Chanterelles are quite beautiful mushrooms that are often used in cooking. They are very tasty in almost any form, so housewives marinate them, salt them and fry them. They contain large amounts of fiber, protein and other beneficial minerals.
To preserve all the beneficial properties, it is recommended to salt them. However, before that, you need to figure out how to salt chanterelles.
Basic recommendations
Before pickling chanterelles, it is recommended that you familiarize yourself with some tips that will help you do this:
- Salted chanterelles should be made only with medium or small mushrooms.Therefore, it is not recommended to use overgrown mushrooms. Before salting chanterelles for the winter, you need to start sorting them in order to immediately weed out the largest ones, which will not be pickled well.
- Only well-cleaned foods should be marinated. Therefore, you should clear them of leaves and other debris in advance. Sometimes there is a lot of earth and sand on them. You can clean them with a toothbrush.
- Many housewives soak mushrooms at home in advance. A special saline solution is used for this. To prepare it, add 10 g of salt and 5 g of citric acid to a liter of water. The mushrooms are soaked during the day in the prepared liquid, after which they should be rinsed with warm water.
- You can use various containers for pickling chanterelles. Experienced housewives prefer to prepare them in barrels, glass jars or buckets. It is not recommended to salt chanterelles for the winter in clay dishes.
Basic methods
To understand how to pickle chanterelles and how to store them correctly, you need to familiarize yourself with the basic methods. For this, a hot and cold method is used. When cold-pickling mushrooms in jars for the winter, they are laid out in several layers and sprinkled with salt. After some time, they begin to release juice, which will be the basis for preparing pickled mushrooms. The hot method is slightly different from the cold one, since to marinate them you will have to use pre-prepared brine.
It is recommended that you familiarize yourself with each of these methods in more detail and choose the most suitable one.
Classic cold method
There is a fairly simple salting recipe that will help you tastefully pickle chanterelles in a cold way. Most often it is used by many housewives. To prepare the dish you will need the following ingredients:
- head of garlic;
- 150 g salt;
- kilogram of chanterelles.
Once you have all the necessary ingredients, you can start making preparations. Special step-by-step instructions will help with this:
First, the mushrooms are thoroughly cleaned and washed with warm water. After this, they are placed in a pan of boiling water and boiled in it for half an hour. After cooking, they are washed with cold water. Then you should start preparing the garlic. It is peeled and cut into small slices.
After preparing all the ingredients, you should start preparing the containers in which the mushrooms are salted. To do this, add a small layer of salt to the bottom of the container, on which the mushrooms are laid out. They are also covered with a small layer of salt and chopped garlic on top. After this, we infuse them and marinate them for about a month at room temperature. During this time, the salted mushrooms begin to release juice and become covered with brine.
Salted chanterelles should be stored in a dark room with a low temperature. A cellar or refrigerator is ideal for this.
Quick cold method
There are other recipes for preparing mushrooms using this method. In this case, it will not be possible to store them for a long time, since they will begin to deteriorate in 2-3 months. To prepare chanterelle mushrooms you will need the following:
- vegetable oil;
- salt;
- two onions;
- dill umbrella;
- three heads of garlic;
- two kilograms of chanterelles.
Cooking delicious salted mushrooms begins with their preparation. They are washed, peeled and cut into several pieces.After that, they are filled with hot water and infused for 5 minutes. Then they should be placed in containers and sprinkled with a layer of salt.
After cooking the mushrooms, cook the onions and garlic. They should be cut into small pieces and added to jars. Boiled dill is also placed in the container. After this, the containers are placed in the refrigerator for a day. The next day they are filled with hot vegetable oil. This is done so that the pickled mushrooms can be stored longer. After pouring out the vegetable oil, each jar is sealed with lids and placed in the refrigerator for further storage.
Hot method
To cook chanterelles in a hot way, you need to familiarize yourself with how to do it correctly. Recipes that describe the features of this method will help you prepare mushrooms for the winter. To pickle mushrooms you will need the following ingredients:
- liter of water;
- 50 g salt;
- black pepper;
- garlic clove;
- peas;
- three bay leaves;
- kilogram of chanterelles.
First, prepare a container for pickling. Add water to it and salt it a little. After this, the chanterelles are chopped and added to a pan of water. They should cook for 30 minutes, after which they will need to be removed and placed in another container for brining. However, before that you will need to add garlic chopped into small cubes.
After this, the pan is filled with hot water, covered with a lid and infused in the refrigerator for 24 hours. Then you can remove the mushrooms from the pan, distribute them between the jars and close the lids. Pickling chanterelles should be stored in a cold room.
The shelf life is one year. However, if the room temperature is too high, they may spoil much earlier.
Conclusion
Even a person who doesn’t know how to pickle mushrooms can pickle chanterelles. To do this, just familiarize yourself with the most well-known salting methods and follow the instructions.
