How to pickle chanterelles for the winter: 3 recipes

Valuable products are increasingly included in the diet of modern man, as they concentrate a maximum of irreplaceable substances. In today's article, we will talk about mushrooms, which are often harvested for long-term preservation, in order to later enjoy delicious billets. Chanterelles will appeal to everyone, without exception, they will be appreciated even by the most fastidious eater.

Structure

Valuable qualities are determined by the fact that the presented products accumulate in their composition a lot of irreplaceable compounds. The body begins to function correctly, since there is no deficiency in important compounds. A lot in the production of niacin, purines, mineral compounds, acids, vitamins, phytosterols. Dietary fiber, pectin and water are also available.

Workpiece Features

In the end, to get a tasty, and most importantly useful product, you need to be able to properly prepare it. If you follow the recommendations of experienced housewives, all cooking comes down to important aspects.

1. Before the main manipulations, it is necessary to prepare the raw materials. For this purpose, grass, forest litter, and other extraneous inclusions are removed from specimens. To make it easier to harvest the composition, send it to brackish water. For this purpose, you can pour a spoonful of salt per liter of liquid or add a few grams of lemon. The choice is yours. Soaking is carried out until all the dirt has risen.
2. All recipes involving the procurement of products for the winter season are similar to each other. However, there is a difference, which is the pickling of certain parts. Some argue that you should take only the tops, while the second prefer to subject the procedure and the base of the fruiting bodies. It's up to you to decide, but hats look better on their own.
3. Before harvesting, the product should be boiled. The whole process takes about a third of an hour. However, times may vary. It should be guided by the state of the instances. When they drop down to the cooking containers, you can remove the dishes from the burner and cool the components.
4. Not always selected raw materials are pickled the same way. To avoid this, sort by the overall characteristics. If you take samples of equal size, be sure that they will saline as required by the recipe. If large fruiting bodies take part in the cooking, it is advisable to cut them into several parts.
5. Some hostesses try to achieve a state of mushrooms in which they will be pleasantly crunchy during a meal. However, this is difficult to achieve, so do not be discouraged if nothing comes of it. Pay attention to the dishes in which the curl will be carried out. She needs early sterilization, as well as lids.

Recipes

Classic

1. This variation of the spin is considered traditional and the simplest, even a culinary specialist with minimal skills can cope with it. Take care of the presence of mushrooms in advance (2 kg.). Also, do not forget about salt (60 gr.), Vinegar (70 ml.), Sugar (0.1 kg.), Water (1.7 l.), Spices.
2. Start with fruiting bodies. For this, pour them into containers, fill them with water and add salt. The last component is replaced with citric acid as desired. In this solution, the raw materials should lie an hour and a half. Then the contents must be removed, washed and chopped.
3. Mix with water in the volume according to the recipe, boil until the components are lowered. Rinse the mushrooms under the tap, and filter the decoction in which they were boiled. Introduce all the components into the liquid, put the mushrooms inside and boil.
4. Prepare the dishes to be twisted. It is important that it is clean and dry. Otherwise, your blanks will simply explode or spoil. Mushrooms together with the marinade, pack on the container, spin. Wait a month.

No vinegar

1. To repeat this cooking technology, vinegar is not required. You need to take only 1 kg. mushrooms, 5 gr. lemons, water, granulated sugar to your taste, as well as spices.
2. According to the standard scheme, prepare the main component. You need to rinse it, boil it in brackish water for a third of an hour, then pour the solution into a separate bowl, and rinse the chanterelles themselves.
3. Then all components and fungi are introduced into the solution, including. Components boil over low heat for about four minutes, removed from the burner. Containers for this pore should be clean and dry.
4. The mushrooms are sent to the container, after which they are poured with a hot mixture from the stewpan and clogged with tin. For uniform and correct cooling banks are turned over.

With spices

1. Rinse thoroughly with 1.5 kg. mushrooms and dry. Get rid of excess moisture. Send the raw materials to a pot of water and boil until cooked. Throw it onto a sieve and wait for the excess moisture to drain completely.
2. Prepare glass containers in advance and sterilize according to classical technology. Do the same with covers. Wash basil, celery, parsley and laurel. Spread evenly over glass containers.
3. Mix 0.4 liters. water, 50 ml. table vinegar and 50 gr. salt. Make marinade from the ingredients. Put mushrooms in it and boil for a quarter of an hour. Add spices and finely chopped onion to the mushrooms. Distribute the workpiece in cans. Roll up.

Effects on the body

1. It is noteworthy that the product in question is of great interest due to the content of a unique substance. It is presented in the form of chitinmannose. It is it that actively fights against almost any parasites that may be present in the human body.
2. It remains interesting that such a polysaccharide literally dissolves helminth eggs. The substance is paralyzed by nerve helminth receptors. In this case, the human body does not have any negative impact.
3. It is worth noting that in 100 gr. A large amount of vitamin D is present in the fungi under consideration. It is thanks to it that the bone tissue develops fully. Also, blood coagulation is normalized.
4. Therefore, the systematic consumption of such raw materials perfectly prevents the risk of developing various cardiovascular pathologies. The risk of skin and cancer diseases is also minimized.
5. Along with this, the protective functions of the body are significantly increased. Muscle fibers are strengthened, thyroid activity and blood pressure are stabilized. The composition inhibits the activity of free radicals in the human body.
6. Therefore, eating mushrooms will be an excellent prevention of the development of cancers. In addition, raw materials are used as an additional tool in the treatment of oncology. The product contains pyridoxine, vitamin B6.
7. Against this background, the body begins to produce serotonin, protein, histamine and hemoglobin without problems. Along with this, the level of bad cholesterol in the blood is reduced. Mushrooms contribute to better absorption of fat, positively reflecting on the heart rhythm.
8. It is recommended that you regularly consume such a product in order to improve the functioning of the liver and nervous system. Also, the product boasts an abundance of ascorbic acid. This vitamin also significantly strengthens the immune system.
9. As a result, the human body becomes more resistant to various viral infections. Along with this, the tissues are cleared of toxic compounds and slagging. Mushrooms are famous for their excellent antioxidant properties.
10. The presented product can still boast of the presence of niacin in the residual amount. It is such an enzyme that helps the stomach easier to digest heavy foods. Such a substance has a positive effect on the condition of the joints and blood vessels. Mushrooms help to cope with anxiety, migraine, distraction and depression.

There is no doubt that the presented product will bring tremendous benefits to humans if they are systematically consumed in moderation. If possible, include raw materials in your diet. Soon you will forget about seasonal diseases and vitamin deficiency.

Video: pickled chanterelle recipe