Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Yellow Chanterelles500 g
- Salt25 g
- Currant Leaves4 pcs
- Dill5 g
- Garlic2 cloves
Nutrition
per 100 g
- Calories
- 15 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare all the necessary ingredients.
Sort the mushrooms and rinse well in several changes of water or under running water. Drain them in a colander.
Pour water into a pot and place over heat. Add 1 tbsp salt (per 1 l water). Add the mushrooms and boil them for 20 minutes from the moment of boiling until tender. Drain the mushrooms in a sieve and rinse under cold running water.
Sprinkle a layer of salt on the bottom of any wide container, add dill seeds or umbels.
Add currant leaves and garlic sliced into thin petal-like slices.
Arrange a layer of prepared Yellow Chanterelles. Sprinkle again with salt and spices. You can add a sliced horseradish leaf. You may use any spices and herbs to your taste.
Alternate layers of mushrooms and spices with salt, following the given proportions.
Cover the mushrooms with a suitable plate and place a weight on top. You can use a jar of winter preserves for this. Leave the mushrooms under the weight until the next day.
The next day, the mushrooms will be partially salted, release juice, and become compacted. Taste for salt: if insufficient, add salt, and if over-salted, rinse with cold water and mix again with spices. Pack the mushrooms tightly into sterile jars.
Put the salted Yellow Chanterelles into jars, seal with lids, and store in a cold place. They will be fully salted in about 1 month; lightly salted ones can be eaten immediately.
