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Salted chanterelles for the winter quickly in a hot way. Secrets of Cooking Perfect Salted Chanterelles

If you have collected or bought clean chanterelles, then they can only be cleaned with a brush without soaking, because the water in which they will be boiled is drained in any case. You can rinse gently, but do not soak for half an hour - they are fragile.

We put the chanterelles in cold water so that they do not crowd and can freely give the grains of sand not to their comrades, but to the bottom of the pan :) Bring to a boil, remove the foam and reduce the heat to a slight movement in order to less damage these already fragile mushrooms. Cook for 15-20 minutes.

We also put clean water with salt and boil it for about 3 minutes. This will fill the mushrooms.

At the end of cooking, we take out the chanterelles with a slotted spoon in a colander so that all the sand remains in the water. We leave them for a while so that the excess water runs away. By this time, we will sterilize the jars and lids in a convenient way for you (cooking, oven, microwave, steam).

Put garlic, onion, spices at the bottom of a sterilized jar. You can pour boiling water over them before that. Then we spread the chanterelles, carefully, without excessive pressure, compacting them. Fill with hot saline solution. Don't roll up yet!

We put the jar with the workpiece on re-sterilization, covering it with a lid and leaving a small gap for excess air bubbles to escape. There should be a rag at the bottom so as not to shake the jar. We boil over an incomplete heat for about 5-10 minutes, carefully take out the jar and now roll it up.

Turn it upside down to check and leave it in this position until it cools completely. Then you can put the workpiece in the refrigerator or cellar.

Many mushroom pickers call chanterelles one of the most beautiful fruit bodies. So, they are very much appreciated, and it's not just about beauty. These mushrooms are great for the most different processes processing, among which the most popular are frying, salting and pickling. Salted chanterelles are especially popular in the cuisine of many countries. I must say that these mushrooms have a high content of protein, fiber, and minerals useful for the body.

Cooking salted chanterelles, regardless of the method, allows you to save everything in the mushrooms beneficial features... And no matter what recipe the hostess chooses, the finished dish turns out to be fragrant, tasty and nutritious throughout the entire shelf life.

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

For pickling, it is best to take only small or medium-sized chanterelles, without damage.
Remove dirt, grass residues, moss and leaves from mushrooms.
Rinse with plenty of cold water and pour over for a while to release the bitterness. Add ½ tbsp to 2 liters of water. l. salt and a pinch citric acid.
After soaking, rinse the chanterelles under running water from all sides and you can proceed to the salting process.
For salting, you should take only non-iodized rock salt.
The salting procedure itself is carried out in enamel, glass or wooden dishes.

It should be said that salted chanterelles are perfect for preparing first courses or salads.

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

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

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

A recipe showing how to pickle chanterelles for the winter is best done in stages.

We put the chanterelles washed after soaking in a small enamel pot legs up.
Sprinkle each layer with salt and diced garlic.
Sprinkle the top layer of mushrooms with salt and put oppression on top.
We take it to the basement and leave it for 30 days to let the juice out.
After that, we transfer the mushrooms to jars, close them with tight lids, and after 5-8 days we can eat and treat guests.

How to quickly pickle chanterelles with dill at home

Quick cooking of salted chanterelles is a profitable and easy option.

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

The recipe for cooking salted chanterelles for the winter should be done according to the instructions.

Put the soaked chanterelles in a colander and scald with boiling water.
Place the dill umbrellas on the bottom of the enamel pot.
Then distribute the chanterelles, sprinkling each layer with rock salt and chopped garlic.
Pour a layer of salt on top, lay out dill with umbrellas and press down with oppression.
Refrigerate for 2 days until mushrooms release liquid.
Distribute the chanterelles in sterile and dry jars.
Press down with your hands and pour in the boiled vegetable oil in such quantity that it covers the mushrooms.
Close with tight nylon lids and refrigerate again. The first sample from chanterelles can be removed after 30 days.

How to salt chanterelles for the winter without cold cooking?

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

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

How to properly salt chanterelles without boiling in a cold way to make a tasty and aromatic dish? It turns out that there is nothing difficult in this process.

After soaking, the mushrooms are blanched in boiling water for 5 minutes and put on a wire rack to drain.
A little garlic (sliced), dill seeds, clove buds and a thin layer of salt are placed on the bottom of a wooden barrel.
Put the chanterelles and sprinkle with salt, garlic, cloves and dill again.
Cover from above with a wooden circle, press down with oppression and leave for 3 days in a cold basement.
Pour on top with calcined cold oil so that it completely covers the mushrooms. This will prevent the spread of mold and damage to the chanterelles.

Although in this version the mushrooms are heat treated, the salting is considered cold.

Cold pickling recipe for chanterelles with onions

This recipe for cold pickling chanterelles is surprisingly simple. However, it should be borne in mind that such a snack is stored in the refrigerator for no more than 2 months.

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

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

For soaked chanterelles, separate the caps from the legs and rinse in cold water.
Put the mushrooms in a saucepan, pour boiling water over and leave for 10 minutes without boiling.
While the chanterelles are in boiling water, cut the onion and garlic into half rings.
Distribute currant leaves and dill umbrellas in sterilized dry jars.
Put the caps and legs of the mushrooms on top, sprinkle with salt, garlic slices and half rings of onions.
Top with salt and dill, press down with oppression and put in the refrigerator for 24 hours.
Pour bitter oil over each jar to keep them from mildew and darkening.
Close the lids, let stand for 2-3 hours and put in the refrigerator again.

Recipe for cold salted chanterelles with garlic

If you like cold pickling, then this recipe is for you. Cold-salted chanterelles provide your family with a delicious snack during the cold season.

3 kg of chanterelles;
2 heads of garlic (medium size);
150 g salt;
Dill sprigs;
30 black peppercorns.

How to pickle chanterelle mushrooms yourself at home can be found in the step-by-step description.

The mushrooms are cleaned and washed with plenty of water.
Salt is poured onto the bottom of a glass or enamel pan, a few sprigs of dill and some black peppercorns are laid out.
Distribute the chanterelles from above with their caps down and sprinkle with chopped garlic, pepper and salt.
Alternating layers of mushrooms with spices and salt, lay out all the available ingredients.
Press down with yoke, cover with gauze and take out into the cellar.
After 30 days, the snack is ready, but before eating the mushrooms, be sure to rinse with cold water.

How to pickle chanterelles for the winter in a cold way with mustard seeds

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

3 kg of chanterelles;
150-170 g 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:

Peel and rinse the mushrooms in cold water.
Dip in boiling water for 3 minutes and immediately rinse in a colander under the tap.
In an enamel saucepan, pour a thin layer of rock salt on the bottom, put dill.
Put the chanterelles on top, sprinkle with mustard seeds, chopped garlic and a layer of salt.
Use all mushrooms and spices, cover with an inverted plate and press down with a load.
Leave in the room for 36 hours and then transfer to glass jars.
Pour the mushrooms with evenly released juice, and fill the top with heated vegetable oil.
Close with plastic lids and take to the basement. This recipe can be stored for up to 6 months.

How to pickle chanterelle mushrooms with coriander at home

This option, showing how to cold pickle chanterelles, has some advantages: one of them is a little time investment, but an excellent result.

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

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

Pre-soaked chanterelles are laid out (caps down) in an enamel or wooden container on a litter of clean leaves black currant... Sprinkle with chopped garlic cloves, coriander seeds and always with a layer of salt.

Alternating layers of mushrooms, salt and spices, lay out all the ingredients.

Put a plate on top, smaller in diameter of the pan, and press down with oppression. Leave in a cool room for 30 days, rinsing the inverted plate 2 times a week and oppression with brine.

Salted chanterelles with horseradish leaves

Cooking chanterelles by cold salting in this option all your household and guests will like its piquancy.

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

How to properly salt chanterelles for the winter will be shown by the individual stages described below. Each step must be performed correctly in order to canned mushrooms did not bring harm from further use.

Rinse the soaked chanterelles for 2 days in cold water and discard in a colander.
Put horseradish leaves scalded with boiling water on the bottom of an enamel pot and pour a layer of salt.
Arrange the chanterelles with their caps facing down and sprinkle with diced garlic and dill umbrellas on top.
Distribute all the mushrooms, sprinkling each layer with spices.
Sprinkle the top of the mushrooms with salt and cover with horseradish leaves.
Put a load on the leaves so that the chanterelles settle down and let the juice out.
Take the container out to a cool place and leave for 3 days.
Remove oppression, put the mushrooms in sterilized jars, pour the brine and pour in warm calcined vegetable oil.
Close with lids, take out again to the basement and leave for 25-30 days.

If you know how to properly harvest for the winter, you will never be left without pickles.

The classic recipe for hot pickling chanterelle mushrooms

The classic recipe for hot salting of chanterelles will allow you to make a dish that will not stand for a long time - it will simply be quickly eaten!

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

How to salt chanterelles on your own for the winter, you can find out from the following description:

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 the foam.
Rinse under the tap and refill with water (from the recipe).
Let it boil, add all the spices except garlic, and simmer for 30 minutes.
Transfer the mushrooms with a slotted spoon into a small enamel pan, sprinkling with chopped garlic.
Pour in hot brine, cover with an inverted plate and put oppression on top.
After 24 hours, the oppression is removed, and the container with mushrooms is placed in the refrigerator for 36 hours.
Then the chanterelles are transferred to sterilized jars and closed with tight nylon lids.
They are taken out to a cool room and stored for up to 12 months.

How to hot pickle chanterelles with dill

This recipe for hot pickling chanterelle mushrooms has simple ingredients however, it will take longer than usual to prepare it. But I want to say that the preparation turns out to be tasty, aromatic and nutritious.

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

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

Rinse the soaked chanterelles well in cold water and put in boiling salted water.
Boil for 30 minutes over low heat, from time to time removing the foam from the surface.
Rinse under the tap and place on a sieve, allowing the liquid to drain.
Cut the garlic into small cubes and chop the pure dill and mix.
Pour a thin layer of salt into an enamel pan on the bottom, put a layer of mushrooms.
Sprinkle with salt, dill and garlic, thus filling the entire container and using all the ingredients.
Cover with a gauze napkin on top, put an inverted lid or plate and press down with a load.
Store in a cool, dark, dry place for 30 days.
After the allotted time, put the mushrooms in glass jars, press down with your hands and cover with brine.
Roll up the lids and send back to the basement.

Salted chanterelles with ground pepper and cloves

Hot salted chanterelles with pepper and cloves are aromatic and crispy. They can be used in combination with simple side dishes or as an independent snack.

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

A description of a recipe showing how to pickle chanterelles at home is given below.

The mushrooms are sorted out, cleaned of forest debris and washed well in a large amount of water.
In an enameled container, a layer of salt is poured on the bottom and some of the mushrooms are spread, sprinkling with salt. Important: a sufficient amount of salt will allow the mushrooms to release juice, and then they will not deteriorate.
Ground pepper, cloves, dill umbrellas, bay leaf and garlic chopped into slices are combined in 2 liters of water.
Let it boil and simmer for 10 minutes.
Strain and pour the mushrooms, cover with a lid and press down with a load so that the fruit bodies are in the brine.
After 3 days, the brine is drained and boiled for 10 minutes, and the mushrooms are washed in hot water.
Spread the main product in sterilized jars and fill it with hot brine.
Close with tight lids and allow the room to cool completely.
They are taken to the basement and stored for no more than 4 months.

How to pickle chanterelles with mustard

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

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

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

Clean the mushrooms from contamination, rinse in several waters.
Throw in a colander and, after draining, put in a boiling brine.
For brine: combine mustard seeds and cloves in 2 liters of water.
Boil the mushrooms in water with spices for 20 minutes and transfer to another container.
After cooling, sprinkle the mushrooms with salt and chopped garlic, mix well with your hands.
Pour in a little hot brine with spices, press down with a load and let cool when room temperature... The remaining brine should be stored in the refrigerator.
After cooling, take the workpiece into the cellar and leave for 20-25 days.
Then put the chanterelles in jars, pour over the remaining brine, close the lids and put them in the refrigerator.

Such a preparation 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 cooking salted chanterelles in banks will be useful for those who live in apartment buildings and do not have basements. This salting is considered one of the most popular among housewives.

1.5 kg of chanterelles;
4 things. bay leaf;
The juice of one lemon;
150 ml vinegar 9%;
10 black peppercorns;
80 g of salt;
5 carnation buds;
5 tbsp. l. vegetable oil.

If you have decided to pickle chanterelles for the winter in banks, then how to do it correctly so that the mushrooms do not lose their taste qualities and didn't get spoiled? Take advantage of the proposed step by step instructions and the result will be amazing.

The chanterelles are cleaned, the tips of the legs are cut off and washed in cold running water.
Lay out on a wire rack and wait for the water to drain. Then the large mushrooms are cut into 2-3 pieces, and the small ones are left intact.
Transfer to a saucepan, cover with hot water and put on moderate heat.
Add lemon juice and cook for no more than 10 minutes. If the time is increased, then the chanterelles will lose their shape and will not be elastic.
The mushrooms are taken out in a colander, allowed to drain and cool.
Prepare a brine: dilute vinegar in 200 ml of water and let it boil.
Pour in sunflower oil and add all the spices, boil for 5 minutes.
If you want to eat mushrooms after 5 days, then they are laid out in sterilized jars and poured with strained brine. Close with lids, and after cooling, put in the refrigerator.
If the mushrooms are intended for long-term storage, then the harvesting process will be completely different.
Mushrooms are boiled in brine with oil and all spices for 15 minutes.
Distributed in sterilized jars, poured with strained boiling brine.
They are rolled up with lids, allowed to cool and taken out to a cool room for the entire shelf life.
You can store cans with a blank for 6-7 months.

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Why salted chanterelles are one of the most delicious and coveted delicacies on festive table? The thing is that they not only look very appetizing, but also have an exclusive aroma and crunchy structure, if prepared correctly. Certainly no one can refuse such a snack, so we recommend that you definitely go to the forest for fresh mushrooms and turn them into wonderful pickles. How to salt chanterelles for the winter correctly, we will tell you in this article. First you need to understand the basic secrets of cooking.

Chanterelles must be sorted by size! It's very simple: the smaller the mushroom, the less time it takes for it to be salted qualitatively. That is why you need to take the time to spend your time on the sorting procedure. Large mushrooms with sprawling caps and small wormholes are not suitable for pickles.
You need to clean the mushrooms with special care, since it sticks to them in the forest great amount small leaves, dust and dirt. So as not to be irrevocably spoiled by the squeak of sand on your teeth, you need to soak them for several hours in cold water, and then gently rub them with a toothbrush or a hard washcloth.
If you want to preserve the unique taste of forest chanterelles, after washing and thorough cleaning, hold them for 24 hours in a weak solution of cold water with the addition of salt and citric acid. For each liter, you will need no more than 2 grams of citric acid and one teaspoon of rock salt.

You should get acquainted in more detail with the features of cooking salted chanterelles using the example of selected recipes:

The first option for cold salting

Ingredients:

fresh chanterelles - 1.5 kg.;
rock salt - 0.08 kg.;
dried dill - 6 branches;
garlic - 3 heads;
sunflower oil - 0.3 l.

Cooking process:

To salt the chanterelles in a cold way, they must first be thoroughly washed and cleaned. Cut off the hats and pour boiling water over them. It is better to pour them into a colander, and then place them in a saucepan with hot water for 15 minutes.
Next, you will need to carefully peel the garlic, rinse the cloves under running water, and then turn them into small petals or plates. Prepare a salting pot. For such a case, a deep enamel bucket or saucepan with a lid is well suited, but ideal option will become a durable and time-tested wooden barrel. It must be doused with boiling water before use. Sprinkle the bottom of the bowl with several sprigs of dill, put some of the prepared mushrooms on top of them, season with a mixture of spices and rock salt. Top with some garlic petals and a couple of dried dill umbrellas.
Now you can put the rest of the mushrooms in the barrel, add salt and another layer of spices. Top the salting with a flat wooden disc or ceramic dish. Be sure to place a weight on it and leave it in this form for about a day. The products have to start up the juice. Then all that remains is to remove the oppression and fill the chanterelles with oil. It must completely cover the preservation ingredients.

The second option for cold salting

Ingredients:

chanterelles - 1 kg.;
garlic - 1 head;
rock salt - 0.05 kg.

Cooking process:

This recipe is suitable for those who do not want to spend a lot of time preparing canning. With its help, you can quickly, simply and economically pickle chanterelles, which will crunch loudly and delight your excellent taste... First you need to iterate over Forest mushrooms and wash them.
Put the chanterelles with their caps down in a prepared salting container. They should be evenly distributed over the bottom surface. Sprinkle the mushrooms with rock salt and spread the garlic petals evenly over them. You need to lay the mushrooms in layers until they run out. It is recommended to install a small press on top of the top layer.
Send the barrel or pot of salted chanterelles to a cold place for 30-45 days. Only then can they be sorted out in jars for the winter. It is imperative to store such products in the cellar. They are best served with potatoes. Bon Appetit!

Hot salting: the first option

Ingredients:

chanterelles - 1 kg.;
rock salt - 0.04 kg.;
bay leaf - 3 pcs.;
peppercorns - 10 pcs.;
cloves - 3 pcs.;
garlic - a few cloves;
water - 1 l.

Cooking process:

If you prefer hot salting mushrooms, be sure to try this recipe. Sort the chanterelles carefully and sort them by size. Use the hard side of a washcloth or old toothbrush to scrub each mushroom well. It is necessary to completely get rid of small elements of dust and dirt so that they do not spoil the taste of the final product.
Place a deep saucepan with cold water, salt and spices over medium heat. Bring the brine to a boil, and then add the prepared chanterelles, which will need to be cooked for 30-40 minutes. Put the finished mushrooms from the pan into a colander and give them a little time to get rid of excess liquid. This is not necessary, so you can simply use a slotted spoon to remove the food and place it in salting jars or enamel dishes.
Peel the garlic, rinse it under running water, and then cut it into thin slices. With these spicy petals, you need to fall asleep the chanterelles from above, evenly distributing them over the surface. After that, you need to pour the products with hot brine in which they were cooked so that the liquid completely covers the mushrooms with spices. The pickles should be covered and put under pressure. It can be removed only after 24 hours, after which the hot-salted chanterelles are placed in a cold place for another day.
Next, you need to sterilize the cans and special lids. Distribute the food evenly among the vessels, close them with airtight lids and send them to the refrigerator or cellar for storage.

Hot salting: the second option

Ingredients:

freshly picked chanterelles - 0.5 kg.;
rock salt - 0.02 kg.;
bay leaf - 4 pcs.;
garlic - 3 large cloves;
cloves - 4 pcs.;
peppercorns - up to 10 pcs.

Cooking process:

If you bought fresh mushrooms at the market or collected them yourself in the forest, immediately start processing them. Small grasses and dry leaves often dry tightly to them, so you need to soak forest products for a short time in cold water so that they are thoroughly soaked. After that, cleaning them from dirt will be much faster and easier. It is best to use the hard side of a kitchen scrubber.
Boil a saucepan with cold water and a little rock salt over medium heat. Only after that, peeled and sorted mushrooms, along with bay leaves, peppercorns and cloves, should be dipped into the boiling brine. Cook with such spices for 15 minutes over low heat, stirring constantly.
Further, the boiled chanterelles will need to be transferred to an enamel bowl for pickling, sprinkle generously with salt, season with slices of peeled garlic and pour all this spicy mixture with hot brine. It should only slightly extend beyond the edge of the top layer of mushrooms. Be sure to put the pickles under the oppression so that the chanterelles let in their own juice.

It is necessary to keep the mushrooms in this form until they cool completely. Then send them to the refrigerator or cellar. You can eat such salted chanterelles the very next day. If you want to salt them for the winter in the form of conservation, use sterilized jars and tight lids. With this recipe, you will certainly be able to pickle chanterelles that will please all your household members.

Chanterelle harvesting season is from mid-summer to early autumn. All this time we have the opportunity to enjoy the excellent taste and aroma of these mushrooms. What to do in winter? After all, sometimes you really want to enjoy the pleasant crunch of chanterelles and remember the scent of the green forest. In this situation, many hostesses resort to harvesting mushrooms for the winter. Pickled mushrooms can be frozen, dried or pickled, but one of the most used harvesting methods is chanterelle salting. As a rule, it is hot and cold. However, more on everything below.

This is a fairly simple recipe, thanks to which the mushrooms retain their taste and aroma. So, for salting we need:

chanterelles - 5 kg;
sunflower unrefined oil- 1.5 liters;
vinegar 9% - 1 liter;
sugar - 1 kg;
salt - 300 gr.;
lavrushka;
pepper in the form of peas (on the floor liter jar 3-4 pcs.);
clove.

Cooking according to the recipe:

We sort out the mushrooms and wash them thoroughly in water. Here you should be extremely careful not to miss the polluted places. So, put a pot of water on the stove. As soon as the water boils, we throw the chanterelles.

Cook for about half an hour over medium heat. In the process of cooking, do not forget to remove the resulting foam. After 30 minutes, put the mushrooms in a colander and rinse again under water.

We will marinate in a hot way. To do this, pour 5 liters of water into a saucepan and boil. Add sugar, salt, oil, vinegar. Mix and add the chanterelles. Cook for about 7 minutes.

We sterilize the jars and lids, shift the mushrooms, add pepper, cloves and fill with marinade.

We roll up the lids and wrap it with a warm blanket until it cools completely. As you have already noticed, salt mushrooms at home is not difficult at all.

Cold salting

This recipe for cold pickling is quite simple. But here it should be borne in mind that the shelf life of the workpiece is no more than 2 months. So what products do we need? This is:

chanterelles - 3 kg;
garlic - 6 heads;
large bulbs - 8 pcs.;
dill umbrellas;
sunflower oil;
salt.

Cooking according to the recipe:

We sort out the chanterelles, clean them and rinse them under running water. We separate the legs from the hats. We put the latter in a colander and pour over a large amount of boiling water. Put the legs (together with the caps) into the pan and pour boiling water over for 10 minutes. Put the steamed mushrooms in a colander. In the meantime, cut the onions into half rings.

We sterilize the jars and lay the mushrooms. Sprinkle each layer generously with onions, salt and finely chopped garlic. Place the dill umbrellas on top. Place a saucer with oppression on each jar and put it in the refrigerator. Exactly in a day we will take out the mushrooms and fill them with heated vegetable oil. There should be enough of it so that the chanterelles are completely covered. This will protect the mushrooms from spoilage and darkening.

Now you can start the seaming process. Store the mushrooms in the refrigerator. You can also cold salt the chanterelles in another way. More on this later.

Another option for cold pickling chanterelles

If your family members prefer cold salting, then this recipe is what you need. This method will allow you to prepare the mushrooms correctly and without much effort.

So, we need:

chanterelles - 3 kg;
garlic - 4-5 heads;
salt - 100 gr.;
dill umbrellas;
pepper in the form of peas.

Let's start cooking:

We sort out the chanterelles and wash them in the water. Pour salt into a saucepan, put several dill umbrellas on top, garlic chopped into slices and a few chanterelles. Throw in 4-5 peppercorns. Sprinkle salt on top again, on it - dill, garlic, then chanterelles. Alternate layers until the ingredients run out. We place oppression on top. Leave to marinate for 1 month. That's all, the chanterelle salting is over.

Enjoy!

Salting in lemon marinade

Another easy way to salt mushrooms for the winter is lemon marinade... For procurement, we need:

chanterelles - 5 kg;
lemon - 2 pcs.;
vinegar 9% - 1 liter;
sunflower oil;
lavrushka;
peppercorns;
Carnation;
salt - 3 tbsp. l;
water - 12 liters.

Let's start the cooking process:

We sort out the mushrooms and wash them in water. We put a large pot of water on the stove. When the water boils, we throw the processed chanterelles there. Add salt and juice squeezed out of 2 lemons. Leave to cook for 10 minutes after boiling. Don't forget about the foam.

This recipe involves the preparation of brine. To do this, pour 100 ml of water into a small saucepan. Add oil, salt and vinegar there. We put the dishes on the stove and wait for the boil. Reduce heat and leave for 2-3 minutes. Then we filter it several times.

We sterilize the jars and lay out the chanterelles. Add 3-4 peppercorns and 2 cloves each. Roll up, cover with a warm blanket and leave in this position until it cools completely. That's all, our mushrooms are ready for the winter. As you can see, hot salting of chanterelles is very simple.

Bon Appetit!

Salting recipe with onions and garlic

Salting chanterelles in this way is a pleasure. This recipe is convenient in that after opening the dish does not need to be supplemented or seasoned with something. The mushrooms are ready to eat straight from the jar.

So, we need the following ingredients:

chanterelles - 5 kg;
onions - 2 kg;
garlic - 4 heads;
vinegar - 1 liter;
lavrushka;
pepper in the form of peas;
sugar and salt - a glass.

Cooking according to the recipe:

We sort out the mushrooms, clean them and wash them in water. We put our main ingredient in a pot of boiling water.

Chop the onion and garlic coarsely.

In a separate saucepan, mix 2 liters of water, vinegar, salt, sugar. We put the dishes on fire and leave to cook for 2-3 minutes from the moment of boiling.

We put the mushrooms in sterilized jars and fill them with the prepared brine. Cover with lids and leave for half an hour. After that, we drain the liquid, put it on the stove again to boil for 5 minutes.

Add peppercorns (3-4 pieces each), chopped onion, garlic, lavrushka to the jars and fill with marinade. We roll it up and leave it under the blanket until it cools completely. Salting in this way is a pleasure. It is done quickly, but it turns out delicious.

Bon Appetit!

Strong, fragrant, tasty salty chanterelles are an excellent appetizer that will surely please your household and guests.

Methods for salting chanterelles

Chanterelles can be salted hot and cold. When salting in a cold way, the prepared mushrooms are laid out in layers, sprinkled with salt, and oppression is put on top. After a while, the chanterelles let out juice, and the brine is formed naturally. When salting in a hot way, the mushrooms are poured with pre-prepared hot brine. We will tell you how to cook pickled chanterelles in each of these ways, so that you can choose the one that suits you best.

Salted chanterelles: hot salting

That's an example hot salting chanterelles With this method of salting, you can eat mushrooms two days after cooking.

Required Ingredients:

fresh chanterelles - 500 g
salt - 2 tsp
bay leaf - 3-4 pcs.
cloves - 3-4 pcs.
garlic - 2-3 cloves
black and allspice peas - to taste

Step-by-step instruction:

Clean and rinse the mushrooms.
Put a pot of water on the fire, add a teaspoon of salt to the water and bring the brine to a boil.
Dip the chanterelles in the brine, add cloves, bay leaves, allspice and black pepper.
Cook the mushrooms for 10-15 minutes, until they sink to the bottom of the pot.
Transfer the finished chanterelles to an enamel bowl and cover with the boiling brine in which they were cooked.
Sprinkle the mushrooms with salt and thinly sliced garlic.
Put oppression on top. You may need to drain some of the brine, but note that the mushrooms must be completely covered with liquid.
When the mushrooms have cooled down under the press, place them in the refrigerator or cool cellar.
The next day, you can already eat salted chanterelles, but it is better to wait two days. For long-term storage, ready-made mushrooms can be arranged in jars and closed with screw caps.

Salted chanterelles: quick cold salting

And here is the recipe for pickling chanterelles in a cold way, without brine. But although this is a cold ambassador, the recipe is provided quick cooking mushrooms. However, they will also need to be eaten quickly, the shelf life of such a blank is no longer than 2 months.

Required Ingredients:

chanterelles - 1.5 kg
garlic - 3 heads
dill umbrellas
onions - 4 heads
vegetable oil

Step-by-step instruction:

Clean the chanterelles, rinse with running water and separate the caps from the legs.
Place the hats in a colander and scald them with boiling water.
Put the mushrooms in a saucepan (both caps and legs), pour boiling water over for 2 minutes.
Discard the steamed mushrooms in a colander.
Cut the onion into thin half rings.
Arrange the chanterelles in the prepared jars. Sprinkle each layer of mushrooms with salt and add a little onion.
Peel the garlic, grate it and place on top of the mushrooms.
Add dill umbrellas pre-scalded with boiling water to each jar.
In each jar filled with mushrooms, put a small saucer and put oppression on it.
Put the chanterelles in the refrigerator for a day.
After a day, remove the oppression and pour heated, but not boiling vegetable oil into each jar so that it completely covers the mushrooms - this will protect the salted chanterelles from darkening and spoilage.
Close the jars with lids or roll up. Store them in the refrigerator.

Salted chanterelles: classic cold salting

This is classic way salting chanterelles at room temperature for a month. Mushrooms prepared according to this recipe are stored until February, unless you eat them earlier, of course.

Required Ingredients:

2 kg of chanterelles
100 g salt
garlic to taste

Step-by-step instruction:

Thoroughly clean and wash the chanterelles.
Place the mushrooms in boiling salted water and cook for 15-20 minutes. The finished chanterelles will sink to the bottom of the pan.
Rinse the prepared mushrooms with cold running water.
Peel the garlic and cut each clove into slices.
Take a container suitable for salting and pour a layer of salt on the bottom.
Important: Responsibly treat the choice of dishes for pickling chanterelles. It should be wide and deep enough, have a lid and, most importantly, it should in no case be oxidized.
Spread a layer of chanterelles, caps down, on the salt. Sprinkle the mushrooms with salt and place the garlic slices on top.
Alternate layers of mushrooms and salt with garlic until the chanterelles are finished.
Cover the mushrooms with a large flat plate and place the oppression on top of it.
Leave the chanterelles at room temperature for 25-30 days.
Every other day, remove the plate and oppression and wash in hot salted water.
If after a week the chanterelles are not completely covered with brine, increase the oppression.
After a month, your chanterelles will be well salted and will be completely ready to eat. Put the finished salted chanterelles in the refrigerator for storage.

Salted chanterelles: a video recipe for the simplest salting

Chanterelles are a unique mushroom; it can be salted without using any spices at all. To find out how to do this, watch the video recipe for the simplest way to preserve chanterelles for the winter.

Bon Appetit!

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