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Chanterelles are surprisingly bright and tasty edible mushrooms. There are many ways to prepare them, but salting is considered one of the best. How to properly salt chanterelle mushrooms for the winter so that the product remains healthy and tasty for a long period of time? If you love chanterelle dishes, then add new recipes to your cookbook.

Knowing how to salt chanterelles for the winter and adhering to a step-by-step description of recipes, each housewife will be able to cope with the task.

How to salt chanterelles for the winter in a hot way: a step by step recipe

Although it will take some time to cook the mushrooms, the appetizer will be nutritious, tasty and flavorful, and with the addition of garlic, it will also be spicy.

• 2 kg of chanterelles;
• 300 g of salt;
• 10 cloves of garlic;
• 2 bunches of dill;
• 5 pieces. bay leaf;
• 10 black peppercorns.

How to salt chanterelles for the winter in a hot way, will tell you a step-by-step recipe.

Peel the mushrooms, rinse, cover with water and put on the fire. Boil for 10 minutes, drain and pour hot water again.

Cook for 15 minutes, place on the wire rack and drain well.

Put a layer of salt and some of all the spices on the bottom of the enamel saucepan (cut the garlic into small cubes). Put the chanterelles on top and add a thin layer of salt and spices again.

Spread the main product and spices layer by layer until the very end.

Put dill with the top layer, cover the surface of the whole mass with a clean cloth and press down with oppression. After the mushrooms release juice, put the container with mushrooms in a cool and dark room for 1 month.

After this time, the chanterelles can be put into jars, filled with brine and closed with tight lids.

How to salt chanterelle mushrooms for the winter in a cold way

How to salt chanterelles for the winter in a cold way, preserving the aroma and taste of the mushrooms?

• 3 kg of chanterelles;
• 200 g of non-iodized salt;
• 400 ml of vegetable oil;
• 10 cloves of garlic;
• 8 dill umbrellas.

1. Chanterelles, cleaned of forest debris and dirt, are well washed in a large amount of water.
2. Large specimens are cut into pieces, small ones are left intact.
3. Fill the colander with a portion of the mushrooms and dipped in boiling water for 2-3 minutes to blanch.
4. A layer of salt and some of the dill umbrellas are laid out in an enameled container.
5. Next, distribute a layer of chanterelles, sprinkle with salt and chopped garlic.
6. Lay out all the ingredients in this way, then cover with a layer of dill.
7. Cover the container with mushrooms with an inverted plate, put a paper napkin on top and press down with oppression.
8. Leave in the room for 36 hours, until the mushrooms secrete juice.
9. Prepared sterile jars are filled with mushrooms, filled with brine.
10. Calcined cold vegetable oil is poured into each jar and closed with nylon lids.
11. Store in a cool basement at a temperature not exceeding + 10 ° C.

How to salt chanterelles with garlic for the winter in jars

This recipe, which allows you to learn how to salt chanterelles for the winter, will save the harvest until the next harvest.

• 2 kg of chanterelles;
• 5 carnation buds;
• 2 tsp rock salt;
• 6 pcs. cloves of garlic and bay leaves;
• 8-10 allspice peas.

How to salt chanterelles in jars for the winter, step-by-step instructions will show.

1. Boil the peeled mushrooms in boiling salted water for 10 minutes, drain the broth, but do not pour it out.
2. We put the fruit bodies in sterilized jars, sprinkling with salt, chopped garlic and other spices from the recipe.
3. Press down with our hands, releasing the air, fill in with mushroom broth.
4. Cover with metal lids and sterilize in boiling water for 20 minutes.
5. We roll up, turn over the cans and wrap them until they cool completely.

You can start eating such mushrooms 3 days after canning.