Chanterelles are truly universal mushrooms which are good in any kind. They can fry, salt, pickle, cook, to be used for mushroom caviar. As well as other mushrooms, chanterelles salt hot and cold-process.
Gathering chanterelles
Chanterelles love solar open places therefore it is quite easy to bring together them. There are they at the beginning of summer. On a green background the bright orange mushrooms are very well visible, besides chanterelles grow at the big companies. The inexperienced mushroom picker can mix edible chanterelles with false. Prompt that you found not absolutely what was looked for, the hat can – at false chanterelle it velvety and brighter, than at real and edges at it more exactly. Besides, false chanterelles often grow one by one. They aren't poisonous, but can spoil a dish very strongly.
False chanterelles have also other name – govorushka.
Preparation for salting
Chanterelles extremely seldom are worm-eaten therefore they need just to be washed up and cleaned from dirt. For salting cold-process it is possible to wet them for a while. There is no bitterness in these mushrooms at all therefore it is inexpedient to keep them in a basin several days – enough several hours. As well as other mushrooms, it is possible to salt chanterelles in a wooden barrel or a glass jar. If anything there is no similar near at hand, the enameled pan will approach. The container needs to be washed up and drenched with boiled water well.
Don't use aluminum ware for salting mushrooms.
Traditional cold way
To salt chanterelles, still salt at the rate of 3-4% of the weight of mushrooms, fennel and garlic will be necessary for you. On a bottom banks or pans fill salt, from above lay in one layer fennel, and on it – chanterelles. Add 1-2 peas of a black pepper. Fill still a salt layer, put fennel, on it – mushrooms. Alternate layers until the pan is filled. From above on a wooden circle put oppression. The circle has to be such size that freely I entered a pan, but at the same time all mushrooms were under oppression. Chanterelles will be salted approximately in a month. It is the longest way, but also the most popular.
Polukholodny way
This way much quicker than previous. Touch chanterelles, clean and wash out. Scald them boiled water and cast away on a colander. Too scald fennel. Lay out a layer of mushrooms in bank, season with salt, add a part of fennel, then alternate layers of salt, mushrooms and fennel, having added a small amount of small polished garlic. From above put oppression.
Hot way
Besides chanterelles and salt, it will be necessary for this way for you still: - bell pepper: - bay leaf; - garlic; - carnation. Prepare mushrooms. Pour water in a pan, put on fire, bring to the boil. Lay out in chanterelle boiled water, add some spice and you cook a quarter of hour. Get mushrooms (please, don't pour out water, you have already ready brine), put in the glass or enameled ware, fill in with a brine. Fill up all this with salt. Cut garlic thin plates, add to mushrooms. Put from above a circle and oppression. The brine has to cover mushrooms completely. Leave to cool down at the room temperature then put on the lower shelf of the fridge or in a cellar. In a day chanterelles can be eaten.