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Fast salting chanterelles

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2867
Kitchen Eastern European
Calorie content 17 kcal
Portions 3 l.
Cooking time 50 minutes
Proteins * 1.1 gr.
Fats * 1.1 gr.
Carbohydrates* 2 gr.
* per 100 gr. product
Fast salting chanterelles
Content

Chanterelles can be salted both cold and hot. In the first case, you have to wait a long time until the mushrooms are salted, because there is no preliminary heat treatment. In the case of the hot method, the salting time is significantly reduced and you can feast on ready-made salted chanterelles in a day. Chanterelles harvested in this way are perfectly stored throughout the winter.

Ingredients

Cooking process

step 1 out of 6
We sort out the chanterelles from debris, clean them with the tip of a knife from dirt, cut off the damaged areas. Thoroughly rinse the prepared mushrooms under running water. We cut large specimens into several parts.
step 2 out of 6
Peel the garlic, rinse and dry. We cut each clove into cubes.
step 3 out of 6
To boil chanterelles, you must first prepare water with spices. To do this, pour the specified volume of water into a volumetric pan and add half of the total amount of spices to it: bay leaves, black peppercorns and cloves. Bring the spiced water to a boil and add the chanterelles.
step 4 out of 6
Cook the mushrooms for fifteen minutes at a medium boil. After boiling, put the chanterelles in a colander and filter. We save the broth. Extract bay leaves and cloves from mushrooms - they are not needed.
step 5 out of 6
The cans and lids are my soda solution. Then we sterilize in any convenient way. We put the chanterelles in prepared jars in layers, sprinkling each with salt and shifting with garlic cubes, as well as the remnants of spices.
step 6 out of 6
Fill the jars filled with chanterelles with the saved broth and immediately tighten the lids. Let the blanks cool and put them in a cool, dark place for storage.

Bon Appetit!

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