Salted chanterelle
Salting is one of the popular ways of preparing chanterelles for the winter. Strong, fragrant, delicious salted chanterelles is an excellent snack, which for sure will please your household and guests.
Methods of pickling chanterelles
Chanterelles can be salted cold and hot. When salting in a cold way, the prepared mushrooms are laid out in layers, pouring salt over them, and oppression is placed on top. After a while, chanterelles start the juice, and the brine is formed naturally. When salting hot way, the mushrooms are poured with pre-prepared hot brine. We will tell you how to prepare salted chanterelles in each of these ways so that you can choose the one that suits you best.
Salted chanterelles: hot salted
This is an example of hot lice falconry. In this way of pickling mushrooms can be eaten already two days after cooking.
Necessary ingredients:
fresh chanterelle - 500 g
salt - 2 tsp.
bay leaves - 3-4 pcs.
cloves - 3-4 pcs.
garlic - 2-3 cloves
Black and fragrant pepper peas - to taste
Step-by-step instruction:
Clean mushrooms and rinse.
Put a pot of water on the fire, add a teaspoon of salt to the water and bring the brine to a boil.
Put the chanterelles in the brine, add the cloves, bay leaf, fragrant and black pepper.
Cook the mushrooms for 10-15 minutes until they fall to the bottom of the pan.
Transfer the finished chanterelles into enameled dishes and fill with boiling brine, in which they were cooked.
Sprinkle mushrooms with salt and garlic, sliced thin plates.
On top put oppression. You may need to merge some of the brine, but note that the fungi must be completely covered with liquid.
When the mushrooms cool down under pressure, put them in the refrigerator or cool cellar.
The next day, salted chanterelles can already be eaten, but it is better to wait two days. For long-term storage, ready-made mushrooms can be spread over cans and covered with screw caps.
Salted chanterelles: fast cold salting
But the recipe for pickling chanterelles in a cold way,without brine. But although it is a cold ambassador, the recipe provides for the rapid preparation of mushrooms. However, they will also need to be eaten quickly, the shelf life of such a billet - no longer than 2 months.
Necessary ingredients:
chanterelle - 1,5 kg
garlic - 3 heads
dill umbrellas
onion - 4 heads
salt
vegetable oil
Step-by-step instruction:
Chanterelles clean, rinse with running water and separate the hats from the legs.
Put the hats in a colander and scald them with boiling water.
Fold the mushrooms in a saucepan (and hats, and legs), pour boiling water for 2 minutes.
Pull the steamed mushrooms into a colander.
Cut the onion into thin half rings.
Spread the chanterelles on prepared banks. Pour each layer of mushrooms with salt and add a little onions.
Peel the garlic, grate it and put it on top of the mushrooms.
Add the dill umbrellas scalded with boiling water to each jar.
In each mushroom filled with mushrooms, put a small saucer and put pressure on it.
For a day, take the chanterelles to the refrigerator.
In a day, remove the pressure and pour in each jar heated, but not boiling vegetable oil, so that it completely covered the mushrooms - this will protect the salty chanterelles from darkening and deterioration.
Close the jars with lids or roll them up. Remove them for storage in the refrigerator.
Salted chanterelles: classic cold salting
This is a classic way of picking chanterelles at room temperature for a month. Cooked on this recipe mushrooms are saved until February, if you do not eat them before, of course.
Necessary ingredients:
2 kg of chanterelles
100 g of salt
garlic - to taste
Step-by-step instruction:
Chanterelles carefully clean and wash.
Put mushrooms in boiling salted water and cook for 15-20 minutes. Finished chanterelles will sink to the bottom of the pan.
Rinse the prepared mushrooms with cold running water.
Garlic, peel and cut each tooth with plates.
Take a suitable container for salting and pour a layer of salt on the bottom.
Important: Responsibly refer to the selection of dishes for pickling chanterelles. It should be wide enough and deep, have a lid and most importantly - it should not be oxidized in any way.
Place a layer of chanterelles on the salt down on the salt. Sprinkle the mushrooms with salt and spread the top of the plate of garlic.
Alternate the layers of mushrooms and salt with garlic until the chanterelles are over.
Cover the mushrooms with a large flat plate and put pressure on it.
Leave the chanterelles at room temperature for 25-30 days.
A day later, remove the bowl and bend it and wash it in hot salted water.
If in a week the chanterelles do not completely cover with brine, increase the pressure.
A month later, your chanterelles are well salted and ready for consumption. Finished salted chanterelles for storage in the refrigerator.
Salted chanterelles: a video recipe for the simplest salting
Chanterelles are a unique fungus, it can be salted without using any spices at all. To learn how to do this, look at the video concept of the easiest way to preserve chanterelles for the winter.
Bon Appetit!
