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What to cook ryadovka from mushrooms. Rows: delicious recipes and tips for choosing the right mushrooms

Ryadovka mushrooms - unlike camelina and russula, are little known to a wide circle of lovers of "forest gifts", but they are also collected and prepared for the winter. Rows are tender, fragrant and fragile and, in order not to damage them, you must be extremely careful during cooking.

In the marinade, they turn out to be incredibly tasty and it is impossible to come off the appetizer. The workpiece is eaten in an instant.

Classic pickling

The recipe is quick, easy. It doesn’t require any effort, but the taste is unusual. Love for a snack is shown after trying one mushroom. Let's look at how to prepare a gray row:

Products:

fresh mushrooms- 2 kg;
granulated sugar - 50 g;
table salt - 120 g;
table vinegar - 200 ml;
lavrushka - 4 leaves;
carnation - 4 inflorescences;
garlic - 4 cloves;
dill umbrellas - 4 pcs.;
currant leaves - 2 pcs.

Cooking procedure:

Gently sort the main ingredient, remove the spoiled and wormy ones. You need to try the leg on the tongue and, if you feel the taste of bitterness, pour the mushrooms very cold water for 2-3 days with a mandatory change of water at least 3 times a day. Rinse under water, put in a colander and rinse with boiling water.
Place the prepared rows in a saucepan, fill with filtered liquid. Add salt, granulated sugar and place on the stove. After boiling, cook for 25 minutes. During cooking, it is imperative to remove the foam. The transparency of the marinade will depend on this action. Throw in a colander, and leave the broth in a container.
Wash the jars with soap and dry in the oven.
Peel the garlic, wash and chop into slices. Pour dill inflorescences, currant leaves with boiling water.
Put 1/2 part of the prepared spices on the bottom of the containers, including peppercorns, clove inflorescences. After distributing the mushrooms, and on top of them the remaining seasonings, pour in the acid.
Bring the mushroom broth to a boil, fill the jars with the contents and roll up tightly. Turn over, chill and put into the cellar.

The main methods of salting

There are several options for salting mushrooms. Consider the 2 most common options for how to salt ryadovka mushrooms for the winter.

Cold

This method takes longer to cook, but the "forest fruits" are tasty, salty and crispy, like lightly salted cucumbers.

Products:

fresh mushrooms - 2 kg;
garlic - 6 cloves;
horseradish leaf - 6 sheets;
fresh dill - 15 g;
peppercorns - 20 pcs.;
if not iodized - 100 g.

Sort out the main ingredient, clean from debris, twigs. Rinse under running water several times. And it is better to try the leg on the tongue and, if you feel the taste of bitterness, fill the mushrooms with very cold water for 2-3 days with a mandatory change of water at least 3 times a day. Put in a saucepan, fill with liquid, put on the stove and cook for 2-3 minutes. After the time has elapsed, put it in a colander, wait for the excess moisture to drain completely.
Determine the washed horseradish leaves in sterile glass containers at the bottom, then alternately sprinkle each layer with coarse salt in rows. Between the layers, it is necessary to put garlic, previously peeled and chopped into slices.
Finally, place fresh dill herbs. Close with plastic lids. Put in a cold place for 45 days. After the time has elapsed, the snack can be consumed. Shelf life - 12 months, subject to storage standards.

Hot

Cooked mushrooms according to this method can be consumed 7 days after canning. Based on the foregoing, this method of salt rowing can be considered as fast.

Products:

fresh mushrooms - 2 kg;
filtered water - 3 liters;
table salt - 150 g;
lavrushka - 6 pcs.;
peppercorns - 20 pcs.;
carnation - 10 inflorescences;
sweet peas - 10 pcs.

Sort the main ingredient, peel and rinse in several waters. Pay attention to point 1 of the previous recipe.
Pour the required amount of liquid into a saucepan, add rock salt, lavrushka, 2 types of pepper, cloves. Bring to a boil, boil for a few minutes with constant stirring. Put the prepared mushrooms, after boiling again, reduce the heat, cover and cook for 45 minutes.
In the meantime, rinse the jars with soap and dry in the oven. Arrange the rows in glass containers, pour the brine evenly.
After cooling, close tightly and put in the cold for 1.5 months. After a week, the snack can be consumed, but a bright, aromatic taste will appear only after the specified time.

Poplar row pickling

This type of mushroom is different appearance and taste from garden brothers. Consequently, the preservation of forest fruits occurs in a special way. The process is simple, but the result is a delicious taste. The color of the row can be either brown or purple, but we will consider how to cook further.

Products:

fresh mushrooms - 2 kg;
essence - 55 ml;
salt, not iodized - 120 g;
granulated sugar - 100 g;
laurel - 4 leaves;
carnation inflorescences - 4 pcs.;
peppercorns - 20 pcs.

The procedure is as follows:

The main component must be soaked before cooking. To do this, first of all, sort out the fruits, rinse in several waters and put in enamel pot... Fill with ice liquid, cover and leave for 2-3 days. Be sure to change the fluid (at least 3 times). Throw on a sieve, rinse.
Put in a saucepan, fill with water, add a little salt and place on the stove. After boiling, cook for 15 minutes. After the time has elapsed, drain the liquid, repeat the process and continue cooking for 40 minutes. The readiness of the product is determined as follows - the mushrooms sink to the bottom of the pan.
Now we start preparing the marinade. Pour liquid into a saucepan, add salt, granulated sugar and add all prepared spices. After boiling, cook on slow heat for 15 minutes. Then add acid, heat for another 3-5 minutes.
Wash the jars with soap, sterilize over water vapor. Put the mushrooms in a sterile container and distribute the marinade evenly. Roll up, turn over, cool and put in the cellar.

Mushroom appetizer with vegetables

The combination of forest products and vegetables makes the harvest especially tasty. Non-standard spices in this ryadovok recipe change the taste of the mushrooms themselves, thereby making them more sophisticated.

rows - 3 kg;
wine vinegar - 200 ml;
filtered water - 600 ml;
leeks - 200 g;
carrots - 2 pcs.;
lavrushka - 4 leaves;
tarragon - 7 g;
borage - 1 tsp;
salt, not iodized - 120 g;
zest of one lemon;
granulated sugar - 10 g.

The algorithm of actions is as follows:

Sort freshly picked mushrooms, remove rotten and unsuitable for food. Rinse in multiple waters. It is even better to try the leg on the tongue and, if you feel the taste of bitterness, fill the mushrooms with very cold water for 2-3 days with a mandatory change of water at least 3 times a day. Cut off most of the legs. Pour a small amount of liquid into a saucepan, bring to a boil and place the prepared forest fruits. Cook on slow heat for 5 minutes, fold over a sieve.
Rinse the carrots, peel off the skin with a thin layer, chop into slices. Do the same with leeks. put in a saucepan, combine with water, salt, vinegar and spicy ingredients. Cook on medium heat for 15 minutes.
Mix mushrooms with vegetable marinade, continue cooking for 5 minutes.
Wash the jars with soap, dry in the oven. Arrange vegetables and rows tightly in sterile containers, fill evenly with hot marinade. Roll up hermetically, turn over and cool. Remove to the cellar.

With citric acid

The lemon acid gives a special taste to the marinade. Mushrooms cooked in this filling are obtained with an unusual taste and aroma. The usual lemon in the recipe for pickled rows allows you to surprise guests with the brightness and richness of the workpiece.

Products:

main ingredient - 2 kg;
filtered water - 200 ml;
table salt - 90 g;
table vinegar - 200 ml;
citric acid - 0.5 tsp;
granulated sugar - 40 g;
lavrushka - 4 leaves;
dill greens - 30 g;
black peppercorns - 10 pcs.;
cinnamon - 0.5 tsp;
carnation - 4 inflorescences.

Sort out mushrooms, remove rotten specimens. Wash under running water, cut into several parts for larger species. Check the leg with your tongue for bitterness and if you feel it, fill the mushrooms with ice water for 2-3 days with a mandatory change at least 3 times a day. Fill a saucepan with liquid, add salt and acid, stir. Dip the prepared rows into it, after boiling, cook for 20-30 minutes, regularly removing the foam from the surface. Within the specified time, the mushrooms should sink to the bottom of the pan. Otherwise, the cooking time will increase.
Once " forest gifts»Have settled, you need to add citric acid and other seasonings, spices indicated in the recipe. Add granulated sugar, boil.
Wash the jars with soap, sterilize in a convenient way. Using a slotted spoon, evenly spread the mushrooms into prepared containers, fill with marinade. Cover and sterilize in water for half an hour after boiling. Carefully remove, roll up, turn over. Cool and put in the cellar.

With provencal herbs

For of this recipe you will need a mixture of dry Provencal herbs. Mushrooms are tasty, aromatic and original in their own way.

Products:

main ingredient - 1 kg;
filtered water - 400 ml;
table vinegar - 35 ml;
salt, not iodized - 30 g;
granulated sugar - 25 g;
Provencal herbs- 5 g;
peppercorns - 10 pcs.;
lavrushka - 3 leaves.

Let's do this:

Sort freshly picked mushrooms, remove rotten parts and debris. Rinse under running water, put in an enamel container and fill with ice-cold liquid. Cover and leave in this form for 2-3 days, changing the liquid from time to time. Throw in a colander and rinse again.
Put the main ingredient in a saucepan with salted water. After boiling, reduce heat, cook until cooked. Strain through a sieve, wait for excess moisture to drain.
In a saucepan, combine liquid, salt, granulated sugar, bay leaf, peppercorns. Place the container with the contents on the stove. Bring to a boil with regular stirring. Warm up for 10 minutes so that the free-flowing ingredients have time to completely dissolve. Remove from heat, add acid and stir.
Wash the jars with soap and heat in the oven. Arrange the chilled mushrooms in glass containers and fill them with hot marinade. Cover, sterilize for half an hour. Gently take out, roll up and turn over. Cool under a warm blanket, put in the cellar.
Canned rows have a pleasant taste, a unique forest aroma. Therefore, in the fall, do not miss the opportunity to collect and prepare several jars of crispy mushrooms to enjoy in winter.

Only experienced mushroom pickers know. After all, such a product belongs to the widespread but little known to the modern population of lamellar mushrooms. They are found from early August to October, and grow in poplar plantings in rings, groups or rows. Mushroom pickers are especially interested in these rows, since they are edible, they are good to fry with potatoes, as well as salt, dry, boil and pickle.

How to salt poplar rowing for the winter

Required Ingredients:

freshly picked mushrooms - 1 kg;
ordinary drinking water - ½ glass;
small table salt - 2 large spoons;
black peppercorns - 5 pcs.;
laurel leaf - 1 pc .;
dried cloves - 3 pcs.;
dried dill - 5 g;
black currant leaves - 2 pcs.

Mushroom processing

Before salting the poplar row, all freshly picked mushrooms must be well processed. To do this, put the product in a large saucepan and fill it with plain water. Next, each mushroom should be cleaned of debris, dried grass and foliage using an ordinary knife. If the heads of the rows are too large, then they can be cut into 2-4 pieces.

It is worth noting that wash this product only needed in cool or cold water.

Heat treatment of mushrooms

There is nothing easier than preparing for the winter such a canned product as poplar mushrooms. Rows can be salted in different ways. However, we chose the simplest and tasty option... Thus, in a small saucepan, you need to pour ordinary drinking water, and then add two large tablespoons of fine table salt and bring the solution to a boil. Further, all previously processed mushrooms must be put into highly boiling water. In the process of cooking such a product, one should not forget about regular stirring, since during the settling of the rows to the bottom of the pan, they can simply stick and burn.

When the water in the dishes boils again, it is required to remove the foam from its surface using a slotted spoon, and then alternately add black peppercorns, bay and currant leaves, dried cloves and dill. After that, all components should be mixed and cooked for 25 minutes.

The final stage in the preparation of the workpiece

How to salt a poplar rower and roll it up for the winter? To do this, ready-made mushrooms must be spread hot in sterilized jars, and on top pour them with aromatic brine, in which they have been cooked for the last half hour. Next, the dishes should be rolled up, turned over and cooled for 17-23 hours. It is worth noting that the mushrooms will be fully ready for consumption only after 43-45 days.

How to serve dressed

Now you know how to salt a poplar rower quickly and tasty. It remains to figure out how to serve it to the table. To do this, the mushrooms must be washed from mucus in cold water, and then put in a salad bowl, add half rings onions(chopped garlic can be used), pour in the smelling sunflower oil and then mix well. Bon Appetit!

Its distinctive features:

white or creamy white
plates are frequent and wide

A simple recipe for pickled rows

Ingredients:

rows - 1 kg
vinegar 6% - 3 tablespoons
sugar - 1.5 tablespoons
peppercorns - 5 pieces
bay leaf - 2 pcs.
salt - a tablespoon

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Pickled rows with vinegar

You will need:

mushroom rowing gray - 1.5 kg
wine vinegar - 500 ml
onion - 1 pc.
carrots - 1 pc.
Bay leaf
black peppercorns
Carnation
salt - 2 teaspoons
sugar - 1 teaspoon

With the onset of the mushroom season, it becomes necessary to preserve the harvested crop. You can do it different ways- salt or pickle mushrooms, make a ready-to-eat snack out of them. Among the gifts of the forest that are suitable for winter preparations of particular interest are ryadovki - edible and conditionally edible mushrooms, distinguished by a specific taste and a wide variety of species. It is important to make sure that the preparation will be made from the non-toxic type of rowers!

Among the gifts of the forest, which are suitable for winter harvesting, rowing is of particular interest.

This type of mushroom is great for pickling. By classical technology you can create a delicious and aromatic dish that makes a great appetizer, salad ingredient or addition to a side dish.

To prepare rows in the amount of 10 kg, you will additionally need:

Table salt - 400 g;
Horseradish (leaves) - to taste;
Black currant leaves - 3-4 pcs per jar;
Bay leaves - 2-4 per can;
Fresh garlic (whole cloves) - 2-5 per jar.

Spices are chosen to taste, but it is important to consider that the mushrooms themselves have a slightly spicy aftertaste.

Cooking will be done as follows:

Be sure to peel the mushrooms, rinse, soak in clean water for 40-50 minutes;
Prepare a container to put the rows in it with the legs up;
Then put seasonings and herbs (leaves) in sterilized jars, salt, put mushrooms, salt again, cover with leaves on top.

If the volume allows, then you can put the load, if not, then the cans should be rolled up, and then put in a cool place. The snack will be ready in 45 days.

Supermarine for mushrooms (video)

Pickled rows for the winter

At home, you can prepare delicate and fragrant rows that will be perfectly stored throughout the winter. Cooking them is also not difficult, so everyone who loves mushrooms can please their home with an excellent snack.

The following ingredients are required:

Blue feet (rows) - 3 kg;
Allspice - 10 peas for 1 can;
Salt - 40 g (the amount varies, depending on taste);
Citric acid - 3-5 g;
Black pepper (ground) - 4-5 g;
Garlic cloves - 8 pcs.

At home, you can prepare delicate and fragrant rows that will be perfectly stored throughout the winter.

Cooking process:

To clear the mushrooms from dirt, you can soak a little;
Cut them into small pieces;
Peel and chop the garlic;
Pour water into the container and place the rows to boil (the process takes 30 minutes);
After the completion of the cooking process, the mushrooms need to be washed again;
Add all the necessary spices to them;
Cook for another 30 minutes;
Add citric acid and garlic at the end.

Arrange in jars and roll up with iron lids. The pickling recipe is quite simple, the appetizer turns out to be aromatic, you can also serve it as independent dish which has high nutritional properties.

How to cook purple rows

Mushrooms unusual in their appearance are purple rows. They can be prepared by salting or pickling. The dish turns out to be delicious, and its aroma has hints of fruity aromas, which makes the appetizer delicious. The most popular are the recipes for mushroom pates, for the preparation of which you will need:

Mushrooms - 1 kg;
Onions (white or yellow) - 2 pcs;
Garlic cloves - 4-5 pcs;
Vegetable oil - 25 ml;
Ground black pepper, salt - to taste.

Unusual in appearance mushrooms - purple rows

The cooking process is as follows:

Rows purple to rinse, clean and rinse again in cold water;
Boil them, salt water;
Peel the onion, chop finely, fry until tender, then add boiled mushrooms to it;
Simmer all components over low heat for half an hour;
Chop the garlic and add to the vegetables 5 minutes before the end of stewing;
Cool, pass through a blender;
Fry the resulting mixture again - 10 minutes;
Arrange in prepared jars, roll up the lids.

Store in a cool place.

Recipe for cooking gray rows

Gray ryadovka is a common type of mushroom, so everyone who loves a "quiet hunt" needs to know the recipe for their preparation. They can be salted or pickled - in any case, the appetizer will turn out to be appetizing and aromatic.

For cooking you will need:

Water - 1 l;
Salt (for refinement, you can use sea salt) - 20 g;
Granulated sugar - 15 g;
Bay leaf - 2 pcs;
Mushrooms - 1.5 kg;
Classic vinegar (6-9%) - 30 ml;
Sweet peas - 10 pcs;
Cloves - 2 pcs (dried buds);
Garlic - 3-4 cloves;
Black currant (leaves) - 4 pcs;
Dill (umbrellas) - 3 pcs.

Gray row is a common type of mushroom

The cooking process is simple:

Clean and scald the gifts of the forest, then rinse once more in cold water;
Pour water into a container (deep saucepan or wide basin), place mushrooms in it, put on medium heat;
Add salt and sugar to the water at the rate of 20 g of salt and 10 g of granulated sugar per 1 liter of liquid;
Bring to a boil and cook for another 20-25 minutes;
Sterilize banks (preferably in advance);
Spread mushrooms in them (not tightly);
Add vinegar and all available spices to taste (garlic cloves are best placed on top);
Roll up with iron lids, cool.

For storage, put in a refrigerator or any other cool place.

How to pickle blue feet for the winter

Blue feet can not only be salted, but also pickled.

To do this, you must have the following ingredients in stock:

Mushrooms - 1 kg;
Bay leaves 3-4 pcs;
Black pepper - 10 pcs (peas);
Water - 0.7 l;
Vinegar (9%) - 30 ml;
Table salt - 30 g;
Granulated sugar - 15 g.

Pickling process:

Blue feet should be washed, peeled, boiled for half an hour;
Sterilize jars (it is best to use small ones of 0.5-1 l);
Put peppercorns and bay leaves in them (1-2 pcs in each);
Put mushrooms in jars (not tightly, but not loose);
Prepare marinade from water, vinegar, salt and sugar (boil for 10 minutes);
Pour in hot marinade to banks;
Tighten with iron lids, put to cool.

The storage process is carried out in the refrigerator, you can eat the dish after 30-35 days.

How to pickle rows (video)

Poplar row: salting

For cooking savory snacks required per 1 kg of mushrooms:

Coarse salt - 50 g;
Spices (black pepper, cloves) - to taste;
Bay leaf - 4 pcs.;
Dill - to taste (you can use dried);
Cherry and black currant leaves - 2-3 pcs.

Poplar rows are in no way inferior in taste to their fellows

Cooking process:

Process mushrooms, rinse 2-3 times;
Cut into 2 pieces;
You will need to cook for 40 minutes (add additional salt to the water);
Throw the cooked rows into a colander, the liquid in which they were cooked, pour into a separate container - this is the basis for the marinade;
Put mushrooms, seasonings and fruit leaves, as well as dill in sterilized jars;
Make a hot saline solution based on the strained liquid in which the mushrooms were boiled and pour into jars.

It is better to close them with iron lids and store in the refrigerator. The poplar row has a pleasant appearance, therefore it looks advantageous on the festive table. According to the recipe, steppe rows can also be salted.

Pickled mushrooms, their recipes for the winter are quite varied, but the cooking process is quick and does not take much time.

All homemade recipes for canning rows for the winter start with proper processing of rows. The mushroom needs to be cleaned of debris, rinsed thoroughly and, if necessary, trimmed the leg.

If you doubt that the mushroom belongs to the edible, then it is better to throw it away. White ryadovka is poisonous, causing nausea, dizziness and hallucinations.

Its distinctive features:

white or creamy white
the cap, as the mushroom matures, changes shape from convex to outstretched, with a wide wavy edge
tubercle in the center of the cap, grayish or brownish in the center
plates are frequent and wide
the flesh is thick, fibrous, white, turns pink at the break points
acrid and pungent taste, with a radish smell

A simple recipe for pickled rows

rows - 1 kg
vinegar 6% - 3 tablespoons
sugar - 1.5 tablespoons
peppercorns - 5 pieces
bay leaf - 2 pcs.
salt - a tablespoon

How to pickle rows for the winter:

1. Select strong rows, cut, leave small ones as they are.

2. Put the rows in a saucepan, fill with water to cover completely, cook for 20 minutes, skimming off the foam, until it ends. Salt, add sugar and spices, simmer for a couple of minutes.

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3. Add vinegar, stir.

4. Without cooling, transfer to sterilized jars almost to the top, add a couple more spoons of liquid, close with boiled lids and roll up.

5. Store in a cool place.

Pickled rows with vinegar

mushroom rowing gray - 1.5 kg
wine vinegar - 500 ml
onion - 1 pc.
carrots - 1 pc.
Bay leaf
black peppercorns
Carnation
salt - 2 teaspoons
sugar - 1 teaspoon

How to make pickled rows gray:

1. Wash the mushrooms thoroughly, cut the large ones into pieces.

2. Transfer to a saucepan, pour 300 ml of water and boil for 15 minutes after boiling, removing the foam.

3. Cut onion and carrots into cubes and cook for 15 minutes in wine vinegar with pepper and bay leaf.

4. Transfer the mushrooms from the broth to the marinade and cook for another 5 minutes.

5. In sterilized jars, catch all the ingredients with a slotted spoon, and boil the marinade for another 10 minutes over low heat. Pour the marinade over the rows and roll up.

In winter, these homemade pickled mushrooms can be served as an appetizer with butter and herbs, added to salads and vinaigrettes, and made from them mushroom caviar.

Pickled mushrooms ryadovki

Pickled mushrooms, their recipes for the winter are quite varied, but the cooking process is quick and does not take much time. All homemade recipes for canning rows for the winter start with proper processing of rows. The mushroom needs to be cleaned of debris, rinsed thoroughly and, if necessary, trimmed the leg. If you

How to deliciously pickle ryadovka mushrooms: recipes

In nature, rowers grow mainly in mixed and pine forests until late autumn. Mushrooms are a seasonal dish, they are fried and boiled fresh. But if you know how to marinate rows, then in winter you can pamper yourself delicious preparations own production.

Cooking recipes are different, but one thing unites them: before pickling, they must be thoroughly rinsed from sand and soil, and the skin must be removed from the cap. Then they need to be cooked for at least 15 minutes, or better for half an hour, drain the water after cooking. If for marinating mainly jars are needed, then salting of the rows takes place in a wooden barrel or tub, which gives them a special, extraordinary taste.

So, there are several ways to marinate rows at home.

Pickling at home

Consider the simplest recipe for pickled rows. Ingredients for brine for 1 kg of fruit:

vinegar - 3 tablespoons;
salt - 1 tablespoon;
sugar - 1.5 tablespoons;
bay leaf, peppercorns, cloves - to taste.

Preparation: rinse thoroughly, peel off the skin from the cap. Cut into pieces, boil for half an hour or blanch for 5 minutes in boiling water, removing the foam that stands out with a slotted spoon or spoon. Put in sterilized jars, add lavrushka, cloves, pepper there, pour with brine, roll up.

There is also a method for pickling row mushrooms using wine vinegar. This will require the following ingredients:

Peel, wash, cut into slices about 1.5 kg of fruits, boil for half an hour, removing the foam. Wine vinegar is mixed with water, onion, carrot, lavrushka, pepper cut into pieces are added there, lemon zest, all this is cooked for 15 minutes. You need to put forest gifts in this marinade and cook it for 5 minutes, take it out, put it in sterilized jars. The brine should boil for about 10 more minutes, then pour it into jars and roll up. If desired, you can add other herbs such as tarragon, borage.

We roll up for the winter in banks

The following recipe will tell you how to marinate rows for the winter in jars. This is easy to do, you just need to follow the cooking method.

So, for each liter jar would need:

vinegar (9%) - 2 tablespoons;
garlic - 6 cloves;
pepper, cloves - to taste;
salt - 2 tablespoons;
sugar - 1 tablespoon;
dry dill, currant leaves.

Wash, clean, cut, first scald with boiling water, and then boil in water with salt and sugar for 20 minutes, removing the foam. We take out the mushrooms with a slotted spoon, and let the brine boil a little, but not longer than 10 minutes. The amount of salt and sugar is given per 1 liter of water.

Sterilize the dishes and lids for seaming, put currant leaves and dry dill inflorescences on the bottom. The vinegar and spices must be divided into 2 parts and laid out in containers, first before laying the mushrooms, and the second part on top. The algorithm of actions is as follows: put currant leaves, dill on the bottom, then pour one spoonful of vinegar, put 3 cloves of garlic, half of the prepared pepper and cloves, then lay the mushrooms, pour another spoonful of vinegar on top, throw in the garlic, spices. It remains only to fill the jars with boiling brine, roll up.

Cinnamon recipe

An interesting recipe for pickled rows for the winter with cinnamon - this is how they turn out with an unusual spicy taste. What do you need:

Wash the collected fruits, peel, cut into pieces, pour water into a saucepan, salt, add vinegar, boil, put in this marinade and cook over low heat, not forgetting to remove the foam. They are considered ready when they sink to the bottom. Next, add the rest of the spices to the brine, bring to a boil. Arrange in jars, pour marinade, roll up, sterilize.

We marinate the poplar row

The mushroom got its name from the fact that it grows mainly under poplars. Since during its growth the poplar tree (or underfloor tree) absorbs carcinogens from the environment, then before cooking at home it must be soaked in cool water for two days, periodically changing the water.

How to pickle poplar rowing? Here's one way.

One liter of water will require:

vinegar essence - 3 tsp;
salt - 2 tablespoons;
sugar - 2 tablespoons;
bay leaf, cloves, dry dill umbrellas;
peppercorns - 10 pcs.

Soak the poplar tree in cool water for two days, change the water at least twice a day. After that, rinse thoroughly, clean, put in a saucepan, cook in salted water for about 15 minutes. Then drain the water, pour in a new one, and bring it to readiness in it. Cook for 40 minutes, remove with a slotted spoon.

While the mushrooms are boiling, you can prepare the marinade: add salt, sugar, spices to the water, cook for 15 minutes, then add vinegar, boil for another 5 minutes.

Sterilize jars and lids. Arrange poplar trees in jars, pour marinade, roll up. The beauty of this method is that these pickled rows can be closed with simple nylon lids and put into the refrigerator. And after a month, you can already feast on delicious mushrooms.

Pickled mushroom recipes

Actually, pickled ryadovki are tasty by themselves, but you can use them to prepare several simple, but tasty delicacies.

Salad with onions and peas

Would need:

pickled mushrooms - 500 gr.;
onions - 2 pcs.;
canned peas - 100 gr.;
salt, mayonnaise - to taste.

Chop the mushrooms, finely chop the onion (you can take green onions), add peas, mix everything, season with mayonnaise.

What needs to be prepared:

Fry the finely chopped onion in vegetable oil, mix with finely chopped mushrooms, salt, pepper to taste, decorate with herbs.

How to marinate rows for the winter: cooking at home, Mushroom site

Treat yourself to tasty winter mushroom preparations by learning how to pickle rows in banks. Overview best recipes salting.

Rows: 5 recipes for cooking mushrooms for the winter

Rows are not very popular among fans of quiet hunting, and many mushroom pickers simply pass by these gifts of the autumn forest. And in vain, because the ryadovki are delicious not only fried, but also become an excellent snack if they are properly salted or pickled.

In order to prepare several jars of delicious crispy mushrooms for the winter, you should know the secrets of their proper preparation.

Steppe and forest rows should be collected only in places remote from the carriageway.
Not all rows are edible. Only purple, brownish or gray mushrooms can be eaten. White rows are poisonous and pose a health hazard, causing hallucinations and poisoning.
Before cooking, the mushrooms are washed and thoroughly cleaned of sand, and also peeled off the caps.
Before boiling the rows, it is advisable to soak them for two hours by adding citric acid or vinegar and salt to the water. Thus, you can get rid of the slight bitterness inherent in these mushrooms.

It is best to salt the mushrooms in a wooden bucket or barrel, so they retain their unique forest aroma.

Recipe for making pickled rows

Pickled rows are quite simple and easy to make at home.

gray rows - one kilogram;
coarse salt - two tablespoons;
granulated sugar - one tablespoon;
water;
vinegar solution;
allspice and black peppercorns;
laurel leaves;
carnation buds;
fresh dill;
green currant leaves.

Pickled rows are quite simple and easy to prepare at home.

The mushrooms, cleared of sand and dirt, are washed and soaked in salted and acidified water with vinegar or citric acid for two hours.
Then the rows are washed again, poured with fresh water, sugar, salt and laurel leaves are added and boiled after boiling for at least thirty to forty minutes. Foam is removed during cooking.
The finished rows are laid out in clean, sterile containers. Three black and allspice peas, three clove buds, several green dill sprigs and two or three currant leaves are added to each jar of mushrooms. Also pour two tablespoons of vinegar solution into each container.
The liquid in which the rows were cooked is filtered and brought to a boil. Mushrooms are poured with hot marinade and rolled up with boiled lids.

This recipe is for one liter cans.

The preservation should be stored in a place where there is no access to sunlight.

Rows: how to salt purple for the winter

There are two ways to salt these mushrooms: cold and hot. For salting purple rows, as a rule, use the hot method.

purple rows - two kilograms;
coarse salt - one hundred grams;
garlic;
fresh sprigs of dill;
onion.

There are two ways to salt these mushrooms: cold and hot

The mushrooms are cleaned of sand, washed thoroughly and soaked in acidified salt water for two hours.
Then the rows are poured with fresh water and boiled after boiling for thirty to forty minutes.
WITH boiled mushrooms drained and washed with cool water.
Lay the rows in a clean glass or wooden container in layers, with the caps down. Sprinkle each row with salt, onion rings, thin garlic cloves and dill sprigs.
Close the container with mushrooms with a lid, press down on top with oppression and leave in this form for a week in a cool dark place.

Before using salted rows, it is advisable to rinse them with cool water.

How to salt a poplar row: a recipe

The poplar ryadovka got its name from the poplar under which it grows.... Although these mushrooms are considered edible, they can only be eaten after proper heat treatment. Poplar rows are harvested for the winter by salting.

mushrooms - one kilogram;
coarse salt - fifty grams;
spices (cloves, black peppercorns, laurel leaves);
dried dill and fruit leaves (cherry and currant).

Poplar ryadovka got its name from the poplar under which it grows

The gifts of autumn are prepared, thoroughly clearing them of sand, debris and leaves. Rows are washed in cool water, changing it several times. If they are large, they are cut into several pieces.
The autumn gifts are poured with boiling salty water and boiled after boiling for thirty to forty minutes.
The liquid in which the rows were cooked is filtered, it is needed for the marinade.
Several peppercorns, clove buds, fruit leaves and a few pinches of dried dill are placed in sterile glass containers. Boiled mushrooms are spread over spices and poured with hot marinade. The cans are rolled up tightly, turned over and left to cool.

It will be possible to eat salted poplar rows no earlier than in a month and a half. That is how much time they need to get salted properly.

How to cook blue feet at home

Experienced mushroom pickers will never pass by these blue-footed mushrooms, the scientific name of which is lilac-footed ryadovka. These gifts of the autumn forest have a delicate and pleasant taste, which is a bit like champignons.... Blue feet can be fried, added to soups and salads, or you can pickle them for the winter.

blue feet;
coarse kitchen salt;
granulated sugar;
vinegar solution;
spices (black peppercorns, laurel leaves);
several fresh leaves black currant.

Experienced mushroom pickers will never pass by these blue-footed mushrooms

Peel the mushrooms, cut off the legs and remove the skin from the caps. Then they are washed thoroughly.
Prepared blue feet are boiled for about twenty minutes after boiling, removing the foam, after which the liquid is drained.
A marinade is prepared from water, salt and sugar in this proportion; three tablespoons of salt and a tablespoon of sugar per liter of liquid. Add spices and currant leaves to the marinade and pour it into the mushrooms. Cook everything together for another twenty minutes. At the end of cooking, add vinegar (two tablespoons per liter of water).
The mushrooms, along with the marinade, are distributed in sterile jars and covered with lids.

Pickled blue feet are served with onions, garlic and dill, adding a few spoons vegetable oil.

Rows marinated with onions and carrots

Vegetables will give pickled mushrooms a special flavor and spicy taste... In addition, such a blank can be safely served on the table, like a salad, by adding a few tablespoons of vegetable oil and herbs.

rows - two kilograms;
onions - two heads;
carrots - two root crops;
spices and herbs (black pepper, laurel leaves, dried thyme and tarragon);
coarse salt;
granulated sugar;
vinegar solution.

Mushrooms washed and peeled from sand are poured with fresh water and boiled for fifteen to twenty minutes after boiling, then the liquid is drained.
Prepare a marinade from water, salt, vinegar and sugar. How much sugar and salt to add depends on the volume of water (per liter of liquid, two tablespoons of salt, a tablespoon of sugar and two tablespoons of vinegar).
Peeled vegetables are cut into thin slices, poured with marinade, spices and herbs are added, boiled for ten minutes and a row is added to the boiling brine. Boil everything together for another ten minutes, then the products are laid out in sterile glass containers.
The filtered brine is boiled for a few more minutes, cooled and poured into jars with mushrooms. Roll up the lids and store in a dark, dry place.

For this preparation, it is best to take young, small-sized mushrooms.

Salted and pickled ryadovki have a pleasant taste and a unique forest aroma, so in autumn you should not miss the opportunity to prepare several jars of these crispy mushrooms for the winter.

Rows: mushrooms, cooking recipes, pickled, how to salt, purple, how to cook, gray, steppe, blue feet, at home, photo, video

Rows: step-by-step home cooking recipes. How to make pickled, salting. Preservation tips.

Rows are called lamellar steppe mushrooms with colored caps. In nature, there are specimens with white hats. Rows are dangerous mushrooms. There are more than a hundred species in total, and about ten of them are toxic! About thirty species will not harm the body, but they are not considered edible. Accordingly, before cooking, you must make sure that the product is to be eaten.

Rows: a delicious recipe for making mushrooms for the winter

For a standard, but at the same time, the most proven recipe for cooking for the winter, you will need the following ingredients:

The rows themselves with purple and white hats (about a kilogram);
Coarse salt;
Water;
Bay leaf;
Peppercorns;
Vinegar.

First, sort them into white and purple. This is a very important step, which is one of the key in the process of marinating the product. Next, clean the product from debris.

Actually, you can start the cooking process:

Thoroughly rinse the rows, changing the water three times until the dirt is completely gone;
Add a kilogram of product, three tablespoons of six percent vinegar and pepper to the water;
Also, add the bay leaf immediately and do not forget to salt to taste;
You must add all the ingredients except the vinegar and bring to a boil;
Remove foam and simmer;
Cook for an average of about an hour and a half;
One hour after cooking or twenty minutes before the end, pour vinegar into the pan;
Next, you need to sterilize the banks for ten minutes;
Arrange the mushrooms in jars.

Please note that pickled rows can be eaten immediately after cooking, although most housewives still prefer to stock up for the winter.

Pickled blue feet: a step by step recipe

Popularly, mushrooms are nicknamed blue feet, although in fact they have spruce legs or purple, depending on the subspecies growing in the area. You can pickle such a mushroom by the usual recipe, but still there are some differences from the standard procedure.

Take the following ingredients:

Three kilograms of blue feet;
Allspice;
One and a half tablespoons of salt (how much everyone decides to taste);
Lemon acid;
Bitter pepper;
Garlic.

Traditionally, rinse the product from dirt and start cooking.

Peel the garlic, then chop it along with the eggplant;
It is important to cut mushrooms not in large, but in medium pieces;
Pour the mushrooms into a prepared bowl and fill with water;
Blue feet are boiled for about half an hour;
It is important to rinse the mushrooms under running water after boiling;
Now we return the mushrooms to the bowl, add pepper and salt to taste;
At the end of cooking add citric acid and allspice;
Cook for another half hour.

This completes the basic preparation. It remains only to close the rows in the banks.

How to salt a purple row for the winter

Purple rows are the name in everyday life. It is correct to call them poplar or poplar rows. We'll need traditional ingredients, but pickling itself will be different from pickling.

Let's take the following products:

On the eve of cooking, the purple rows must be thoroughly rinsed. No other action is required.

Boil the rows for an hour (the time is indicated approximately);
Place horseradish leaves at the bottom of sterilized jars;
It is necessary to lay out gradually in layers;
Sprinkle each layer with plenty of salt and add garlic;
Finally, screw the jars tightly.

They will be salted only after six to eight weeks. Moreover, the shelf life is also limited. Some people believe that you can keep them in a cold place for about three years, but this is dangerous. It is not recommended to consume a salted product for a period of more than a year.

Unusual recipes for cooking ryadovka for the winter at home

It is wrong to think that given view mushrooms can only be boiled and then salted. Exists great amount recipes involving heat treatment of mushrooms. To get started, try cooking fried rows for the winter. A minimum of products are required. Actually, in addition to the mushrooms themselves, take vegetable oil and salt. This is a very simple recipe, but with correct preparation this method will bring you a lot of joy on cold winter evenings.

Follow the step-by-step instructions:

Cut off the legs at the base so that there is no earth or sand;
Traditionally, wash the mushrooms in a little water;
Boil them for about 50 minutes;
Let the water drain (use a prepared drushlag);
Fry for an hour and a half, seasoning the rows with a large portion of vegetable oil;

Salt during cooking (do not spare salt, as they should be salty enough);

Arrange in jars and prepare lids so that you can start closing the product right away;
Pour in vegetable oil and close tightly.

Such a dish is also stored in the refrigerator. True, it is allowed to place cooked mushrooms in a cold cellar.

New Year's rows

Such a dish will migrate from autumn straight to New Year's table... The secret is that you need to collect the mushrooms themselves shortly before the first frost. Then the taste will be special.

The structure of the preparation is different thanks to the unusual ingredients.

Boil a kilogram of washed mushrooms;
In another saucepan, start cooking the marinade at this time;
Add to it two bay leaves, four pieces of dried cloves, a few peppercorns and two tablespoons of salt and sugar;
Be sure to add vinegar at this stage (preferably a six percent solution);
The marinade is cooked for about twenty minutes;
At the end of cooking, it is important to pour the entire mixture with 70 percent vinegar essence;
Accordingly, fill the mushrooms with marinade and can be laid out in jars.

Open a similar jar shortly before the New Year and you will understand what kind of special dish you have made.

How to distinguish edible rows from inedible and poisonous

It is important to be careful when picking up the rows. The danger lies in the fact that mushrooms can be simply poisonous or at least unsuitable for food. Purple and poplar, the most popular varieties, are edible. Fortunately, they are the most common.

Remain vigilant anyway, as the poisonous line appearance for an inexperienced mushroom picker, it may resemble an edible mushroom. When ripe, they smell like stale radish. Moreover, their color is gray or dull white. Avoid these mushrooms. Better to play it safe and throw out the product at the first doubt. Poisoning can be very serious when eaten.

Cooking the row is not much different from the traditional pickling of mushrooms. Even a novice hostess can cope when following the necessary instructions and following proven recipes. First try traditional ways cooking. The taste of these mushrooms is quite unusual, therefore, before making large stocks, you need to understand whether this mushroom is suitable for eating for you and your loved ones. Always be careful when picking mushrooms for cooking and do not risk your health by eating suspicious specimens.

Rows: mushrooms, cooking recipes, pickled, salt, purple, gray, steppe, blue feet, for the winter, poplar, photo and video

Rows: recipes for every taste. How to make pickled, salted. Harvesting purple rows, blue feet. Unusual ways of seaming. How to distinguish edible from poisonous ryadovka.

Pickled mushrooms, their recipes for the winter are quite varied, but the cooking process is quick and does not take much time.

All homemade recipes for canning rows for the winter start with proper processing of rows. The mushroom needs to be cleaned of debris, rinsed thoroughly and, if necessary, trimmed the leg.

If you doubt that the mushroom belongs to the edible, then it is better to throw it away. White ryadovka is poisonous, causing nausea, dizziness and hallucinations.

Its distinctive features:

white or creamy white
the cap, as the mushroom matures, changes shape from convex to outstretched, with a wide wavy edge
tubercle in the center of the cap, grayish or brownish in the center
plates are frequent and wide
the flesh is thick, fibrous, white, turns pink at the break points
acrid and pungent taste, with a radish smell

A simple recipe for pickled rows

Ingredients:

rows - 1 kg
vinegar 6% - 3 tablespoons
sugar - 1.5 tablespoons
peppercorns - 5 pieces
bay leaf - 2 pcs.
salt - a tablespoon

How to pickle rows for the winter:

1. Select strong rows, cut, leave small ones as they are.

2. Put the rows in a saucepan, fill with water to cover completely, cook for 20 minutes, skimming off the foam, until it ends. Salt, add sugar and spices, simmer for a couple of minutes.

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3. Add vinegar, stir.

4. Without cooling, transfer to sterilized jars almost to the top, add a couple more spoons of liquid, close with boiled lids and roll up.

5. Store in a cool place.

Pickled rows with vinegar

You will need:

mushroom rowing gray - 1.5 kg
wine vinegar - 500 ml
onion - 1 pc.
carrots - 1 pc.
Bay leaf
black peppercorns
Carnation
salt - 2 teaspoons
sugar - 1 teaspoon

How to make pickled rows gray:

1. Wash the mushrooms thoroughly, cut the large ones into pieces.

2. Transfer to a saucepan, pour 300 ml of water and boil for 15 minutes after boiling, removing the foam.

3. Cut onion and carrots into cubes and cook in vinegar with pepper and bay leaves for 15 minutes.

4. Transfer the mushrooms from the broth to the marinade and cook for another 5 minutes.

5. In sterilized jars, catch all the ingredients with a slotted spoon, and boil the marinade for another 10 minutes over low heat. Pour the marinade over the rows and roll up.

In winter, these homemade pickled mushrooms can be served as an appetizer with butter and herbs, added to salads and vinaigrettes, and made from them mushroom caviar.

Rows are not very popular among fans of quiet hunting, and many mushroom pickers simply pass by these gifts of the autumn forest

It is best to salt the mushrooms in a wooden bucket or barrel, so they retain their unique forest aroma.

In order to prepare several jars of delicious crispy mushrooms for the winter, you should know the secrets of their proper preparation:

Steppe and forest rows should be collected only in places remote from the carriageway.
Not all rows are edible. Only purple, brownish or gray mushrooms can be eaten. White rows are poisonous and pose a health hazard, cause hallucinations and poisoning.
Before cooking, the mushrooms are washed and thoroughly cleaned of sand, and also peeled off the caps.
Before boiling the rows, it is advisable to soak them for two hours by adding citric acid or vinegar and salt to the water. Thus, you can get rid of the slight bitterness inherent in these mushrooms.

How to salt rows (video)

Recipe for making pickled rows

Pickled rows are quite simple and easy to make at home.

Required products:

gray rows - one kilogram;
coarse salt - two tablespoons;
granulated sugar - one tablespoon;
water;
vinegar solution;
allspice and black peppercorns;
laurel leaves;
carnation buds;
fresh dill;
green currant leaves.

In many forests of Russia, among foliage and moss, you can find a lamellar mushroom-row. These mushrooms grow in numerous groups, but they are not very popular among mushroom pickers. The people often call the purple ryadovka bluefoot.

There are more than a hundred types of these lamellar. They differ in cap color and size. There are not only purple rows, but also green, brown, white, ashy, with a silvery and greenish tint. It is worth remembering that not all lamellar of this type are suitable for eating. More than a dozen species are considered poisonous, and more than thirty will not harm health, but not edible, like the Valui mushroom. Therefore, as with any other mushroom, you need to be very careful with the rowing. Mushrooms and mushroom dishes contraindicated for children under 10-12 years of age.

Preparation and cooking of ryadovka mushrooms

Before preparing blue feet they must be thoroughly washed and processed. For this you need:

Remove grass and foliage from the caps and trim the bottom of the mushroom legs.
Rinse with plenty of water. Change the water at least three times.
Fill the rows with water and leave for at least 6 hours so that all the worms and insects come out of the mushrooms.

How to remove bitterness from mushrooms

In order for the mushrooms not to taste bitter, they must be properly processed. To do this, the rows are boiled in water with vinegar (1 tablespoon of vinegar should be taken for 1 liter of water). In this case, it is better to use an enamel pan. Boil the mushrooms for 15 minutes and drain the water. Then the mushrooms are again poured with water and boiled again for 15 minutes. Again, drain and boil for 15 minutes in water with vinegar. The onion, cut into 2 halves, is thrown to the mushrooms and boiled for another 10 minutes. After processing, the mushrooms can be salted, marinated or fried.

Pickled row recipe

There are many recipes for cooking purple ryadovka. But as a rule, housewives prepare mushrooms for the winter. Usually they are pickled.

The boiled blue feet are laid out in pre-spread jars and poured with marinade. In order to make a marinade you will need:

All ingredients combine and cook for about 10 minutes. It must be remembered that the vinegar is poured into the marinade last. Then the jars with mushrooms and marinade are covered with metal lids and the jars are sterilized for 30 minutes. Then, the cans are closed with nylon lids, the cans are cooled and stored in the basement or refrigerator.

How to salt purple rows

In addition to pickling, blue feet are also good for pickling. But the pickling process is different from pickling. Salted mushrooms will only be ready after 6-8 weeks. And their shelf life is also limited. It is not recommended to eat mushrooms that were salted more than one year ago.

In order to salt the rows you need:

Prepared mushrooms.
Horseradish leaves.
Peppercorns.
Salt.

Banks should be propagated. Horseradish is laid out on the bottom of the prepared cans. Then blue feet are laid out in layers. Sprinkle each layer generously with salt and garlic. Jars are tightly rolled and stored in a cool, dark place.

Fried blue feet

This unusual snack you can surprise the guests and also to decorate festive table... You need a minimum of products and effort for this snack. You will need:

Row mushrooms.
Sunflower oil.
Salt.

Fry blue feet in a pan in oil for 1.5 hours. Add oil periodically. In the process of frying, mushrooms should be salted and salt should not be spared. Fill the roasting field, fold the row into a prepared glass container, fill with vegetable oil and close tightly with lids.

Oven baked blue feet recipe

An original dish will turn out if these mushrooms are baked in the oven. You can pamper your family and friends with a pasta casserole with rows. To prepare this dish you need:

Cut the processed blue feet into thin slices and fry in butter until golden brown. Reduce heat, add finely diced onion and fry for another 10 minutes. Send the vermicelli, boiled until tender, to the pan with mushrooms and onions and mix well. Lubricate the form butter, sprinkle bread crumbs and put the mass from the pan on the prepared baking sheet. Heat the oven to 180 degrees. Put the form with pasta and mushrooms in a preheated oven and bake for 30-40 minutes. Serving the dish, sprinkle with herbs and, if desired, finely grated cheese.

Cooking ryadovka mushrooms does not take much time and effort. Even a young inexperienced hostess can cope with this. This is a good practice in preparing mushroom delicacies and dishes from them. Over time, every housewife who deals with mushrooms has her own secrets of how to cook ryadovki mushrooms.

Rows are mushrooms that are often found in the forest, but little known to novice mushroom pickers. Experienced connoisseurs love to salt the rows at home for the winter.

Cold way

Ingredients:

Rows - 1 kilogram.
Garlic - 3 cloves.
Horseradish leaves - 3 leaves.
Dill - several branches.
Peppercorns - 10 pieces.
Coarse salt - 50 grams.

How to cook:

To begin with, sort out the mushrooms, clean them from dirt and wash them several times in water. Fold in a saucepan and, pouring water, boil for two to three minutes and strain.
Put horseradish leaves in prepared jars. Lay the rows in layers, sprinkle with salt. Add garlic cloves between layers.
After placing the last layer, close the containers with lids. Place in a cool place for a month and a half. Pickles are stored for up to a year.

Remember, dill and horseradish leaves are used in salting for a reason. Dill gives aroma, and horseradish gives pungency and prevents sourness. Some housewives additionally use cherry leaves, which make the mushrooms crispy and elastic.

Hot way

Ingredients:

Rows - 1 kilogram.
Water - 1.5 liters.
Salt - 75 grams.
Bay leaf - 3 pieces.
Black peppercorns - 10 pieces.
Carnation - 5 pieces.
Allspice - optional.

Preparation:

Pour water into a volumetric container and put on fire. Send all the spices there. Boil the liquid over high heat.
Clean and wash the rows, then put them in boiling water and wait until they boil again. Then reduce the heat and, covering the container with a lid, cook for 45 minutes.
Put the boiled mushrooms in jars, fill with hot brine. When cool, close with plastic lids. Place in a cool place for 40 days.

One week is enough for the mushrooms to be salted, but the dish will reach its peak taste in a month and a half. Therefore, I advise you to be patient. During this time, you can pick up a mushroom snack good side dish, although fried potatoes will do.

Rows - incredible delicious mushrooms regardless of the cooking method. Step by step recipes we have already covered. Finally, I will share my recommendations that will help make the dish perfect.

Traditionally, row hats are used for salting. They are carefully peeled off, then washed repeatedly. This helps to get rid of grains of sand that are clogged between the plates.
Rows are delicious in any form. They are fried, boiled, pickled and salted. Always soak in ice water for at least three days before cooking.
Rows are included in the category of conditionally edible mushrooms and cannot be eaten raw. Heat treatment minimizes the risk of poisoning, therefore nutritionists advise salting mushrooms hot.
For those wishing to experiment with taste, I advise you to add new ingredients to the container with mushrooms. It can be spices, leaves of fruit and berry trees.

Now you know all the ways of salting rows at home for the winter. As for serving dishes to the table, everything is simple here. Remove the mushrooms from the jar, discard in a colander, rinse with water, put in a salad bowl, add chopped onions and a little vegetable oil. After stirring, the appetizer is ready. Bon Appetit!

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