Chanterelles in jars

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   To prepare chanterelles for the winter in jars, take fresh chanterelles, salt, garlic, dill (or your favorite spices). Sometimes vinegar is added, but I think that this will already be a marinade, so I don’t put vinegar in the salted chanterelles. If there are no storage conditions at all, then use the following recipe (chanterelles for the winter as fresh) or add more salt to this one. Before eating, simply rinse the mushrooms and soak them a little to remove excess salt.

2. STEP 2

   

   Sort the mushrooms, rinse and boil in salted water (1 tablespoon of salt per 2 liters of water in addition to those indicated in the recipe). Cook the chanterelles for 20 minutes from the moment they boil. When ready, they will settle to the bottom.

3. STEP 3

   

   Strain the mushrooms in a colander. Do not immediately pour out the water in which the chanterelles were cooked. Some of it will be useful to us.

4. STEP 4

   

   Now place the prepared mushrooms in sterile jars, sprinkle with salt, chopped garlic and dill seeds.

5. STEP 5

   

   Fill the jars with chanterelles to the top, the mushrooms should lie loosely, do not compact them.

6. STEP 6

   

   Now pour the hot broth in which they were cooked over the mushrooms. There should be no more than a quarter of the liquid. The surface can be coated with sunflower oil to avoid contact with air. If necessary, after this stage the mushrooms can be sterilized and covered with lids. But I never recommend doing this at home to avoid the development of botulism.

7. STEP 7

   

   Close the jars with lids loosely; you can use nylon lids. Store salted mushrooms in the refrigerator.

Comments on the recipe

Kalina

30.10.2023

4.8

I know the recipe for pickled chanterelles. Also a good option for a mushroom snack for the winter.