How to pickle for the winter chanterelles
Salting makes it easy to prepare for the winter a large number of chanterelles.Let's see, like pickle chanterelles .To start you need to sort mushrooms: suitable for pickling intact mushrooms, which need to be cleaned from adhering debris and then rinse thoroughly under running water.
then chanterelles need to boil in salted water , adding about 60 grams of salt per liter of water (amount of water will depend on the number of fungi).Bring water to a boil, sprinkle in the salt and stir until it is completely dissolved.When the brine to boil, reduce heat and pour into the pan mushrooms.Cook chanterelles, stirring, until they settle to the bottom of the pot, and the brine will not be nearly transparent.
Boiled chanterelles fold in a colander and let cool.Then take the sterilized jars and put on the bottom of spices: allspice pepper, dill, parsley, currant leaves.Then fold the layers mushrooms in jars, sprinkling each layer with salt chanterelles (per kilogram of mushrooms need about 30 grams of salt). Banks with mushrooms, close and store in a cellar or other cool place for 35-40 days .In order to mold fungi are not formed, you can sprinkle them dry mustard.
can pickle for the winter chanterelles are not banks, and in an enamel pan or bucket .At the bottom of the tank for pickling Put spices (horseradish leaf, oak, cherry, black currant, dill umbrellas, garlic and so on. F.), And then fill the container boiled in salted water chanterelles, sprinkling each layer with salt.Top with boiled gauze on it - oppression.About a month later pickled chanterelles are ready.
How to freeze for winter chanterelles
Chanterelles can not only salt but also freezing.Frozen chanterelles can be fried, used in soups, etc. N. To freeze selected young, firm, intact mushrooms .Clean debris from chanterelles, rinse under running water and dry on a napkin or a towel.If mushrooms are large, you can cut them before freezing into several parts.
Chanterelles can be frozen in the raw form, but can be for reinsurance before freezing them boil (not just cook for about five minutes - during the long cooking lose flavor of chanterelles).After cooking, be sure to fold the mushrooms in a colander, let them cool and dry.It is best to freeze chanterelles, spread them on a tray in a single layer .When the mushrooms freeze, to shift them in bags or containers and store in the freezer for storage.
Note that after thawing mushrooms can not refreeze .Therefore chanterelles packaged so that the portion of mushrooms can be fully used for one time.
How to dry for the winter chanterelles Chanterelle
well to drying. This method is good harvesting chanterelle mushrooms retain their flavor, useful properties and nutritional value .For drying unspoiled Collect mushrooms and carefully remove them from the earth and debris, but do not wash.We only dried chanterelle cap, so that separate them from the stem stainless steel knife.Small caps can be dried whole, large - cut into several pieces.
The fastest way to dry chanterelles in the oven at 65 degrees or below, spread out in one layer on a baking sheet and ensuring the flow of air. Properly dried chanterelles bend but do not break when bent slightly springy and did not crumble .Store dried chanterelles are best in a sealed bag, pouch or jar.Before use, they soaked in water or broth.
And if you prefer canned mushrooms banks , necessarily zagotovte pickled chanterelles in the winter: it's a great snack that can be served as a daily, and at the festive table.