How to pickle chanterelles for the winter

How to pickle chanterelles for the winter

Chanterelles - beautiful red mushrooms that are equally good fried, salted, pickled. They have a lot of protein, fiber, there are minerals necessary for the body. Salting allows you to save the beneficial properties of mushrooms and their shape. The question of how to pickle chanterelles for the winter comes from the housewives in the autumn, when it is necessary to preserve the forest gifts collected in abundance.

Subtleties of correct salting of chanterelles

There are two main technologies of salting: cold and hot. Whichever method is chosen, you must follow a few rules.

  • For pickling, take intact mushrooms of small or medium size, with overgrown giant chanterelles it is better to leave. In this case, before salting, they are sorted, distributing into different piles depending on the size. This is due to the fact that the more mushrooms, the longer they will be salted.
  • Fingering the mushrooms, they need to be cleaned of all kinds of forest debris: grass, leaves. Sand can be removed with a toothbrush. Then chanterelles should be washed, filled with plenty of water.
  • After the chanterelles are washed, it is advisable to soak them in sour-salty water for at least a day. To do this, add 2 g of citric acid and 10 g of salt to a liter of water. After that, the mushrooms need to be rinsed again and proceed to salting.
  • Only rock salt is suitable for soaking and salting, “Extra” is not suitable.
  • You can pickle mushrooms in enamelled buckets, glass jars, barrels, not in galvanized and earthenware.

The rest will depend on the selected recipe.

Pickling chanterelles for the winter in a cold way

Composition:

  • mushrooms - 1, 5 kg;
  • salt - 80 g;
  • dill - 6 umbrellas;
  • garlic - 3 heads;
  • vegetable oil - 0, 2-0, 3 l.

Method of preparation:

  • Having touched and washed chanterelles, cut off the caps and pour boiling water over them. It is even safer to put them in a colander, dip it in hot water, boil for a quarter of an hour.
  • Peel the garlic, slice the cloves.
  • Put 2 umbels of dill on the bottom in the container for salting (ideally, this is a keg), place half of chanterelles on them, cover with three tablespoons of salt, half of garlic, put on top two more umbels of dill.
  • Put the rest of the mushrooms, sprinkle with the remaining salt, garlic and cover with dill.
  • Cover the disc with a slightly smaller diameter than the diameter of the keg. If you salt mushrooms in a saucepan, then you can cover with a lid of smaller diameter or a plate.
  • Put something heavy on the disc (cover), such as a jar of water. Leave for a day.
  • Remove the oppression, fill the mushrooms with oil so that it covers them completely.

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

Hot pickling chanterelles

Composition:

  • chanterelles - 1 kg;
  • salt - 40 g;
  • bay leaf - 3 pcs .;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • carnation - 3 pcs .;
  • garlic - 2 cloves;
  • water - 1 l.

Method of preparation:

  • Pick and rinse the mushrooms.
  • Put salt, spices in a saucepan, cover with water.
  • Immerse the chanterelles in it.
  • Boil for half an hour after boiling.
  • Remove the mushrooms with a skimmer, transfer them to a container where they will be salted.
  • Cut the peeled garlic cloves into plates about a millimeter thick, pour mushrooms into them.
  • Fill with hot pickle.
  • Cover and install the oppression.
  • After one day, remove the load, and put the chanterelles for another day in the refrigerator.
  • Prepare jars and lids by sterilizing them.
  • Put the chanterelles in jars, close tightly (roll up or use a screw cap), 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

Composition:

  • chanterelles - 1 kg;
  • salt - 20 g;
  • vegetable oil - 0, 2 liters.

Method of preparation:

  • Pick, rinse the mushrooms, soak for a day in acidified and salted water, rinse.
  • Fry in a lot of oil.
  • Put the sterilized jars on the hangers, fill with hot oil so that it is just above the level of the mushrooms.
  • Close the lids and wait for the jars to cool to room temperature; 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 salting chanterelles

Composition:

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

Method of preparation:

  • Loop, wash the mushrooms.
  • Lay them legs up in one layer.
  • Sprinkle with salt.
  • Cut the garlic cloves.
  • Put a layer of garlic slices on the mushrooms.
  • Transfer layers until the mushrooms run out.
  • Place a mushroom press.
  • They should stand under a press for a month in a cool place, after which they can be put into clean cans.

This recipe is one of the most ancient. Fill up mushrooms on it can only those who have a cool basement.

Pickled chanterelles

Composition:

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

Method of preparation:

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

Chanterelles marinated according to this recipe, turn out elastic, crunchy, fragrant, without excessive sharpness and acid. If, when cooking the marinade, pour half a glass of vegetable oil into it, then the banks will have a ready snack, which you will only have to lay out when the guests arrive in a beautiful vase. However, the oil can be added just before serving.

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