Harvesting salted chanterelles cold and hot way

Many mushroom pickers call chanterelles one of the most beautiful fruit bodies. So, they are very much appreciated, and the point is not only in beauty. These mushrooms are perfect for a wide variety of processes. processing, among which the most popular are frying, pickling and pickling. Especially in demand in the culinary of many countries are just salty chanterelles. I must say that in these mushrooms are high in protein, fiber, and minerals useful to the body.

Cooking salted chanterelles, regardless of the method, allows preserve all the beneficial properties in mushrooms. And whatever the recipe the hostess chose, the finished dish turns fragrant, tasty and nutritious throughout the shelf life.

Rules for salting chanterelle mushrooms for the winter at home

There are a lot of recipes for salting chanterelles for the winter, however, in this article you can get acquainted with the most interesting and widely used among culinary specialists. But so that the desired result you did not disappoint, you should adhere to some rules. Then the mushrooms will turn out crispy and fragrant, fully preserving vitamins.

• For salting, it is best to take chanterelles only a small or medium size, no damage.
• To clear mushrooms of pollution, the remains of grass, moss and leaves.
• Rinse in plenty of cold water and pour on some time for bitterness to come out. In water to 2 liters add ½ tbsp. l salts and a pinch of citric acid.
• After soaking, rinse the chanterelles under running water from all sides and you can proceed to the salting process.
• For salting, only stone not iodized should be taken salt.
• The salting procedure itself is carried out in enameled glass or wooden utensils.

It is worth saying that it is salty foxes that are great for cooking first courses or salads.

A simple recipe for salting chanterelle mushrooms for the winter with garlic

A simple recipe for salting chanterelles for the winter is considered one of the most vintage. In this way, you can pickle mushrooms in large quantities that our great-grandmothers did.

• 2 kg of the main product;
• 100 g of salt;
• 5 cloves of garlic.

A recipe showing how to salt foxes for the winter, better done in stages.

1. After chanterelle soaking, we spread in a small enameled pan legs up.
2. Sprinkle each layer with salt and garlic, chopped cubes.
3. Sprinkle the top layer of mushrooms with salt and put oppression on top.
4. We take out to the basement and leave for 30 days to let juice.
5. After this, we transfer the mushrooms into jars, close tight lids, and after 5-8 days we can eat and treat guests.

How to quickly pickle chanterelles with dill at home

Fast cooking salted chanterelles – profitable and easy option.

• 2 kg of soaked mushrooms;
• 10 cloves of garlic;
• 120 g of salt;
• 8 dill umbrellas;
• vegetable oil.

The recipe for salted chanterelles for the winter follows do according to the instructions.

1. Soaked chanterelles put in a colander and scald with boiling water.
2. Put dill umbrellas on the bottom of the enameled pan.
3. Then distribute the chanterelles, pouring each layer of stone salt and chopped garlic.
4. Top with a layer of salt, lay with dill umbrellas and crush oppression.
5. Refrigerate for 2 days until the mushrooms are isolated. liquid.
6. Distribute the chanterelles into sterile and dry jars.
7. Press with your hands and pour boiled vegetable oil into so much that it covers the mushrooms.
8. Close tight nylon caps and put back in fridge. The first test with chanterelles can be removed after 30 days.

How to salt chanterelles for the winter without cooking cold way?

This recipe for salting chanterelle mushrooms for the winter will leave a lot pleasant impressions after the first tasting.

• 2 kg of soaked mushrooms;
• 120 g of salt;
• 5 clove inflorescences;
• 10 cloves of garlic;
• 2 tsp dill seeds;
• 200 ml of vegetable oil.

How to salt chanterelles without cooking in a cold way, to make a tasty and fragrant dish? It turns out There is nothing complicated in this process.

1. After soaking, the mushrooms are blanched in boiling water for 5 minutes and recline on the grid to drain.
2. Put a little garlic at the bottom of a wooden barrel (sliced), dill seeds, clove buds and thin layer of salt.
3. Put the chanterelles and pour again with salt, garlic, cloves and dill.
4. Top cover with a wooden circle, crush with oppression and left for 3 days in a cold basement.
5. Top up with calcined cold oil so that it completely covered mushrooms. This will be an obstacle to spread of mold and spoilage of chanterelles.

Although in this embodiment, the mushrooms are cooked, salting is considered cold.

Cold salted chanterelles recipe with onions

This cold chanterelle recipe is surprisingly simple. However, keep in mind that such an appetizer is stored in the refrigerator no more than 2 months.

• 2 kg of soaked chanterelles;
• 4 large onions;
• 2 heads of garlic;
• 150 g of salt;
• Dill umbrellas;
• Currant leaves;
• Vegetable oil.

Cooking chanterelles at home by salting cold way will not be difficult even for beginner housewives.

1. In soaked chanterelles, separate the hats from the legs and rinse in cold water.
2. Put the mushrooms in a pan, pour boiling water and leave for 10 min without boiling.
3. While the chanterelles are in boiling water, cut the onion into half rings and garlic.
4. Distribute currant leaves into sterilized dry jars and dill umbrellas.
5. Put hats and mushroom legs on top, pouring salt, garlic slices and onion half rings.
6. Top with salt and dill, crush with oppression and remove in the refrigerator for 24 hours
7. Pour each jar of hot oil, which will protect them from mold and darkening.
8. Cover with lids, let stand for 2–3 hours and remove again in fridge.

Cold chanterelle recipe with garlic

If you like cold pickling, then this recipe is for you. Chanterelles salty in the cold way will provide your family mouth-watering appetizer in the cold season.

• 3 kg of chanterelles;
• 2 heads of garlic (medium size);
• 150 g of salt;
• Sprigs of dill;
• 30 peas of black pepper.

How to independently salt the chanterelle mushrooms at home conditions can be found in the step-by-step description.

1. Mushrooms are cleaned and washed in plenty of water.
2. Salt is poured into the bottom of a glass or enamel pan, lay out several branches of dill and part of the black peas pepper.
3. Chanterelles are distributed on top with their hats down and poured chopped garlic, pepper and salt.
4. Alternating layers of mushrooms with spices and salt, spread everything ingredients available.
5. Pressed down with oppression, covered with gauze and taken to the cellar.
6. After 30 days, the snack is ready, but before eating mushrooms rinse with cold water.

How to salt chanterelles for the winter cold way with grains mustard

The following is a cold recipe for salted chanterelles also will maximize the preservation of natural taste and aroma mushrooms. The fact is that the product will reach readiness in own juice.

• 3 kg of chanterelles;
• 150-170 g of salt;
• 500 ml of vegetable oil;
• 1 tbsp. l mustard seeds;
• 6 cloves of garlic;
• 12 dill umbrellas.

The recipe for chanterelle mushrooms salted for the winter is performed in stages:

1. Peel and rinse the mushrooms in cold water.
2. For 3 minutes, dip in boiling water and immediately rinse in a colander under by crane.
3. In an enameled pan, pour a thin layer of stone on the bottom salt, put dill.
4. Put chanterelles on top, sprinkle with mustard seeds, chopped garlic and a layer of salt.
5. Use all the mushrooms and spices, cover with an inverted plate and press down with a load.
6. Leave in the room for 36 hours and then shift into glass cans.
7. Pour mushrooms with evenly allocated juice, and fill the top heated vegetable oil.
8. Close with plastic covers and take out to the basement. Harvesting cooked according to this recipe, can be stored up to 6 months.

How to pickle chanterelle mushrooms with coriander at home conditions

This option shows how to salt chanterelles cold way, there are some advantages: one of them is a small a waste of time, but an excellent result.

• 2 kg of soaked chanterelles;
• 120 g of salt;
• 1 tsp coriander (seeds);
• 10-15 leaves of black currant;
• 10 cloves of garlic.

We suggest using a step by step recipe with photos cooking salted chanterelles for the winter:

Pre-soaked chanterelles are laid out (hats down) in enameled or wooden container on a blanket of blank leaves blackcurrant. Sprinkle with chopped garlic cloves, coriander seeds and always a layer of salt.

Alternating layers of mushrooms, salt and spices, spread everything Ingredients.

A plate smaller in diameter is placed on top of the pan, and crushed by oppression. Leave in a cool room for 30 days, 2 washing the inverted plate once a week and oppressing with salt solution.

Salted chanterelles with horseradish leaves

Preparation of chanterelles using cold salting in this option will appeal to your spice to all your households and guests.

• 3 kg of soaked chanterelles;
• 10 dill umbrellas;
• 3 sheets of horseradish;
• 2 heads of garlic;
• 150 g of salt;
• 400-450 ml of vegetable oil.

How to salt the chanterelles for the winter, separate steps will show, described below. Each step should be performed correctly so that canned mushrooms did not harm from further use.

1. Rinse the chanterelles soaked for 2 days in cold water and throw in a colander.
2. Put scalded boiling water on the bottom of an enameled pan. horseradish leaves and pour a layer of salt.
3. Put the chanterelles with their hats down and sprinkle on top chopped diced garlic and dill umbrellas.
4. Spread all the mushrooms, sprinkling each layer with spices.
5. Sprinkle the top of the mushrooms with salt and cover with horseradish leaves.
6. Put a load on the leaves so that the chanterelles settle and let go juice.
7. Take the container to a cool place and leave it for 3 days.
8. Remove oppression, spread mushrooms in sterilized jars, pour brine and pour warm, calcined vegetable oil.
9. Cover with lids, place again in the basement and leave for 25-30 days.

If you know how to do the harvesting for the winter, you never you will not be left without pickles.

The classic recipe for salting chanterelle mushrooms hot way

The classic recipe for salting chanterelles in a hot way will allow make a dish that won’t stand for a long time – it’s just fast will eat!

• 2.5 kg of chanterelles;
• 120 g of salt;
• 7 cloves of garlic;
• 5 peas of allspice;
• 10 peas of black pepper;
• 4 leaves of laurel;
• 5 clove inflorescences;
• 1 liter of water.

How to independently salt the chanterelles for the winter, you can learn from the following description:

1. I must say that in this version, the chanterelles do not need to be soaked. They are simply cleaned, washed and boiled for 10 minutes, constantly removing foam.
2. It is washed under the tap and again filled with water (from the recipe).
3. Allow to boil, introduce all the spices except garlic, and boil over low heat 30 min.
4. Transfer the mushrooms with a slotted spoon to a small enameled pan, sprinkle with chopped garlic.
5. Pour with hot brine, cover with an inverted plate and put oppression on top.
6. After 24 hours, the oppression is removed, and the container with mushrooms is placed for 36 hours in fridge.
7. Then the chanterelles are transferred to sterilized jars and close tight nylon caps.
8. Take out in a cool room and store up to 12 months.

How to salt chanterelles hot with dill

This recipe for salting chanterelle mushrooms in a hot way has simple ingredients, however it will take you more to cook time than usual. But I want to say that the workpiece is obtained tasty, aromatic and nutritious.

• 2 kg of soaked mushrooms;
• 2 bunches of green dill;
• 8 cloves of garlic;
• 150 g of salt.

How to salt salted chanterelle mushrooms for the winter to please loved ones, learn from the step-by-step description.

1. Rinse the soaked chanterelles in cold water and put in boiling salted water.
2. Boil for 30 minutes over low heat, occasionally removing from surface foam.
3. Rinse under the tap and put on a sieve, letting it drain liquids.
4. Dice the garlic in small cubes and chop the clean greens dill mix.
5. Pour a thin layer of salt into the enameled pan at the bottom, put a layer of mushrooms.
6. Sprinkle with salt, dill and garlic, filling in this way the whole container and using all the ingredients.
7. Cover with gauze napkin, put inverted lid or plate and press down with a load.
8. Store in a dark and dry cool place for 30 days.
9. After the allotted time, put the mushrooms in glass jars, press down with hands and pour brine.
10. Roll up the lids and send back to the basement.

Salted chanterelles with ground pepper and cloves

Hot chanterelles cooked with pepper and cloves are aromatic and crunchy. They can use in conjunction with simple side dishes or as self-starter.

• 5 kg of chanterelles;
• 10 cloves of garlic;
• 3 tsp ground black pepper;
• 7 pcs bay leaf;
• 10 buds of cloves;
• 300 g of salt;
• 10 dill umbrellas.

Description of the recipe showing how to salt the chanterelles in home environment is given below.

1. Mushrooms sorted, cleaned of forest debris and washed well in a lot of water.
2. In an enameled container, a layer of salt is poured onto the bottom and laid out part of the mushrooms, pouring salt. Important: a sufficient amount of salt allow the mushrooms to let the juice go, and then they will not go bad.
3. Ground pepper, cloves, dill umbrellas are combined in 2 l of water, bay leaf and sliced ​​garlic.
4. Allow to boil and simmer for 10 minutes.
5. Filter and pour mushrooms, cover and crush burden to fruit bodies were in brine.
6. After 3 days, the brine is drained and boiled for 10 minutes, and the mushrooms washed in hot water.
7. Spread the main product in sterilized jars and pour hot pickle.
8. Close tight caps and give the room completely cool off.
9. Take out to the basement and store no more than 4 months.

How to pickle chanterelles with mustard

What is the best way to salt the chanterelles in a hot way, so that the snack immediately did all lovers of mushroom dishes like it? So, you can add mustard seeds, because the presence of essential oils in its composition will saturate mushrooms with a spicy taste and aroma.

• 2 kg of chanterelles;
• 1.5 tbsp. l mustard seeds;
• 150 g of salt;
• 4 buds of cloves;
• 5 cloves of garlic.

The recipe for salting chanterelle mushrooms can be correct cook if you follow the step-by-step instructions.

1. Clean the mushrooms from contamination, rinse in several waters.
2. Fold into a colander and after draining lower into boiling brine.
3. For brine: in 2 l of water combine mustard seeds and cloves.
4. Boil the mushrooms in water with spices for 20 minutes and transfer to another capacity.
5. After cooling, sprinkle the mushrooms with salt and chopped garlic, mix well with your hands.
6. Pour some hot pickle with spices, crush with a load and allow to cool at room temperature. The remaining brine follows refrigerate.
7. After cooling, the workpiece is taken out to the cellar and left for 20-25 days.
8. Then put the chanterelles in jars, pour the remaining brine, close the lids and put in the refrigerator.

Such a preform can be used as an additional ingredient in any salads.

Recipe for chanterelles salted in jars: how to pickle mushrooms for the winter with lemon juice

The recipe for salted chanterelles in jars will be useful for those who live in apartment buildings and have no basements. Such salting is considered one of the most popular among housewives.

• 1.5 kg of chanterelles;
• 4 things. bay leaf;
• Juice of one lemon;
• 150 ml of vinegar 9%;
• 10 peas of black pepper;
• 80 g of salt;
• 5 buds of cloves;
• 5 tbsp. l vegetable oil.

If you decide to salt the chanterelles for the winter in banks, then how to do it so that mushrooms do not lose their taste quality and not go bad? Take advantage of the proposed step by step instructions and the result will be astounding.

1. Chanterelles are cleaned, cut off the ends of the legs and washed in cold running water.
2. They are laid out on a wire rack and wait for the water to drain. Then large mushrooms are cut into 2-3 parts, and small ones are left whole.
3. Transfer to a pan, pour hot water and put on moderate fire.
4. Lemon juice is added and boiled for no more than 10 minutes. If time increase, then the chanterelles will lose their shape and will not be elastic.
5. Mushrooms are taken out in a colander, allowed to drain and cool.
6. Prepare the brine: vinegar is diluted in 200 ml of water and give to boil.
7. Pour in sunflower oil and introduce all the spices, boil 5 min
8. If you want to eat mushrooms after 5 days, then them laid out in sterilized jars and filled with strained pickle. Close the lids, and after cooling put in fridge.
9. If mushrooms are intended for long-term storage, then the process blanks will be completely different.
10. Mushrooms boil in brine with oil and all spices 15 min
11. Distributed in sterilized jars, pour filtered boiling brine.
12. Roll up the lids, allow to cool and take out in a cool premises for the entire storage period.
13. You can store cans with a blank for 6-7 months.