How to salt chanterelles for the winter: recipes for preparations
Knowing how to salt chanterelles for the winter and adhering to a phased description of recipes, each housewife will be able to cope with the task.
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How to salt hot chanterelles for the winter: a step-by-step recipe
Although cooking mushrooms will take some time, the snack will turn out to be nutritious, tasty and aromatic, and with the addition of garlic it is also piquant.
- 2 kg of chanterelles;
- 300 g of salt;
- 10 cloves of garlic;
- 2 bunches of dill;
- 5 pieces. bay leaf;
- 10 peas of black pepper.
How to salt chanterelles for the winter in a hot way, a step-by-step recipe tells.
Peel the mushrooms, rinse, add water and put on fire. Boil for 10 minutes, drain the water and pour again hot water.
Cook for 15 minutes, place on a wire rack and drain well.
Pour a layer of salt at the bottom of the enameled pan, part of all the spices (cut the garlic into small cubes) .Put the chanterelles on top and pour a thin layer of salt and spices again.
Spread the main product and spices layer by layer to the very end.
Put dill on the top layer, cover the surface of the whole mass with a clean cloth and press down. After the mushrooms have secreted juice, put the bowl of mushrooms in a cool and dark room for 1 month.
After this time, the chanterelles can be put into jars, filled with brine and closed with tight lids.
How to salt cold chanterelle mushrooms for the winter
How to salt chanterelles for the winter in a cold way, preserving the aromatic and taste qualities of mushrooms?
- 3 kg of chanterelles;
- 200 g of salt not iodized;
- 400 ml of vegetable oil;
- 10 cloves of garlic;
- 8 umbrellas of dill.
- Chanterelles purified from forest debris and pollution are washed well in a large amount of water.
- Large specimens are cut into pieces, small ones are left intact.
- Fill the colander with a portion of mushrooms and dip in boiling water for 2-3 minutes to blanch.
- A layer of salt and part of the dill umbrellas are laid in an enameled container.
- Next, distribute a layer of chanterelles, sprinkle with salt and chopped garlic.
- Spread all the ingredients in this way, then cover with a layer of dill.
- A bowl of mushrooms is covered with an inverted plate, a paper napkin is placed on top and crushed by oppression.
- Leave in the room for 36 hours until the mushrooms secrete juice.
- Prepared sterile jars are filled with mushrooms, filled with brine.
- Calcined cold vegetable oil is poured into each jar and closed with nylon caps.
- Store in a cool basement at a temperature not exceeding + 10 ° С.
How to salt chanterelles with garlic for the winter in jars
This recipe, which allows you to learn how to salt chanterelles for the winter, will save the harvest until the new crop.
- 2 kg of chanterelles;
- 5 buds of cloves;
- 2 tsp rock salt;
- 6 pcs. cloves of garlic and bay leaf;
- 8-10 peas of allspice.
How to salt the chanterelles in the banks for the winter, a step-by-step instruction will show.
- Boil the peeled mushrooms in boiling salted water for 10 minutes, drain the broth, but do not pour.
- We put the fruit bodies in sterilized jars, pouring salt, chopped garlic and other spices from the recipe.
- Press with your hands, releasing air, fill with mushroom broth.
- Cover with metal caps and sterilize in boiling water for 20 minutes.
- We roll up, turn over the cans and wrap up until it cools completely.
You can start eating such mushrooms 3 days after canning.
