How to salt chanterelles: homemade recipes

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

Is it possible to salt chanterelles for the winter?

You can salt any variety of edible mushrooms. Chanterelles are no exception to the rule. Salting is the second most popular method of preparing these forest gifts. Despite the fact that some vitamins are lost during 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 is suitable for preserving the harvest.

Do I need to soak chanterelles before salting?

There are two opposing opinions regarding this stage of preparation. Some mushroom pickers believe that those species that contain bitterness, such as milk mushrooms, should be soaked; chanterelles can even be eaten raw. And given the fact that there are never worms in them, aging in a saline solution also loses its meaning.

According to other winter recipes, salted chanterelle mushrooms must be soaked for a day before boiling. The collected product is first calibrated. Small mushrooms absorb flavors and additives faster, so it is better to cook them separately from medium ones. Large ones are not usually salted; they are more suitable for freezing or frying. The calibrated collection is filled with brine consisting of:

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

How to salt chanterelles in jars for the winter

Recipes for pickling chanterelles for the winter are considered the simplest. This proven method will allow you to save the harvest until the next season. There are three main pickling techniques: cold, hot and dry method. 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 for cooking they do not use traditional brine, but mushrooms are salted in their own juices.

For 3 l:

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

Cooking technique:

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

This product must be stored in a cool place, ideally in the refrigerator.

How to pickle chanterelle mushrooms hot

You can also pickle chanterelles in jars for the winter using the hot method. It is a little more complicated than the first option, but the result will be worth the effort.

For 3 l:

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

Cooking technique:

1. Sort through and wash the harvest.
2. Dilute 6 tbsp in half water. salt and boil.
3. Throw the chanterelles into the pan and boil for half an hour.
4. Prepare the brine separately.To do this, mix all the seasonings, except garlic, salt and add the remaining water. Boil the composition.
5. Using a slotted spoon, transfer the food into a salting container. Sprinkle garlic slices on top.
6. Pour brine over everything and put under pressure for 2 days.
7. After this, the workpiece is placed in sterile jars with sealed lids and stored in a cool place.

Dry salting of chanterelles

To deliciously pickle chanterelles at home, you don’t have to use a marinade. There is a dry salting technique.

For 1 l:

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

Cooking technique:

1. Boil the mushrooms in salted water for 20 minutes, then rinse them in cold tap water.
2. Use a knife to cut the peeled garlic cloves into slices.
3. Sprinkle the bottom of a large enamel pan with salt, on which place the chanterelles. All of them should lie in such a way that the legs look up and the caps are located below.
4. Sprinkle with salt and garlic, place the next layer of mushrooms - alternate products like this.
5. Salt the workpiece under pressure. At room temperature it should stand for 1 month. Periodically, so that the plate and pressure do not oxidize, they are washed in salty hot water.

Is it possible to salt chanterelles with other mushrooms?

Preparing assorted dishes is not as common as the classic method of preparation. Although you can salt different types of mushrooms in one jar. In this case, it is only worth considering the difference in cooking time for different varieties.If chanterelles are cooked for 25-30 minutes, then a quarter of an hour is enough for porcini mushrooms and boletuses. Combinations must be selected based on this parameter.

Honey mushrooms and boletus have the same cooking time as chanterelles. Therefore, it is with them that the combination is 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 preparing salted chanterelles for the winter

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

A simple recipe for pickling chanterelles for the winter

You can pickle mushrooms for the future with a minimum amount of ingredients - a simplified version of the dry cooking method. For this:

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

A quick way to pickle chanterelles for the winter

Modern people especially value recipes that do not require much time to prepare. This method also exists for pickling. The next day the snack is ready.

For 0.5 l:

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

Cooking technique:

1. Boil mushrooms in water with 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 in the remaining brine and press under pressure.

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

Recipe for pickling chanterelles 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 l:

• chanterelles – 2 kg;
• salt – 30 g;
• vinegar 25% – 20 ml;
• sugar – 10 g;
• dried marjoram – 10 g;
• laurel - a pair of leaves;
• dill, celery and parsley – 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. Separate the greens into leaves.
3. Place the mushrooms in sterile containers, alternating them with onions, marjoram and herbs.
4. Add vinegar and sugar to the broth, bring to a boil and pour over the mixture.
5. Close with lids, turn over and wrap in a blanket. When the jars have cooled, put them in the basement.

How to pickle chanterelles deliciously for the winter with dill

Dill will add a special aroma to the dish. It is first 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 drain them in a colander and let dry.
2. Chop the dill, cut the garlic into slices, you can use a special grater.
3. Sprinkle the bottom of an enamel pan with salt, add half the herbs and garlic, and then the chanterelles.
4. Duplicate the third point.
5. Cover the workpiece with a cotton cloth on top and apply pressure. Salt in a cool place for a month.

Salted chanterelles for the winter in jars with onions

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

For 1.5 l:

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

Cooking technique:

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

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

To cook mushrooms deliciously, you don’t have to make brine for chanterelles for the winter. One of these recipes is the version with mustard seeds.

For 3 l:

• washed mushrooms – 3 kg;
• dill - 12 umbrellas;
• mustard seeds – 1 tbsp;
• salt – 160 g;
• minced garlic - 6 cloves;
• vegetable oil – 0.5 l.

Cooking technique:

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

How to deliciously salt chanterelles at home with horseradish leaves

This component will give the dish a special piquancy.

For 3 l:

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

Cooking technique:

1. Scald the leaves and place them in a saucepan and cover with salt.
2. Spread a layer of mushrooms, season with garlic and dill.Alternating the products, place all the chanterelles in this manner. The final level is horseradish leaves with salt.
3. Salt foods under pressure for 3 days so that they release juice.
4. Place the mushrooms that have reached the desired condition into sterile jars, pouring oil over the surface.

Calorie content of salted chanterelles

Chanterelles are classified as dietary products. 100 g contain only 18 kcal. Fats are completely absent. But proteins and carbohydrates are 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 preserve chanterelles for a much shorter period - from a couple of months to two weeks.

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

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

Conclusion

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

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