water, rinse.
- Fry in plenty of oil.
- Transfer to sterilized jars up to the shoulders, pour hot oil so that it is just above the level of the mushrooms.
- Close the lids and wait until the jars cool to room temperature, put in the refrigerator.
The dish turns out very tasty, but it can only be stored in the refrigerator.
A simple and economical recipe for salting chanterelles
- chanterelles - 1 kg;
- salt - 50 g;
- garlic - 1 head.
Cooking method:
- Sort, wash the mushrooms.
- Lay them upside down in a single layer.
- Sprinkle with salt.
- Cut the garlic cloves.
- Lay a layer of garlic slices over the mushrooms.
- Shift in layers until the mushrooms run out.
- Set the press on the mushrooms.
- They should stand under pressure for a month in a cool place, after which they can be transferred to clean jars.
This recipe is one of the oldest. Only those who have a cool basement can salt mushrooms on it.
Pickled chanterelles
- mushrooms - 2 kg;
- water - 1 l;
- sugar - 10 g;
- salt - 30 g;
- dried marjoram - 10 g;
- vinegar essence (25 percent) - 20 ml;
- onion - 75 g;
- bay leaf - 2 pcs.;
- dill, parsley, celery - 30 g each.
Cooking method:
- Boil prepared chanterelles in salted water for 10 minutes.
- Drain the liquid into the pan, add enough water to make a liter.
- Cut the onion into half rings, wash and dry the greens, dividing into branches.
- Put the mushrooms in sterilized jars, sprinkled with onions, herbs and marjoram.
- In the broth where the mushrooms were boiled, add sugar and essence, boil for a few minutes and pour over the mushrooms.
- Close the jars with clean lids (sterilized), turn over, cover with a blanket and let cool in a warm place.
Chanterelles marinated according to this recipe are elastic, crispy, fragrant, without unnecessary spiciness and acid. If, when preparing the marinade, pour half a glass of vegetable oil into it, then in the jars you will get a ready-made snack, which will only have to be laid out when the guests arrive, in a beautiful vase. However, oil can be added just before serving.
The question of how to salt chanterelle mushrooms is increasingly being asked by housewives in the autumn season. They are interested in recipes that will not only keep their favorite treats for a long time, but also give them unique taste. Salting is popular because it allows you to save almost everything useful material necessary for the body in winter, without violating the integrity and shape of the product.
Chanterelle mushrooms grow in moss, among grass and under fallen leaves.
Mushroom pickers collect chanterelles in large quantities. It is important to preserve such a crop. There are several ways to pickle mushrooms for this:
Chanterelles are harvested after a thunderstorm from August to October.
- hot, in which chanterelles are poured with high-temperature brine;
- cold, which allows you to store mushrooms marinated in their own juice.
Before starting the salting process, the mushrooms are carefully sorted and washed.
The best option is to soak for 3 days in water with the addition of citric acid (2 g per 1 liter of water) and rock salt (10 g per 1 liter of water).
Chanterelles are examined for damage, which are cut off, they are thoroughly cleaned from adhering leaves and debris. It is most convenient to use an old toothbrush, which will easily remove sand from all the records.
To make salting for the winter tasty, mushrooms are taken elastic, young, without bruising.
It is best to salt them, sorted by size. The most suitable containers for salting are barrels or barrels of small sizes (aspen wood cannot be used for such purposes), enamelware, glassware.
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Hot salting methods
The cold method of salting chanterelles does not involve the use of brine, as they are salted in their own juice.
Simple Recipe:
- washed and peeled chanterelles - 0.5 kg;
- rock salt - 2 tsp;
- bay leaf - 3 pcs.;
- garlic - 2 - 3 cloves;
- clove fruits - 2 - 3 pcs.;
- black pepper - 5 - 6 peas;
- allspice - 6 peas.
Water is poured into the pan with the addition of 1 tsp. salt, bring to a boil. Mushrooms and spices (except garlic) are carefully lowered into boiling water. Next, you need to constantly stir and remove the resulting foam with a slotted spoon for 30 minutes. After cooking, the chanterelles are taken out with a colander, transferred to a saucepan, chopped garlic, the remaining salt are added to them and poured with the brine in which they were cooked. Experienced housewives always put oppression, which contributes to improvement palatability mushrooms, and remove the salting in a cold place for 24 hours. After the chanterelles are transferred to jars, tightly closed and cleaned in a dark, cool place.
Salt must be used rock, iodized salt reacts with the product and souring occurs.
Gourmet Recipe:
The hot method of salting chanterelles involves the use of hot brine, which is poured immediately during cooking.
- peeled and washed chanterelles - 2 kg;
- bay leaf - 2 pcs.;
- dill, parsley, celery - 1 bunch;
- onion - 1 pc. medium size;
- sugar - 1 tsp;
- rock salt to taste;
- vinegar essence 25% - 100 ml;
- water - 1 l;
- mushroom seasoning for pickling - 2 tbsp. l.
Thoroughly cleaned and washed mushrooms are boiled in salted water for 10 minutes, then the water is drained separately, adding 0.5 l to the remaining volume. Chanterelles are placed in jars, alternating a layer of mushrooms with a layer of onions, bay leaves, greens. A little seasoning is added. Salt, vinegar, sugar according to the recipe are put in the marinade, after which it is boiled for 15 minutes over medium heat. During boiling, a few bay leaves can be added to enhance the spicy taste. After cooling, chanterelles are poured with this marinade. Everything is closed with a nylon lid for a week. After 7 days, the marinade is drained, boiled again and filled with mushrooms, having sterilized the jars before that.
Fried chanterelles for the winter:
Chanterelles can be fried for the winter. Washed and peeled mushrooms are boiled until half cooked in salted water. Then they are cut into small pieces and fried in vegetable oil in a pan with salt and pepper. After cooking, they are placed hot in jars, rolled up and stored in the refrigerator.
Strong, fragrant, tasty salted chanterelles - excellent snack, which will surely appeal to your household and guests.
Methods for salting chanterelles
Chanterelles can be salted cold and hot. When salting in a cold way, prepared mushrooms are laid out in layers, sprinkled with salt, and oppression is placed on top. After a while, the chanterelles release juice, and the brine is formed naturally. When salting in a hot way, mushrooms are poured with pre-prepared hot brine. We'll walk you through how to cook salted chanterelles in each of these ways, so you can choose the one that works best for you.
Salted chanterelles: hot salting
This is an example hot salting chanterelles. With this method of salting, you can eat mushrooms two days after cooking.
Required Ingredients:
- fresh chanterelles - 500 g
- salt - 2 tsp
- bay leaf - 3-4 pcs.
- cloves - 3-4 pcs.
- garlic - 2-3 cloves
- black and allspice peas - to taste
Step-by-step instruction:
- Clean and wash the mushrooms.
- Put a pot of water on the fire, add a teaspoon of salt to the water and bring the brine to a boil.
- Dip the chanterelles in the brine, add the cloves, bay leaf, allspice and black pepper.
- Boil the mushrooms for 10-15 minutes until they sink to the bottom of the pan.
- Transfer the finished chanterelles to an enamel bowl and pour the boiling brine in which they were cooked.
- Sprinkle the mushrooms with salt and thinly sliced garlic.
- Put oppression on top. You may need to drain some of the brine, but keep in mind that the mushrooms must be completely covered with liquid.
- When the mushrooms have cooled under the press, put them in the refrigerator or cool cellar.
- The next day, salted chanterelles can already be eaten, but it is better to wait two days. For long-term storage, ready-made mushrooms can be decomposed into jars and closed with screw caps.
Salted chanterelles: quick cold salting
But the recipe for salting chanterelles in a cold way, without brine. But although this is a cold ambassador, the recipe provides fast cooking mushrooms. However, they will also need to be eaten quickly, the shelf life of such a blank is no longer than 2 months.
Required Ingredients:
- chanterelles - 1.5 kg
- garlic - 3 heads
- dill umbrellas
- onion - 4 heads
- vegetable oil
Step-by-step instruction:
- Peel the chanterelles, rinse with running water and separate the caps from the legs.
- Put the hats in a colander and scald them with boiling water.
- Put the mushrooms in a saucepan (both hats and legs), pour boiling water for 2 minutes.
- Drain the steamed mushrooms in a colander.
- Cut the onion into thin half rings.
- Arrange the chanterelles in prepared jars. Sprinkle each layer of mushrooms with salt and add a little onion.
- Peel the garlic, grate it and put it on top of the mushrooms.
- Add dill umbrellas pre-scalded with boiling water to each jar.
- In each jar filled with mushrooms, put mushrooms in a small saucer and put oppression on it.
- Put the chanterelles in the refrigerator for a day.
- After a day, remove the oppression and pour heated, but not boiling vegetable oil into each jar so that it completely covers the mushrooms - this will protect the salted chanterelles from darkening and spoilage.
- Close jars with lids or roll up. Put them in the refrigerator for storage.
Salted chanterelles: classic cold salting
This classic way salting chanterelles at room temperature for a month. Mushrooms prepared according to this recipe keep until February, if you do not eat them earlier, of course.
Required Ingredients:
- 2 kg chanterelles
- 100 g salt
- garlic - to taste
Step-by-step instruction:
- Chanterelles thoroughly clean and wash.
- Put the mushrooms in boiling salted water and cook for 15-20 minutes. Ready chanterelles will sink to the bottom of the pan.
- Rinse the cooked mushrooms under cold running water.
- Peel the garlic and cut each clove into slices.
- Take a container suitable for salting and pour a layer of salt on the bottom.
Important: Responsibly treat the choice of dishes for salting chanterelles. It should be wide and deep enough, have a lid, and most importantly, in no case should it oxidize.
- Lay a layer of chanterelles on the salt with their hats down. Sprinkle the mushrooms with salt and arrange the garlic cloves on top.
- Alternate layers of mushrooms and garlic salt until you run out of chanterelles.
- Cover the mushrooms with a large, flat plate and put pressure on it.
- Leave the chanterelles at room temperature for 25-30 days.
- After a day, remove the plate and oppression and wash in hot salted water.
- If after a week the chanterelles are not completely covered with brine, increase the oppression.
- In a month, your chanterelles will be well salted and will be completely ready for use. Remove the finished salted chanterelles for storage in the refrigerator.
Salted chanterelles: a video recipe for the simplest salting
Chanterelles are a unique mushroom, it can be salted without using any spices at all. To learn how to do this, watch the video of the simplest way to preserve chanterelles for the winter.
Bon Appetit!
This method of salting is simpler, so it is more suitable for a beginner mushroom picker. Cooked by this recipe chanterelles will not lose their taste, as they cook in their own juice.
For cold pickling, we need the following ingredients:
- chanterelles - 2 kg;
- salt - 100 g;
- garlic - 3-4 heads;
- umbrellas or dill seeds;
- Bay leaf;
- sunflower oil.
If the mushrooms are large, separate the legs from the caps. Next, scald the chanterelles with boiling water and pour to drain into a colander. We clean and chop the garlic, it is best to cut it into thin plates. At the bottom of the salting container (enamelled dishes or glass jar) add a layer of salt. Then lay out the chanterelles (small hats down). Sprinkle a layer in one mushroom with salt and garlic. So we repeat until the dishes are full, and cover with dill and bay leaf. We press the mushrooms with oppression and send them to the basement or refrigerator. After a day, you need to pour the mushrooms warm sunflower oil so that the chanterelles do not become moldy.
How to salt chanterelles in a hot way?
For this method we need:
- chanterelles - 0.5 kg;
- salt - 2 tsp;
- cloves - 3-4 pcs.;
- bay leaf - 4-5 pieces;
- garlic - 2-3 cloves;
- peppercorns, black and allspice - a few peas to taste;
- water 1 l.
Boil water by adding 1 tsp. salt. We send chanterelles and all seasonings into it. Boil for 10-15 minutes with constant stirring. We spread the boiled mushrooms with a slotted spoon in a saucepan, pour the remaining salt on top, spread the garlic and pour the prepared brine. Press down with oppression, cool and leave in a cool place. If planned long-term storage, chanterelles can be immediately rolled into jars.
How to pickle chanterelles in the classic way?
For this method, we almost completely repeat the method cold salting, we only exclude vegetable oil and increase the time under oppression (about a month). If a week after harvesting the chanterelles are not covered own juice, increase the weight of the load from above. Also, once every 9-11 days, we wash the oppression and the wooden lid with which the mushrooms are covered with salted water. A month later, we shift the chanterelles into smaller containers. You can try mushrooms. Store chanterelles in the refrigerator.
Chanterelles of spicy salting
Here, in addition to the main ingredient, we need cherry and currant leaves, basil, dill, parsley, garlic, pepper. Boil the mushrooms in brackish water until they sink to the bottom. We let it drain, throwing it into a colander. Then put in a container for salting, sprinkling with spices. We keep under oppression for a month in a cool place.
