If you were lucky enough to become the owner of a basket with fresh chanterelles collected in an ecologically clean place, and you are actively searching for suitable recipes for the preparation of such mushrooms for the winter, the recipes offered below will be of great help to you. From them you will learn how to freeze chanterelles for the winter, and also how to pickle and marinate the product in cans.
Frozen chicken for winter
Freeze chanterelles should be in the first day after collection. Longer storage of fresh mushrooms without treatment is not recommended. To mushrooms do not bitter, we choose for harvesting only young and elastic specimens. Get rid of the bitterness will help and the boiling of chanterelles in the water for twenty minutes.
Thoroughly wash fresh or already boiled chanterelles under running cold water and spread them on a towel. The moisture for freezing is completely useless, so we give the mushrooms a thorough drying. Now we pack the product in batch packages or containers for freezing and send it to the freezer .
Picking chanterelles for the winter in cans
Ingredients:
- fresh chanterelle - 1,5 kg;
- garlic teeth - 10-15 pcs .;
- dill (umbrellas) - 6 pcs .;
- salt stone not iodized - 90 g;
- vegetable without the aroma of oil - as long as required.
Preparation
To prepare for the winter salty chanterelles, rinse fresh young mushrooms under running cool water, get rid of sand and debris, then pour the product with boiling water, and after a minute merge into a colander. At the bottom of each dry sterile jar we put on the umbrella of dill, scalded with boiling water, and several plates of garlic. Then we lay the chanterelles layers, alternating with the plates of garlic and sprinkling with salt. We rub garlic and lay the dill umbrella and over the mushrooms in the jar, after which we put the load on top, which can be a full plastic bottle with water of the appropriate size. Leave the chanterelles for twenty-four hours in the fridge, after which we remove the load, top up the boiled vegetable oil, cover the containers with plastic caps and put them on the shelf of the refrigerator for storage.
Pickled chicken mushrooms chanterelle - recipe for winter
Ingredients:
- fresh chanterelles - 1 kg;
- water filtered - 110 ml;
- granulated sugar - 15 g;
- salt stone not iodized - 45 g;
- vinegar 9% - 120 ml;
- cloves garlic - 2-4 pieces;
- Parsley leaves - to taste;
- peas of sweet pepper - 4 pcs .;
- laurel leaves - 2 pcs .;
- buds of a carnation - 2 pieces;
- vegetable without flavor oil (optional) - 140 ml.
Preparation
For marinating we select small, young and elastic specimens, save them from debris and thoroughly rinse with cool water. After that, place the chanterelles in a pot of water and boil for ten minutes. To mushrooms turned crunchy, throw them into a colander and rinse with ice water.
For the marinade, we combine filtered water, salt, sugar and vinegar in a saucepan, warm the mixture to a boil and dip the boiled and washed chanterelles into it. Cook the contents of the container for twenty minutes, then add laurel leaves, peppercorns, cloves buds and let it sit on the plate for another five minutes. If the chanterelles sank to the bottom, and a transparent and viscous marinade was formed on top - the billet is ready. Now it remains only to lay out the mushrooms on sterile and dry jars, alternating with the plates of garlic and laying several leaves of parsley on the bottom, and pour everything with the marinade from the pan.
Keep billets better in the refrigerator or in the cellar, covering with plastic lids. About a month later the taste of pickled mushrooms will be balanced and saturated, and they can be tried.