We salt chanterelles for the winter for salads, side dishes and first courses

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Universal mushroom blanks are an ideal solution for winter culinary ideas. They can become your favorites among other mushrooms. They can be used for various dishes – as a snack or a component of gravies, sauces, stewed potatoes.

Which mushrooms to choose

Small or medium-sized chanterelles are suitable for pickling. They keep their shape better and are more elastic. With large mushrooms, you can go another way. Use the caps for pickling, and freeze the legs.

How to cook

Mushrooms are cleaned of debris and soaked in water for 2 hours. It is also necessary to put 2 tablespoons per 5 liters of water. salt and 0.5 tsp. citric acid. After the procedure of cleaning and soaking, the mushrooms are transferred to a colander and poured with boiling water.

For pickling, you will need cloves of garlic, umbrellas of dill, bay leaves, cloves and peppercorns.

Take a large saucepan, at the bottom cover with dill, spread a thin layer of mushrooms on top. Then sprinkle with salt, add a little black pepper, bay leaves for smell, and cloves. Now it's the turn of the garlic, which must be cut into slices. In this order, add other layers of mushrooms, salt, spices, and dill.

Pay attention to the amount of salt. To make the mushrooms taste moderate, take 50 g of rock salt per 1 kg of chanterelles.

The container with mushrooms is covered with a lid or a plate of suitable diameter, and a wick is placed on top. Chanterelles are salted in a cool, dark place for 3 weeks. They will be in their own juice. Then they can be transferred to jars, filled with the resulting marinade and closed with capron lids. If there is not enough liquid after salting, then you can add vegetable oil to the jars. It should be odorless.