Salted chanterelle mushrooms. Recipe: Preparing mushrooms for the winter - Hot salted chanterelles. What to cook from chanterelle mushrooms

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With the onset of autumn, housewives are wondering how to salt chanterelles for the winter at home. They are interested in recipes that allow them to preserve their favorite delicacy for a long time and give it a unique taste.

Ingredients:

• Chanterelles – 2.5 kg.
• Onion – 1 head.
• Garlic – 3 cloves.
• Water.
• Cloves – 5 pcs.
• Black pepper – 5 peas.
• Laurel – 3 leaves.
• Vegetable oil – 4 tablespoons.
• Sugar and salt - 2 tablespoons each.
• Vinegar – 1.5 tablespoons.

Preparation:

1. Place a large saucepan on the stove, pour in water, add salt at the rate of 1 pinch per 1500 ml of liquid. When it boils, add the chanterelles to the pan and simmer for a quarter of an hour, skimming off the foam. Remove the mushrooms, rinse with water and dry.
2. Make the marinade. Place water, spices, salt and sugar, chopped garlic and onion half rings into a saucepan. Once it boils, simmer the marinade for a few minutes. Next, pour in the oil and dip the mushrooms into the liquid. After 10 minutes, pour in the vinegar, stir and remove from the stove.
3. Place the spicy chanterelles in prepared jars, distribute the marinade and close the lids. Leave the jars under the blanket for 12 hours, then put them in the refrigerator.

Video cooking

Having pickled chanterelles on hand, at any time in a few seconds you will get an excellent side dish for fried potatoes or New Year's salad.

Regardless of the chosen method of harvesting chanterelles for the winter, to get the best results, I advise you to follow a few simple rules.

• Before pickling, be sure to sort the mushrooms by size. Salt medium or small ones whole, and cut large ones into pieces, since large specimens take longer to salt.
• Pay special attention to removing forest debris: leaves, grass. The sand removal procedure will be made easier by using an old toothbrush. After preparation, be sure to rinse the ingredients in water.
• It is not necessary to soak the chanterelles before salting, but if you decide to do this, use sour-salted water. Take 10 grams of salt and a pinch of citric acid per liter of water and soak the mushrooms in the liquid for at least a day, and rinse them before pickling.
• It is customary to use rock salt for salting. It is better to salt and pickle mushrooms in enamel, glass or wooden containers. Clay and galvanized containers are not suitable.

These simple tips contain the secret to delicious salted chanterelles. All other actions are determined by the selected recipe.

Chanterelles - benefits and harm

Mushrooms are an incredibly healthy and nutritious product. With an individual approach to this issue, it turns out that each variety of mushrooms has its own properties and characteristics. My point is that they have different effects on the human body, and this effect is not always positive. Let's talk about the benefits and harms of chanterelles.

I note that under the influence of high temperature the benefits of all mushrooms disappear. Therefore, dry chanterelles or a decoction prepared from them are used for health purposes.

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 nullify 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 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 in the marinade.

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. Blackcurrant 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

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 the 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.

Chanterelles are very healthy mushrooms that contain a lot of protein and beneficial microelements, which are very beneficial for health. It is customary to salt them hot and cold. There are also other pickling recipes. However, no matter what recipe you use, it is important to remember a few important rules.

1. Use only rock salt. It is highly recommended not to use iodized salt. Also, you cannot use Extra salt to pickle chanterelles.
2. Small or medium-sized chanterelles are suitable for pickling.
3. Before pickling, be sure to wash the mushrooms and remove any debris, twigs, dirt, etc. To remove debris, you can also place the mushrooms in salted water for about 20 minutes.
4. For pickling, use glass and enamel dishes. The best solution would be a wooden barrel.

How to salt chanterelles in a simple way

What you need for cooking:

1. Chanterelles of small or medium size 800-900 g.
2. Garlic 2 cloves
3. Peppercorns 3-4 pcs.
4. Rock salt 2-3 tbsp.

Sequencing:

1. Rinse the chanterelles under cool water and remove any debris.
2. Sterilize the pickling jars and place a small layer of chanterelles on the bottom, sprinkle them with salt and add peppercorns. Then add a layer of garlic. Gradually place the chanterelles in this manner until they are gone.
3. As soon as you run out of mushrooms, put a press on them and place the container with the mushrooms in a cool place for a month.

How to hot salt chanterelles

What you need for cooking:

1. Chanterelles 800-900 g.
2. Filtered water 4 cups
3. Garlic cloves 3-4 pcs.
4. Bay leaf 1 pc.
5. Peppercorns 3-4 pcs.
6. Salt 2-3 tbsp.

Sequencing:

1. Rinse the chanterelles under cool water and remove any excess debris and dirt.
2. Place the mushrooms in an enamel bowl and fill them with water. Salt the mushrooms and add peppercorns and bay leaves to the water. Cook the mushrooms for 30-35 minutes. It is important to constantly monitor the fire level and not allow it to evaporate quickly.
3. Peel the garlic and cut it into slices.
4. Place the mushrooms in a container (preferably an enamel bowl), add chopped garlic to them, and pour boiling brine over everything.
5. Place a plate and oppression on top and remove it only after a day.
6. Sterilize the jars and put mushrooms in them. Then close the jars and place them in a cool place.

How to cold salt chanterelles

What you need for cooking:

1. Chanterelles of small or medium size 1.5-2 kg.
2. Garlic cloves 3 pcs.
3. Rock salt 100 g.
4. Vegetable or olive oil
5. Fresh dill

Sequencing:

1. Rinse the chanterelles under cool water and remove any debris and twigs. To better rinse the mushrooms, you can fill them with water and wait 3-5 minutes. You can also use a regular brush to clean mushrooms.
2. Pour water over the mushrooms and place everything over medium heat and wait until it boils. Immediately after this, reduce the heat a little and cook the mushrooms for another 15-20 minutes.
3. Peel the garlic cloves and cut them into thin slices.
4. Take a mushroom container and rinse it.
5. Place a third of the chanterelles on the bottom of the container and place the dill and some of the garlic slices on top. Then sprinkle the mushrooms with salt and place the mushrooms on top again. Repeat all steps until all the mushrooms are placed in the jar. Sprinkle the topmost layer with salt and place garlic on top.
6. Cover the mushrooms with a lid and place a heavy weight on top.
7. After a day, add vegetable oil to the mushrooms, mix everything and continue salting the mushrooms. However, they must be stored in a cool place.

Salted chanterelles are best served as a siesta with fried or boiled potatoes with creamy or cheese sauce. The taste of chanterelles will also perfectly complement vegetable and meat dishes and fresh herbs.