Salted chanterelles. Recipe: Preparing mushrooms for the winter - Hot salted chanterelles Salted chanterelles for the winter

Chanterelles are surprisingly bright and tasty edible mushrooms. There are many ways to prepare them, but salting is considered one of the best. How to properly salt chanterelle mushrooms for the winter so that the product remains healthy and tasty for a long period of time? If you love chanterelle dishes, then expand your cookbook with new recipes for their preparation.

Knowing how to pickle chanterelles for the winter and adhering to the step-by-step description of the recipes, every housewife will be able to cope with the task.

Although cooking the mushrooms will take some time, the appetizer will turn out nutritious, tasty and aromatic, and with the addition of garlic it will also be piquant.

• 2 kg chanterelles;
• 300 g salt;
• 10 cloves of garlic;
• 2 bunches of dill;
• 5 pieces. bay leaf;
• 10 black peppercorns.

A step-by-step recipe will tell you how to hot-salt chanterelles for the winter.

Peel the mushrooms, rinse, add water and put on fire. Boil for 10 minutes, drain the water and add hot water again.

Cook for 15 minutes, place on a wire rack and let drain thoroughly.

Sprinkle a layer of salt on the bottom of an enamel pan and some of all the spices (cut the garlic into small cubes). Place chanterelles on top and again sprinkle a thin layer of salt and spices.

Lay out layer after layer of the main product and spices until the very end.

Place dill on the top layer, cover the surface of the entire mass with a clean cloth and press down with pressure. After the mushrooms release their juice, place the container with the mushrooms in a cool and dark room for 1 month.

After this time, the chanterelles can be transferred to jars, filled with brine and closed with tight lids.

How to pickle chanterelle mushrooms for the winter in a cold way

How to properly salt chanterelles for the winter in a cold way, preserving the aromatic and taste qualities of the mushrooms?

• 3 kg chanterelles;
• 200 g of non-iodized salt;
• 400 ml vegetable oil;
• 10 cloves of garlic;
• 8 dill umbrellas.

1. The chanterelles, cleared of forest debris and contaminants, are washed well in plenty of water.
2. Large specimens are cut into pieces, small ones are left whole.
3. Fill a colander with a portion of mushrooms and place them in boiling water for 2-3 minutes to blanch.
4. Place a layer of salt and part of the dill umbrellas in an enamel container.
5. Next, spread a layer of chanterelles, sprinkle with salt and chopped garlic.
6. Lay out all the ingredients in this way, then cover with a layer of dill.
7. The container with mushrooms is covered with an inverted plate, a paper napkin is placed on top and pressed down with pressure.
8. Leave in the room for 36 hours until the mushrooms release their juice.
9. Fill prepared sterile jars with mushrooms and fill with brine.
10. Calcined cold vegetable oil is poured into each jar and closed with nylon lids.
11. Store in a cool basement at a temperature not exceeding +10°C.

How to salt chanterelles with garlic in jars for the winter

This recipe, which allows you to learn how to pickle chanterelles for the winter, will preserve the preparation until the new harvest.

What can you do with chanterelles for the winter? It is recommended to salt the mushrooms rather than pickle them. When salted, they retain more beneficial qualities than when using a marinade with various acids. Moreover, it is salted mushrooms that are best suited for preparing various soups, salads or main courses. Here are several pickling recipes for your choice.

RECIPE No. 1

This recipe is not entirely simple and you will need to tinker a little with its preparation. But it’s worth it, because the mass turns out very tasty and nutritious. And chanterelles always turn out to be very aromatic, so they should be added to salads, appetizers and main courses. Garlic adds piquancy to the preparation.

Required ingredients:

Chanterelles - 2 kilograms;

Dill - 1 small bunch;

Garlic - 5-6 cloves;

Salt - 400-500 grams.

From the very beginning, it is worth putting a large pan of water on the fire; the mushrooms will be cooked in it a little later; While the water is boiling, you can prepare the pulp itself, it should be cleaned, rinsed in clean water, you can change the water several times, this way the mass will be cleaner and all the debris will go away; When the plant is ready, you can throw it into boiling water. The pulp should cook for about 20-25 minutes; Then the mushrooms are washed again, changing the water several times. Place the mixture in a colander and allow excess liquid to drain; While the pulp dries, you need to prepare additional spices. Peel the garlic well and cut into thin slices. Garlic chopped in this way gives off more flavor and aroma. Wash and sort the dill; all yellow and soft branches must be removed; Now you can take the pickling container, rinse it, dry it a little and start laying out the spices, first you should put salt, half of the garlic and dill; Now you can start laying out the fruits themselves; they should be with their caps facing down. Each layer of mushrooms must be sprinkled with salt, so all the mushrooms should be distributed. It is necessary to pour the remaining amount of salt, garlic and dill sprigs onto the surface of the mass; Place a clean cloth on the surface of the mass, then a large dish, and then apply pressure. A large dish is necessary so that the mass of oppression is distributed throughout the entire mass and the juice is released uniformly; In this form, the workpiece should be stored in a cool place, and the place should be chosen dark and dry. Only under these conditions will the mass be ready in 1 month; During the salting process, freshly prepared mushrooms can be added to the prepared mixture; After a month, the mass can be transferred to separate sterile jars and sealed with iron lids.

Recipe No. 2

This preparation turns out to be very aromatic and tasty, so it can be used as an independent dish or in combination with simple side dishes. The preparation is perfect as a snack with alcoholic drinks and before lunch. If desired, you can add a little less spices, or you can add other types of spices. Required ingredients:

Chanterelles - 1 bucket (10 liters);

Garlic - 12 cloves;

Bay leaf - 5-6 leaves;

Carnation - 10 umbrellas;

Pepper - 10 peas;

Dill - 5-6 umbrellas;

Salt - 500 grams.

First you need to prepare all the necessary spices. Peel the garlic, cut into thin slices or into several pieces. Sort out the dill umbrellas; The pulp does not require long soaking, there are no toxic impurities in them, so you just need to sort them out, peel and wash them; Now it’s worth putting the pulp in a separate pan, so that their caps are facing down; Each layer of pulp must be sprinkled with salt, and there should be a lot of salt. If there is not enough salt, the mixture will not release the required amount of juice, which means the mixture will not be prepared correctly. Pour boiling water over the mixture; there should not be a lot of it; it is worth considering that the fruits themselves will release juice and there will be more liquid; The mushrooms are boiled for 15 minutes, if foam forms on the surface of the mass, it must be removed immediately; Then the liquid from the pan must be drained, and the pulp must be poured again with hot water and simmered over low heat. This time the mass should be cooked for about 20 minutes; While the mixture is boiling, you can take care of the jars, rinse them, sterilize them, and dry them. When the jars are ready, they should be turned over or covered with lids; In a separate container, boil the brine from water, salt and spices. The solution is allowed to boil and removed from the heat; Place the boiled fruits in a colander and let them drain; Place the pulp and garlic into the jars in layers and immediately fill them with boiling brine; The lids must be rolled up immediately, before the mixture has cooled down. Turn the jars upside down and wrap them up. When the workpiece has cooled, it can be removed to a permanent place.

RECIPE No. 3

Chanterelles are not only very interesting mushrooms, but also very beautiful. This is the kind of preparation that would look great in any housewife’s refrigerator or cellar.

Required ingredients:

Chanterelles - 0.5 kilograms;

Salt - 2 teaspoons;

Bay leaf - 4 pieces;

Carnation - 4 umbrellas;

Allspice - 4 peas;

Garlic - 2-3 cloves.

First, in order not to waste time, you need to put a saucepan with water and one spoon of salt on the fire, let it boil; In the meantime, you can take care of the mushrooms, simply clean them, remove debris, rinse well in several waters; When the water boils, you need to put in allspice, cloves and bay leaves. The mixture should boil and only then can the prepared plants be added to it. The pulp should be boiled in this broth for 15 minutes; After cooking, the mass must be removed from the brine and transferred to another container. It is in this container that the chanterelles will be salted. Put a little salt, spices and slightly dried plants into a container; you can compact them a little; Then all that remains is to add a little brine in which the fruits were boiled, and put a little pressure on top. The brine must be boiling, but this must be done very carefully so as not to get burned. It is needed so that the mass does not float up during the salting process; When the mixture has completely cooled, it can be stored in a cool place, such as a refrigerator; For longer storage, the mixture can be distributed into sterilized jars immediately after cooking and sealed with sterilized lids.

RECIPE No. 4

This chanterelle recipe is very simple, despite the fact that mushrooms most often require lengthy cooking and processing. Of the ingredients, you can only add salt, or you can diversify the dish with quite interesting spices, then the preparation will not only be tasty, but also be complemented by other aromas and flavors. What spices to use is a matter of taste for the housewife herself.

Required ingredients:

Chanterelles - 2 kilograms;

Salt - 100 grams.

First, you should take care of the mushrooms themselves and thoroughly clean them of debris. Such mushrooms can be washed, but there is no point in soaking them in water, they are quite clean; While the fruits themselves are being prepared, you can place a large container on the stove and pour water into it. When the water boils, add a little salt into it and stir. Now is the time to put the prepared mass into boiling water. The pulp should cook for about 20 minutes, and it is recommended to stir the mixture periodically so that the mixture becomes homogeneous and the salt permeates all the pieces; Now you need to prepare a container for pickling, pour a thick layer of salt on its bottom, then lay out a layer of mushrooms, then salt again and so on until the mixture is gone; On top of the entire mixture you need to put a clean, dense cloth, then a flat dish and a small but fairly heavy pressure; The mixture should stand under pressure for 25 days. It is important to ensure that there is a sufficient amount of brine; it must completely cover the pulp. You should also periodically remove the fabric and rinse it in cold water.

RECIPE No. 5

Chanterelles prepared according to this recipe are simply boiled and the jars are prepared while the plants are cooked. You can add your own spices and seasonings to the recipe. But if the amount of salt seems large, then before eating the pulp can be boiled in clean water or soaked in cold water for several hours. This mixture will be tasty, healthy and nutritious.

Required ingredients:

Chanterelles - 1 kilogram;

Coarse rock salt - 60 grams;

Water - 1 l.

First you should put a pan of water on the fire and wait for it to boil; At this time, you should wash and peel the chanterelles themselves; Meanwhile, add a little salt to the boiling water, and then the prepared fruits; they should cook until the whole mass settles to the bottom. Only in this case can you be sure that the pulp is completely cooked, regardless of the size of the plant and its age; Then the pulp should be transferred to a colander, rinsed a little and left to drain; When the pulp has cooled a little, you can transfer it in even rows into prepared jars, sprinkle each layer with salt. But don't add too much salt, otherwise the mixture will turn out too salty. At this time, you can add other spices to the containers; The mushrooms are compacted a little and rolled up with lids. This preparation will take about 25-30 days to reach your taste and only then can it be opened and tasted.

Good day!
Today I am sharing a recipe for preparing chanterelles using the hot method, this is how I have been salting these delicious mushrooms for many years. The fact is that we recently came to our native land to visit our parents... and on the way I decided to buy a bucket of chanterelles - there are so many of them this year in our region... as they say, it’s a sin not to add salt. Moreover, chanterelles are one of the most favorite mushrooms in our family.
So, I wash the mushrooms thoroughly so that not a blade of grass or speck remains on them.

I know that many people soak chanterelles before salting. I never do this... the mushrooms turn out absolutely not bitter even without soaking. And also, when I salt in this particular way - I never cut large specimens into several parts - I place all the mushrooms whole in jars. The only thing I do is sort the large ones from the small ones, so that in the jars they are approximately the same size.

I put a large pan on the stove.
While the water is boiling, I prepare the garlic and cut it into small pieces.

As soon as the water starts to boil, I salt the water. I pour about 2 tablespoons of salt into 4 liters of water.

Then I throw a bay leaf into the pan. I take 2-3 leaves for the same volume of water.

Next in line is peppercorns.

The last ingredient for the marinade is cloves. I'm sending her there...

As soon as the water boils, I put the mushrooms in there and cook for 10-15 minutes.
Initially, I boil large specimens.

While the mushrooms are cooking, I prepare the jars - scald them with boiling water.

I do almost the same thing with lids for jars - I put them in a deep bowl and pour boiling water over them.

I would like to note that I salt mushrooms only in jars with screw-on lids... I don’t know why, but that’s how it happened in our family - both my mother and grandmother did it. I also don’t boil jars for hot salting... mushrooms can easily be stored in them all winter, or even longer.
And now I’m starting to “package” the contents of the jars.
At the bottom of the jar I throw a bay leaf and a few peas of allspice.

I'm laying the first layer of mushrooms...

I sprinkle a little salt...

I put a bay leaf, peppercorns, one or two cloves (per jar).

Then I add a few pieces of garlic...

Then another layer of mushrooms... and so on until the jar is full.

I definitely put garlic, bay leaf, and peppercorns on top.
And I pour it all over with hot marinade from the pan in which the chanterelles were cooked.

I try to fill it right up to the neck.
And then I tighten the jar. There is no need to turn them over.

I leave it on the counter until it cools completely, and then I put the jars in the refrigerator.
Mushrooms salted in this way turn out to be very tasty, just right with potatoes or a glass of strong drink in winter.
Happy preparations for the cold season!
*Salting time does not include washing the mushrooms.

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 40 rub.

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... beautiful, fragrant and bright... They are so attractive to mushroom pickers. If your baskets and buckets are full of them, we suggest that you waste no time and pickle them for the winter. Use the recipes given in our article, and soon you will be able to enjoy a delicious snack.

Two ways of salting

To begin with, it is necessary to note that in cooking there are two ways to pickle chanterelles for the winter - cold and also hot. Below we will look at each of them in detail. The main difference between cold and hot is that during the first you do not need to use brine, since they are salted in their own juice under pressure. If you decide to use the hot method, you will need to add the brine immediately.

Salting chanterelles for the winter (hot method)

Required ingredients:

1. Chanterelles - half a kilogram.
2. Salt.
3. Bay leaf.
4. Black pepper.
5. Allspice.
6. A few cloves of garlic.
7. Carnation.

First, we wash the chanterelles and remove sand and dirt. Take a saucepan, pour water into it, add 1 teaspoon of salt and bring the liquid to a boil. When it boils, throw in the peeled mushrooms. Don't forget to also throw in all the spices listed above, but save the garlic for later.

Cook over low heat for about 20 minutes. After this, we take out the mushrooms and transfer them to a spacious container. The chanterelles need to be salted, and the previously chopped garlic should be added to them. There is no need to throw out the water in which they were boiled; pour it over the mushrooms again and place a small weight on them. Then refrigerate for 2-3 days.

The method with pressure is suitable if you decide to eat chanterelles almost immediately after salting; if you want to preserve them for the winter, then after cooking they need to be placed in sterilized jars and rolled up.

Salted chanterelles: recipe (cold)

How to pickle chanterelles for the winter in a cold way? To do this you will need the following ingredients:

1. Chanterelles - about 2 kilograms.
2. Garlic - 5-6 cloves.
3. Salt.
4. Dill.
5. Spices as desired.

Let's deal with the chanterelles first. Let's wash them thoroughly and clean them. Throw it into a pan of water and boil for 20-25 minutes, then rinse again. Now put the mushrooms in a colander to dry.

Now let's prepare the container in which the salting will take place - a barrel, a large saucepan or a bucket. Pour salt into the bottom, then add chanterelles, garlic, and sprinkle with salt. Mushrooms can be laid in several layers. Don't forget to add garlic. An important point: mushrooms must be placed with their caps down.

When you reach the top layer, add dill and bay leaves. After this, we place a plate on the mushrooms, the diameter of which is smaller than the diameter of the container, and we place a weight on it. We hide it in a cool dark place for about a month. During this time, if desired, you can add mushrooms to the container.

Here's how to pickle chanterelles for the winter. This is a completely simple process that even a novice housewife can do, but the result will delight both family and guests in the future.

Experimenting with spices

Now we bring to your attention a spicy recipe on how to pickle chanterelles for the winter. True gourmets will love it.

Stock up on the following ingredients:

1. 300-350 grams of chanterelles.
2. Onion - 1-2 pieces.
3. Garlic - several cloves.
4. Black pepper.
5. Celery root.
6. White wine vinegar.
7. Bay leaf.
8. Juniper berries.
9. Sugar.
10. Chili pepper pod.
11. Salt.

First, as usual, wash the chanterelles, then clean them. Take a saucepan, pour water into it, put it on the fire, bring it to a boil, and then throw the chanterelles in there for 1-2 minutes. After that, take it out, let it drain and cool.

Now let's get to the spices. Peel the onion and then cut it into 4 parts. We also peel the garlic and cut the cloves into two halves. Next, cut the chili pepper and remove the insides.

It's time for the brine. You need to take about 250 ml of water, add vinegar, the above spices, as well as onions and garlic. Place the brine on the stove, bring it to a boil, and leave it on for another 5-7 minutes.

The next step is to sterilize the jars. After this, you need to lay out the chanterelles in them and pour the resulting brine. Next, you need to roll up the jars and leave them with the lids down for a while until the contents have cooled. They can then be moved to the refrigerator, cellar or basement for further storage.

Prepare a delicious salad

Salted chanterelles are a very tasty dish that can be served without a doubt on the festive table. And now, in conclusion, we will tell you how to make a salad from these mushrooms. You don’t have to put aside salted chanterelles for the winter; they will become a wonderful ingredient.

Ingredients of the dish:

1. Approximately 100 g of salted chanterelles.
2. A few potatoes.
3. Cucumber.
4. Lettuce leaves.
5. A few spoons of sour cream.
6. Green onions.

Boil the potatoes and cut them into cubes. Peel the cucumbers and chop them too. The onion also needs to be chopped.

Place the ingredients in a salad bowl and add the chanterelles. Season with sour cream, salt, decorate. You can put all the ingredients on them, and then sprinkle with chopped dill and add more sour cream.

Finally

Salad ready. Let's try it and enjoy the exquisite taste. Salted chanterelles can become ingredients in many delicious dishes: salads, pies, goulash. Don't be afraid to experiment, you can do it! It is also worth noting that these mushrooms are beneficial for the body, as they contain vitamin D, which helps strengthen bone tissue as well as muscles. Regular consumption of chanterelles reduces the risk of cancer. They also help Eating mushrooms also has a beneficial effect on the hormonal system of the whole body.

Now you know how to pickle chanterelles for the winter, eat them for your health!