How to pickle chanterelles for the winter? Recipes and Recommendations

Chanterelles ... beautiful, fragrant and bright ... They attract mushroom pickers so much. If your baskets and buckets are full of them, we suggest not wasting time and salting them for the winter. Use the recipes given in our article, and soon you will be able to eat a delicious snack.

Two ways of salting

To begin with, it should be noted that in cooking there are two ways how to pickle chanterelles for the winter - cold, and also hot. Below we will examine each of them in detail. The main difference between cold and hot is that during the first one you do not need to use brine, as they are salted in their own juice under the press. If you decide to use the hot method, it will be necessary to fill the brine immediately.

Picking chanterelles for the winter (hot way)

Necessary ingredients:

1. Chanterelles - half a kilogram.
2. Salt.
3. Bay leaf.
4. Black pepper.
5. Allspice.
6. Several teeth of garlic.
7. Carnation.

First we wash the chanterelles, we clean from sand and dirt. Take the pan, pour water into it, throw 1 teaspoon of salt and bring the liquid to a boil. When it boils, throw there the peeled mushrooms. Do not forget to throw all of the above spices, but leave garlic for later.

Cook on low heat for about 20 minutes. After that, we take out the mushrooms and put them into a spacious container. Chanterelles need to be salted, and also add crushed garlic to them. The water, in which they were cooked, should not be poured, fill it with mushrooms again and put a small load on them. Then put in the refrigerator for 2-3 days.

The method with an oppression is suitable in the event that you decide to use chanterelles almost immediately after salting, if you want to keep them for the winter, then after cooking they need to be spread over sterilized jars and rolled up.

Salted chanterelles: recipe (cold)

How to pickle chanterelles for the winter in a cold way? To do this, you need the following ingredients:

1. Chanterelles - about 2 kilograms.
2. Garlic - 5-6 teeth.
3. Salt.
4. Dill.
5. Spices at will.

Let's start with chanterelles. We will thoroughly wash them and clean them. Throw in a pot of water and cook for 20-25 minutes, then again you need to rinse. Now we throw the mushrooms in a colander to dry them.

Next, we clean the garlic and cut into thin plates.

Now prepare the container in which the salting will take place - a barrel, a large pan or a bucket. At the bottom we pour out the salt, then we put chanterelles, garlic, pour salt. Mushrooms can be laid in several layers. Do not forget to put garlic. An important point: you need to put the mushrooms down to the bottom.

When you reach the top layer, put dill and laurel leaves. After that, we place a plate on the mushrooms, the diameter of which is smaller than the diameter of the container, and we load it onto it. We hide in a cool dark place for about a month. During this time, if desired, you can put mushrooms in the container.

Here is how the salting of chanterelles takes place for the winter. This is a very simple process, which even a novice hostess can do, but the result in the future will please both home and guests.

Experiment with spices

Now we offer you a piquant recipe, how to pickle chanterelles for the winter. It will appeal to real gourmets.

Stock up with the following ingredients:

1. 300-350 grams of chanterelles.
2. Bulb - 1-2 pieces.
3. Garlic - a few denticles.
4. Black pepper.
5. Celery root.
6. White wine vinegar.
7. Laurel Leaflet.
8. Berries of juniper.
9. Sugar.
10. A pod of chili peppers.
11. Salt.

First, as usual, my chanterelles, then clean them. Take the pan, pour water into it, put it on the fire, bring it to a boil, and then throw the chanterelles there for 1-2 minutes. After that, take it out, let it drain and cool.

Now let's deal with spices. Onions are cleaned, and then cut into 4 parts. Garlic is also cleaned, denticles cut into two halves. Next, cut the chili, remove the inside of it.

It's the brine's turn. You need to take about 250 ml of water, add to it vinegar, the above spices, as well as onions and garlic. Put brine on the stove, bring it to a boil, do not turn off another 5-7 minutes.

The next step is the sterilization of the cans. After that, they need to expand the chanterelles and pour the resulting brine. Next, you need to roll up the jars and put them down for a while, until the contents cool. Then they can be moved to the refrigerator, cellar or cellar for further storage.

Cooking a delicious salad

Chanterelles salty - a very tasty dish, which can be served without a doubt and on the festive table. And now, in conclusion, we will tell you how to make a salad of these mushrooms. Chanterelles salted for the winter can not be postponed, they will become a wonderful ingredient.

Ingredients:

1. Approximately 100 g of salted chanterelles.
2. A few potatoes.
3. Cucumber.
4. Bow.
5. Salad leaves.
6. A few spoons of sour cream.
7. Green onions.

Boil the potatoes, cut into cubes. We clean the cucumbers from the peel and cut them too. The onions must also be cut.

We put the ingredients in a salad bowl, add chanterelles. We fill with sour cream, salt, decorate with lettuce leaves. You can put all the ingredients on them, and then sprinkle with chopped dill and add more sour cream.

Finally

Salad ready. We try, we enjoy refined taste. Salted chanterelles can become the ingredients of many delicious dishes: salads, pies, goulash. Do not be afraid to experiment, you will succeed! It is also worth noting that these fungi are beneficial for the body, because they contain vitamin D, which helps strengthen bone tissue, as well as muscles. Regular use of chanterelles reduces the risk of oncological diseases. They also help to cleanse the body of toxins and toxins. The use of fungi also has a beneficial effect on the hormonal system of the whole organism.

Now you know how to pickle chanterelles for the winter, eat them for health!