Chanterelles Preserved for Winter — Fresh as the Day You Picked Them
Chanterelles for winter that you can store at room temperature. I came across this recipe on a cooking channel, in their preserving segment — it's how chanterelles are put up in France. The beauty of it is that it costs you next to nothing in time or ingredients, and there's no worry about how it keeps. The one thing to remember: before you use them, slice and rinse the chanterelles well, and sometimes even soak them in water, depending on the dish. And the ways to use them are as wide open as with fresh mushrooms — fry them, braise them, simmer them into soups or hearty stews.
Cooking method
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Step 1:
This recipe needs just three things — the chanterelles, salt, and water, of course. Brush any debris off the chanterelles (the French do this with a soft brush). Bring water to a boil and salt it (1 tablespoon of salt per 1 liter of water, in addition to the salt listed in the ingredients). Boil the chanterelles for 20 minutes.
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Step 2:
Drain the chanterelles in a sieve.
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Step 3:
Make the brine. Combine the salt and water and bring it to a boil in the proportions given.
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Step 4:
Pack the prepared chanterelles into a sterilized jar.
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Step 5:
Pour the boiling brine over them.
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Step 6:
Sterilize the jars however you like (in a pressure canner, the microwave, or the old-fashioned way in a pot of water). Process a pint (0.5 L) jar for 10 minutes.
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Step 7:
Seal with sterilized lids. You can even keep these on a kitchen shelf.
- Chanterelles preserved for winter, fresh as the day you picked them — an old French recipe.
Caloric content of the products possible in the composition of the dish
- Chanterelles - 13 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
