Harvesting salted chanterelles cold and hot

Many mushroom pickers call chanterelles one of the most beautiful fruiting bodies. So, they are very appreciated, and the point here is not only in beauty. These mushrooms are perfect for a variety of processing processes, among which the most popular are frying, salting and pickling. Especially popular in the culinary of many countries are precisely salty chanterelles. I must say that in these mushrooms there is a high content of protein, fiber, as well as minerals useful for the body.

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

Rules for salting chanterelle mushrooms for the winter at home

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 culinary specialists. But in order for the desired result not to let you down, you should adhere to some rules. Then the mushrooms will turn out crispy and fragrant, fully preserving vitamins.

• For salting, it is best to take chanterelles only small or medium in size, without damage.
• To clear mushrooms of pollution, the remains of grass, moss and leaves.
• Rinse in a large amount of cold water and pour for a while to get bitterness. In water to 2 liters add ½ tbsp. l salts and a pinch of citric acid.
• After soaking, rinse the chanterelles under running water from all sides and you can proceed to the salting process.
• For salting, only stone non-iodized salt should be taken.
• The salting procedure itself is carried out in enameled, glass or wooden utensils.

It is worth saying that it is salty chanterelles that are great for preparing first courses or salads.

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

A simple recipe for salting 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 the main product;
• 100 g of salt;
• 5 cloves of garlic.

The recipe showing how to salt the chanterelles for the winter is best done in stages.

1. After soaking the chanterelles, we spread them in a small enameled pan with the legs up.
2. Pour each layer with salt and garlic, diced.
3. Sprinkle the top layer of mushrooms with salt and put oppression on top.
4. We take it out to the basement and leave it for 30 days to let the juice go.
5. After that, we put the mushrooms in 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 salty chanterelles is a profitable and easy option.

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

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

1. Put soaked chanterelles in a colander and scald with boiling water.
2. Put dill umbrellas on the bottom of the enameled pan.
3. Then distribute the chanterelles, sprinkling each layer with rock salt and chopped garlic.
4. Top with a layer of salt, lay with dill umbrellas and crush with oppression.
5. Refrigerate for 2 days until the mushrooms release fluid.
6. Distribute the chanterelles into sterile and dry jars.
7. Press with your hands and pour boiled vegetable oil in such an amount that it covers the mushrooms.
8. Close tight nylon covers and refrigerate again. The first test with chanterelles can be removed after 30 days.

How to salt the chanterelles for the winter without cooking in a cold way?

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 of salt;
• 5 clove inflorescences;
• 10 cloves of garlic;
• 2 tsp dill seeds;
• 200 ml of vegetable oil.

How to salt chanterelles without cooking in a cold way to get a tasty and fragrant dish? It turns out that there is nothing difficult in this process.

1. After soaking, the mushrooms are blanched in boiling water for 5 minutes and reclined on a wire rack to drain.
2. At the bottom of a wooden barrel, put a little garlic (sliced), dill seeds, clove buds and a thin layer of salt.
3. Put the chanterelles and again sprinkle with salt, garlic, cloves and dill.
4. Top cover with a wooden circle, crush oppression and leave for 3 days in a cold basement.
5. Top with hot calcined oil so that it completely covers the mushrooms. This will prevent the spread of mold and spoilage of chanterelles.

Although in this embodiment, the mushrooms are cooked, the pickling is considered cold.

Cold salted chanterelles recipe with onions

This cold chanterelle recipe is surprisingly simple. However, keep 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 of salt;
• Umbrellas of dill;
• Currant leaves;
• Vegetable oil.

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

1. In soaked chanterelles, separate the hats from the legs and rinse in cold water.
2. Put the mushrooms in a pan, pour boiling water and leave for 10 minutes, without boiling.
3. While the chanterelles are in boiling water, chop the onion and garlic in half rings.
4. Distribute currant leaves and dill umbrellas into sterilized dry jars.
5. Top the hats and legs of the mushrooms, pouring salt, garlic slices and half rings of onion.
6. Top with salt and dill, squeeze with pressure and put in the refrigerator for 24 hours.
7. Pour bitter oil in each jar, which will protect them from mold and darkening.
8. Cover with lids, allow to stand for 2-3 hours and again put in the refrigerator.

Cold chanterelle recipe with garlic

If you like cold pickling, then this recipe is for you. Chanterelles salted in the cold way will provide your family with a delicious snack in the cold season.

• 3 kg of chanterelles;
• 2 heads of garlic (medium size);
• 150 g of salt;
• Sprigs of dill;
• 30 peas of black pepper.

How to independently salt the chanterelle mushrooms at home, you can learn from the step-by-step description.

1. Mushrooms are cleaned and washed in plenty of water.
2. Salt is poured at the bottom of a glass or enamel pan, several branches of dill and some peppercorns are laid out.
3. Chanterelles are distributed on top with their hats down and sprinkled with chopped garlic, pepper and salt.
4. Alternating layers of mushrooms with spices and salt, lay out all the available ingredients.
5. Pressed down with oppression, covered with gauze and taken to the cellar.
6. After 30 days, the appetizer is ready, but before use, the mushrooms should be washed in cold water.

How to salt chanterelles for the winter cold way with mustard seeds

The following recipe for cooking salted chanterelles in a cold way will also allow you to maximize 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 of 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 carried out in stages:

1. Peel and rinse the mushrooms in cold water.
2. For 3 minutes immerse in boiling water and immediately rinse in a colander under the tap.
3. In an enameled pan, pour a thin layer of rock salt on the bottom, put dill.
4. Put chanterelles on top, sprinkle with mustard seeds, chopped garlic and a layer of salt.
5. Use all the mushrooms and spices, cover with an inverted plate and crush with a load.
6. Leave in the room for 36 hours and then transfer to glass jars.
7. Pour mushrooms with evenly allocated juice, and fill the top with warmed vegetable oil.
8. Close with plastic covers and take out to the basement. A billet prepared according to this recipe can be stored for up to 6 months.

How to pickle chanterelle mushrooms with coriander at home

This option, showing how to salt chanterelles in a cold way, has some advantages: one of them is a small waste of time, but an excellent result.

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

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

Salted Chanterelles with Horseradish Leaves

Cooking chanterelles using cold salting in this version will appeal to all your households and guests with their piquancy.

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

How to properly salt the chanterelles for the winter will show the individual steps described below. Each stage should be carried out correctly so that canned mushrooms do not harm from further consumption.

1. Rinse the chanterelles soaked for 2 days in cold water and place in a colander.
2. Put horseradish leaves scalded with boiling water at the bottom of the enameled pan and pour a layer of salt.
3. Put the chanterelles with their hats down and sprinkle diced garlic and dill umbrellas on top.
4. Spread all the mushrooms, sprinkling each layer with spices.
5. Sprinkle the top of the mushrooms with salt and cover with horseradish leaves.
6. Put a load on the leaves so that the chanterelles settle and let the juice go.
7. Take the container to a cool place and leave it for 3 days.
8. Remove the oppression, spread the mushrooms in sterilized jars, pour the brine and pour warm, calcined vegetable oil.
9. Cover with lids, take out again in the basement and leave for 25-30 days.

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

The classic recipe for salting chanterelle mushrooms in a hot way

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

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

How to independently salt the chanterelles for the winter, you can learn from the following description:

1. 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.
2. It is washed under the tap and again filled with water (from the recipe).
3. Allow to boil, introduce all the spices except garlic, and simmer for 30 minutes.
4. Transfer the mushrooms with a slotted spoon to a small enameled pan, sprinkling with chopped garlic.
5. Pour hot brine, cover with an inverted plate and put oppression on top.
6. After 24 hours, oppression is removed, and the container with mushrooms is put in the refrigerator for 36 hours.
7. After that, the chanterelles are transferred to sterilized jars and closed with tight nylon covers.
8. They are taken out in a cool room and stored for up to 12 months.

How to salt chanterelles in a hot way with dill

This recipe for salting chanterelle mushrooms in a hot way has simple ingredients, but it will take you more time to cook than usual. But I want to say that the workpiece is tasty, fragrant and nutritious.

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

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

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

Salted chanterelles with ground pepper and cloves

Hot salty chanterelles cooked hot with pepper and cloves are aromatic and crunchy. 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 buds of cloves;
• 300 g of salt;
• 10 dill umbrellas.

A description of the recipe showing how to salt the chanterelles at home is given below.

1. Mushrooms are sorted, cleaned of forest debris and washed well in plenty of water.
2. In an enameled container, a layer of salt is poured onto the bottom and some of the mushrooms are laid out, pouring salt. Important: a sufficient amount of salt will allow the mushrooms to let the juice go, and then they will not go bad.
3. In 2 l of water, ground pepper, cloves, dill umbrellas, bay leaf and sliced ​​garlic are combined.
4. Allow to boil and simmer for 10 minutes.
5. Filter and pour mushrooms, cover and crush with a load so that the fruit bodies are in brine.
6. After 3 days, the brine is drained and boiled for 10 minutes, and the mushrooms are washed in hot water.
7. Spread the main product in sterilized jars and pour hot brine.
8. Close tight caps and allow the room to cool completely.
9. Take out to the basement and store no more than 4 months.

How to pickle chanterelles with mustard

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

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

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

1. Clean the mushrooms from contamination, rinse in several waters.
2. Fold in a colander and after draining lower it into a boiling brine.
3. For brine: in 2 liters of water, combine mustard seeds and cloves.
4. Boil the mushrooms in water with spices for 20 minutes and transfer to another bowl.
5. After cooling, pour mushrooms with salt and chopped garlic, mix well by hand.
6. Pour in a little hot brine with spices, press down with a load and allow to cool at room temperature. The remaining brine should be refrigerated.
7. After cooling, the workpiece is taken out to the cellar and left for 20-25 days.
8. Then put the chanterelles in jars, pour the remaining brine, close the lids and put in the refrigerator.

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

• 1.5 kg of chanterelles;
• 4 things. bay leaf;
• Juice of one lemon;
• 150 ml of vinegar 9%;
• 10 peas of black pepper;
• 80 g of salt;
• 5 buds of cloves;
• 5 tbsp. l vegetable oil.

If you decide to pickle chanterelles for the winter in jars, then how to do it correctly so that the mushrooms do not lose their taste and do not deteriorate? Use the suggested step-by-step instructions and the result will be amazing.

1. Chanterelles are cleaned, cut off the ends of the legs and washed in cold running water.
2. They are laid out on a wire rack and wait for the water to drain. After that, large mushrooms are cut into 2-3 parts, and small ones are left intact.
3. Transfer to a saucepan, pour hot water and put on moderate heat.
4. Lemon juice is added and boiled for no more than 10 minutes. If the time is increased, then the chanterelles will lose their shape and will not be elastic.
5. Mushrooms are taken out in a colander, allowed to drain and cool.
6. Prepare a brine: vinegar is diluted in 200 ml of water and allowed to boil.
7. Pour in sunflower oil and introduce all the spices, boil for 5 minutes.
8. If you want to eat mushrooms after 5 days, then they are laid out in sterilized jars and poured with filtered brine. Close the lids, and after cooling, put in the refrigerator.
9. If mushrooms are intended for long-term storage, then the harvesting process will be completely different.
10. Mushrooms are boiled in brine with oil and all spices for 15 minutes.
11. Distributed in sterilized jars, pour strained boiling brine.
12. Roll up the lids, allow to cool and take out in a cool room for the entire storage period.
13. You can store cans with a blank for 6-7 months.