How to preserve row mushrooms at home. Canned rows: recipes for the winter

Rowers are not considered popular among other types of fruiting bodies due to their similarity with inedible mushrooms bright colors. However, they are very useful for humans, as they contain B vitamins and useful to the body minerals including zinc, copper and manganese. In addition, many chefs believe that canned rows are very tasty. They can be fried, boiled, pickled, salted, made into caviar and pates, and frozen.

For canning rows at home important factor It is mandatory to boil them in salted water for 30-40 minutes. These fruiting bodies have a peculiar specific smell, so they should not be mixed with other mushrooms. However, amateurs gourmet dishes they assure that the rows are perfect as a side dish for meat dishes or as an addition to an omelet. Cooked rows are indeed similar in composition and taste to meat.

Ryadovka is an edible mushroom, so many housewives are interested in how to preserve it for the winter. The processing processes for these mushrooms are practically no different from the preparation of other fruiting bodies. Even a novice housewife can easily cope with this. Rowing is characterized by some nuances, which you will learn about in our article. By following the suggested and proven recipes for canning row mushrooms at home, you will prepare an amazing dish for the winter that will delight not only you, but also your household. The rows have unusual taste, so make small amounts of stock to start.

The rows must be passed before cooking primary processing: clean them of forest debris, remove dirt from the caps and cut off the lower part of the stem. The second very important process is soaking, which lasts from several hours to 3 days. Typically, rows are soaked for 1-2 days, changing the water 3-4 times. After soaking, the mushrooms are subjected to heat treatment in boiling water with the addition of salt and cut into 2-3 pieces. onions. Boil the rows for 30-40 minutes, constantly skimming the foam from the surface. Only after this can the fruiting bodies be subjected to other processing, such as frying or pickling.

How to preserve edible row mushrooms for the winter with wine vinegar

There are many options for pickling fruit bodies.

However, we offer a recipe for canning rows of mushrooms with the addition of wine vinegar, which goes well with these mushrooms, making them crispy and juicy.

700 g of boiled row;
400 ml water;
300 ml wine vinegar;
2 pcs. onions;
½ tbsp. l. salt;
1 carrot;
1 tsp. lemon zest;
5 pieces. black peppercorns;
3 pcs. bay leaf.

How to preserve rows of wine with wine vinegar to make it appetizing and tasty dish, capable of delighting your guests?

Vinegar and salt are added to the water, carrots and onions are cut into cubes and then also added to the water.
Introduced Bay leaf, pepper, lemon zest and cook for 15 minutes over low heat.
Mushrooms are poured into the brine, boiled for 15 minutes and drained in a colander.
Distributed into jars and filled with boiling brine.
Are closing nylon covers, cool down at room temperature and taken to a cold place.

This appetizer of pickled rows is added to salads, vinaigrettes, it can be stewed with meat, baked with pasta and used as a filling for pizzas and pies. In addition, this dish will add an unforgettably delicious snack to your daily winter diet.

Preserving cinnamon rows for the winter in jars

How else can you preserve row mushrooms for the winter using pickling? We offer an option with cloves, which is very easy to prepare, but requires consistent implementation.

2 kg boiled ryadovka;
1 tbsp. l. salt;
1.5 tbsp. l. Sahara;
700 ml water;
Vinegar 9%;
5 buds of cloves;
4 cloves of garlic;
3 dill umbrellas;
Leaves black currant.

Take advantage step by step recipe canning rows with the given photos.

Boiled rows are placed in water, salt and sugar are added, and cooked for 20 minutes over low heat.

Pour 1 tbsp into the bottom of sterilized jars. l. vinegar, part of clean blackcurrant leaves, dill umbrellas, clove buds and sliced garlic cloves.

After cooling, take it to the basement for storage.

Such delicious preparation can be placed on the table like independent snack or as a side dish for meat dishes.

How to preserve poplar rows with onions

A very tasty row that can be fried for the winter is called poplar by many. Canning row mushrooms in fried requires a minimum of products and time.

2 kg of boiled row;
300 ml vegetable oil;
700 g onions;
Salt - to taste;
1 tsp. ground black pepper.

The recipe for preserving poplar rows is very simple, but every cook must follow step by step instructions so that the snack brings satisfaction during consumption.

Place rows in a frying pan heated with oil and fry until golden brown.
Peel the onion, cut into half rings and fry in a separate frying pan until soft.
Combine mushrooms and onions, add salt and pepper, stir and continue frying for 10 minutes over low heat.
Distribute into sterilized jars, pour oil from the frying pan on top and close with tight nylon lids.
After cooling, take it to the basement or leave it in the refrigerator.

Rows fried with onions for the winter are well suited as a filling for pizza and pies.

Caviar of their row mushrooms

Mushroom caviar – a good option canning rows for the winter, and it is best obtained from purple rows.

1.5 kg of boiled rows;
500 g onions;
100 ml vegetable oil;
5 cloves of garlic;
Salt - to taste.

Preparing canned rows for the winter is carried out in jars as follows:

Cut the peeled onion into cubes and fry on vegetable oil until golden brown.
Cut the rows into pieces, add to the onion in the frying pan and fry until deliciously brown for 30 minutes.
Add chopped garlic, salt to taste, let cool slightly and grind in a meat grinder.
Place it back into the saucepan and fry over medium heat for 10 minutes.
Fill the jars with caviar and sterilize for 15 minutes in a saucepan with hot water, on the bottom of which you need to put a small kitchen towel.
Roll up, and after cooling leave in the refrigerator or take out cool place.

Caviar will look great on festive table And How independent dish, and as a filler in tartlets.

Canning poplar rows with garlic

Poplar rows are best suited for salting. We suggest hot pickling these crispy fruit bodies.

2 kg of boiled rows;
2 heads of garlic;
3 tbsp. l. salt;
Olive oil.

Canning poplar row carried out in stages:

Place a layer of hot boiled rows on the bottom of sterilized jars.
Sprinkle a few thin slices of garlic on top and sprinkle with a layer of salt.
Layer all the mushrooms and garlic, sprinkling salt to the very top.
Tamp the rows well, pour 2 tbsp on top. l. olive oil.
Cover with sterilized nylon lids, let cool completely and put in the refrigerator.

In 5-7 days salted mushrooms will be ready to eat.

Poplar rows, poplars, frosts, zabaluyki- each region of Russia has its own name for this mushroom. Some mushroom pickers don’t even know Podtopolniks, while others, on the contrary, value only them from the entire mushroom diversity. The mushroom has a dense consistency, beautiful (especially when young), and tasty. If you are lucky enough to collect a lot of tasty poplar rows, then this recipe will probably come in handy.

Recipe for making pickled poplar rows for the winter

Podtopolniki are most delicious when marinated. Preparation for pickling is the most important and time-consuming stage of preparation. Freshly picked mushrooms sort through, remove large debris, discard wormy mushrooms. Fill in cold water. Place in a cool place for two days. During this time we change the water to fresh water 3-4 times. Then we take it out, drain all the water and thoroughly rinse the mushrooms from sand and debris under running water. Podtopolniks love to grow underground, and their mushroom shape is such that it can be very difficult to wash off this soil. And so that there is no unpleasant squeaking of grains of sand on your teeth when you eat rows, we use our secrets for high-quality cleaning. I rinse with a regular toothbrush with soft bristles. The process is long, but it's worth it.

Pour water into the pan in such a way that the mushrooms feel more than free there. Add a little salt (2-3 tablespoons of salt per 4-5 liters of water). Bring to a boil. Add washed poplar rows to boiling water. Cook for high fire 10 minutes.

Reduce heat and cook over medium heat for another 10 minutes. The first boiling will eliminate the sharp floury taste characteristic of subtopolniks and allow the marinade to be transparent.

Using a slotted spoon, remove the mushrooms and quickly rinse under running water.

Drain the entire broth and pour it into the pan. clean water. We put it on fire. Add mushrooms and salt (at the rate of 1 tablespoon per liter of water). Add dill umbrellas, which will add flavor to the marinade and black peppercorns with a couple of cloves. Bring the mushrooms to a boil and immediately reduce the heat to low.

I like to marinate mushrooms with carrots and onions - they give special taste The mushrooms themselves become very tasty. Therefore, we cut the carrots into thick slices and onion rings (to taste, you can do without them at all). Add to the water a minute before readiness (when the mushrooms are already all at the bottom). Turn off the pan. Add 70% vinegar essence(at the rate of 2 teaspoons per 2 liters of water. Taste the marinade and, if it is bland or under-salted, add accordingly required amount vinegar or salt). Transfer the mushrooms to a clean (boiled) jar along with onions, carrots, peppercorns and cloves. We throw away the umbrellas.

Fill the mushrooms with hot marinade almost to the top. Top with a spoonful of refined vegetable oil.

Cover with a boiled lid. A thin layer of oil will act as a second layer of preservation. The polypropylene lid will prevent botulism from developing.

We turn the jar over and let it sit and cool for half a day. After which we put the jar with pickled floodplains in a cool place. After a month, pickled poplar rows can already be safely eaten and treated to guests.

Bon appetit!

Ryadovka belongs to the lamellar species of mushrooms and some fear that they are poisonous. But this is absolutely in vain. The rows growing in our area are quite edible.

They can be salted, pickled, or frozen to fry in winter. fresh mushrooms. My recipe today will tell you how to freeze rows for the winter.

The rows grow in deciduous forests, and there is no particular waste in them. Only leaves that stick to the caps. All cleaning of mushrooms consists of removing these leaves and checking the mushrooms for worms.

pay attention to purple rows. They are also very tasty, but many people are very scared when they are put on the table. But they are afraid in vain, since purple rows are also edible.

How to freeze rows for the winter

There are two ways to freeze mushrooms for the winter.

The first one is very simple: wash the mushrooms, dry and freeze. But they take up too much space. freezer. Therefore, I prefer the second one: boil it before freezing.

Rinse the rows in a basin of water and throw them into boiling salted water.

From the moment they boil, they should cook for 10-15 minutes. Stir the mushrooms from time to time with a slotted spoon and skim off the dirty foam that appears even in well-washed mushrooms.

Throw the boiled rows into a colander, let them drain and, at the same time, cool.

For freezing mushrooms it is better to use plastic containers. If you just put them in a bag, they will spread and freeze into a shapeless mass, and this is not very convenient.

These “bricks” are very convenient. Frozen mushrooms are easy to cut, and there is no need to defrost the entire briquette. There is no need to defrost the mushrooms before you start cooking.

Simply add frozen mushrooms to the pan or toss directly into the soup. The taste of the dish will not be affected, and you will save a lot of time.

Marinated rows with carrots

Required ingredients:
1.5 kg rows
0.5 l wine vinegar
0.3 l water
leek
1 carrot
herbs: bay leaf, tarragon, borage
lemon zest
2 tsp. salt
1 tsp. Sahara
Prepare the mushrooms for heat treatment: cut off the part of the stem that has soil on it, do not use wormy or old mushrooms, wash them.
Blanch the mushrooms in boiling water for 5 minutes.
Remove the mushrooms and let the water drain.
Cut the carrots and leeks into small slices and boil them for 15 minutes in wine vinegar along with herbs.
Add the mushrooms to the broth and continue boiling for another 5 minutes.
Using a slotted spoon, remove the mushrooms from the pan and transfer them to pre-prepared and sterilized jars.
Continue boiling the marinade without mushrooms for another 10 minutes and then let it cool.
Pour the cooled marinade into the jars filled with mushrooms, then close the jars with screw lids or roll up with regular lids. Your pickled rows are ready!

Pickled rows with cinnamon

Required ingredients:
1 kg row
3 tbsp. water
25 g salt
1 tbsp table vinegar (5%)
10 g sugar
2 g citric acid
1-2 leaves of bay pepper
1 g cloves
1 g cinnamon
6 grains allspice
Prepare the mushrooms for pickling in the same way as in the previous recipe.
Pour 3 glasses of water into a saucepan, add salt and a glass of vinegar. Bring this marinade to a boil, then place the mushrooms in it.
Cook the mushrooms over low heat until full readiness. When cooking, the mushrooms will produce foam; remove it with a slotted spoon. The foam also removes particles of dirt that might remain between the mushroom plates.
When the mushrooms sink to the bottom, you can consider the cooking finished. Now add to the marinade citric acid, bay leaf, cloves, allspice and cinnamon sugar.
Note: Adding cinnamon will slightly affect the color of the brine and mushrooms.
Bring the mushrooms with the marinade to a boil.
Place the mushrooms in jars and fill them with marinade.
Roll up the jars and begin sterilization. If you used 0.5 liter jars, they heat treatment will last 20 minutes; for one-liter jars it should be increased to 25 minutes.

Classic marinated rows

The essence of this pickling method is that the row is simply boiled, placed in jars and only then filled with brine.
Required ingredients:
1 kg row
2 tbsp. l. salt
1 tbsp. l. Sahara
vinegar
Bay leaf
allspice and black pepper
carnation
garlic
dill umbrellas
black currant leaves

Clean the mushrooms and scald with boiling water.
Place the prepared mushrooms in a saucepan and fill them with water so that they float freely. Add bay leaf. Pickled rows
Add salt and sugar to the mushrooms at the following rate: for 1 liter of water, 2 tablespoons of salt and 1 spoon of sugar.
Cook the rows for 20 minutes. The cooked mushrooms will sink to the bottom of the pan. Don't forget to skim off the foam. Pickled rows
While the mushrooms are cooking, sterilize clean jars. Marinated rows
Place the prepared mushrooms in jars. For each liter jar add 2 tablespoons of 9% vinegar, 2 bay leaves, 2 clove buds, 3-5 peas of black and allspice, 2 cloves of garlic, a dill umbrella and 12 black currant leaves. Pickled rows
Attention: if you want the pickled rows to turn out not only tasty, but also fragrant, add vinegar and spices to each jar twice, first on the bottom, before adding mushrooms, and then on top.
Boil the marinade again and pour it over the mushrooms and spices.
Roll up the jars, then turn them upside down and cover them with a blanket. Leave the pickled rows covered until the jars have cooled completely.