Salted chanterelles for the winter recipes. Preparation of salted chanterelles using cold and hot methods

Salted mushrooms are a piece of summer in a glass jar. How nice it is to taste a salted mushroom with onions and vegetable oil at lunch. One of the most delicious and colorful mushrooms is chanterelles. They are pleasing to both the eye and the stomach. I really like making chanterelles for the winter, the recipe for which is very simple. I learned how to salt chanterelles from my grandmother. Why salt and not pickle!? Because there are more benefits from mushrooms than in the marinade.

We will need:

chanterelles (ten-liter bucket);
bay leaf (5-6 pieces per 1.5 liters) garlic (12 cloves per 6 half-liter jars);
peppercorns (10 pieces per 1.5 liters);
cloves (10 pieces per 1.5 liters);
dill umbrellas (5-6 pieces);
salt is not iodized.

Preparation:

The brine is prepared at the rate of 4 tablespoons per liter of water. A ten-liter bucket of mushrooms requires approximately 1.5 liters of brine, even a little less;
It is better to use half-liter jars with screw-on lids;
Salted chanterelles are prepared like most mushrooms. It is necessary to rinse the mushrooms under running water and remove any debris. Chanterelles are considered pure mushrooms and there is no need to soak them in water;
Place the chanterelles in a large saucepan, caps down, and sprinkle with a little salt;
Afterwards, pour boiling water from the kettle over the chanterelles, the mushrooms shrink a little, and there is still a little space left in the pan; you can add a few more mushrooms. Water should not be poured to the top, as the chanterelles produce juice during the cooking process. Cook the mushrooms for 15 minutes;
Then we put the chanterelles in a colander and pour out the water in which they were boiled from the pan, wash the container;
We put our chanterelles back into the pan, fill them with water and cook for 20 minutes. You can immediately pour boiling water from the kettle, then the mushrooms will boil faster;
Meanwhile, sterilize the jars for 15 minutes. You can use the steam method - in a double boiler or pan of boiling water, or you can put it in the oven. Just pour boiling water over the lids. Place the sterilized jars on the table and cover with clean lids;
The recipe for cooking chanterelles also includes making brine. Pour 6 tablespoons of salt into 1.5 liters of boiling water and all the spices, boil for 15 minutes. Then cool until warm. From my calculations, 1.5 liters of brine is more than enough for 6 half-liter jars, which just fit a 10-liter bucket of chanterelles after cooking;
Place the boiled chanterelles again in a colander and let cool;
While the mushrooms are cooling, cut the garlic, each clove into 6-8 pieces. One jar takes about 2 cloves of garlic;
Then we place the chanterelles in jars with their caps down, topping them with garlic. Mushrooms should be laid out up to the shoulders of the jar, leaving space for the brine;
Fill all the jars with chanterelles with cooled brine and close the lids tightly.

After the jars have cooled completely, put the chanterelles in the refrigerator. You can try delicious, bright salted chanterelles in just a month.

Chanterelles are beautiful red mushrooms that are equally good fried, salted, or pickled. They contain a lot of protein, fiber, and contain minerals needed by the body. Salting allows you to preserve the beneficial properties of mushrooms and their shape. The question of how to salt chanterelles for the winter arises for housewives in the fall, when they need to preserve the abundant gifts of the forest.

Subtleties of proper salting of chanterelles

There are two main salting technologies: cold and hot. Whatever method is chosen, several rules must be followed.

For pickling, take intact small or medium-sized mushrooms; it is better to part with overgrown giant chanterelles. At the same time, before salting, they are sorted, distributed into different piles depending on size. This is due to the fact that the larger the mushrooms, the longer they will be salted.
When sorting mushrooms, they need to be cleared of all kinds of forest debris: blades of grass, leaves. Sand can be removed with a toothbrush. Then the chanterelles must be washed with plenty of water.
After the chanterelles are washed, it is advisable to soak them in sour-salt water for at least a day. To do this, add 2 g of citric acid and 10 g of salt per liter of water. After this, the mushrooms need to be rinsed again and proceed to pickling.
Only rock salt is suitable for soaking and salting; “Extra” is not suitable.
You can salt mushrooms in enamel buckets, glass jars, barrels, but not in galvanized or clay dishes.

The rest will depend on the chosen recipe.

Cold salting of chanterelles for the winter

mushrooms – 1.5 kg;
salt – 80 g;
dill - 6 umbrellas;
garlic – 3 heads;
vegetable oil – 0.2–0.3 l.

Cooking method:

After sorting and washing the chanterelles, cut off the caps and pour boiling water over them. It’s even safer to put them in a colander, put them in hot water, and cook for a quarter of an hour.
Peel the garlic, cut the cloves into slices.
In a pickling container (ideally a barrel), place 2 dill umbrellas on the bottom, place half of the chanterelles on them, add three tablespoons of salt, half of garlic, and place two more dill umbrellas on top.
Place the rest of the mushrooms, cover with the remaining salt and garlic and cover with dill.
Cover with a disc slightly smaller in diameter than the diameter of the barrel. If you pickle mushrooms in a saucepan, you can cover with a smaller diameter lid or plate.
Place something heavy on the disc (lid), such as a jar of water. Leave it for a day.
Remove the pressure, pour oil over the mushrooms so that it completely covers them.

Despite the fact that the mushrooms are subjected to heat treatment, this type of pickling is considered cold, since the chanterelles are salted in their own juice, and not in hot brine.

Hot salting of chanterelles

chanterelles – 1 kg;
salt – 40 g;
bay leaf – 3 pcs.;
black peppercorns – 5 pcs.;
allspice peas – 5 pcs.;
cloves – 3 pcs.;
garlic – 2 cloves;
water – 1 l.

Cooking method:

Sort and wash the mushrooms.
Place salt and spices in a saucepan and add water.
Immerse the chanterelles in it.
Cook for half an hour after boiling.
Remove the mushrooms with a slotted spoon and transfer them to a container where they will be salted.
Cut the peeled garlic cloves into slices about a millimeter thick and cover the mushrooms with them.
Pour in hot brine.
Cover and set pressure.
After a day, remove the load and put the chanterelles in the refrigerator for another day.
Prepare jars and lids by sterilizing them.
Transfer the chanterelles into jars, seal tightly (roll up or use a screw cap), and store in a cool place.

Such mushrooms can be stored for a whole year, although practice shows that they are eaten much earlier.

Fried chanterelles for the winter

chanterelles – 1 kg;
salt – 20 g;
vegetable oil – 0.2 l.

Cooking method:

Sort, wash the mushrooms, soak for a day in acidified and salted water, rinse.
Fry in plenty of oil.
Place in sterilized jars up to the shoulders and fill with hot oil until it is just above the level of the mushrooms.
Close the lids and wait until the jars have cooled to room temperature, then put them in the refrigerator.

The dish turns out very tasty, but it can only be stored in the refrigerator.

A simple and economical recipe for pickling chanterelles

chanterelles – 1 kg;
salt – 50 g;
garlic - 1 head.

Cooking method:

Sort and wash the mushrooms.
Place them feet side up in a single layer.
Sprinkle with salt.
Chop the garlic cloves.
Place a layer of garlic cloves on top of the mushrooms.
Add layers until mushrooms are gone.
Place a press on the mushrooms.
They should stand under pressure for a month in a cool place, after which they can be transferred to clean jars.

This recipe is one of the oldest. Only those who have a cool basement can pickle mushrooms using it.

Pickled chanterelles

mushrooms – 2 kg;
water – 1 l;
sugar – 10 g;
salt – 30 g;
dried marjoram – 10 g;
vinegar essence (25 percent) – 20 ml;
onion – 75 g;
bay leaf – 2 pcs.;
dill, parsley, celery - 30 g each.

Cooking method:

Boil the prepared chanterelles in salted water for 10 minutes.
Drain the liquid into the pan, add enough water to make a liter.
Cut the onion into half rings, wash and dry the greens, dividing them into sprigs.
Place the mushrooms in sterilized jars, sprinkle with onions, herbs and marjoram.
Add sugar and essence to the broth where the mushrooms were cooked, boil for a few minutes and pour over the mushrooms.
Close the jars with clean (sterilized) lids, turn them over, cover with a blanket and let cool in a warm place.

Chanterelles marinated according to this recipe turn out elastic, crispy, aromatic, without unnecessary pungency or acidity. If, when preparing the marinade, you pour half a glass of vegetable oil into it, then you will get a ready-made snack in the jars, which all you have to do is put it in a beautiful vase when guests arrive. However, oil can be added just before serving.

Avid mushroom pickers are constantly looking for the golden scattering of red, robust mushrooms with their eyes. It’s very tempting to find a whole family at once and plunge headlong into studying an interesting topic - “recipes for preserving chanterelles for the winter.” This type of mushroom is healthy and good in any form, and there are a great many options for preparing it (pickled, salted, fried). Each housewife has her own unique recipes, which many of them generously share.

Chanterelles - beneficial properties

Red mushrooms delight with their abundance all summer and until late autumn. Mushroom pickers love them for their lack of worminess, and gourmets love them for their unique taste qualities, which are combined with health benefits.

Chanterelles are one of the most beneficial mushrooms for humans.

Containing amino acids, some trace elements and vitamins, useful natural ingredients, chanterelles have a healing effect on the liver and even fight the hepatitis virus, help improve vision and get rid of night blindness. When properly prepared, mushrooms affect the condition of mucous membranes, fight obesity and have an extremely destructive effect on many types of helminths. There is a pleasant variety of ways to prepare chanterelles - no less than for cucumbers and tomatoes - and each of them is good in its own way.

Pickled chanterelles

Pickling is considered a reliable, safe and attractive form of preservation. Even a less experienced housewife can cope with this method, if she has diligence and impeccable adherence to the general rules. However, careless washing of jars or lack of due care when measuring ingredients can negate all efforts, and the pickled mushrooms will simply have to be thrown away.

In order for the preparations to be stored for a long time, the mushrooms must be thoroughly cleaned of various debris

Before you start cooking, chanterelles should be cleared of blades of grass, pine needles and adhering debris, cut off the lower part of the legs and washed thoroughly with clean, cool water. Place them in a saucepan, add water and cook, removing the foam and stirring gently. 15 minutes should pass from the moment of boiling, then the mushrooms are placed in a large colander.

Secret! To keep the mushrooms firm, you can rinse them with ice water at this stage.

To obtain the marinade, put sugar and salt in clean water, pour in vinegar and bring to an active boil (the marinade is very similar to the one used to prepare cucumbers without sterilization).

Carefully lower the chanterelles into the solution, boil them for about 20 minutes, then add the desired spices and let simmer for another five minutes. A light and slightly viscous marinade over the mushrooms that have sunk to the bottom is a sign of their readiness. In order for the chanterelles to last safely all winter, the canning jars must be thoroughly washed and dried. If desired, you can put parsley and garlic at the bottom, carefully fill the jars with mushrooms and pour marinade over them.

Preservation jars should be thoroughly washed and sterilized.

If you plan to store pickled mushrooms in a cold place, you don’t need to roll up the lids. Otherwise, you should sterilize jars of chanterelles for at least half an hour in boiling water. However, experts strongly advise not to close jars of mushrooms with metal lids to avoid poisoning. It is better to use ordinary plastic ones and place the blanks in the refrigerator or cellar. You can enjoy pickled mushrooms in 25-30 days, and it is recommended to store them for no more than a year.

Recipe for pickled chanterelles

mushrooms - 1 kg;
water - 100 ml;
sugar - 1/2 tbsp. spoons;
vinegar 9% - 100-120 ml;
salt - 1 1/2 tbsp. spoons;
pepper - 4 peas;
bay leaf - 2 pcs.;
cloves - 2 pcs.

The amount of pepper, bay leaf and cloves can be varied according to preference, and the use of apple cider vinegar gives the pickled mushrooms a special flavor.

Be sure to add greens to pickled mushrooms - they will highlight the taste of chanterelles

Secret! If you add 3/4 cup of vegetable oil to the pan while cooking chanterelles in the marinade, the taste of the mushrooms will be absolutely inimitable!

For those who have a negative attitude towards vinegar, it is possible to replace it with another ingredient. The preparation process is similar to that described above, only to obtain the marinade, instead of vinegar, add 1 teaspoon of citric acid to the water. Pickled chanterelles can be prepared without prior boiling. In this case, the washed mushrooms are dipped into the boiling marinade and cooked until desired readiness.

Fried chanterelles

Fried chanterelles are an excellent preparation for the winter, and preparing them is not at all difficult. All you need is oil, salt and pepper.

Secret! It is better to use butter for frying, then the mushrooms turn out much tastier!

First, you need to rinse the mushrooms and let the water drain. If the chanterelles are large, it is better to cut them, put them in a saucepan, add plain water and boil for 10 minutes. Then remove and wait a little for the liquid to completely drain. Heat a large frying pan, add butter or vegetable oil, and add chanterelles. After adding the desired amount of salt and pepper, cover with a lid and fry for about 40 minutes. Periodically, you should carefully stir them and open the lid to completely evaporate the water.

If you fry chanterelles not in sunflower oil, but in butter, their taste will be even more refined

Some recipes call for the use of onions. It can be fried together with chanterelles or, better yet, separately, and then placed in layers in jars prepared for preservation. Jars and lids for the preparation must be washed and sterilized. Fried mushrooms are placed in a dish in dense layers, and a centimeter layer of oil should be poured on top of them. In winter, you can successfully cook chanterelles with it along with potatoes and onions. Half-liter jars of fried mushrooms, if you plan to roll them with iron lids, must be sterilized for at least 40 minutes.

Recipe for fried chanterelles in Bulgarian

Cooking in this way allows gourmets to enjoy the exquisite taste of fried mushrooms. Vegetable oil is poured into a well-heated frying pan, and the wild forest mushrooms are fried in it for several minutes until browned. Cooled mushrooms are placed in jars with layers of herbs and garlic. Add one to two tablespoons of vinegar, preferably apple or grape, to the remaining oil and let it boil. The warm mixture is used to pour over the mushrooms; the top layer should be at least 3.5 cm. Fried chanterelles are aromatic and slightly spicy.

Salted chanterelles are prepared very quickly

Salted chanterelles

Preparing salted mushrooms is the most common method, which has a lot of admirers. It is advisable to have a spacious container for it - a large saucepan or barrel. To prepare the salty delicacy for the winter, you will need to take the following steps:

It is good to clean the chanterelles from small forest debris and wash them;
put them in salted boiling water and boil for 15 minutes;
drain in a colander and rinse well with cold water;
Add a few tablespoons of salt to the bottom of the container and place chopped garlic;
Place the first layer of mushrooms, caps down, and sprinkle all subsequent layers with salt and garlic;
The last layer is covered with a plate or a wooden circle, on which oppression is placed.

Salted chanterelles will please all family members

The mushrooms should remain in this form for about 30 days. The salty delicacy is stored in the refrigerator or cellar.

Attention! If after a few days it becomes noticeable that the brine does not cover the chanterelles, the weight of the oppression should be increased!

There is another recipe for preparing salted mushrooms for the winter. Boiled chanterelles can be placed in glass jars, sprinkled with salt, dill and parsley leaves, and allspice peas. Black currant leaves will give salted chanterelles strength, elasticity and an incredibly pleasant aroma.

How else can you prepare chanterelles for winter consumption?

Among other types of simple preparations of red cuties, freezing and drying should be noted. In order to cook a delicious soup in winter, mushrooms need to be cleared of debris, strung on a strong thread and hung to dry. They should be stored in a linen bag.

Use an airtight bag to freeze chanterelles.

Freezing chanterelles can be done in several ways:

dry and put the workpiece in the freezer;
boil for 20 minutes, dry, send for the winter;
Freeze the mushrooms along with the liquid in which they were cooked.

Whatever type of preparation is chosen, you can be sure that chanterelles will delight you with their exquisite taste in winter and will pleasantly diversify your everyday menu. Bon appetit!

How to properly pickle chanterelles for the winter: video

Collection and preservation of chanterelles: photo

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One of the most popular ways to prepare mushrooms for the winter is pickling. Strong, aromatic, crispy chanterelles - this snack will please your household. Chanterelles can be salted for the winter in two ways: hot and cold. From a technological point of view, these methods have significant differences: when salting mushrooms using the cold method, the chanterelles are laid in layers without heat treatment, and then remain under pressure for some time, and when salting mushrooms using the hot method, the chanterelles are poured with ready-made hot brine. Today we will give some tips on how to properly salt chanterelles using each method, and you decide for yourself which method suits you best.

How to pickle chanterelle mushrooms hot

To salt mushrooms using the hot method you need: 500 g of fresh chanterelles, 4 cloves, 4 bay leaves, 2 teaspoons of salt, 3 cloves of garlic, black and allspice peas.

Clean and rinse the mushrooms. Place a pan of water on the fire, add a teaspoon of salt and bring to a boil. Immerse the chanterelles in water and add the rest of the spices. Cook the mushrooms over moderate heat for 5 minutes. Then transfer the chanterelles into an enamel bowl, sprinkle them with salt, garlic and fill with brine so that it barely covers the mushrooms. Set the pressure. When the mushrooms have cooled, place them in the cellar or refrigerator. The very next day, the salted chanterelles will be ready to eat. If you need to preserve salted mushrooms for a long time, it is better to immediately put the chanterelles in jars and roll them up.

How to cold pickle chanterelle mushrooms

There is a fairly simple recipe for cold pickling mushrooms. For it you will need: 1.5 kg of chanterelles, 3 heads, salt and six dill umbrellas.

Sort the chanterelles, rinse thoroughly, peel and cut off the stems from the caps. Scald the mushrooms with boiling water and place in a colander. Peel the garlic and cut all the cloves into slices.

Place scalded dill in washed jars. Then layer the chanterelles. Top each layer of mushrooms with garlic and salt. Place the garlic and dill umbrella on top of the mushrooms again. Then put pressure on the jars and keep them in the refrigerator for a day. After a day, remove the pressure and pour heated sunflower oil into each jar. Just pour so that it completely covers the mushrooms. This must be done in order to preserve the salted chanterelles from mold. Close the jars with chanterelles with lids and store in the refrigerator. Serve salted chanterelles with boiled or fried potatoes.