Crispy and fragrant chanterelles: 3 ways of salting

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 cold water, washed in cold water.

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