Salted chanterelles for winter

Salted chanterelles will never be superfluous on the table. In the mushroom year, salted chanterelles are an indispensable preparation for the winter. Chanterelles are pure mushrooms, so in the harvest year they are usually harvested in large quantities. Chanterelles are salted, pickled, dried and frozen. With salted chanterelles, in addition to their direct purpose as snacks, you can cook a variety of dishes - pies, pickles, salads. In any form, they are good. Try it, bon appetit!

naniki

The author of the recipe

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Composition / ingredients

Servings:

Chanterelles

500

Salt

Currant leaves

Dill

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 1 g

Fats 33 % 1 g

Carbohydrates 33 % 1 g

15 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 d 40 min

Step 1:
To prepare salted chanterelles for the winter, take the products listed in the list - fresh chanterelles, salt and spices.
Step 2:
Pick the mushrooms and rinse well in several waters or under a tap.
Step 3:
Boil the water, add 1 tablespoon of salt to 1 liter of water and boil the mushrooms for 20 minutes from the moment of boiling. Discard the mushrooms on a sieve and rinse under cold running water.
Step 4:
Pour a layer of salt on the bottom of any wide container, add dill seeds or umbrellas.
Step 5:
Put the currant leaves, chopped garlic petals.
Step 6:
Lay out a layer of half-cooked chanterelles. Sprinkle with salt and spices again. You can add a chopped horseradish leaf.
Step 7:
Alternate layers of mushrooms and spices with salt, based on the proportions presented.
Step 8:
Cover the mushrooms with a suitable plate and put the oppression. Leave the mushrooms until the next day.
Step 9:
The next day they will partially salted, give their juice, thicken. At this point, you need to try them for salt - you can add it if there is a lack of it, if suddenly the mushrooms are over-salted, then just rinse them with cold water and mix them with spices again. Arrange them tightly in jars.
Step 10:
Salted chanterelles are ready for wintering. Store them in the refrigerator or cellar. They will be completely salted and fermented in a month. Low-salted ones can be eaten immediately - they are boiled and ready for use, appetizing, fragrant and very tasty.