Chanterelles for winter as fresh

Chanterelles for winter - can be stored in room conditions. I got acquainted with this recipe on the TV channel "Food" in the section of blanks. Chanterelles are harvested in France in this way. The method is good because it is absolutely not expensive either in time or in products. In addition, the storage method does not cause concerns. The main thing is that before using chanterelles, you need to cut and rinse well, sometimes even hold them in water, depending on how you use them. And the range of use of chanterelles is wide, as with fresh ones: they can be fried, stewed, boiled soups, pickles.

naniki

Recipe author

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Composition / ingredients

Servings:

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

7 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
To prepare chanterelles for the winter according to this recipe, you will need only three components - chanterelles themselves and salt, and water, of course. Clean the chanterelles from garbage (the French do it with a brush). Boil the water, add salt to it (1 tablespoon of salt per 1 liter of water in addition to what is indicated in the products). Boil the chanterelles for 20 minutes.
Step 2:
Flip the chanterelles on a sieve.
Step 3:
Prepare the brine. Take salt and water. Boil the brine according to the specified proportions.
Step 4:
Put the prepared chanterelles in a sterile jar.
Step 5:
Pour boiling brine.
Step 6:
Sterilize the jars in any way (in an autoclave, microwave, or the old-fashioned way - in a pot of water). A half-liter jar for 10 minutes.
Step 7:
Close with sterile lids. You can even store such a blank in a cupboard in the kitchen.