How to s alt chanterelles for the winter in jars: recipes for cooking at home with a photo

Table Of Contents

Main recommendations
Main methods
Conclusion

Chanterelles are quite beautiful mushrooms that are often used in cooking. They are very tasty in almost any form, so housewives pickle them, s alt and fry them. They are high in fiber, protein and other beneficial minerals.

To preserve all useful properties, it is recommended to s alt them. However, before that, you need to figure out how to s alt the chanterelles.

Main recommendations

Before pickling chanterelles, it is recommended that you read some tips to help you do this:

S alted chanterelles should be made only with medium or small mushrooms. Therefore, the use of overgrown mushrooms is not recommended. Before s alting chanterelles for the winter, it is necessary to sort them out in order to immediately weed out the largest ones that will not be s alted well.
Only well-peeled products should be marinated. Therefore, they should be cleaned in advance of sheets and other debris. Sometimes there is a lot of earth and sand on them. You can clean them with a toothbrush.
Many housewives pre-soak mushrooms at home. For this, a special saline solution is used. To prepare it, 10 g of s alt and 5 g of citric acid are added to a liter of water. Mushrooms are soaked throughout the day in the prepared liquid, after which they should be washed with warm water.
For s alting chanterelles, you can use different containers. Experienced housewives prefer to prepare them in barrels, glass jars or buckets. It is not recommended to s alt chanterelles for the winter in clay dishes.

Main methods

To understand how to pickle chanterelles and how to store them properly, you need to familiarize yourself with the basic methods. For this, hot and cold methods are used. When s alting mushrooms in a cold way for the winter in jars, they are laid out in several layers and at the same time sprinkled with s alt. After some time, they begin to release juice, which will be the basis for the preparation of pickled mushrooms. The hot method is slightly different from the cold method, as you will have to use a pre-prepared brine to marinate them.

It is recommended that you familiarize yourself with each of these methods in more detail and choose the most suitable one.

Classic cold method

There is a fairly simple s alting recipe that will help you deliciously s alt chanterelles in a cold way. Most often it is he who is used by many housewives. To prepare the dish you will need the following ingredients:

garlic head;
150g s alt;
a kilogram of chanterelles.

Having received all the necessary ingredients, you can start making blanks. A special step-by-step instruction will help with this:

First, the mushrooms are thoroughly cleaned and washed with warm water. After that, they are placed in a pot of boiling water and boiled in it for half an hour. After cooking, they are washed with cold water. Then you should start preparing the garlic. It is peeled and cut into small plates.

After preparing all the ingredients, you should start preparing the containers in which the mushrooms are s alted. To do this, a small layer of s alt is poured onto the bottom of the container, on which mushrooms are laid out. From above, they are also covered with a small layer of s alt and chopped garlic. After that, we insist them and marinate for about a month at room temperature.During this time, the pickled mushrooms begin to sap and become covered in brine.

S alted chanterelles should be stored in a dark room with a low temperature. A cellar or refrigerator is ideal for this.

Quick cold method

There are other recipes for cooking mushrooms using this method. In this case, it will not be possible to store them for a long time, as they will begin to deteriorate in 2-3 months. To cook chanterelle mushrooms you will need the following:

vegetable oil;
s alt;
two onions;
umbrella dill;
three heads of garlic;
two kilograms of chanterelles.

Cooking s alty delicious mushrooms begins with their preparation. They are washed, cleaned and cut into several pieces. After that, they are poured with hot water and infused for 5 minutes. Then they should be laid out in containers and sprinkled with a layer of s alt.

After cooking the mushrooms, prepare the onions and garlic. They should be cut into small pieces and added to jars. Boiled dill is also placed in the container. After that, the containers are placed in the refrigerator for a day. The next day they are filled with hot vegetable oil. This is done so that pickled mushrooms are stored longer. After pouring vegetable oil, each jar is rolled up with lids and placed in the refrigerator for further storage.

Hot method

To cook chanterelles in a hot way, you need to familiarize yourself with how to do it correctly. They will help to prepare mushrooms for the winter recipes that describe the features of this method. To pickle mushrooms, you will need the following ingredients:

liter of water;
50g s alt;
black pepper;
garlic clove;
polka dots;
three bay leaves;
a kilogram of chanterelles.

First, a container for s alting is prepared. Add water to it and s alt it a little. After that, chanterelles are cut and added to a pot of water. They should boil for 30 minutes, after which they will need to be taken out and placed in another container for s alting. However, before that, you will need to add chopped garlic into small cubes.

After that, the pan is poured with hot water, covered with a lid and infused in the refrigerator for a day. Then it will be possible to get the mushrooms from the pan, distribute them between the jars and close the lids. Chanterelle pickling should be stored in a cold room.

Shelf life is one year. However, if the room temperature is too high, they may deteriorate much earlier.

Conclusion

Even a person who does not know how to s alt mushrooms can s alt chanterelles. To do this, it is enough to familiarize yourself with the most famous brining methods and follow the instructions.