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Hot salted chanterelles

0
2832
Kitchen Eastern European
Calorie content 17 kcal
Portions 3 l.
Cooking time 7 h.
Proteins * 1.1 gr.
Fats * 1.1 gr.
Carbohydrates* 2 gr.
* per 100 gr. product
Hot salted chanterelles
Content

Harvesting bright and tasty mushrooms in this way pickles are perfect for long-term storage for the winter.

Ingredients

Cooking process

step 1 out of 18
Peel and rinse the chanterelles. There is no need to soak this variety of mushrooms, since they do not have bitterness, and there are no worms in them.
step 2 out of 18
Cut large mushrooms into pieces. Put water in a saucepan and bring to a boil.
step 3 out of 18
Peel the garlic, rinse under running water and cut large wedges into pieces.
step 4 out of 18
Pour 2 tbsp into boiling water. l. salt and stir.
step 5 out of 18
Dip 3 bay leaves into the liquid.
step 6 out of 18
Pour the prepared black peppercorns into the marinade.
step 7 out of 18
Add clove buds to the pot.
step 8 out of 18
Transfer the mushrooms to boiling water and cook over low heat for 15 minutes, stirring and skimming as soon as it appears.
step 9 out of 18
While the mushrooms are boiling, wash the soda cans and scald them with boiling water.
step 10 out of 18
Cover the screw caps with boiling water for 10 minutes and place on a towel with the jars to dry.
step 11 out of 18
Put lavrushka and 4 allspice peas in each jar.
step 12 out of 18
Lay out a layer of chanterelles, removing them from the pan with a slotted spoon, about 1/4 of the height of the jar.
step 13 out of 18
Sprinkle the mushrooms with a pinch of salt.
step 14 out of 18
Place another garlic bay leaf in the jar.
step 15 out of 18
And again repeat the layers of mushrooms, sprinkling with spices to the very top of the jar.
step 16 out of 18
Finish off the layers with the garlic spices.
step 17 out of 18
Pour the hot marinade in which the mushrooms were boiled into the jars all the way to the top and screw the lids on.
step 18 out of 18
Cover the container with a towel and leave to cool completely for 6 hours, then take it to the cold.

Bon Appetit!

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