Vivid external data of chanterelles is the key to increased attention to them in the forests of mushroom pickers, both experienced and not very. And on the taste and aromatic smell of these mushrooms, whole sections of culinary books with a variety of recipes for their processing, preservation, and cooking are narrated. Fresh chanterelles are not stored fresh for a long time, they will have to start processing immediately after collection or acquisition. If you don’t have enough time to prepare culinary delights, you should not miss the opportunity to enjoy mushrooms with a fruit and nut aroma: quick ways to pickle chanterelles for the winter at home will come to the rescue.
Selection and preparation of ingredients
The tubular types of mushrooms, which include chanterelles, are an ideal choice for delicious and crispy pickles. However, there is an important condition: for pickles, take mushrooms strong, not overripe, not rotten, otherwise the hat will become lethargic during salting, lose its taste and crunch.
If there are a lot of mushrooms, be sure to sort them by type - some of them are suitable for joint salting with chanterelles, and some are good only fried, some of them can be dried. It’s useless to look for wormy specimens among the chanterelles, this species does not have worms - A pleasant fact, undoubtedly, accelerating their preparation for pickling.
Important! To qualitatively clean chanterelles in hard-to-reach places between the plates of the hat, use a medium hard toothbrush.
Phased mushroom cleaning steps are mandatory: gently remove dirt, shake off sand, cut off all damage and part of the mycelium, easily rinse with cold water, spreading in one layer on a sieve. Pay particular attention to possible sand in the plates. If necessary, cut large specimens. Soak chanterelles is not worth it due to fragility. In this type of mushroom, as a rule, there is no obligatory bitterness inherent in the lactic. In exceptional cases, if the mushrooms are overripe, and the summers are dry, it is recommended to boil them lightly, usually no more than 15 minutes. - then all the bitterness will go into the broth.
Recipes for salting chanterelles for the winter
There are various variations of chanterelle pickles recipes. The main methods popular among mushroom pickers are cold salting and hot with preliminary boiling, salting in brine, dry salting. Also, many willingly preserve pre-fried fruit bodies. Simple recipes that have been tested by many in practice will help you quickly prepare mushrooms, and easily salt them deliciously for the winter at home.
Cold without cooking
2 l20 minutes / 30 days
Nutritional value per 100 g:
- Sort and rinse fruit bodies under cold water. They do not require cooking, since among them there is no toxic, but the boiling process will destroy the beneficial properties, so it is enough to scald the mushrooms with boiling water.
- Cover the bottom of a clean, enameled salting pot with salt.
- Cut the garlic into plates, when processed this way its flavor will increase. Add the garlic along with two dill umbrellas to the salt on the bottom of the salting dish.
- Spread chanterelles evenly with a thin layer in salting dishes, not exceeding 3 cm, top up with 5 peas of pepper.
- Pour salt, spices, mushrooms with the next layer. Alternate layers while there is enough raw material.
- Cover with a clean gauze or cloth overturned on a plate and secure the yoke.
- Leave fruit bodies to pour out in the refrigerator, cellar or on the balcony for a month.
- After 3-4 days, check the amount of fluid: if it is not enough to completely cover the mushrooms, make the oppression heavier.
- Rinse oppression, a napkin and a plate with salt water every 10 days. If the brine evaporates, add boiled water so that, mixed with the brine, the liquid completely covers the mushrooms.
- After 30 days, transfer the chanterelles into glass jars, cover and store in a cool place.
Important! The lower the ambient temperature, the slower the pickling of mushrooms.
Did you know? California chanterelles — the largest representatives of their kind in the world, their average weight is 0.5 kg.
Hot way
2 L 24 hours / 30 minutes
blackcurrant leaves
6 pcs
black pepper peas
20 g
Nutritional value per 100 g:
- Rinse the chanterelles, changing the water several times.
- In a pan, draw 2 liters of water, add 1 tbsp. l salt, immerse the mushrooms in saline, turn on the heat and bring to a boil.
- After the mushrooms boil, watch out for the moment when they settle to the bottom - this is a signal that the mushrooms are ready, it's time to remove them from the fire.
- Discard the mushrooms in a sieve, rinse again under a stream of cold water, leave to drain. In this case, the mushroom broth should be poured into a bottle and stored for 2-3 days in the refrigerator, using as a flavoring.
- Cut coarsely peeled garlic, prepare leaves and spices. Grind large leaves of horseradish.
- Pour a layer of salt, garlic, and greens into the bottom of dishes prepared for salting.
- Lay out the boiled chanterelles with the next layer, alternate layers until there is enough food.
- Cover the mushrooms in a flat circle. To do this, a plate turned upside down is quite suitable, which you press on top with yoke.
- Salting should stand for at least 24 hours at room temperature.
- After a day, put the mushrooms in small sterilized glass jars.
- Boil for 1-2 minutes. vegetable oil, this will help extend the shelf life of salting.
- Add 1 tbsp. boiled vegetable oil in each jar.
- Close the pickle with the lids and put it in a cool place.
- If as a result of lactic acid fermentation, to which chanterelles are exposed during salting, mold appears, remove it with a layer of spices.
Did you know? During vegetation, the pressure of the fungus turgor can be 709 kPa, which is equal to the pressure in the chambers of a ten-ton dump truck, so during the growth period they can destroy even marble and granite.
Fried
3 L70 minutes
ground black pepper
1 tsp
vegetable oil
500 ml
Nutritional value per 100 g:
- Immerse the clean sorted chanterelles in water and put a pan with them on the fire.
- After boiling, boil them for 10 minutes, constantly removing foam.
- Drain the boiled chanterelles and let them drain in a sieve.
- Put on a clean towel so that the mushrooms dry.
- Use the pan deeper, into which pour and ignite two-thirds of the volume of vegetable oil.
- Pour mushrooms into the pan, fry for about 15 minutes to evaporate the water, and the same amount until they turn golden. Stir occasionally to prevent mushrooms from burning.
- While the chanterelles are fried, chop the onion in half rings.
- In another pan, set the onions to fry until soft for 10 minutes.
- Combine the onions and mushrooms, salt, add pepper and cinnamon, leave to fry together for 20 minutes. If necessary, add vegetable oil to the pan as you fry.
- Sterilize jars and lids.
- Melt the butter and fill it with the bottom of sterile jars prepared for chanterelles.
- Pour mushrooms with onions into jars, add the remaining vegetable oil into the remaining empty space, close with sterile lids.
- Store cooled cans in the refrigerator.
Did you know? Citrus fruits, garlic and currants do not contain much more vitamin C than chanterelles.
Quick way
2 l20 minutes / 24 hours
black pepper peas
12 pcs
Nutritional value per 100 g:
- Immerse the peeled fruit bodies in a pot with salt water, cook until boiling over medium heat.
- Add spices to the boiling water, reduce the heat, hold the mushrooms at a low boil for 15 minutes.
- Transfer mushrooms without draining into a wooden or glass dish prepared for salting, sprinkle with chopped garlic and crush the mushrooms with yoke.
- After a day, the chanterelles are ready for use and for twisting into sterilized jars.
Features of storage of blanks
At the bottom of the salting tank and in the top layer when laying mushrooms, do not spare salt - this will save salting from the multiplication of pathogenic bacteria inside.
Store mushroom pickles in a cool, ventilated place at a temperature of 0 ° C to + 5 ° C. At a negative temperature, the mushrooms will begin to lose shape and sprawl, while completely losing their taste. If the temperature exceeds the permissible limit, the mushrooms will simply turn sour and deteriorate.
Did you know? Islam forbids the use of mushrooms, so in Muslim countries there are no mushroom dishes in the restaurant menu.
Mold that sometimes appears during salting will not damage the pickleif it is eliminated on time with a clean towel soaked in boiling water, rinse, circle and cloth rinse in salt water (1 tablespoon of salt per 1 liter of water).
With the right salting, using these recipes, the mushrooms will not lose their appetizing appearance, golden color and elastic shape, preserve a set of useful trace elements, and acquire a unique taste.
