Harvests chanterelles for the winter
Chanterelles — one of the most tasty and healthy mushrooms, so don't miss your opportunity not only to eat them in the mushroom season, but also to prepare chanterelles for the winter. About the methods of harvesting chanterelles will tell the country of the Soviets.
How to pickle chanterelles for the winter
Salting makes it easy to prepare for the winter a large number of chanterelles. Let's see how to pickle chanterelles. To begin with, the fungi need to be sorted out: for pickling, intact fungi that need to be cleaned of the accumulated debris, and then rinse thoroughly in running water.
Then chanterelles boil in salted water. adding about 60 grams of salt per liter of water (the amount of water will depend on the amount of fungi). After bringing the water to a boil, pour in the salt and stir until it is completely dissolved. When the pickle boils, turn off the fire and pour the mushrooms into the pan. Cook the chanterelles, stirring until they settle on the bottom of the pan, and the brine becomes almost transparent.
Boiled chanterelles drain in a colander and let cool. Then take the sterilized jars and put on the bottom of spice: sweet bell pepper, dill, parsley, leaves of currant. Then layers put the mushrooms in jars, each layer of chanterelles sprinkling of salt (for every kilogram of mushrooms will need about 30 grams of salt). Banks with mushrooms, close and store in a cellar or other cool place for 35-40 days. To mushrooms not formed mold, you can sprinkle them with dry mustard.
Can pickle chanterelles for the winter in the banks and in an enamel pan or bucket. At the bottom of the salting tank lay spices (horseradish, oak, cherry, black currant, dill umbrella, garlic, etc.), then fill the tank with chanterelles boiled in salted water, each layer pouring salt. On top put the boiled gauze, on it - oppression. About a month later salty chanterelles will be ready.
How to freeze chanterelles for the winter
Chanterelles can not only salt, but also to freeze. Frozen chanterelles can be fried, used for soups, etc. For freezing select young, strong, undamaged mushrooms. Clean chanterelles from debris, rinse in running water and dry on a napkin or towel. If the mushrooms are large, you can cut them into several pieces before freezing.
Chanterelle mushrooms can be frozen raw, but for reassurance, you can before freezing them to cook (just simmer for no longer than five minutes long when cooked, chanterelles lose flavor). After cooking, be sure to drain the mushrooms in a colander, let them cool and dry. It is best to freeze the mushrooms, arranging them on a tray in a single layer. When mushrooms freeze, transfer them to bags or containers and put them in the freezer for storage.
Note that after thawing the mushrooms should not be frozen again. Therefore, pack the chanterelles in such a way that the portion of mushrooms can be fully used at a time.
How to dry chanterelles for the winter
Chanterelles lend themselves well to drying. This method of harvesting chanterelles are good that the mushrooms retain their flavor, useful properties and nutritional value. For drying collect unspoiled mushrooms and gently remove them from the land and debris, but do not wash. The chanterelles are dried only hat, so separate them from the legs with a knife of stainless steel. Small hats can be dried whole, large — cut into several parts.
The quickest way to dry chanterelles in the oven at a temperature of 65 degrees or lower, spreading in a single layer on a baking sheet and providing a flow of air. Correctly dried chanterelles bend, but do not break, slightly spring when bending and do not crumble. To store dried chanterelles is best in a hermetically sealed bag, pouch or jar. Before use, they are soaked in water or broth.
And if you prefercanned mushrooms in jars. be sure to prepare marinated chanterelles for the winter: this is a great appetizer, which can be served both on a daily and on a festive table.