Cooking recipe with step-by-step photos of salted chanterelle mushrooms for the winter in a hot way
Mushrooms
Description
Salted chanterelles prepared for the winter, allow you to enjoy your favorite mushroom dishes all winter. In this form, mushrooms are ideal for making salads, soups, and you can also cook fried potatoes and Italian pasta with them. Also, nothing prevents you from eating delicious salted chanterelles straight from the jar. In the process of infusion, they are saturated with garlic, onions and spices, thanks to which the canned snack is saturated with an unsurpassed aroma and taste.
Vinegar is often used to preserve mushrooms at home. This preservative provides the snack with a long shelf life, and it also gives the mushrooms a sour note. However, in this simple recipe with step-by-step photos, we will do without vinegar, since the hot pickling method and careful sterilization of mushrooms can also endow conservation with these qualities. Having prepared chanterelles in this way, you can store them in the cellar for two years.
So, we suggest moving on to salting chanterelles right now, and as a help, we recommend using the process instructions below with a photo!
Ingredients
Steps
First of all, bring the chanterelles to the desired state. If the mushrooms brought from the forest are not too dirty, then just gently clean them with a brush and rinse under the tap. Otherwise, soak the mushrooms in cold water for ten minutes..
Meanwhile, prepare the brine. To do this, combine water with salt in a separate container, and boil the resulting liquid for three minutes.
Remove the finished chanterelles from boiling water with a slotted spoon and put in a colander so that the water is glass, but for now, wash and sterilize the jars. The last manipulation can be carried out in any convenient way..
When the container is processed, put whole cloves of garlic, small onions and necessary spices on its bottom. Put boiled chanterelles on top of the ingredients placed in jars, trying not to tamp them too much. Completely fill the prepared blanks with hot brine and cover with a metal lid.
Now sterilize the mushroom appetizer. To do this, take a suitable pan, cover the bottom with a cloth towel, and place jars on it. Pour the blanks with water and boil over low heat for five to ten minutes.
Seal the sterilized mushrooms tightly and turn upside down. In this position, leave them for a day to cool, and then transfer to the refrigerator or cool cellar for storage. Canned salted chanterelles are ready for the winter.
Bon appetit!
