Salted chanterelles

Step-by-step preparation

Cooking time: 1 day 40 mins

1. STEP 1

   

   To prepare salted chanterelles for the winter, take the products indicated in the list - fresh chanterelles, salt and spices.

2. STEP 2

   

   Sort the mushrooms and rinse well in several waters or under the tap.

3. STEP 3

   

   Boil water, add 1 tablespoon of salt per 1 liter of water and boil the mushrooms for 20 minutes from the moment of boiling. Place the mushrooms in a sieve and rinse under cold running water.

4. STEP 4

   

   Place a layer of salt at the bottom of any wide container, add dill seeds or umbrellas.

5. STEP 5

   

   Add currant leaves and chopped garlic petals.

6. STEP 6

   

   Place a layer of half-cooked chanterelles. Sprinkle with salt and spices again. You can add chopped horseradish leaf.

7. STEP 7

   

   Alternate layers of mushrooms and spices with salt, based on the presented proportions.

8. STEP 8

   

   Cover the mushrooms with a suitable plate and place pressure. Leave the mushrooms until the next day.

9. STEP 9

   

   The next day they will be partially salted, release their juice, and thicken. At this moment, you need to taste them for salt - you can add it if there is a lack of it, but if suddenly the mushrooms are over-salted, then simply rinse them with cold water and mix them with spices again. Place tightly into jars.

10. STEP 10

    

    Salted chanterelles are ready for winter. Store them in the refrigerator or cellar. They will be completely salted and fermented in a month. Lightly salted ones can be eaten immediately - they are boiled and ready to eat, appetizing, aromatic and very tasty.

Comments on the recipe

BLUE-EYED

18.08.2023

4.7

Good recipe! I cook it very similar, the taste of chanterelles is always good. The main thing is not to add too much salt and not to use iodized salt, thanks Natasha for sharing!

BLUE-EYED

18.08.2023

5

Yes, too, one of these days I’ll be salting, I’ll try your version, otherwise I usually immediately put salt, spices and green stuff into jars. And you’re still in the bowl and under pressure, well, then some extra brine will come out, and that’s good. Thanks, I'll use it!