Chanterelles, salted for the winter: photos and recipes for quick preparation of mushrooms in a cold and hot way

Many mushroom pickers call chanterelles one of the most beautiful fruit bodies. So, they are very much appreciated, and it's not just about beauty. These mushrooms are great for a wide variety of processing processes, with frying, pickling and pickling being the most popular. Salted chanterelles are especially popular in the cuisine of many countries. I must say that these mushrooms have a high content of protein, fiber, and minerals useful for the body.

Cooking salted chanterelles, regardless of the method, allows you to preserve all the useful properties in mushrooms. And no matter what 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 cooks. But so that the desired result does not disappoint you, you should adhere to some rules. Then the mushrooms will turn out to be crispy and fragrant, completely preserving the vitamins.

For pickling, it is best to take only small or medium-sized chanterelles, without damage.
Remove dirt, grass residues, moss and leaves from mushrooms.
Rinse with plenty of cold water and pour over for a while to release the bitterness. Add ½ tbsp to 2 liters of water. l. salt 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, you should take only non-iodized rock salt.
The salting procedure itself is carried out in enamel, glass or wooden dishes.

It should be said that salted chanterelles are perfect for preparing first courses or salads.

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

A simple recipe for pickling 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 main product;
100 g of salt;
5 cloves of garlic.

A recipe showing how to pickle chanterelles for the winter is best done in stages.

We put the chanterelles washed after soaking in a small enamel pan with their legs up.
Sprinkle each layer with salt and diced garlic.
Sprinkle the top layer of mushrooms with salt and put oppression on top.
We take it to the basement and leave it for 30 days to let the juice out.
After that, we transfer the mushrooms to 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 of salted chanterelles is a profitable and easy option.

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

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

Put the soaked chanterelles in a colander and scald with boiling water.
Place the dill umbrellas on the bottom of the enamel pot.
Then distribute the chanterelles, sprinkling each layer with rock salt and chopped garlic.
Pour a layer of salt on top, lay out dill with umbrellas and press down with oppression.
Refrigerate for 2 days until mushrooms release liquid.
Distribute the chanterelles in sterile and dry jars.
Press down with your hands and pour in boiled vegetable oil in such an amount that it covers the mushrooms.
Close with tight nylon lids and refrigerate again. The first sample from chanterelles can be removed after 30 days.

How to salt chanterelles for the winter without cold cooking?

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

How to properly salt chanterelles without boiling in a cold way to make a tasty and aromatic dish? It turns out that there is nothing difficult in this process.

After soaking, the mushrooms are blanched in boiling water for 5 minutes and put on a wire rack to drain.
A little garlic (sliced), dill seeds, clove buds and a thin layer of salt are placed on the bottom of a wooden barrel.
Put the chanterelles and sprinkle with salt, garlic, cloves and dill again.
Cover from above with a wooden circle, press down with oppression and leave for 3 days in a cold basement.
Pour on top with calcined cold oil so that it completely covers the mushrooms. This will prevent the spread of mold and damage to the chanterelles.

Although in this version the mushrooms are heat treated, the salting is considered cold.

Cold pickling recipe for chanterelles with onions

This recipe for cold pickling chanterelles is surprisingly simple. However, it should be borne 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;
Dill umbrellas;
Currant leaves;
Vegetable oil.

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

For soaked chanterelles, separate the caps from the legs and rinse in cold water.
Put the mushrooms in a saucepan, pour boiling water over and leave for 10 minutes without boiling.
While the chanterelles are in boiling water, cut the onion and garlic into half rings.
Distribute currant leaves and dill umbrellas in sterilized dry jars.
Put the caps and legs of the mushrooms on top, sprinkle with salt, garlic slices and half rings of onions.
Top with salt and dill, press down with oppression and put in the refrigerator for 24 hours.
Pour bitter oil over each jar to keep them from mildew and darkening.
Close the lids, let stand for 2-3 hours and put in the refrigerator again.

Recipe for cold salted chanterelles with garlic

If you like cold pickling, then this recipe is for you. Cold-salted chanterelles provide your family with a delicious snack during the cold season.

3 kg of chanterelles;
2 heads of garlic (medium size);
150 g of salt;
Dill sprigs;
30 black peppercorns.

How to pickle chanterelle mushrooms yourself at home can be found in the step-by-step description.

The mushrooms are cleaned and washed with plenty of water.
Salt is poured onto the bottom of a glass or enamel pan, a few sprigs of dill and some black peppercorns are laid out.
Distribute the chanterelles from above with their caps down and sprinkle with chopped garlic, pepper and salt.
Alternating layers of mushrooms with spices and salt, lay out all the available ingredients.
Press down with yoke, cover with gauze and take out into the cellar.
After 30 days, the snack is ready, but before eating the mushrooms, be sure to rinse with cold water.

How to pickle chanterelles for the winter in a cold way with mustard seeds

The following recipe for cooking salted chanterelles in a cold way will also maximize the preservation of 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 performed in stages:

Peel and rinse the mushrooms in cold water.
Dip in boiling water for 3 minutes and immediately rinse in a colander under the tap.
In an enamel saucepan, pour a thin layer of rock salt on the bottom, put dill.
Put the chanterelles on top, sprinkle with mustard seeds, chopped garlic and a layer of salt.
Use all mushrooms and spices, cover with an inverted plate and press down with a load.
Leave in the room for 36 hours and then transfer to glass jars.
Pour the mushrooms with evenly released juice, and fill the top with heated vegetable oil.
Close with plastic lids and take to the basement. This recipe can be stored for up to 6 months.

How to pickle chanterelle mushrooms with coriander at home

This option, showing how to cold pickle chanterelles, has some advantages: one of them is a little time investment, but an excellent result.

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

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

Pre-soaked chanterelles are laid out (caps down) in an enamel or wooden container on a bed of clean black currant leaves. Sprinkle with chopped garlic cloves, coriander seeds and always with a layer of salt.

Alternating layers of mushrooms, salt and spices, lay out all the ingredients.

Put a plate on top, smaller in diameter of the pan, and press down with oppression. Leave in a cool room for 30 days, rinsing the inverted plate 2 times a week and oppression with brine.

Salted chanterelles with horseradish leaves

Cooking chanterelles using the cold salting method in this option will please all your household and guests with its piquancy.

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

How to properly salt chanterelles for the winter will be shown by the individual stages described below. Each step should be performed correctly so that the canned mushrooms do not harm from further consumption.

Rinse the soaked chanterelles for 2 days in cold water and discard in a colander.
Put horseradish leaves scalded with boiling water on the bottom of an enamel pot and pour a layer of salt.
Arrange the chanterelles with their caps facing down and sprinkle with chopped garlic and dill umbrellas on top.
Distribute all the mushrooms, sprinkling each layer with spices.
Sprinkle the top of the mushrooms with salt and cover with horseradish leaves.
Put a load on the leaves so that the chanterelles settle down and let the juice out.
Take the container out to a cool place and leave for 3 days.
Remove oppression, put the mushrooms in sterilized jars, pour the brine and pour in warm calcined vegetable oil.
Close with lids, take out again to the basement and leave for 25-30 days.

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

The classic recipe for hot pickling chanterelle mushrooms

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

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

How to salt chanterelles on your own for the winter, you can find out from the following description:

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.
Rinse under the tap and refill with water (from the recipe).
Let it boil, add all the spices except garlic, and simmer for 30 minutes.
Transfer the mushrooms with a slotted spoon into a small enamel pan, sprinkling with chopped garlic.
Pour in hot brine, cover with an inverted plate and put oppression on top.
After 24 hours, the oppression is removed, and the container with mushrooms is placed in the refrigerator for 36 hours.
Then the chanterelles are transferred to sterilized jars and closed with tight nylon lids.
They are taken out to a cool room and stored for up to 12 months.

How to hot pickle chanterelles with dill

This recipe for hot pickling chanterelle mushrooms has simple ingredients, but it will take longer than usual to prepare it. But I want to say that the preparation turns out to be tasty, aromatic and nutritious.

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

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

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

Salted chanterelles with ground pepper and cloves

Hot salted chanterelles with pepper and cloves are aromatic and crispy. They can be used in combination with simple side dishes or as a standalone snack.

5 kg of chanterelles;
10 cloves of garlic;
3 tsp ground black pepper;
7 pcs. bay leaf;
10 carnation buds;
300 g of salt;
10 dill umbrellas.

A description of a recipe showing how to pickle chanterelles at home is given below.

The mushrooms are sorted out, cleaned of forest debris and washed well in a large amount of water.
In an enameled container, a layer of salt is poured on the bottom and some of the mushrooms are spread, sprinkling with salt. Important: a sufficient amount of salt will allow the mushrooms to release juice, and then they will not deteriorate.
Ground pepper, cloves, dill umbrellas, bay leaf and garlic chopped into slices are combined in 2 liters of water.
Let it boil and simmer for 10 minutes.
Strain and pour the mushrooms, cover with a lid and press down with a load so that the fruit bodies are in the brine.
After 3 days, the brine is drained and boiled for 10 minutes, and the mushrooms are washed in hot water.
Spread the main product in sterilized jars and fill it with hot brine.
Close with tight lids and allow the room to cool completely.
They are taken to the basement and stored for no more than 4 months.

How to pickle chanterelles with mustard

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

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

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

Clean the mushrooms from contamination, rinse in several waters.
Throw in a colander and, after draining, put in a boiling brine.
For brine: combine mustard seeds and cloves in 2 liters of water.
Boil the mushrooms in water with spices for 20 minutes and transfer to another container.
After cooling, sprinkle the mushrooms with salt and chopped garlic, mix well with your hands.
Pour in a little hot brine with spices, press down with a load and let cool at room temperature. The remaining brine should be stored in the refrigerator.
After cooling, take the workpiece into the cellar and leave for 20-25 days.
Then put the chanterelles in jars, pour over the remaining brine, close the lids and put them in the refrigerator.

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

1.5 kg of chanterelles;
4 things. bay leaf;
The juice of one lemon;
150 ml vinegar 9%;
10 black peppercorns;
80 g of salt;
5 carnation buds;
5 tbsp. l.vegetable oil.

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

The chanterelles are cleaned, the tips of the legs are cut off and washed in cold running water.
Lay out on a wire rack and wait for the water to drain. Then the large mushrooms are cut into 2-3 pieces, and the small ones are left intact.
Transfer to a saucepan, cover with hot water and put on moderate heat.
Add lemon juice and cook for no more than 10 minutes. If the time is increased, then the chanterelles will lose their shape and will not be elastic.
The mushrooms are taken out in a colander, allowed to drain and cool.
Prepare a brine: dilute vinegar in 200 ml of water and let it boil.
Pour in sunflower oil and add all the spices, boil for 5 minutes.
If you want to eat mushrooms after 5 days, then they are laid out in sterilized jars and poured with strained brine. Close with lids, and after cooling, put in the refrigerator.
If the mushrooms are intended for long-term storage, then the harvesting process will be completely different.
Mushrooms are boiled in brine with oil and all spices for 15 minutes.
Distributed in sterilized jars, poured with strained boiling brine.
They are rolled up with lids, allowed to cool and taken out to a cool room for the entire shelf life.
You can store cans with a blank for 6-7 months.

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