Chanterelles are incredibly tasty and useful mushrooms.

Each mushroom can say with confidence that this natural treasure has a high value.

These mushrooms are never worm, have excellent taste and contain a high level of vitamins and minerals. Therefore, it is necessary to prepare them for the winter.

After all, how nice to eat fried or boiled potatoes with mushrooms or cook delicious officon Soup for lunch. And this, of course, not all the dishes that can be combined with this natural gift.

So, how to prepare mushrooms chanterelles for the winter? Let's look at several cooking methods.

Blank of chanterelles for winter in banks: step-by-step recipes

Solving with a cold way

What will be needed:

• Chanterelles B. fresh form - 1.5 kilograms;
• Vegetable oil at its discretion;
• 3 garlic heads;
• Craw salt at its discretion;
• Dill - 6-7 umbrellas.

Before cooking, it is necessary to prepare mushrooms:

1. To begin with, they should be sorted, remove all rotten and tied;
2. Cut the particle pieces;
3. After that, we rinse thoroughly from dirt;
4. Put on the stove water, bring to a boil;
5. In boiling water we fall asleep washed mushrooms and dried for 10 minutes;
6. In the meantime, we put separate water, bring to a boil;
7. Merge water with mushrooms and pour again hot water;
8. I boil another 20-30 minutes, merge everything into a colander.

How to plant chanterelles in banks for the winter:

1. To begin with, the container for the workpiece must be rinsed, be sure to clean;
2. Next, make sterilization glass Tara on a couple or they can be placed in the oven for 15-20 minutes;
3. Garlic cloves clean from skins, cut by thin plates;
4. The cooled mushrooms need to be put in layers in a jar, between layers put garlic plates and raw salt;
5. On the last upper layer need to put garlic plates, dill;
6. We remove the banks in the refrigerator, put the oppression on top and leave to stand about a day;
7. After that, we pour vegetable oil so that it completely covered all components;
8. We close with the lids and remove the blanks with chanterelles for the winter for storage in a dark place, for example, in a storage room or an underground.

Appetizing write down recipes in your culinary book, they will use you!

Want to know about the ways of marination acute pepper? Then look Step by step instructions, detailed recipes With photos, advice of culinary.

And read how to do delicious billets From zucchini with tomatoes for the winter. You will be pleasantly surprised by the simplicity and ease of canning your favorite vegetables.

Marinated mushrooms

Which components will need:

How to marine chanterelles for the winter:

1. First of all, we turn through chanterelles, we remove all the fallen and affected;
2. We rinse all mushrooms, cut the particle particles;
3. We put a saucepan with water on the slab, bring to a boil and fall asleep there waswiched chanterelles;
4. Drunk for 15-20 minutes;
   
5. Getting to cook marinade. To do this, we pour water into the pan, put on the stove;
6. We fall asleep into the water seasoning for marination, add salt, granulated sugar and warming up to boil;
   
7. After the mushrooms boil, lay them on a colander, rinse with cool water;
   
8. Shift the chanterelles into the marinization solution, drunk 15-20 minutes;
9. Tar for marination must be pre-rinsed, clean from different dirt. Do not forget to sterilization. For this, banks can be held for a couple or in the oven for 15-20 minutes;
10. Laying down mushrooms in banks and pour marinade;
    
11. Close banks covers. Store this workpiece is better in a cool dark place in the subfield or storage room.

Simple recipe for fried chanterelles

Which components will be required:

• 1 kilogram of fresh foxes;
• 2 heads on Luka;
• Creamy oil - 2 large spoons;
• A little salt on your taste;
• A couple of sulfur sulfur peppers.

Boot fried Lisichek for winter:

1. Mushrooms need to rinse well, go through and clean from garbage and dirt;
2. We put the container with water on the stove, add salt and warm up to boil;
3. In boiling water we fall asleep mushrooms and boil for 20-30 minutes;
4. For smell into water in which mushrooms are boiled, you can put the onion heads and several peas of fragrant pepper;
5. After that, we fold foxes on the colander and drain all the water;
6. In the meantime, we put the creamy oil in the pan, we put on gas and leave to melt;
7. I fall asleep into melted oil of mushrooms, leave to roast;
8. From the bulbs we consider the skirt, cut them with semirings;
9. As soon as the whole juice will begin to evaporate with mushrooms, fall asleep onions, add some more butter, salts and black peppers, all mix;
10. Container for canning billets, be sure and clean from various contaminants;
11. We carry out the sterilization of containers to a pair or in the oven;
12. Decay roasted mushrooms on jars;
13. From above all poured the remnants of melted butter;
14. We twist the lids, leave the blanks with mushrooms to stand up to complete cooling. Remove for storage in a dark place.

Mushroom Salad with Vegetables

What we will need to prepare lettuce with vegetables:

• Fresh fired mushrooms - 1.5 kilograms;
• Tomatoes ripe - 1 kilogram;
• Sweet pepper - 1 kilogram;
• Onion - 500 grams;
• Fresh carrot - 700 grams;
• Sand Sugar - 2 big spoons;
• Vinegar table 9% - 100 ml;
• Vegetable oil - 7 st.
• Salt cook - 1.5 st.

How to make a blank of chanterelles in the form of a salad for the winter:

How is the drying of mushrooms

So, how to sue mushrooms correctly:

1. First of all, you need to carefully sort out mushrooms. All the affected, rotten, we clean with stains, they will not be tasty;
2. We clean from dirt, leaves, cut the remnants of the mushroom with a knife. Wash with water before drying is not recommended, otherwise they are engaged in the drying process;
3. Lischek's legs should be cut off, only hats are used for drying. If they are large, then they can be cut into several parts;
4. IN summer time Mushrooms can be dried on the street or on the balcony. For this, the hats can be put on a thread and hang under right rays;
5. If the heat is strong, then dry them should be at least 7 days;
6. You can also dry them in the oven. To do this, lay the mushrooms on the contrary and put in the oven;
7. We put the temperature of 60 degrees, the door should be covered slightly;
8. The drying time is determined individually, so in the drying process you check the degree of drying;
9. If the hats are expelled correctly, they will not break in their hands, when checking, they will bend a little. By smell should have an aroma resembling fresh mushrooms;
10. Finished blanks with mushrooms for the winter should be stored in a glass or metal container.

Right freeze

1. Before sending mushrooms to freezing, they should be prepared;
2. Mushrooms are swore, remove all rotten and affected components;
3. Next, we rinse them with cool water, we remove the particle particles, clean the ground and various contaminants;
4. Necessarily dry them;
5. If foxes of large size, then cut them into several parts;
6. You can freeze in raw form, but it is recommended to boil for 5-7 minutes. This will preserve the fragrance of this product;
7. It is recommended to freeze every mushroom separately. To do this, there must be a sheet of paper between each mushroom;
8. Freeze them follows polyethylene packages;
9. Repeated freezing is not recommended, so lay out by portions so that frozen mushrooms can be used at a time.

• Before the preparation of blanks from chanterelles for the winter, all mushrooms need to carefully go through. Past or rotten chanterelles can spoil the whole blank;
• Be sure to drop mushrooms before laying up into the jar. Cook them at least 20 minutes;
• Do not forget to add spices and greens in the workpiece, it will give pleasant taste and fragrance;
• Dry and frozen mushrooms can be used to prepare soups, salads, add in second dishes, fry along with potatoes, vegetables or cabbage.

The preparation of salt, pickled, fried, dried and frozen mushrooms is not entirely difficult. The main thing in the process of the harvesting of mushrooms of chanterelles for the winter is to comply with all the recommendations of the recipes.

Also very delicious chanterelles obtained in the composition of salad with vegetables. In winter, these billets can be served with the main dishes, as well as add other dishes during the preparation process.

They will give a pleasant taste with soups fried or stew vegetables, potatoes and other components. Be sure to prepare chanterelles for the winter, they will become the main treat on your table!

Red, cute mushrooms are rather demanding of processing when creating stocks. If you do something wrong, you can deprive them of aroma, and the taste will acquire a shade of bitterness. How to cook chanterelles for the winter? Freeze them with raw, boiled or fried? Consider different options.

Features of working with chanterelles

In the form of pickled pickles, these mushrooms are not as tasty as in the fresh, therefore the question arises: how to freeze chanterelles for the winter. Recipes we give in this article.

For freezing only fresh, strong, intact instances are suitable. Chervichi, old, with crumbling hats, it is better to cook and consumed in food at once. Not recommended cooling raw foxesSince several weeks of storage in the freezer they acquire a bitter taste.

Prepare everything for freezing for sixteen - eighteen hours after collecting. However, this rule is relevant for all mushrooms. The faster you process them (clean, promote, make the workpiece) after collecting, the more flavor, taste and vitamins save. And they will live longer in your refrigerator.

Frozen chanterelles are stored for three to four months. If you can provide a temperature below -18 degrees, then "will live" and up to the year. More for a long time It is not recommended to store them, since there is a high risk of product damage.

So, mushrooms are chanterelles: how to cook for winter? It can be freezing them with raw, boiled or fried.

Method first: raw chanterelles

If you do not spend heat processing Before freezing, the mushrooms are better preserved the shape and aroma. So let's find out how to freeze chanterelles for the winter with raw.

Without pre-bunching, the likelihood is high that mushrooms will get bitter taste. To avoid such situations, some hostesses advise carefully sorting through chanterelles, removing the dry specimens and preparing only the freshest and high-quality to freeze. But once at times it is not necessary, so such a workpiece will have to do at your own risk.

After you went through mushrooms, wipe them with a napkin. It is possible to rinse, but excessive ice to us. Yes, and the aroma with dry processing is better saved.

After cleaning, spread fasteners on a flat surface into one layer (on a plate, tray) and send to the freezer for ten or twelve hours. After that, they can be shielded into containers or packages.

Method Second: boiled chanterelles

How to freeze chanterelles for the winter, if there is no confidence in the billets from raw MushroomsAnd I want one hundred percent to be sure that bitterness will not appear? Just to boil them a bit.

Clean mushrooms from garbage, rinse thoroughly. If the mushrooms are too big, cut them into several parts.

Boil water in a saucepan with the calculation so that the fluids are twice as much as the product. Add 1-2 teaspoons of salt per kilogram of mushrooms. Boil chanterelles for five minutes. The dirty film formed on the surface is definitely removed.

If you still fear, you can increase the duration of cooking up to ten minutes, but note that longer mushrooms They are in boiling water, the more aroma is losing. For more than twenty minutes, keep chanterelles in water can not, otherwise, during freezing, they will lose their structure.

Next, beat them mushrooms on the colander, let them cool and dry with paper towels. Mushrooms absorb water well, which after freezing will turn into unnecessary ice. Fold mushrooms in the tank or packages and remove into the freezer.

Unfortunately, the boiling slightly spoils the appearance of mushrooms, so the method is well suited if fresh mushrooms have already lost the form.

Method Three: Roasted Chanits

How to freeze chanterelles for the winter fried? Clean mushrooms, cut and fry in a frying pan with the addition of vegetable oil for twenty minutes. It is necessary that all excess moisture evaporates. Animal fats are undesirable instead of oil, because in this case, frozen mushrooms can be stored for no more than one month.

After that, wait for the complete cooling of mushrooms, after which spread them on packages or containers and send to the frost to the refrigerator.

Unlike white mushrooms, oil and boosts, boil the chanterelles before burning. Also, with frying, you can immediately add onions and greens.

Four way: "Bouillon cube"

Now let's tell me how to freeze mushrooms for the winter, if they are planned to be used mainly for cooking soups.

Prepare mushrooms (clean, cut) and boil, but the broth do not merge. Wait for cooling.

Take the plastic container and put a cellophane package into it. Place boiled mushrooms in it and fill the broth. And right in that kind, send to the freezer.

When the broth hardens, remove the resulting container tile and place in freezer.

In the period of long cold winter from the received semi-finished product can be easily prepared delicious and fragrant soup or stewed potatoes with mushrooms.

Proper defrost

It is important to know not only how to freeze chanterelles for the winter, but also how to defrost them. It is advisable to make it preferably. First, move the mushrooms from the freezer in the refrigerator (on the bottom shelf), and then complete the process when room temperature. It is not recommended to use the corresponding mode on the microwave for this purpose.

Dried chanterelles should be prepared immediately. Leave them in the refrigerator for several days and can not be reused. Therefore, in the process of creating blanks, it is better to lay foxes into containers with small parties - about such a quantity that you plan to add to one dish.

If you frozen mushrooms different ways (raw, boiled, etc.), then for convenience, sign the packages, as it will be difficult to distinguish where they lie.

Chilled mushroom semi-finished products can be frying, cooking, add to soups, use as a filling for baking or dumplings, etc.

What other blanks from chanterelles are

How to freeze chanterelles for the winter, we figured out. But there are other billets for the cold season. For example, marination. If you do not want to mess with banks, then mushrooms can be just dried.

For drying only hats from chanterelles, so that the legs will have to do somehow differently. Do not forget that only unspoiled mushrooms are "allowed" to the workpiece.

They can be dried either in the oven when low temperatures (65 degrees or less) or natural way. Store in a hermetic jar or package.

In this form, they can go to three years, if they provide protection from high humidity, but it is better not to risk and eat during the year. Before use, they will need to be twisted in broth or water.

So, mushrooms are chanterelles. How to cook for winter? Freeze them with raw, fried or boiled? Or maybe just sleep or put it? The choice is yours.

Each mushroom knows the value of chanterelles. These mushrooms are almost never worm, possess pleasant taste and contain in themselves great amount Vitamins and minerals. In order to enjoy them not only in season, the hostess make billets from chanterelles for the winter, using simple recipes, such as conservation, drying and freezing.

The benefits of chanterelles for a person

Chanits are famous for their gentle nut taste. The presence in these mushrooms of protein and vitamin B makes them very useful for human organism. They contain the necessary beta-carotene for sight, it is he who gives the yellow color to chanters. A high content of copper salts and zinc makes them extremely important for the full work of the body.

How foxes grow

The billet of chanterelles such as conservation, drying and freezing leave a good share in chanterelles useful substances. Therefore, they will benefit the body all winter.

Preservation: preparatory process

In order for the workpiece to be successful, it is necessary to collect mushrooms in correct conditions. Cannot collect chanterelles after a long heat. During the increase in humidity after a long drought, the mushrooms absorb themselves harmful substances From the air: thus increases the risk of product poisoning. Also do not take damaged and old mushrooms with explicit signs rotten.

Collect only good mushrooms: without damage and worm

It is necessary to harvest chanterelles for the winter on the day of collection: it is impossible to store forest mushrooms (like some types of berries) for a long time Raw - increasing the risk of food poisoning.
Before weaving chanterelles for the winter, it is necessary to hold a number of preparatory activities:

1. Thrick chanterelles, carefully studying: mushrooms should not be damaged or fired.
2. Clean the garbage, cutting off the mushroom particle, which remained after collecting.
3. Rinse mushrooms in running water. Make it need several times.
4. Boil the purified chanterelles: throw mushrooms in boiling water, after a 10-minute cooking water to drain, and boil with boiling water.
5. Boil another 20-25 minutes, then drop on a colander.

Preservation: Methods and recipes

After the preparatory work, you can begin the workpiece of chanterelles for the winter. Canned chanterelles both by the method of salting, marinations and frying mushrooms. As a result, you will have delicious and varied dishes.

Solving Lisichek

Salted mushrooms - best snack for winter. Call for chanterelles can be cold and hot. Recipes are simple enough.

Cold Cold Walkers

Cold way: This will require 1.5 kg. fresh mushrooms, vegetable oil, dill, garlic (3 heads) and salt.

• throw down the dill boiling water and fold it into sterile containers (banks or pans);
• prepared and cold mushrooms, put the layers between which garlic, sliced \u200b\u200bby plates, and salt;
• on the last (upper) layer placed garlic and dill;
• during the day, the containers are under the yoke in the refrigerator;
• then, in each of the tanks, fill the warm vegetable oil so that it is completely covered by mushrooms;
• close the lids and remove into the cool place;
• the workpiece is made. Serve to the table with a bow to fried or boiled potatoes.

Canning foxes hot

Hot fashion. For this, the method will need 1 kg of chanterelles, 8 dried colors of spiced carnations, 8 sheets of laurel, 4 h. salts, 6 cloves of garlic and allspice.

• prepared chanterelles omit in boiling water and add 1 tsp. salts and all spices;
• boil mushrooms on medium heat 5-7 minutes, then fold in enameled dishesSprinkle salt, garlic and pour brine;
• put under the gilt in the cool place;
• the next day the dish is ready to use;
• to enjoy the dish for the whole winter, it must be drilled 10-15 minutes, decompose on sterilized banks and roll.

Mariny Lisichek

From the pickling data recipes are distinguished by the presence of vinegar in brine, but from this mushrooms do not become less tasty. For example, we describe the most simple recipes.

Marinization is no less popular way to preserve chanterelles

Chanterels marinated with onions and garlic:

• chanterelles (1 kg);
• vinegar (200 ml);
• garlic (4 teeth);
• onion (2 heads);
• bay leaf (4-5 pcs.);
• pepper fragrant (7-9 pcs.);
• sugar (2 hours l);
• salt (3 h. l.)

For the marinade it is necessary to mix vinegar and 500 ml of water, add spices and boil 5-7 minutes. Bow and garlic teeth cut into 4 parts. Prepared mushrooms spread over sterile banks, pour marinade. Wait 5-10 minutes, drain the marinade back into the pan and boil it 2 minutes. Pour the mushrooms in the jars again again, close the lids and sunk. A blank is cooled at room temperature in an inverted form.

Billets in banks

Important! So that the blank from chanterelles was kept all winter, keep it in a cool place (cellar or refrigerator).

Marinated chanterelles with lemon:

• chanterelles (1 kg);
• vinegar 9% (200 ml);
• vegetable oil (3-4 art. l);
• lemon (2 pcs.);
• spicy carnation (3-4 pcs.);
• water (3 l);
• lavar leaf (3-4 pcs.);
• black and fragrant pepper (4-5 pcs.);
• salt.

Fill prepared boiling water mushrooms, add salt and juice of two lemons. Put on the fire and bring to a boil. Boil on low heat for 10-15 minutes, stirring all the time and cleaning the foam. Drain the water and prepare the marinade: in 200 ml of water add vinegar and all spices, pour the oil and boil for 5 minutes, strain.

Lemon juice gives mushrooms spicy taste

Fill the mushrooms with marinade and tailor on low heat for 15-20 minutes. Spread into sterile banks and sunk. Such a blank is kept for a long time and has an unusual spicy sour taste.

Important! Only mushroom caps participate in Marination. To save legs, you can fry separately.

Preservation of fried mushrooms

Chanterelles - one of the few fungi that can be harvested in grilled video. You can roll and simply fire products, here the most important thing is to abide by the proportion and sterility. The harvesting of fried chanterelles for the winter implies very simple recipes.

Roasted chanterelles - fully ready canned dish

Fried wheels with oil for the winter:

• chanterelles (1 kg);
• onions on (2-3 pcs.);
• vegetable oil (for jaw and mushroom roasters);
• butter creamy (250-300 g);
• salt, spices (to taste).

Prepared mushrooms fry in a pan with vegetable oil. Onions need to be frying separately to a golden shade. Next, mix the onions with mushrooms and add spices and salt to taste. At the bottom of the sterile bank, pour a little melted butter. Then lay out layers onions and mushrooms. The last layer should be a large number of Butter, which will fill the emptiness and take mushrooms. Banks roll and cooled. Stored billet in the refrigerator.

The most important thing when preserving fried mushrooms - observe sterility

Freezing of chanterelles for the winter

Freezing of chanterelle does not change them taste quality: As well as fresh, they can be put in soup or fry. In order to freeze mushrooms, they need to be rinsed, clean and dry. Large caps cut in half.

Frozen chanterelles will fully retain the taste and aroma of fresh mushrooms

Freezing is allowed in the raw form, but better before the procedure to boil the mushrooms no longer than 5 minutes so that they do not lose the fragrance. It is best to freeze every mushroom separately by laying them on a sheet into one layer, then decompose on packages and store in the freezer.

Important! It is forbidden to re-freeze mushrooms. Fossibly chanterelles portion so that the extracted billet was used immediately.

Drying chanterelles for the winter

Chanterelles are perfectly tolerated drying. This method of billets for the winter likes many mushrooms by the fact that chanterelles remain the same fragrant, and their nutritional value remains.

Preparation for drying passes as well as freezing. Dried mushrooms in the drying chamber or in ordinary oven At a temperature of not more than 60-65 ° C. Lay out in one layer to completely dry the product.

Mushrooms prepared for drying

When the mushroom is dried correctly, it bends, but it does not break and does not crumble. Store drying in bags or closed jars. Before using dry mushrooms, you need to twist them in broth or water.

The blanks of chanterelles for the winter will allow you to enjoy the taste of your favorite mushrooms all winter, and sometimes even until the next season.

Instructions for salting chanterelles for the winter: video

How to prepare chanterelles for the winter: photo

Many hostesses will be useful to learn how to harvest chanterelles for the winter. The article contains the most best recipes Preparations of these mushrooms: method of freezing, drying, marinations, pre-frying and insolence.

: Frozen chanterelles

Many hostesses prefer precisely this variant of the workpiece. This method allows you to defrost mushrooms in winter and make any dish of them.

Ingredients:

• chanterelles;
• salt.

Cooking method:

Take fresh chanterelles, clean them from dirt and leaves, rinse in warm water. After that we take a saucepan, gain clean water, I bring to a boil. After that, add a small amount of salt: two tablespoons per liter of water. I bring to a boil.

Lunch mushrooms in boiling water and cook for five minutes. We throw foxes on a colander, faster water and put a slightly boiled mushrooms on a napkin or a wafer towel to a complete cooling.

Freezing mushrooms should be carried out in the freezer. Before that, they should be placed on a wooden donyshko or in a plastic container, and then into a plastic bag.

Important: freeze chanterelles (in principle, like most mushrooms) cannot be reused. This will negatively affect their taste.

For freezing Only fresh, clean and young mushrooms should be used.

Recipe 2: Dried Chanterelles

Dried mushrooms are able to give an incredible aroma to any dish. Of these, you can cook soup, and pre-operated in water and roasted chanterelles are perfectly combined with vegetables, potatoes.

The most optimal and accessible to each option is the drying of mushrooms in the oven. It is important to observe the temperature (on average, 55 degrees), so the oven must be equipped with a thermometer.

Technology is simple. First, every mushroom is cleaned, my and dry. After that, lay out the foxes on the lattice or counter. It is necessary to provide ventilation, so if the oven is not equipped with a fan, leave the door ajar.

For uniform drying, it is possible to periodically shift the mushrooms, turn them. First, we set the temperature of 40 degrees (by dry minutes 10), then rising to 55-60. Duration of drying depends on how big chanterelles have.

In general, guided by external species - They must harden, slightly twisted. In the process you can remove from oven Finished mushrooms, leaving the remaining remaining.

Keep dried foxes need in a dry and dark room. Fabric bags, cardboard boxes or glassware Perfectly retain the quality of chanterelles for several years. If during the storage process, the part of the fungi will unsubscribe, they must be removed from the container.

Recipe 3: pickled chanterelles

The snack is very piquant, it is perfect for all types of garnings.

Ingredients:

• 1 kg. chanterelles;
• 4-6 cloves of garlic;
• seasoning (bay leaf, black pepper peas, carnation);
• sugar, salt;
• 100 ml. vinegar.

Cooking method:

First, purified chanterelles are drunk (10 minutes). To taste ready mushrooms It turned out better, drain the water from the tank and we blow them with clean hot water. After that, add spices, salt and sugar. Cook for 15 minutes. Add vinegar.

Preparing banks. Sterilize them, put garlic cloves on the bottom, carnation. Lay out chanterelles, pour marinade. After cooling, we put in a cold place. It will be more correct to preserve chanterelles in banks within five hours, after that a snack can be tasted.

Recipe 4: Fried Chanterelles for Winter

Fried in oil white mushroom Perfectly combined with potatoes, and chanterelles - also with stewed vegetables, while not interrupting their taste.

Ingredients:

• 1 kg. chanterelles;
• 2 medium bulbs;
• vegetable oil;
• 100 g. Butter.

Cooking method:

First, purified mushrooms boil. Then, on medium fire, fry on each side. Onions cut the medium cubes and fry in a separate pan. Add mushrooms, salt and pepper to it.

Creamy oil calm and fill the bottom prepared sterilized bank. We lay out layers: mushrooms and onions, then a layer of butter and so to the top of the jars. The last layer should be oil. Store in the refrigerator.

Recipe 5: Salted chanterelles

Soldering is the easiest and most popular method of harvesting mushrooms. Salted chanterelles are well combined with hot and cold dishes, indispensable on the festive table.

Ingredients:

• 2 kg. mushrooms;
• 100 g. Salt;
• 3-4 cloves of garlic.

Cooking method:

Prepared chanterelles omit in boiling water and cook 10-15 minutes. Boiled mushrooms We put in a colander, rinse cold water. Garlic shred. We take a saucepan, by her DNU evenly distribute salt and garlic, laying the mushrooms down with the hats on top.

We repeat the salt and garlic layer, then again layer of chanterelles. We alternate until mushrooms end. Put foxes with a stone press and leave for a month in a dark cool place. Then we distribute them to banks and store in the refrigerator.

We described the simplest and delicious options Blanks of chanterelles for the winter. Having these five recipes in arsenal, each hostess gets the opportunity to diversify the diet of their households during the cold season.

The onset of the mushroom season of the storage room of many owners is probably literally cracking from the billets. But, looking at what the wonderful gifts suggests us, the hands are also sacrificed to rolled another jar of something else. How about marinated chanterelles? Recipe unkief special taste The chanterelles give the adding onion, which in the pickled form it turns out crispy, loses its entire bitterness. So that everything was clear, I took off step-by-step recipe with pictures. Although marinency, in my opinion, one of the most simple ways Conservation, and recipes exists more than enough. I offer you your way that already use 3 mushroom seasons in a row. The ratio of salt, sugar and vinegar here is perfect. And the main thing is chanterelles marinated by this recipe, if desired, you can try, after 2 days after the twist.

Ingredients:

• chanterelles - 2-3 kg,
• water for marinade - 1 l,
• salt - 1.5-2 tbsp. l.,
• sugar - 2 tbsp. l.,
• carnation - 4-5 buds,
• pepper peas - 4-5 pcs.,
• bay leaf - 2-3 leaf,
• vegetable oil - 4-5 tbsp. l.,
• acetic essence - 1.5 tbsp. l.,
• onion onion - 1 large head, you can more
• garlic - 3-5 large teeth.

Method for making marinated chanterelles:

Chanterelles are the most unpretentious mushrooms that I had to deal with. In the fresh form they can be stored in the refrigerator until 3 days, it was not longer to keep them there, because for more long term I can not vouch. They will not be sick, they will not lose the form and even more so they do not face the worm. Before cooking, they are enough simply to rush from all the edges and leaves, rinse well under running water and leak on the colander. At the discretion of the culinary, too large mushrooms can be cut into parts, I prefer to leave them all.

Next mushrooms need to boil. To do this, I put a saucepan with water on the plate (about 1.5 liters somewhere), throw a pinch of salt and, as soon as the water boiled, I lower the chanterelle in it. When cooking mushrooms give their juice and boil, because it is enough that the water is only slightly hidden mushrooms, and you can merge too much.

I wait until the mushrooms boil and cook them for 15 minutes, removing the inevitably formed foam as needed.

After the mushrooms have swapped time allocated to them - I flip them down on a colander and rinse with cold water.

Now you can proceed to the preparation of marinade. IN enamel saucepan We throw pepper pepper, laurel, carnation, sugar and salt. I add to the same chopped by quarters (you can simply chop cubes) onions, trail - chopped garlic with plates. I pour all this with steep boiling water, topping the oil and vinegar and put a pan on the stove. Marinade must turn out strong, saturated. If something is not enough for your taste - boldly add.

When Marinade boils, I lower the mushrooms into it and let them leave another 10 minutes. After that, I remove the mushrooms from the slab and proceed to the preparation of cans.

You can sterilize banks and covers in any way convenient for you. I get used to processing steam. How I do it. I build a simple design from a pan with water, with a grille installed on it. I lay the covers with a twist (twist-off), and exhibiting on top to the grille clean banks, donysy up. We wait until the water in the saucepan boils, and keep the banks over the ferry for 15-20 minutes. (Depending on the size of the cans - the more volume, the longer you need to sterilize banks). For mushrooms, it is more convenient to take banks to a liter, no more.

After sterilization, firmly filling the cans with mushrooms, pour them with marinade and closing the covers.

Ready! In order to make sure that the banks are closed securely - turning them up with a snitch up, shelter, and after about 10-12 hours I clean it in a refrigerator, where they can stand up to 6 months.