Collecting chanterelles

Chanterelles love Sunny open places, so collect them quite easily. They appear in early summer. On a green background bright orange mushrooms are very visible, besides chanterelles grow big companies. Inexperienced mushroom can be confused with edible chanterelles false. Suggest what you have found is not quite what I was looking for, maybe a hat – the false chanterelle is it velvety and brighter than the present, and the edges are smoother. In addition, false chanterelles often grow singly. They are not poisonous, but can very much ruin the dish.
False chanterelles have another name – Govorushko.

Preparing for salting

Chanterelles are very rarely worm-eaten, so they just need to wash and clean from dirt. For pickling cold you can briefly soak them. The bitterness in these mushrooms not at all, so keep them in a basin for several days is impractical just a few hours. Like other mushrooms, chanterelles salt in a wooden barrel or glass jar. If anything like that is not at hand, suitable enameled pot. Containers should be well washed and scalded.
Do not use for pickling mushrooms aluminum kitchenware.

Traditional cold method

To pickle chanterelles, you will need more salt at the rate of 3-4% of the weight of mushrooms, fennel and garlic. On the bottom of the jar or pan sprinkle salt, lay on top of one layer of dill and another chanterelles. Add 1-2 peppercorns. Sprinkle another layer of salt, place the fennel on it – mushrooms. Alternate the layers until the pot is filled. On top of the wooden circle put oppression. The circle should be of a size to freely enter into the pan, but the mushrooms were under the yoke. Chanterelles salted in about a month. This is the longest way, but also the most popular.

"Paludology" method

This method is much faster than the previous one. Chanterelles loop, clean up and rinse. Scald them with boiling water and drain in a colander. Dill also scald. Put a layer of mushrooms in the jar, pour salt, add a piece of fennel, then alternate layers of salt, mushrooms and dill, adding a small amount of finely grated garlic. On top put oppression.


For this method, in addition to the chanterelles and salt, you will need more:
- pepper:
- Bay leaf;
- garlic;
- carnation.

Prepare the mushrooms. Pour water in a saucepan, put on fire, bring to a boil. Put in boiling water chanterelles, add the spices and cook for a quarter of an hour. Remove the mushrooms (water, please, do not pour, you have a ready-made pickle), put in a glass or enamel bowl, pour brine. Pour all this salt.

Garlic cut into thin slices, add to mushrooms. Put a circle and oppression. The brine should completely cover the mushrooms. Leave to cool at room temperature, then put on the bottom shelf of the refrigerator or cellar. A day chanterelles.