Salted chanterelles recipe. The best recipes and tips, how to salt chanterelles in banks at home

I saw this recipe for salted chanterelles in the program "Stand Who Maybe!" On the TV channel "Food". Showed him Rustam Tangirov with reference to french cuisine. The recipe seemed interesting to me, and I decided to introduce our culinary culinary with him.

Use chanterelles prepared on this recipe, you must necessarily fuck them in hot waterbecause They are very salty. They prepare with such foxes any dishes, as with fresh - fry and extinguished with sour cream, put in salads, soyankins and soups.

For the workpiece of salted chanterelles for the winter in the banks we will need chanterelles, water and salt.

The French, it turns out, chanterelles do not wash, but purify with a tissue with a mud. I also tried, the benefit of this good I have a big choice!

But then I still rinsed mushrooms.

Mushrooms folded into boiling salted water (additionally on 1 liter of water 1 st. Salt). Cooking you need 5 minutes.

Throw focus on sieve.

Make brine: on 200 ml of water Add 2 tablespoons of salt, also with a slide! Boil.

Mushrooms shift into a sterile jar.

The author sterilized in Aerium (15 minutes), I have no Aerium, so I used the microwave: the half-liter jar sterilized at maximum heating for 5 minutes. You can sterilize as usual - in a saucepan with water.

Immediately closed the sterile lid. You can store in a cool place or just in the kitchen cabinet. Now you know how to salt chanterelles for the winter in banks.

Before further cooking mushrooms, you need to cut and quench boiling water to get rid of extra salt.

Try!

How to salt foxes different ways for winter

Foxes are wonderful mushrooms in their taste, not inferior in many cases to their noble fellow. And enjoying their taste during their collection, I want to be able to get the same pleasure and winter. If they saline them, we get amazing taste, crispy mushrooms that can decorate any table. So how to salt chanterelles? There are two wonderful ways to sleep chanterelles, it is hot fashion And cold.

How to salt mushrooms chanterelles with hot way

We need:

Fresh Mushrooms - Polkylogram
Salt - two teaspoons
Bay leaf - 4pcs
Carnation - 3 things
Garlic - 3 teeth
Pepper fragrant and black peas - to taste

First of all, before soring the mushrooms, we wash them, at the final stage, be sure under running water, sending a jet from the bottom to the cap, you can even use a toothbrush. It is better to suffer a little now before soring the mushrooms than in the winter it is not a pleasant taste of mushrooms on the teeth, and the creaking of sand. Boil water, add a teaspoon of salt into it. We lower the mushrooms in boiling water, add spices (bay leaf, carnation and peppers), cook the mushrooms for 15 minutes, on a small fire, continuously stirring. The finished fungi, with the help of a noise, put it in the enameled pan, we spray at the salt, add garlic and poured the brine in which the mushrooms were cooked, so that the fungi was only slightly covered. We put the oppression and continue to saline. The cooled mushrooms are placed in a cold place (refrigerator or cellar). The next day you can check the taste of ready-made saline fungi. For winter storage, mushrooms must be rolled in glass jars. So you can pick up a hot way.

How to salt chanterelles with a cold way

For this we will need

Chanterelles - half a kilogram
Garlic - three heads
Dill - 3 umbrellas
Salt
vegetable oil.

Mushrooms will carefully wash, as well as for a hot way. Hats separated from legs and mushrooms with boiling water. In advance prepared banks, to last umbrellas of dill, then a layer of chanterelles, foxes fall asleep with a salt with garlic, then again chanterelles, so before filling the bank. The top layer is covered with umbrella dill and garlic. We put the oppression and put on a day in the refrigerator. For the next day we remove the oppression and pour vegetable oil into the cans so that it covered the mushrooms. And so shed in a cold way.

And finally, the recipe how to solit chanters "Gourmet"

Prepare

chanterelles - 2kilogram
bay leaf - 2 leaf
green parsley - a beam (you can use a mixture of parsley, dill and celery)
onions - 1 bulbs
sugar - one teaspoon
Acetic essence (25%) - 100 milliliters
Water - one liter
Seasoning for marinating mushrooms - 2 tablespoons

Purified mushrooms boil ten minutes in salted water. Solve water, remember its number and shift mushrooms into banks, shifting onion rings and greens, sprinkle seasoning for marination. Cooking the marinade in the amount of water fusion plus sex liters. The amount of salt, sugar and vinegar for marinade is calculated per liter. During boiling marinade, add a bay leaf. Marinade Cool and cold marinade pour mushrooms.

In a week, we drag the marinade, digest it and fill in banks again. Mushrooms in banks sterilize for one and a half hours. Banks rush

Knowing how to salt chanterelles, we can prepare them in sufficient quantities to be able to enjoy them throughout the winter!

Bon Appetit!

Strong, fragrant, delicious salts are a great snack, which will probably have to do with your households and guests.

Methods of salts of Lisichek

Chanterelles can be squeezed with a cold and hot way. When sickling with a cold way, the prepared mushrooms lay out layers, speaking salt, and the oppression is put on top. After some time, chanterelles are allowed, and the brine is formed naturally. When sickling, the hot mushrooms are poured pre-cooked hot brine. We will tell you how to cook salted chanterelles by each of these ways so that you can choose the one that you are more suitable.

Salted chanterelles: Hot Sling

This is an example of hot salts of chanterelles. In this method of salting there are mushrooms in two days after cooking.

Required ingredients:

fresh chanterelles - 500 g
salt - 2 h. l.
bay leaf - 3-4 pcs.
carnation - 3-4 pcs.
garlic - 2-3 teeth
black I. allspice peas - to taste

Step-by-step instruction:

Mushrooms clean and rinse.
Put a saucepan with water on the fire, add a teaspoon of salt into the water and bring the brine to a boil.
Lower chanterelles in brine, add a carnation, bay leaf, fragrant and black pepper.
Cook mushrooms for 10-15 minutes until they devour the pans.
Place the finished chanterelles in the enameled dishes and pour the boiling brine in which they were cooked.
Sprinkle salt and garlic mushrooms, sliced \u200b\u200bthin plates.
Put the oppression on top. You may have to merge part of the brine, but keep in mind that mushrooms should be covered with liquid completely.
When mushrooms are cooled under the press, put them in the fridge or a cool cellar.
The next day, salty chanterelles can already be there, but it's better to wait two days. For long storage Finished mushrooms can be decomposed on banks and closed by screwing lids.

Salted chanterelles: Quick Cold Slashing

But the recipe for salting of chanterelles with a cold way, without brine. But although it is a cold ambassador, a recipe is provided fast cooking Mushrooms. However, they will also need to eat them quickly, the shelf life of such a workpiece is not longer than 2 months.

Required ingredients:

chanterelles - 1.5 kg
garlic - 3 heads
umbrella dill
onion - 4 heads
vegetable oil

Step-by-step instruction:

Clean focus, rinse with running water and separate the legs from the legs.
Put the hats in the colander and scold them with boiling water.
Fold mushrooms in the pan (and caps, and legs), pour boiling water for 2 minutes.
Catch off the steady mushrooms on the colander.
Cut onions with thin half rings.
Spreads focus on prepared banks. Each layer of fungi move salt and add a little onion.
Clean garlic, soda it on the grater and put on top of the fungi.
Add to each bank previously covered with boiling water umbrellas of dill.
In each mushroom filled with mushrooms, put a small saucer and put the oppression on it.
For a day, remove the chanterelles in the refrigerator.
After a day, remove the oppression and fill it into each jar heated, but not boiling vegetable oil so that it completely covered mushrooms - it will protect salty chanterelles from darkening and damage.
Close banks with lids or sunk. Remove them for storage in the refrigerator.

Salt chanterelles: classic cold salting

it classic way Soldering foxes at room temperature for a month. Mushrooms prepared for this recipe are saved until February, if you do not eat them before, of course.

Required ingredients:

2 kg Lisichek
100 g salt
garlic - to taste

Step-by-step instruction:

Clean the foxes thoroughly and wash.
Put mushrooms in boiling salted water and boil for 15-20 minutes. Finished chanterelles will be devastated to the bottom of the pan.
Rinse ready-made cold water mushrooms.
Clean the garlic and cut each teeth with plates.
Take a suitable container and pour salt on the bottom of the salt.
Important: Responsibly treat the selection of dishes to salmon chanterelles. It should be wide and deep enough, have a lid and most importantly - it should not be oxidized in any way.
Put on the salt layer of chanterelles with caps down. Sprinkle salt mushrooms and spread garlic plates from above.
Alternate the layers of mushrooms and salt with garlic, until chanterelles.
Cover the mushrooms with a large flat plate and put on it.
Leave chanterelles at room temperature for 25-30 days.
In a day, a plate and blows remove and wash in hot salted water.
If a week, chanterelles do not completely cover the brine, increase the oppression.
A month later, your chanterelles will bespray well and will be fully prepared for use. Finished pickles are removed for storage in the fridge.

Salted chanterelles: video close the simplest salmon

Chanterelles are a unique mushroom, it can be shedding, without using any spices at all. To learn how to do it, look at the video studio of the simplest way to preservate chanterelles for the winter.

Bon Appetit!

Many mushrooms are called chanterelles among the most beautiful fruit bodies. So, they are very valued, and the matter is not only in beauty. These mushrooms are well suited for a variety of processing processes, among which frying, salting and marination are considered the most popular. Many salty chanterelles are particularly popular in the cooking. It must be said that in these mushrooms there is a large protein content, fiber, as well as useful minerals for the body.

Preparation of salty chanterelles, regardless of the way, allows you to keep everything in mushrooms beneficial features. And whatever the recipe chose the hostess, ready dish It turns out fragrant, tasty and nutritious throughout the storage period.

There are quite a lot of singing salts for the winter of chanterelles, but in this article you can get acquainted with the most interesting and widely used among cooking. But to desired result You did not fail, you should follow some rules. Then the mushrooms are obtained by crispy and fragrant, completely retaining vitamins.

For salting, it is best to take chanterelles of only small or medium sized, without damage.
Clear mushrooms from pollution, herb residues, moss and leaves.
Rinse in a large amount of cold water and pour for a while so that bitterness came out. In water for 2 l Add ½ tbsp. l. Salt and pinch of citric acid.
After soaking, rinse foxes under running water from all sides and you can move to the salting process.
For salting, only the stone non-iodized salt follows.
The salty procedure itself is carried out in enamel, glass or wooden dishes.

It should be said that it is salty chanterelles that are great for the preparation of first dishes or salads.

Simple recipe for salting mushrooms for winter with garlic

A simple recipe for salting of chanterelles for the winter is considered one of the oldest. These ways you can plant mushrooms in large quantities, which was done by our great-grandmothers.

2 kg of the main product;
100 g salts;
5 pieces of garlic.

A recipe showing how to sprinkle chanterelles for the winter, it is better to perform in stages.

Washed after dusting of chanterelles lay out into a small enameled foot with legs up.
We spend each layer of salt and garlic, chopped cubes.
The top layer of mushrooms sprinkle salt and put on top of the neut.
We endure in the basement and leave for 30 days to let juice.
After that, the mushrooms shift into banks, close the tight covers, and in 5-8 days we can eat and treat guests.

How to quickly sleep chanterelles with dill at home

The rapid preparation of saline chanterelles is a profitable and simple option.

2 kg of extractive mushrooms;
10 pieces of garlic;
120 g salts;
8 umbrellas of dill;
vegetable oil.

The recipe for the preparation of saline chanterelles for the winter should be done according to the instructions.

Pushed foxes put in a colander and scream with boiling water.
At the bottom of the enamel pan laying umbrellas of dill.
Then distribute the chanterelles, speaking each layer of stone salt and crushed garlic.
From above pour salt layer, put the umbrellas of dill and press the neot.
Put in the refrigerator for 2 days until the mushrooms allocate the liquid.
Distribute chanterelles in sterile and dry cans.
Press your hands and pour boiled vegetable oil in such a quantity so that it covered mushrooms.
Close the tight kapron lids and put it in the refrigerator again. The first sample with chanterelles can be removed after 30 days.

How to pickle chanterelles for winter without cooking with a cold way?

This recipe for salting of mushrooms of foxes for the winter will leave a lot of pleasant impressions after the first tasting.

2 kg of extractive mushrooms;
120 g salts;
5 inflorescence of cloves;
10 pieces of garlic;
2 h. L. dill seeds;
200 ml of vegetable oil.

How to pickle chanterelle without cooking with a cold way to get a tasty and fragrant dish? It turns out that nothing is difficult in this process.

The mushrooms after soaking are blanched in boiling water for 5 minutes and fold on the grille to glass.
A bit of garlic (chopped slices), dill seeds, cloves and a thin layer of salt are laid on the bottom of the wooden barrel.
They impose chanterelles and again shrink salt, garlic, clove and dill.
Top covered with a wooden circle, pressed the neot and leave for 3 days in a cold basement.
Top poured with crying cold oil so that it completely covered mushrooms. This will serve as an obstacle to the spread of mold and damage to chanters.

Although in this embodiment, the mushrooms are heat treatment, the salting is considered cold.

Cold Soldering Recipe With Cold Light

This salted salted recipe is surprisingly simple. However, it should be borne in mind that such a snack is stored in the refrigerator no more than 2 months.

2 kg of exposed chanterels;
4 large onion bulbs;
2 garlic heads;
150 g of salt;
Umbrella dill;
Currant leaves;
Vegetable oil.

Preparation of chanterelles at home by sumps with a cold way will not be difficult even for beginner hosts.

In the exposed chanterels, separate the hats from the legs and rinse in cold water.
Share mushrooms in a saucepan, pour boiling water and leave for 10 minutes, without boiling.
So far, chanterelles are in boiling water, cut into semir rings and garlic.
In sterilized dry jars to distribute currant leaves and umbrellas of dill.
To lay the caps and legs of mushrooms on top, speaking salt, garlic slices and half rings.
Top layer put salt and dill, press the neot and remove in the refrigerator for 24 hours.
Pour each jar with grief butter, which will save them from mold and darkening.
Close with covers, give to stand 2-3 hours and replace the refrigerator again.

Recipe for chanterelles, salt with a cold way with garlic

If you like the Cold Solving, then this recipe is for you. Callows, salty in a cold way, will provide your family appetizing snack during the cold season.

3 kg of chanterelles;
2 garlic heads (medium sizes);
150 g of salt;
Branches of dill;
30 pepper peppers.

How to spare mushrooms of chanterelles at home, you can learn from a step-by-step description.

Mushrooms are cleaned and washed in a large amount of water.
At the bottom of a glass or enamel pan, salt puffs up, lay out several twigs of dill and part of the black pepper peas.
From above, distribute foxes with caps down and spend with chopped garlic, pepper and salt.
Alternating layers of mushrooms with spices and salt, lay out all available ingredients.
Press the neot, cover gauze and wear a cellar.
After 30 days, the snack is ready, however, before using mushrooms, it is necessary to rinse with cold water.

How to spray chanterelles for the winter with a cold way with mustard grains

The next recipe for the preparation of saline chanterelles with a cold way will also preserve the natural taste and aroma of mushrooms. The fact is that the product will achieve readiness in its own juice.

3 kg of chanterelles;
150-170 g salts;
500 ml of vegetable oil;
1 tbsp. l. Zrena mustard;
6 pieces of garlic;
12 umbrellas of dill.

The recipe for mushrooms of chanterelles, salty for the winter, is performed in stages:

Mushrooms clean and rinse in cold water.
For 3 minutes, omit in boiling water and rinse immediately in colander under the crane.
In the enameled pan on the bottom, pour a thin layer of rock salt, put dill.
To put chanterelles on top, sprinkle mustard, chopped garlic and salt layer.
Use all mushrooms and spices, cover with an inverted plate and press the cargo.
Leave in a room for 36 hours, and then shifting into glass jars.
Pour the mushrooms evenly with the juice, and the top fill in heated vegetable oil.
Close up with plastic lids and take a basement. The billet prepared on this recipe can be stored for up to 6 months.

How to pickle mushrooms chanterelles with coriander at home

This option showing how to sprinkle chanterelles with a cold way, there are some advantages: one of them is a small time of time, but at the same time an excellent result.

2 kg of exposed chanterels;
120 g salts;
1 tsp. Coriander (seeds);
10-15 black currant leaves;
10 pieces of garlic.

We offer to use step-by-step recipe With the photo of the preparation of saline chanterelles for the winter:

Purchased pre-chanterelles lay out (caps down) in the enameled or wooden container on the litter of clean leaves black currant. Speed \u200b\u200bwith chopped garlic slices, coriander seeds and necessarily a salt layer.

Alternate layers of mushrooms, salts and spices, lay all the ingredients.

From above they put a plate, smaller in the diameter of the pan, and pressed the neot. Inserted in a cool room for 30 days, 2 times a week, washing the overstate plate and a grid with a salt solution.

Salted chanterelles with horseradish leaves

Cooking chanterelles in the cold salmon in this option will be pleased with his piquancy to all your homey and guests.

3 kg of exposed chanterelles;
10 umbrellas of dill;
3 horn sheet;
2 garlic heads;
150 g of salt;
400-450 ml of vegetable oil.

How to pickle for the winter of chanterelles, show separate stepsdescribed below. Each step should be performed correctly to canned mushrooms Did not harm from further use.

Washed 2 days of foxes again rinse in cold water and lean on a colander.
At the bottom of the enamel pan, put the chrlen leaves and pour salt layer with boiling water.
Show foxes with caps down and sprinkle with garlic and umbrellas of dill with cubes from above.
Distribute all mushrooms, speaking each layer of spices.
The top of mushrooms sprinkle with salt and cover the leaves of the horse.
Put the cargo on the leaves so that foxes are downtrend and let juice.
Release the container in a cool place and leave for 3 days.
Remove the grooves, decompose the mushrooms along sterilized cans, pour the brine and pour the warm crumpled vegetable oil.
Close the covers, take out again to the basement and leave for 25-30 days.

If you know how to make a blank for the winter, you will never be without soles.

Classic recipe for salting mushrooms hotels hot

A classic chipping recipe for a hot way will make it possible to make a dish that will not stand for a long time - they will just eat him quickly!

2.5 kg of chanterelles;
120 g salts;
7 garlic teeth;
5 peas of fragrant pepper;
10 pepper peas;
4 layers of laurels;
5 inflorescence of cloves;
1 l of water.

How to spare a focus on the winter, you can learn from the following description:

I must say that in this version, chanterelles do not need to soak. They are simply cleaned, washed and dried 10 minutes, constantly removing the foam.
Wash under the crane and poured with water again (from the recipe).
Give rise, all spices are introduced, except for garlic, and boil on a slow heat for 30 minutes.
Shiminate mushrooms into a small enameled saucepan, speaking with chopped garlic.
They poured with hot brine, covered with an inverted plate and put the neurop on top.
After 24 hours, the groove is removed, and the tank with mushrooms put 36 hours in the refrigerator.
After that, chanterelles are shifted into sterilized banks and closed with tight kapron covers.
Put in the cool room and store up to 12 months.

How to sleep chanterelles with hot way with dill

This recipe for salting mushrooms of chanterelles with hot way has simple ingredientsHowever, its preparation takes you more time than usual. But I want to say that the workpiece is obtained delicious, fragrant and nutritious.

2 kg of extractive mushrooms;
2 beam of green dill;
8 garlic teeth;
150 g salts.

How to challenge mushrooms chanterelles for the winter to please close, find out from a step-by-step description.

Washing fastened well in cold water and put it in boiling salted water.
Drill 30 min on slow fire, from time to time removing the surface of the foam.
Rinse under the crane and lay out on a sieve, giving a drain of the liquid.
Cut into small cubes garlic and grind the pure dill greens, mix.
In the enameled pan on the bottom, pour a thin layer of salt, laying a layer of mushrooms.
Sleep salt, dill and garlic, filling out the whole capacity and using all the ingredients.
Top to cover with a marlevary napkin, put a cripped lid or plate and pushing the cargo.
Store in a dark and dry cool room for 30 days.
After the allocated time to decompose the mushrooms into the glass jars, press the brine and pour the brine.
Turn the covers and send again to the basement.

Salted chanterelles with ground pepper and cloves

Salty chanterelles cooked by a hot way with pepper and carnation are obtained by fragrant and crispy. They can be used in combination with simple headsets or as an independent snack.

5 kg of chanterelles;
10 pieces of garlic;
3 h. Ground black pepper;
7 pcs. laurel sheet;
10 clove buds;
300 g salts;
10 umbrellas of dill.

A description of the recipe showing how to sprinkle chanterelles at home is given below.

Mushrooms are moved, cleaned from forest garbage and washed well in a large amount of water.
In the enamelized tank, the salt layer is poured and the part of the mushrooms is laying out, pulling the salt. Important: A sufficient amount of salt will allow mushrooms to let juice, and then they will not ruin.
In 2 liters of water connect ground pepper, cloves, umbrellas of dill, bay leaf and chopped slices garlic.
Give boiling and boil on slow heat for 10 minutes.
Fix and pour mushrooms, covered with a lid and pressed the cargo so that the fruit bodies are in the brine.
After 3 days, the brine merges and boil 10 minutes, and the mushrooms are washed in hot water.
Lay out the main product into sterilized banks and poured hot brine.
Close up of tight covers and give the room completely cool.
They put in the basement and store no more than 4 months.

How to sleep chanterelles with mustard

How best to sleep chanterelles with a hot way so that the snack immediately accounted for all lovers mushroom dishes? So, you can add the cordless grains, because the presence of essential oils in its composition will be saturated with piquant flavor and aroma.

2 kg of chanterelles;
1.5 tbsp. l. Zrena mustard;
150 g of salt;
4 booton cloves;
5 garlic teeth.

A recipe for salting mushrooms can be prepared correctly if you follow the phased instructions.

Clear mushrooms from pollution, rinse in several waters.
Throw back on the colander and after the drainage to lower the boiling brine.
For brine: in 2 liters of water to connect the grain mustard and carnation.
Peak mushrooms in water with spices for 20 minutes and shifted into another container.
After cooling, stop the mushrooms with salt and chopped garlic, mix well with your hands.
Pour a little hot brine with spices, press the cargo and give to cool at room temperature. The remaining brine should be put in the refrigerator for storage.
After cooling the workpiece to take into the cellar and leave for 20-25 days.
Then decompose the chanterelles in the cans, pour the preserved brine, close the lids and remove into the refrigerator.

Such a blank can be used as an additional ingredient to any salads.

Recipe for chanterelles, salted in banks: how to pickle mushrooms for the winter with lemon juice

The recipe for making salty chanterelles in banks will be useful for those who live in apartment buildings and has no basements. Such a salting is considered one of the most popular among the owners.

1.5 kg of chanterelles;
4 things. laurel sheet;
Juice of one lemon;
150 ml of vinegar 9%;
10 pepper peas;
80 g salts;
5 clove buds;
5 tbsp. l. vegetable oil.

If you have made a decision to sleep chanterelles for the winter in banks, then how it is to do that the mushrooms do not lose their taste qualities And not spoiled? Use the offered step by step instructionsAnd the result will be striking.

The chanterelles are purified, cut the tips of the legs and washed in cold running water.
They decompose on the grid and wait until the water strokes. After that, large mushrooms are cut into 2-3 parts, and small leaves.
Shifted in a saucepan, pour hot water And put on moderate fire.
Lemon juice is added and no more than 10 minutes are boiled. If time to increase, then chanterelles will lose their form and will not be elastic.
Mushrooms are taken out into the colander, give drain and cool.
Preparing brine: in 200 ml of water diluted vinegar and give rise.
Enlow sunflower oil And all the spices are introduced, boil 5 minutes.
If you want to eat mushrooms after 5 days, then they are laid out into sterilized banks and poured with a leaky brine. Close with covers, and after cooling put in the refrigerator.
If mushrooms are designed for long storage, then the process of the workpiece will be completely different.
Mushrooms cope in brine with butter and all spices for 15 minutes.
Distributed to sterilized banks, poured with a fluent boiling brine.
Round with covers, allow you to cool and put it in a cool room for the entire shelf life.
Store banks with a blank can be 6-7 months.

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Salted mushrooms are a piece of summer in glass bank. How nice to enjoy dinner salted mushroom Under bow and vegetable oil. One of the most delicious and bright mushrooms - chanterelles. They are glad and eyes and stomach. I really like to make chanterelles for the winter, the recipe is very simple. About how to pick up chanterelles, I learned from my grandmother. Why salt, and not to marry!? Because the benefits of mushrooms remain more than in the marinade.

We need:

chanterelles (declined bucket);
bay leaf (5-6 pieces per 1.5 liters) garlic (12 cloves on 6 polite cans);
pepper peas (10 pieces per 1.5 liters);
carnation (10 pieces per 1.5 liters);
umbrella dill (5-6 pieces);
salt not iodized.

Cooking:

The brine is preparing with the calculation of 4 tablespoons per liter of water. For a declined bucket of mushrooms, approximately 1.5 liters of brine, even slightly less;
It is better to use the floor lithing banks with twisting covers;
Salt foxes are preparing like most mushrooms. It is necessary to rinse mushrooms under running water and threaten from garbage. Chanterelles are considered pure mushrooms, and soak them in water is not necessary;
Lay out, chanterelles in a large saucepan with caps down and spend a little salt;
After, pour chanterelles with boiling water from the kettle, the mushrooms are slightly reduced, and a little more place remains in a saucepan, some more fungi can be reported. Water should not pour up to top, as in the process of cooking, chanterelle give juice. Cook mushrooms 15 minutes;
Then we lay out the foxes on the colander and pour the water from the pan, in which they were cooked, my tank;
We post again our chanterelles in a saucepan with water and cook for 20 minutes. You can immediately pour boiling water from the kettle, then mushrooms boil faster;
Meanwhile, sterilize banks for 15 minutes. You can use the steam method - in a double boiler or a saucepan with boiling water, and you can put into the brass furnace. The covers are enough to quiet with boiling water. We put sterilized cans on the table and cover with clean covers;
The recipe for making chanterelles consists of picking up brine. In boiling water, we pour 6 tablespoons of salt by 1.5 liters and all spices, boil 15 minutes. Then we cool to the warm state. Of my calculations, 1.5 liters of brine with more than 6 sex of liter jars, in which a 10 liter bucket of chanterelles is placed.
Plaisted chanterelles lay out again on a colander and give cool;
While the mushrooms are cooled, cut garlic, every 6-8 piece slices. One jar is about 2 cloves of garlic;
Then lay out chanterelles in cans with caps down, shifting them with garlic. Mushrooms should lay out to the shoulders of banks, leaving a place under the brine;
We fill all jars with fasteners with cooled brine and tightly close the lids.

After the full cooling of the cans, we put chanterelles in the fridge. Try delicious, bright focusing salts can be in a month.