How to salt foxes

Chanterelles are very useful mushrooms that contain a lot of protein and useful trace elements, very useful for health. They are accepted with hot and cold way. There are also other salting recipes. However, no matter how recipe you do not use, it is important to remember several important rules.

1

Useful recommendations

1. Use only stone salt. It is extremely recommended to use iodized salt. Also for salting chanits can not be taken salt extra.
2. Chanterelles are suitable small or medium sized.
3. Before salting, be sure to rinse the mushrooms and remove the garbage, twigs, dirt, etc. To remove the garbage, you can also put mushrooms into salted water for about 20 minutes.
4. For salting, use glass and enameled dishes. The best solution will be a wooden barrel.

2

How to salt chanterelles in a simple way

What is needed for cooking:

1. Lisurators of small or medium size 800-900 g.
2. Garlic 2 teeth
3. Pepper peas 3-4 pcs.
4. Salt stone 2-3 tbsp.

Sequencing:

1. Rinse the chanterelles under cool water and clean it from garbage.
2. Clean garlic and cut it with plates.
3. Sterilize the jackets for salting and put a small layer of chanterelles on the bottom, sprinkle them with salt and add peas pepper. Then put the garlic layer. Gradually lay out the chanterelles in a similar way until they are running out.
4. As soon as the mushrooms are running out, put the press on them and place the container with mushrooms in a cool place for a month.

3

How to salt chanterelles hot

What is needed for cooking:

1. Chanterelles 800-900 g
2. Filtered water 4 glasses
3. Garlic cloves 3-4 pcs.
4. Bay leaf 1 pc.
5. Pepper peas 3-4 pcs.
6. Salt 2-3 tbsp.

Sequencing:

1. Rinse the chanterelles under cool water and remove the extra garbage and dirt.
2. Place the mushrooms in the enameled dishes and fill them with water. Salt the mushrooms and add peas and bay leaf to the water. Cook mushrooms 30-35 minutes. At the same time, it is important to constantly monitor the level of fire and not allow it to quickly evaporate.
3. Clean garlic and cut it with plates.
4. Put in the tank (preferably enameled bowl) mushrooms and put the chopped garlic to them, pour the whole boiling brine.
5. Install the plate and grid on top and remove it only after a day.
6. Sterilize banks and put mushrooms in them. Then close the banks and put them in a cool place.

4

How to salt chanterelles with a cold way

What is needed for cooking:

1. Lisurators of small or medium size 1.5-2 kg.
2. Covers garlic 3 pcs.
3. Salt stone 100 g
4. Vegetable or olive oil
5. Fresh dill

Sequencing:

1. Rinse the chanterelles under cool water, remove the garbage and sprigs. To better wash mushrooms, you can pour them with water and wait 3-5 minutes. Also for cleansing mushrooms you can use a conventional brush.
2. Fill mushrooms with water and put everything on the middle fire and wait until it boils. Immediately after that, slightly slow down the fire and cook the mushrooms for another 15-20 minutes.
3. Clean garlic cloves and cut them with thin plates.
4. Take the tank for mushrooms and rinse it.
5. Put on the bottom of the container a third of the foxes and put the dill and part of the garlic plates on top. Then sprinkle the mushrooms with salt and put the mushrooms on top. Repeat all the actions until all mushrooms are put in the jar. Sprinkle the top layer and put garlic on top.
6. Cover the mushrooms with a lid and install a heavy cargo on top.
7. A day later, add vegetable oil to mushrooms, mix everything and continue to salt mushrooms. At the same time, they must be kept in a cool place.

Salted chanterelles are best served to the table of Sieste with roasted or boiled potatoes with creamy or cheese sauce. The taste of chanterelles will also perfectly complement vegetable and meat dishes and fresh greens.