Two ways to salt chanterelles for the winter

Did you know that pests like worms and mold avoid chanterelles? These mushrooms have pronounced medicinal properties; in the old days, chanterelles were salted to get rid of intestinal parasites. Nowadays there are many pharmaceutical preparations for the treatment of worms, and chanterelles are salted simply because it is incredibly tasty.

Small or medium-sized mushrooms are suitable for pickling. They look good and don't spread when salted. If your mushrooms are slightly larger than average, get rid of the stems and leave only the caps for pickling. Legs are possible to freeze, like ordinary mushrooms, and add them to soup in winter.

Sort through the mushrooms and clean them from forest debris. Then, pour them into a deep basin and cover with cold water with the addition of citric acid and salt.

For 5 liters of water you need:

• 2 tbsp. l. salt;
• 0.5 tsp citric acid.

Soak the mushrooms for 2 hours. This is necessary so that the bitterness comes out of the mushrooms and they are cleaned of sand and dust.

Next, you should choose a salting method. There is a hot and cold method, and each has its fans.

Cold method of salting chanterelles

Place the soaked chanterelles in a colander and pour boiling water over them. If you prefer, you can blanch the mushrooms. That is, boil water in a large saucepan and lower the colander with mushrooms into it for 1-2 minutes. Then, shake the mushrooms into a bowl and blanch the next portion of mushrooms.

When the blanching is finished, you can start salting directly.

Prepare the spices. To pickle mushrooms you need:

• garlic;
• dill umbrellas;
• Bay leaf;
• carnation;
• peppercorns.

Mushrooms are usually pickled in enamel pans. Peel the garlic and cut into cubes, slices, strips, whatever you like.

Place dill umbrellas on the bottom of the pan and spread the mushrooms in a thin layer over the entire bottom. Sprinkle the top of the chanterelles with coarse non-iodized salt, garlic, and other spices.

Then, again a layer of mushrooms, and a layer of salt and spices.

You shouldn’t overdo it with salt, because mushrooms absorb salt like a sponge. To pickle 1 kg of mushrooms, 50 grams is enough. salt.

After laying the last layer of mushrooms and salt with spices, cover the chanterelles with an inverted flat plate, put pressure on it, and put the pan in a cool place for three weeks. During this time, the mushrooms will release juice and will be salted in their own juice.

A month of pickling is enough for the chanterelles, and now you can transfer the mushrooms into sterile jars (along with the juice) and close them with nylon lids. If there is not enough natural juice in the mushrooms, add vegetable oil to the top, and naturally, you need to try the salted chanterelles, what a brilliant dish this is.

Hot salting method

Many people have their own prejudices and habits. Eating raw, even salted mushrooms, you can’t force them to do anything.For such people there is a hot method.

There is no need for soaking here, and immediately boil water in a saucepan and drop the mushrooms into it. From the moment of boiling, we notice 5 minutes, and during this time we remove the foam with a slotted spoon.

After 5 minutes of boiling, drain the water and pour fresh cold water over the mushrooms, and add spices for more flavor.

For 3 kg of fresh chanterelles:

• 1.5 l. water;
• 150 gr. salt;

Spices: garlic, sliced, allspice, bay leaf, dill inflorescences, cloves.

When the chanterelles with spices boil, you need to reduce the heat and boil the mushrooms for 10 to 30 minutes, depending on the size of the mushrooms and your preferences.

After the cooking time has passed, use a slotted spoon to scoop the mushrooms into the jars and fill them with brine.

After this, the jars need to be closed with plastic lids and taken out into the cold for permanent storage. Chanterelles are not stored for more than a year, but not at all due to the peculiarities of processing. They are eaten much earlier than this date appears on the horizon.

Watch the video on how to salt chanterelles for the winter: