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Chanterelles are quite beautiful mushrooms that are often used in cooking. They are delicious in almost any form, so housewives pickle them, pickle and fry them. They are high in fiber, protein, and other beneficial minerals.
For the preservation of all useful properties, it is recommended to salt them. However, before that, you need to figure out how to salt the chanterelles.
Before you pickle the chanterelles, it is recommended that you familiarize yourself with some tips to help you do this:
- Salted chanterelles should only be made with medium or small mushrooms. Therefore, it is not recommended to use overgrown mushrooms. Before you salt the chanterelles for the winter, you need to sort them out in order to immediately weed out the largest ones, which will be poorly salted.
- It is necessary to marinate only well-refined products. Therefore, you should clear them of sheets and other debris in advance. Sometimes there is a lot of earth and sand on them. You can clean them with a toothbrush.
- Many housewives pre-soak mushrooms at home. For this, a special saline solution is used. To prepare it, 10 g of salt and 5 g of citric acid are added to a liter of water. The mushrooms are soaked during the day in the prepared liquid, after which they should be rinsed with warm water.
- Various containers can be used for salting chanterelles. Experienced housewives prefer to prepare them in barrels, glass jars or buckets. It is not recommended to carry out salting of chanterelles for the winter in clay dishes.
To understand how to pickle chanterelles and how to store them correctly, you need to familiarize yourself with the main methods. For this, the hot and cold method is used. When mushrooms are salted in a cold way for the winter in jars, they are laid out in several layers and at the same time sprinkled with salt. After a while, they begin to let out the juice, which will be the basis for the preparation of pickled mushrooms. The hot method is a little different from the cold one, as you will have to use pre-prepared brine to marinate them.
It is recommended that you familiarize yourself with each of these methods in more detail and choose the most suitable one.
Classic cold method
There is a fairly simple pickling recipe that will help you to deliciously salt chanterelles in a cold way. Most often, it is he who is used by many housewives. To prepare the dish, you will need the following ingredients:
- head of garlic;
- 150 g salt;
- kilogram of chanterelles.
Having received all the necessary ingredients, you can start making blanks. A special step-by-step instruction will help with this:
First, the mushrooms are thoroughly cleaned and washed with warm water. After that, they are placed in a pot of boiling water and boiled in it for half an hour. After boiling, they are washed with cold water. Then you should start preparing the garlic. It is peeled and cut into small slices.
After preparing all the ingredients, you should start preparing the container in which the mushrooms are salted. To do this, a small layer of salt is poured onto the bottom of the container, on which the mushrooms are laid out. From above, they are also covered with a small salt layer and chopped garlic. After that, we insist them and marinate for about a month at room temperature. During this time, the salted mushrooms begin to sap and become covered with brine.
Salted chanterelles should be stored in a dark room with a low temperature. A cellar or refrigerator is ideal for this.
Fast cold method
There are other recipes for preparing mushrooms using this method. In this case, it will not be possible to store them for a long time, since they will begin to deteriorate in 2-3 months. To cook chanterelle mushrooms you will need the following:
- vegetable oil;
- two onion heads;
- dill umbrella;
- three heads of garlic;
- two kilograms of chanterelles.
Cooking delicious salty mushrooms begins with their preparation. They are washed, cleaned and cut into several pieces. After that, they are filled with hot water and infused for 5 minutes. Then they should be laid out in containers and sprinkled with a layer of salt.
After cooking the mushrooms, cook the onion and garlic. They should be cut into small pieces and added to the jars. Boiled dill is also placed in the container. After that, the containers are placed in the refrigerator for a day. The next day, they are filled with hot vegetable oil. This is done so that the salted mushrooms are stored longer. After pouring out the vegetable oil, each jar is rolled up with lids and placed in the refrigerator for further storage.
To cook chanterelles hot, you need to familiarize yourself with how to do it right. Recipes that describe the features of this method will help to prepare mushrooms for the winter. To pickle mushrooms, you need the following ingredients:
- litere of water;
- 50 g of salt;
- black pepper;
- a clove of garlic;
- three bay leaves;
- kilogram of chanterelles.
First, a container for salting is prepared. Add water to it and salt it a little. After that, the chanterelles are cut and added to a pot of water. They should be cooked for 30 minutes, after which they will need to be removed and placed in another container for brining. However, before that, you will need to add garlic, chopped into small cubes, into it.
After that, the pan is filled with hot water, covered with a lid and infused in the refrigerator for 24 hours. Then you can get the mushrooms from the pan, distribute them between the jars and close the lids. Chanterelle salting should be stored in a cold room.
The shelf life is one year. However, if the room temperature is too high, they can deteriorate much earlier.
Even a person who does not know how to salt mushrooms can salt chanterelles. To do this, it is enough to familiarize yourself with the most famous methods of salting and follow the instructions.