Chanterelles ... beautiful, fragrant and bright ... They are so attracted to mushroom pickers. If your baskets and buckets are full of them, we suggest not to waste time and salt them for the winter. Use the recipes in our article, and soon you will be able to enjoy a mouth-watering snack.
Two ways of salting
To begin with, it should be noted that in cooking there are two ways to pickle chanterelles for the winter - cold and hot. Below we will consider each of them in detail. The main difference between cold and hot is that during the first you do not need to use a brine, since they are salted in their own juice under pressure. If you decide to use the hot method, it will be necessary to fill the brine immediately.
Salting chanterelles for the winter (hot method)
Essential Ingredients:
- Chanterelles - half a kilogram.
- Salt.
- Bay leaf.
- Black pepper.
- Allspice.
- A few cloves of garlic.
- Cloves.
First we wash the chanterelles, clean from sand and dirt. We take the pan, pour water into it, throw 1 teaspoon of salt and bring the liquid to a boil. When it boils, we throw the peeled mushrooms there. Do not forget to throw all the above spices, however, leave the garlic for later.
Cook over low heat for about 20 minutes. After that we get the mushrooms, transfer to a spacious container. Chanterelles need to be salted, and also add the chopped garlic to them. It is not worth pouring the water in which they were boiled, pour mushrooms over it again and put a small load on them. Then refrigerate for 2-3 days.
The method with oppression is suitable if you decide to use chanterelles almost immediately after pickling, if you want to keep them for the winter, then after cooking they need to be laid out on sterilized jars and rolled up.
Salted Chanterelles: Recipe (Cold)
How to salt chanterelles for the winter in a cold way? To do this, you need the following ingredients:
- Chanterelles - about 2 kilograms.
- Garlic - 5-6 cloves.
- Salt.
- Dill.
- Spices as desired.
First, let's take care of the chanterelles. Wash them thoroughly, clean them. Throw in a pot of water and boil for 20-25 minutes, then rinse again. Now we throw the mushrooms in a colander so that they dry out.
Next, peel the garlic and cut into thin plates.
Now we will prepare the container in which the salting will take place - a barrel, a large pan or a bucket. Pour salt into the bottom, then put the chanterelles, garlic, pour the salt. Mushrooms can be laid in several layers. Do not forget to put the garlic. An important point: mushrooms must be placed in hats to the bottom.
When you reach the top layer, put dill and bay leaves. After that, put a plate on the mushrooms, the diameter of which is less than the diameter of the container, and put a load on it. We hide in a cool dark place for about a month. During this time, if desired, mushrooms can be placed in the container.
This is how salting of chanterelles occurs for the winter. This is a very simple process, which even a novice hostess can do, but in the future the result will please both home and guests.
Experimenting with spices
Now we bring to your attention a spicy recipe on how to pickle chanterelles for the winter. True gourmets will like it.
Stock up on the following ingredients:
- 300-350 grams of chanterelles.
- Onion - 1-2 pieces.
- Garlic - a few cloves.
- Black pepper.
- Celery root.
- White wine vinegar.
- Bay leaf.
- Juniper Berries.
- Sugar.
- Chili pepper pod.
- Salt.
First, as usual, wash the chanterelles, then clean them. We take a pan, pour water into it, put on a fire, bring to a boil, and then throw chanterelles there for 1-2 minutes. After that we take it out, let it drain and cool.
Now let's deal with spices. We clean the onion, and then cut it into 4 parts. We also clean the garlic, cut the cloves into two halves. Next, cut the chili pepper, take out the insides from it.
It's the turn of the brine. You need to take about 250 ml of water, add vinegar, the above spices, as well as onions and garlic. We put the brine on the stove, bring it to a boil, do not turn it off for another 5-7 minutes.
The next step is to sterilize the cans. After that, they need to decompose the chanterelles and pour the resulting brine. Next, you need to roll up the cans and put for some time the lids down until the contents cool. Then they can be rearranged in the refrigerator, cellar or basement for further storage.
Cooking a delicious salad
Salty chanterelles - a very tasty dish that can be served without a doubt on the festive table. And now, in conclusion, we will tell you how to make a salad of these mushrooms. Salty chanterelles for the winter can not be put off, they will be a wonderful ingredient.
Ingredients:
- Approximately 100 g of salted chanterelles.
- A few potatoes.
- Cucumber.
- Bow.
- Lettuce leaves.
- A few spoons of sour cream.
- Chives.
Boil potatoes, cut into cubes. Peel the cucumbers and cut them too. Onions also need to be chopped.
We put the ingredients in a salad bowl, add the chanterelles. Dress with sour cream, salt, garnish with lettuce. You can put all the ingredients on them, and then sprinkle with chopped dill and add more sour cream.
Finally
Salad ready. We try, enjoy the refined taste. Salted chanterelles can become ingredients in many delicious dishes: salads, pies, goulash. Do not be afraid to experiment, you will succeed! It is also worth noting that these mushrooms are beneficial for the body, as they contain vitamin D, which helps strengthen bone tissue and muscles. Regular consumption of chanterelles reduces the risk of cancer. They also help cleanse the body of toxins and toxins. The use of mushrooms also has a beneficial effect on the hormonal system of the whole organism.
Now you know how to salt foxes for the winter, eat them for health!