All methods at a glance

Use only fresh chanterelles

But whether you want to freeze, dry or pickle the chanterelles: use them exclusively fresh mushrooms. Not only do these last longer, they also taste better. Of course, there are no fresher mushrooms than those that you collect yourself in the forest and process at home. However, if you are not lucky with a walk in the forest, you can also use supermarket goods from August onwards. How fresh it is, however, cannot be understood: the supermarket chanterelles come from the Usually from Eastern European countries like Belarus or Moldova and therefore have a long way to go themselves. So they should be used as soon as possible and not preserved.

The three best ways to preserve chanterelles

There are numerous ways to preserve chanterelles either alone or with other mushrooms and / or vegetables. The recipe of pickling French beans with chanterelles and onions, for example, is downright classic. Our great-grandmothers were also familiar with boiling in salt water. But here's a note about preserving mushrooms: Mushrooms spoil very quickly, and so do you shouldn't risk food poisoning by not being meticulous about hygiene when canning respect, think highly of! Also, since rot mushrooms are difficult to spot with this method of preservation, be careful of this Noise when opening the glass with a screw cap: It must crack audibly, otherwise it was leaky!

Freeze the chanterelles

Before the Freeze you should get the trimmed and where appropriate washed Blanch the chanterelles in boiling salted water for a few minutes. It is best to add a little lemon juice, it will take away the bitterness of the chanterelles. Finally, fill the blanched mushrooms in portions into freezer bags or tightly sealable plastic jars and freeze them at at least minus 18 ° C. The mushrooms preserved in this way keep for about a year.

Dry the chanterelles

Chanterelles are great to dry in the oven: place them cleaned (but not washed!) Mushrooms side by side on a baking sheet lined with baking paper. Smaller specimens can be left whole or halved, only larger ones should be cut into thin slices. Dry the mushrooms at around 50 ° C for at least five hours. Clamp a wooden spoon between the oven door and the oven so that the moisture can escape.

Pickle chanterelles

Chanterelles can also be marinated in an acidic vinegar solution. To do this, first blanch the raw mushrooms and fill them with herbs and spices of your choice in clean screw-top jars. Fill the glasses only half full and then fill them up with a hot solution of vinegar and water (ratio 50:50). Screw the jars tightly and immediately turn them upside down for a few hours.