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For every mushroom picker, chanterelles are a natural treasure of high value. In their composition, they have a high level of substances useful for the body, vitamins and microelements. That is why it is necessary to take care of harvesting chanterelles for the winter.

Interestingly, these fruiting bodies are never damaged by worms. In addition, they have a high degree of safety during transportation. Cooking chanterelles for the winter, regardless of the method, makes a good contribution to the variety of home preservation and replenishes the daily diet with vitamins.

From such delicious mushrooms, you can make a rich and nutritious soup, fry potatoes with them or stew meat. However, these are not all dishes that are combined with chanterelles. So, they can be pickled, salted, fried, frozen and even dried.

How to prepare chanterelles for winter cooking?

There are a lot of recipes for cooking chanterelle mushrooms for the winter. We offer you several options showing how to preserve mushrooms. It will be especially useful for many novice cooks to learn about the correct preparation of chanterelles for the winter. However, before starting the cooking process, the mushrooms need to be prepared:

• clean up forest debris: grass, moss and leaves residues;
• put them in a container with a lot of water, rinse and cut off the lower part of the legs;
• rinse again and leave in water for 20-30 minutes so that all the sand, if any, comes out of the plates;
• put it on the wire rack to glass the liquid, and only then start processing.

A simple recipe for cooking pickled chanterelles for the winter

This recipe is notable for its simplicity and affordability. If you have collected chanterelles in the forest, then all the other ingredients will always be found in your kitchen. A simple recipe for cooking chanterelles for the winter includes the presence of 9% vinegar and onions in the brine, which will make the mushrooms taste unique.

• 1 kg of chanterelles;
• 150-170 ml of vinegar 9%;
• 5 cloves of garlic;
• 3 onion heads;
• 500 ml of water;
• 3 tsp Sahara;
• 3 tsp salt, not iodized;
• 5 bay leaves;
• 5 allspice and black peppercorns each.

In this version, we will close the chanterelle mushrooms cooked for the winter in jars with screw lids, since nylon and simple metal ones will not work.

1. Boil the pre-prepared chanterelles in boiling water for 10 minutes.
2. We take out and lay out on a wire rack to completely drain, and in the meantime we prepare the marinade.
3. In water, mix vinegar, all spices (chop the garlic into thin strips, onion in half rings) and boil for 5 minutes.
4. We distribute the mushrooms in jars, fill with hot marinade and leave for 15 minutes.
5. Pour the marinade into a saucepan, let it boil and boil for 5 minutes.
6. Pour the marinade over the jars of mushrooms again, tighten the lids and turn them over.
7. We warm the top with an old blanket and leave to cool completely. You can start tasting pickled chanterelles in 2 days.

We prepare chanterelles for the winter: a pickling recipe with a photo

If you want to cook something unusual from chanterelles, then marinate them with lemon. Fruit bodies will turn out spicy and will go well with any side dishes. In addition, you can prepare various salads from them. So, we prepare chanterelles for the winter by collecting the following products:

• 1.5 kg of chanterelles;
• 150-170 ml of vinegar 9%;
• 8 tbsp. l. vegetable oil;
• 2 medium lemons;
• Salt to taste;
• 1 liter of water;
• 4 things. bay leaf;
• 3 carnations;
• 5 black and white peppercorns each.

We suggest using a step-by-step recipe for cooking chanterelles for the winter with a photo.

Pour the soaked chanterelles with boiling water (700 ml), add salt to taste.

Boil for 5 minutes and add the squeezed juice of 2 lemons.

Cook on low heat for 15 minutes, stirring continuously and skim off the surface.

Drain the brine and prepare the marinade: in the water from the recipe, combine the vinegar, all the spices and spices, pour in the oil.

Stir and cook over low heat for 10 minutes.

Distribute the mushrooms in sterilized jars, strain the marinade and let it boil for 5 minutes.

Pour over the mushrooms, close with tight lids and cover with a blanket.

Leave in the room until it cools completely, and then put in a cool place. An appetizer prepared in this way will have an unusual spicy taste and aroma.

How to cook chanterelle mushrooms with parsley for the winter in jars

The recipe for cooking chanterelles for the winter in jars is an excellent option that allows you to preserve all the nutrients contained in mushrooms. Such a delicacy will delight your household with its unique taste. Try pickling fruit bodies in vegetable oil with parsley, you will love it!

• 2 kg of chanterelles;
• 3 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 200 ml of vegetable oil;
• 2 bunches of green parsley;
• 3 tbsp. l. vinegar 9%;
• 5 peas of black and allspice;
• 4 carnation buds;
• 700 ml of water.

How to cook chanterelles for the winter with oil and fresh herbs?

1. After preliminary cleansing and rinsing, pour boiling water over the mushrooms and boil for 15 minutes.
2. While the fruit bodies are boiling, prepare the marinade: combine all the spices and herbs (except parsley) in water, let it boil for 5 minutes.
3. Put the boiled chanterelles in the marinade and boil for another 10 minutes.
4. Add chopped parsley, stir and turn off the heat.
5. Arrange the mushrooms in jars, immediately pour over the marinade and close tightly with lids.
6. Allow to cool completely under a blanket and refrigerate.

How to properly freeze fresh chanterelles for the winter

Many culinary specialists who do not have time to prepare canned food prefer to freeze the mushroom harvest. How to properly freeze chanterelles fresh for the winter, so that later on to cook any dishes from them?

• Main product;
• Rock salt (not iodized).

How to freeze chanterelle mushrooms for the winter, will tell you a step-by-step description of the recipe.

1. We wash the mushrooms cleaned of forest debris in water and immediately put them on a wire rack to drain and dry.
2. We spread the product for distribution in one layer (caps down) and sprinkle with a small amount of salt.
3. We put in the freezer for shock freezing for about 2 hours.
4. We take out the spacing, put the mushrooms in plastic bags, release the air and tie.
5. Place the fruit bodies in the freezer again, setting the equipment to the normal freezing mode.

It should be noted that repeated freezing of mushrooms cannot be carried out, as this negatively affects their taste. Defrosting is carried out by placing the bags with mushrooms on the refrigerator shelf.

Freezing boiled chanterelles for the winter

It should be said that the freezing method is one of the advanced technologies for harvesting fresh fruit bodies. Those who have freezers love to fill them with similar products. However, freezing chanterelles for the winter can take place not only fresh. This procedure is also designed for boiled and fried fruit bodies.

• Chanterelles;
• Salt;
• 5 carnation buds;
• Bay leaf.

Cooking chanterelle mushrooms for the winter by freezing includes several stages:

1. After preliminary cleaning, the mushrooms are thoroughly washed in water and laid out on a grate for draining.
2. Spread in boiling salted water with the addition of bay leaves and cloves.
3. Cook over low heat for 20 minutes, constantly removing the foam from the surface.
4. Rinse with hot water, put in a colander to drain, and then on a kitchen towel.
5. After cooling, the mushrooms are placed in food plastic containers or plastic bags.
6. They are placed in the freezer and left until the moment when you need to cook some kind of mushroom dish.
7. It should be said that the bag should contain such an amount of mushrooms that it is enough for one dish, since repeated freezing is not allowed.

Fried chanterelles with onions for the winter

Chanterelles fried for the winter will go well with boiled or stewed potatoes. To preserve fried mushrooms, you need to observe the proportions indicated in the recipe and sterility.

• 1.5 kg of chanterelles;
• 500 g of onions;
• 1 tbsp. vegetable oil;
• 100 g butter;
• ½ tbsp. l. salt.

The recipe for harvesting chanterelles for the winter by roasting requires following step-by-step instructions.

1. Pre-cleaned and washed chanterelles should be poured with water and put on fire.
2. Cook for 10 minutes, constantly removing the foam from the surface.
3. Put the boiled mushrooms on a wire rack to drain, and then on a kitchen towel.
4. Heat some of the vegetable oil in a deep frying pan, add the mushrooms and fry until golden brown, stirring regularly to prevent burning.
5. Peel the onion, cut into half rings and fry in a separate skillet in oil until soft.
6. Combine mushrooms and onions, salt and continue to fry over low heat for 15 minutes, stirring regularly again.
7. Melt the butter and pour over the bottom of the sterilized jars.
8. Arrange the mushrooms and onions and cover with the remaining vegetable oil.
9. Close with plastic lids, let cool completely and refrigerate.

Recipe for cooking chanterelle caviar with onions and carrots for the winter

The recipe for making chanterelle caviar for the winter is a very simple process. Despite this, on winter days such a simple snack will pleasantly surprise you and your family members with its incredible taste and aroma.

• 2 kg of boiled chanterelles;
• 300 g of onions;
• 400 g carrots;
• 400 ml of vegetable oil;
• 1 lemon;
• 7 cloves of garlic;
• Salt to taste;
• ½ tbsp. l. Sahara;
• 2 tsp (no top) ground black pepper.

Chanterelle caviar for the winter is prepared in stages.

1. Cut the mushrooms into small cubes and fry in a little oil until golden brown.
2. Peel carrots and onions, wash and chop: onions - into cubes, carrots - on a coarse grater.
3. Fry in oil until tender and add mushrooms to them, continue to fry for 20 minutes over low heat.
4. Remove from the stove, allow to cool to 30 ° C and grind with a meat grinder.
5. Return the mass to the pan, add crushed garlic, salt, pepper, add sugar and pour over lemon juice.
6. Stir and fry for another 20 minutes, pouring in vegetable oil.
7. They are laid out in sterilized jars, closed with plastic lids and insulated.
8. After cooling, put the workpiece in the refrigerator and store for no more than 4 months.

Recipe on how to salt chanterelles with garlic for the winter

Many housewives also like to salt chanterelles for the winter, using recipes with the presence of their favorite spices and herbs. So, we suggest that you familiarize yourself with the traditional cold method of salting, which even a novice cook can repeat. Such an appetizer is suitable not only for everyday use, but also for festive events.

• 2 kg of chanterelles;
• 100 g of salt;
• 5 cloves of garlic;
• Vegetable oil;
• Dill umbrellas.

How to salt chanterelles for the winter correctly will explain a step-by-step description.

1. Rinse chanterelles cleaned of forest debris several times in plenty of water.
2. Throw in a colander and leave for 20-30 minutes to drain excess liquid.
3. Pour boiling water over the dill umbrellas and place them on the bottom of an enamel pan, where the mushrooms will be salted.
4. Put a layer of chanterelles on top, sprinkle with salt and chopped garlic.
5. Alternate layers of main product and spices until finished.
6. The last layer must be salt and dill umbrellas.
7. Cover with a lid, the diameter of which is less than the diameter of the pan, and place the load.
8. Take the container with mushrooms to a cold room and leave for 36 hours.
9. Put the chanterelles in sterilized jars, press down, releasing the air, and fill 1/3 with brine.
10. Heat oil to 40 ° C and pour into jars to the very top.
11. Close with tight lids, allow to cool and take out again to a cool place.

Salting chanterelles with horseradish for the winter

In this recipe, chanterelles, harvested for the winter by salting, will be crispy and piquant thanks to garlic and horseradish leaves.

• 3 kg of chanterelles;
• 150 g of salt;
• 5 pcs. bay leaf and carnation;
• Horseradish leaves;
• Vegetable oil;
• 2 heads of garlic.

1. Blanch the pre-prepared chanterelles in boiling water for 5 minutes.
2. We rinse and lay out on a wire rack to glass and cool.
3. Put clean horseradish leaves on the bottom of sterilized jars, pour a layer of salt on them.
4. We put chanterelles, sprinkling them with chopped garlic, bay leaves and cloves.
5. Each layer of mushrooms should also be sprinkled with salt.
6. We put oppression, and for 36 hours we keep the jars in a cool room.
7. Pour hot vegetable oil into each jar, close it with lids and take it out again to a cool place.

Salted chanterelles cooked in this way for the winter can be tasted after 20-25 days. They go well with boiled or fried potatoes.

How to pickle chanterelles for the winter in banks: a step-by-step description

This option, showing how to salt the chanterelles for the winter in jars, will allow you to save the harvest until the next harvest. At the same time, you can store mushrooms even in the pantry.

• 2 kg of chanterelles;
• 100 g of salt;
• 6 pcs. bay leaf and carnation buds;
• 1 tsp mustard seeds;
• 7 cloves of garlic;
• 5 peas of allspice.

Correctly salting chanterelles in jars for the winter will help a step-by-step description.

1. Having passed the initial treatment from forest debris, the chanterelles are washed in a large amount of water.
2. Boil for 20 minutes in salted water with the addition of 2 pinches of citric acid.
3. They are taken out on a wire rack and the excess liquid is allowed to drain.
4. The drained mushrooms are laid out in sterilized jars, sprinkling each layer with salt and other spices.
5. Press down with a slight pressure so that the chanterelles do not deform.
6. After a day, remove the oppression, cover the jars with lids and put them in cold water.
7. Heat water over low heat and sterilize the workpiece for 20 minutes.
8. Roll up, turn over and warm with an old blanket until it cools completely.

You can start eating such a snack after 5 days.

Recipe for salted chanterelles for the winter: how to close mushrooms with cinnamon

This recipe for cooking salted chanterelles for the winter will be carried out with the addition of cinnamon.

• 2 kg of chanterelles;
• 5 tsp salt;
• Cinnamon stick;
• 4 pcs. bay leaf and allspice;
• 4 cloves of garlic.

How to properly salt chanterelles for the winter in banks, will tell you a detailed description of the recipe.

1. Pour the peeled and washed mushrooms with boiling water and cook for 5 minutes over low heat.
2. Add cinnamon stick, bay leaf and allspice, boil for 10 minutes.
3. Let the mushrooms drain and cool, and then put in an enamel saucepan, sprinkling with chopped garlic and salt.
4. Strain the broth in which the mushrooms were cooked and pour over the jars with chanterelles.
5. Close with lids, insulate with a blanket on top and leave in this position to cool completely.
6. After cooling, take the jars to the basement.

This article described simple and delicious recipes on how to close chanterelles for the winter. If you have such preservation options in your arsenal, you can diversify your daily and festive diet.