How to pickle bluefoot mushrooms

This mushroom grows mainly in coniferous and mixed forests. The main condition for development is the presence of pine.

Simple recipes for cooking ryadovok mushrooms

It is with her that this mushroom creates mycorrhiza.

How to cook

1. Water is poured into the container, salt is added (1 tablespoon per 1 kg of pulp and 1 liter of water). You can add onions if there is any doubt about the edibility of the harvested fruit bodies. The water is brought to a boil.

Mushrooms are amazing gifts of the autumn forest. They are saved for the winter by a variety of methods, which include: pickling, drying and freezing. Marinated mushrooms, which decorate a festive table or a warm dinner with the whole family, have a special taste.

Blue leg mushrooms (ryadovka) are especially popular among mushroom lovers. Some are afraid to take them because of this feature, but this mushroom is not only edible, but also very tasty.

Many hostesses appreciate the bluefoot mushroom for the simplicity of their preparation. Below we will consider several options for marinating bluefoot mushrooms.

The traditional recipe for pickling mushrooms. This method is traditional and therefore simply irreplaceable for cooking at home.

For cooking, you need to take the following ingredients:

• ryadovka mushroom - kilogram;
• a couple of tablespoons of coarse salt;
• three tablespoons of granulated sugar;
• Bay leaf;
• peppercorns - 12 pcs.;
• Jamaican pepper - 7 pcs.;
• oak, cherry and currant leaves;
• a few cloves of garlic;
• a couple of tablespoons of vinegar (9%).

Cooking process:

1. Wash the row well, put in a saucepan and pour in water. Boil for 20 minutes, then drain the liquid.
2. Pour a row of water (1l) and let it boil. After salt, add seasonings, cherry, oak and currant leaves. Cook for 10 minutes, reducing heat.
3. Peel the cloves of garlic, chop, put in a saucepan with vinegar. Let it boil for about 7 minutes, turn off the fire.
4. Pour ready-made mushrooms into jars (sterilized in advance), close with lids. After that, cover the jars with a blanket and allow to cool.

Store pickled mushrooms in the cellar. This recipe is a real culinary masterpiece that everyone should definitely try. Before serving, the mushrooms can be sprinkled with green onions and drizzled with sunflower oil.

Recipe for pickling blue feet with hot pepper and garlic. Are you looking for a recipe for how to marinate blue mushroom legs in an unusual way so that it does not take a lot of time? Then the recipe below is exactly for you.

For cooking, you need to take the following products:

• 2 kilograms of a row;
• water;
• 7 peas of Jamaican pepper;
• 1 tablespoon salt
• half a teaspoon of citric acid;
• head of garlic;
• one hot pepper (you can take chili).

Cooking process:

1. Rinse the mushrooms, put them in a container, pour in water. Boil, adding coarse salt, for 20 minutes.
2. Then put the contents of the pan on a sieve. Pour water again and place on fire, cook for about 10-12 minutes.
3. Peel the head of garlic, chop, add to the mushrooms.
4. Chop the chili and seeds and add to the rest of the food.
5. Add salt, citric acid, allspice and let it boil over low heat for about 20 minutes.
6. Arrange the mushrooms in jars with marinade, roll up, cover for a day.

Store ready-made pickled mushrooms in the basement. The recipe will appeal to those who prefer original, savory dishes.

Every hostess who prepares mushrooms for herself and her family for the winter has probably wondered more than once: "Am I pickling mushrooms right?" The recipe below is not only right for a blue leg, but also delicious.

Pickled rows: recipes and useful properties of mushrooms

Blue legs marinated according to this recipe will appeal to even those who are indifferent to this product.

For cooking, you need to take the following products:

• a kilogram of blue leg mushrooms;
• three bay leaves;
• a few peas of black pepper;
• marinade water - 700 ml;
• 3 tablespoons of vinegar;
• 1 tablespoon salt
• 1.5 tablespoons of sugar.

Cooking pickled mushrooms:

1. Wash the mushrooms, put them in a saucepan and cover with water. Cook after boiling for half an hour. Be sure to skim off the foam during cooking.
2. Prepare jars, put a bay leaf and peppercorns at the bottom of each.
3. Throw the ready-made mushrooms in a colander and put them in jars.
4. Now you need to make a marinade: pour water, add salt and sugar, put on fire and let it boil. At the very end, pour in 9% vinegar.
5. Pour the marinade into jars and tighten the lids.

When the marinade has cooled completely, the jars must be sent to a dark, cool place for long-term storage.

There is another method of pickling blue legs, which is striking in its simplicity and impeccable taste.

Recipe for pickling blue legs with spicy herbs

For cooking, you need to take the following ingredients:

• 1.5 kilograms of mushrooms;
• 250 ml wine vinegar;
• 300 ml of water;
• leek;
• one medium-sized carrot;
• bay leaf, borage, some tarragon;
• lemon zest;
• 2 teaspoons of salt
• 1 teaspoon of sugar.

Cooking process:

1. Peel and rinse the mushrooms. Pour in water and blanch for 5-7 minutes, fold over a sieve.
2. Cut the leeks and carrots into slices, boil in vinegar for about 15 minutes, adding spices.
3. Put mushrooms in the broth and boil for a few more minutes. Remove the mushrooms with a slotted spoon and arrange them in the jars.
4. Boil the marinade for another 10-12 minutes, cool.
5. Pour the marinade into jars of mushrooms and roll up the lids.

Store pickled blue feet in the basement or refrigerator. Chop and sprinkle with green onions or chopped herbs before serving.

The family of ordinary mushrooms includes a number of species of both edible and poisonous mushrooms. Many of them are very popular, on the contrary, few have heard of others.

Popular rows include a gray variety, which is also called a greenery.

And in this article I would like to give a detailed description of it, show a photo and talk about how to properly prepare this forest gift.

Characteristic

Rowing gray - belongs to the Tricholum family. The people received a lot of names such as podgreen, gray sandpiper and others.

The appearance of this mushroom is rather modest. Small hat from 4 to 12 centimeters in diameter. The structure is fleshy. Young mushrooms have a rounded head with a convex center. As the fungus ages, it becomes more and more flat. After fully ripening, the cap becomes flat with a mass of irregularities over the entire surface. The tubercle, which stood out well at a young age, becomes barely noticeable, but still well distinguishable.

When acquiring a decent volume, the surface of the mushroom often cracks. In this case, the edges are very often bent upwards.

The color of the cap, as it is not difficult to guess from the description, has a gray tint. The color is uneven, with olive “islets” often present. In the central part, the color becomes darker.

The hat is smooth; when it gets on it, it produces mucus and becomes sticky.

The shape of the leg resembles a cylinder. Quite high 8-10 cm in height. Diameter is about 3 centimeters. In a young mushroom, the leg has a dense structure. With aging, it begins to lose flesh and becomes empty.

Despite the fact that the leg is rather long, it is difficult to notice it when meeting with a gray row. She is usually immersed in moss or a sheet blanket.

The color of the stem is lighter than the surface of the mushroom. She has a white color, which sometimes gives off a slight yellowness. In the upper part, often, it is covered with a characteristic bloom.

On the back of the cap there are wide, rather sparse-fit plates. At a young age, they have a pure white tint. As they age, they become more gray. And when the mushroom is fully ripe, they acquire a light yellowish color.

The pulp of the mushroom is light gray in color. After damage, it may acquire a yellow tint. In the upper part, the “meat” is denser; in the leg, the structure of the flesh is loose. Has a specific aroma. The taste is excellent.

The podgreen is edible and belongs to the 4th category of conditionally edible species. Without heat treatment, use is strictly prohibited.

This mushroom grows mainly in coniferous and mixed forests. The main condition for development is the presence of pine. It is with her that this mushroom creates mycorrhiza.

The growing season is from August to the very frost. This pleases many mushroom pickers, because after the end of the season of champignons or other mushrooms, it allows them to engage in their favorite "quiet hunt" until the snow falls.

The largest peak of growth occurs at the end of September. This is not a lonely mushroom. Most often, where the gray row is located, there will definitely be her entire family.

This edible mushroom has some pretty tricky counterparts. The most vicious is the poisonous pointed row. Distinctive features of the poisonous mushroom are not such a thick cap and a conical tubercle in the middle of the surface.

Also, soapy tricholoma, which is an inedible species, is similar to it. It has no significant external differences. Therefore, it is easiest to classify it by its smell, which very much resembles the aroma of laundry soap.

How to cook

The main stage in the preparation of a gray row is its heat treatment. Rows are cooked according to the following scheme:

1. The collected mushrooms are laid out on a newspaper or in a container and cleaned of sand, dirt and adhering leaves.
2. Then the darkened or wormy parts of the fruiting body are removed.
3. Peel off the surface of the cap.
4. The cleaned rows are washed with cold water.
5. Water is poured into the container, salt is added (1 tablespoon per 1 kg of pulp and 1 liter of water).

   Ryadovka mushrooms - difference and description, main types, properties and application + 81 photos

   You can add onions if there is any doubt about the edibility of the harvested fruit bodies. The water is brought to a boil.

6. After, fruit bodies are poured into it. Mushrooms are boiled for 20 minutes. In this case, the lid must be open.
7. After ten minutes of boiling the podgreens, 6 black peppercorns and one bay leaf are added to the water.
8. After 20 minutes, the water is drained through a colander.

After that, the pulp is ready for consumption or further manipulation. Mushrooms are great for pickling, pickling, boiling, or frying. With a gray row, you get a delicious mushroom soup or potato casserole.

How to salt mushrooms?

Salting blue-legged mushrooms or lilac-legged mushrooms:

Rinse the mushrooms, peel and trim the legs. Soak the mushrooms for 3 days, changing the water 2 times a day. After soaking, strain the mushrooms from the water. Put the mushrooms in a saucepan in layers, alternating with spices. Cover the mushrooms with a cotton towel, put a plate with a load on top. Keep the mushrooms in a dark, cool place for about 25 days, after which the mushrooms should decrease in volume by 3 times.

• For 5 kg of mushrooms:
• 200 g of salt
• 20 g allspice,
• 20 g garlic
• 20 g dill
• 5 bay leaves,
• 10 horseradish roots.

Hot salting of mushrooms:

peel and sort mushrooms; large caps can be cut into 2-3 pieces. Rinse prepared mushrooms with cold water.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent. Transfer the mushrooms to a wide bowl to cool. Then the cooled mushrooms can be transferred together with the brine into jars and closed. The mushrooms are ready to eat in 40-45 days.

The correct name for underfloor mushrooms is ryadovka gray. The ryadovka is salted in a hot or cold way.

Hot salting recipe:

peel the mushrooms, rinse well and cook in salted water for 20-30 minutes. Then rinse the mushrooms in cold water, discard in a colander to glass the water. Put the prepared ribs in jars, wooden tubs and salt 45-60 g of salt per 1 kg of boiled mushrooms, cover with a wooden circle with oppression. You can put spices to taste: garlic, onion, horseradish, tarragon, dill. Mushrooms can be eaten after 6-8 days.

Cold salting recipe:

peel and wash mushrooms. Place in a container with the legs up, sprinkle each layer of mushrooms with salt and spices, 40-60 gr. salt per 1 kg of mushrooms. Cover with a lid and place the load.

Salting the rows: fast and tasty

Salted mushrooms, for example, ryadovki, are an indispensable dish at every feast. They can be purchased at the store or prepared for the winter yourself. Salting the rows is a simple process. It is enough to follow a few simple tips and rules. The result will exceed all expectations. Fragrant and pleasantly crispy mushrooms will delight household members for a long time.

Consider how to salt the rows and what rules you need to adhere to in the process.

First option

There are several ways to salt the rows at home - hot, cold and dry. Hot salting of rows for the winter allows you to eat mushrooms in a few days. Cold pickling takes a little longer. Rows are crispy and harder.

So, in order to salt the rows in a cold way, you need to prepare:

First, the rows need to be soaked to remove the bitter taste. To do this, they are put into a barrel or other container with holes for water removal and filled with cold water. Close the top with a clean cloth or lid. Leave for 3 days, periodically changing the water. As soon as the mushroom caps become elastic and stop breaking, you can start the main process. It consists of several stages.

1. Fold the prepared rows with the hat down. Each row is about 6 cm.
2. Sprinkle with salt and spices.
3. Close the barrel and put the oppression on top.
4. Add fresh mushrooms after a couple of days. Do this until the barrel is filled to the top.
5. Now you need to fill the rows with salt solution and close tightly.

This is not the only recipe for cold-cooked salted rows. Some of them involve the use of herbs, currant leaves, cherries and horseradish. What does the cooking process look like in this case:

1. Put the washed mushrooms in a previously prepared container, caps down. The bottom should be covered with salt. It also needs to be covered with leaves and herbs (dill).
2. Sprinkle each subsequent layer with salt and, if desired, spices, for example, garlic, pepper or bay leaf.
3. Close the rows with the same leaves. Put a clean cloth, lid and oppression on top of them.
4. After a couple of days, check if the juice has appeared. If it is not enough, it is worth putting heavier oppression.

You can serve salting on the table in a month.

Why are cherry, currant, horseradish leaves, and dill used in the recipe? All of them perform one function or another. Currants and dill give the dish a unique aroma, horseradish makes the mushrooms spicy and prevents them from souring, and cherries provide crunch and elasticity of the fruit.

Second option

Hot salting of rows is used when the dish needs to be prepared as quickly as possible or the hostess does not have the opportunity to soak the mushrooms for a long time. There are two recipes for pickling mushrooms this way.

Boil well-cleaned and washed rows in salt water for half an hour. Then rinse them under running water and drain off excess liquid. It remains only to put the mushrooms in prepared dishes, for example, in jars.

For 1 kg of the main product, you will need 40 g of salt. It must be poured evenly between layers. Add garlic, onion, horseradish and herbs as desired. Close and press down on the lid with a weight. You can eat in a week.

It is used if a large number of mushrooms are prepared. To begin with, they are blanched in special containers for 20 minutes. It is important to constantly remove foam from the surface. At the end of the process, it is necessary to remove excess water. Now the rows need to be put in a container for salting, sprinkling each layer with salt. Then proceed as for cold salting.

Detailed description of rowing in gray

Once the mushrooms have settled down, put a press on top and leave for 30 days.

Salt underfloor heating

Particular attention should be paid to the poplar rowing. Like other types of these mushrooms, they are harvested for the winter by salting. How to salt a poplar rower?

First you need to collect the ingredients:

• 1 kg of main product;
• 60 g salt;
• a few peas of black pepper;
• 1 bay leaf;
• dried cloves in the amount of 3 pcs.;
• dried dill and a few leaves of currant, horseradish or cherry.

What the cooking process looks like:

1. The first stage is the preparation of the mushrooms themselves. They must be washed to remove dirt and debris.
2. The next stage is cooking or heat treatment. Cut the mushrooms (you can leave them whole). Put them in salted boiling water. Do not pour a lot of liquid, otherwise the brine will lose its aroma and saturation.
3. Now for the main part of the process. After 25 minutes, set aside the brine and proceed to the preparation of the cans. They need to be sterilized well over hot steam.
4. Arrange the mushrooms in jars. Then pour the brine in which they were cooked. Close the jars with lids and place upside down. Leave it for a day, then turn it over.
5. You can try the finished dish after 45 days.

Several rules

In order for pickles to delight with their taste and aroma as long as possible, you need to follow several rules:

• You need to cook pickles in wooden or glass containers. You can use enameled dishes, but they should be free of cracks and chips.
• Do not take tin buckets. The brine will corrode their surface. In this case, toxic substances will be released.
• The room in which the mushrooms are stored needs to be often ventilated. It should be cool (5-6 ° C). If the temperature is lower, the rows will freeze and crumble. In a warmer room, they quickly sour.
• If for some reason there is less brine, its deficiency can be replenished with cold boiled water.

As you can see, it is very simple to salt the rows in several ways. Before salting the rows in a hot or cold way, you need to prepare the appropriate container and the mushrooms themselves. Pickles are not the only thing that can be made from these mushrooms. Dishes from ryadovka amaze with their variety and taste.

Recipe: Hot Salted Mushrooms

garlic 2 heads;

olive oil 4 tablespoons ;

mushrooms rowing 2 kg;

drinking water 1 l

I suggest hot salting the rows.

Surprisingly, not everyone knows these mushrooms and not everyone picks them, therefore, they can be found in sufficient quantities in the forest, even after a herd of mushroom pickers has passed through it. A large number of mushrooms also ensures that they grow in families. And the fact that ryadovki are extremely rarely wormy makes their processing pleasant, easy and waste-free.

So, we carefully clean the collected mushrooms from twigs, sticks and earth and rinse them thoroughly.

After that, we cut the rows into fairly large pieces (mushrooms boil down a lot and lose almost a third in size), and small mushrooms can be left intact. We wash the mushrooms again, changing three to four waters.

Bring the mushrooms to a boil, then reduce the heat to half and cook the rows for twenty minutes, constantly removing the foam formed with a slotted spoon and stirring the mushrooms periodically so that they do not stick to the bottom.

Cut the garlic into thin slices.

While the mushrooms are boiling, you can start sterilizing the jars in which we will close the mushrooms. I sterilize jars in the microwave this way it turns out faster and requires a minimum of effort. To do this, rinse the previously thoroughly washed jars with water so that a lot of droplets remain on them (you can even drop a little water on the bottom), and place them in the microwave for five minutes at maximum power.

It is very important that there are no labels on the jars; they can start burning from high temperatures. Nothing will happen to good jars in the microwave, and if the jar cracks (I did it once), then it initially had microcracks on it, and it was unsuitable for blanks, although it was not possible to visually assess this. This is how you can check the jars at the same time)))

The lids still have to be sterilized in the traditional way in a saucepan of water, because you cannot put iron objects in the microwave.

We throw in a few cloves of garlic. Do not be afraid that there will be too much garlic in the end, it does not have to be eaten in a ready-made dish, but you can simply put it aside. But the presence of garlic in sufficient quantities in the jar is necessary in order to prevent bacteria from multiplying.

Sprinkle with a little salt.

Then again we put a layer of mushrooms, which we salt and season with garlic and so on until the jar is completely filled. All this time, the mushrooms must be well tamped so that there are no voids between the layers. If you want, you can add freshly ground black pepper to each layer (or just crush a couple of peas), but I don't do the mushrooms this way and they turn out to be quite spicy because of the garlic.

Pour a full tablespoon of olive oil into a jar that is as full to the top as possible and close it tightly with a sterilized lid.

After closing, turn all the jars with the lid down and leave until they cool completely.

After cooling, the mushrooms are best stored in a cool place, or even better in the refrigerator. You can open the jar and enjoy the wonderful crispy mushrooms in two to three days.

Many say that a misted glass of something intoxicating suggests itself to such salty rows, but, believe me, salted rows are so tasty that they don't require any additional accompaniment))) Half of this batch was destroyed in a week after closing)) )

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Rowing mushrooms - grow in pine and mixed forests from late summer to autumn frosts, occur singly and in small groups. The cap of the rows is up to fifteen centimeters in diameter, dirty or brownish-gray, slightly darker in the middle, fibrous and slimy-sticky. About 2, 5 thousand subspecies of mushrooms belong to the type of ordinary ones. In our climatic zone, gray ryadovka and purple ryadovka are widespread.

The best dishes for salting rows are wooden (tubs, buckets). Remember that mushrooms in general and ryadovki in particular are difficult food for digestion. Therefore, overeating ryadovki is not worth it.

How to pickle rows for the winter - recipe number 1

For 1 kg of mushrooms you need to take:

• 0.5 tbsp. water;
• 15 gr. salt;
• 0.5 tbsp. table vinegar;
• 2 gr. citric acid;
• 10 gr. Sahara;
• Bay leaf;
• fresh dill;
• black pepper, cinnamon, cloves - to taste.

How to pickle rows for the winter - recipe number 2

For use in your diet, it is best to marinate ryadovki "hot". So how to marinate rows? Everything is simple and easy.

In order to marinate rows you will need:

• mushrooms;
• salt;
• spices;
• water;
• dry, clean cloth;
• oppression;
• salting container (wooden tub, cans, etc.).

How to pickle rows for the winter - recipe number 3

1. Rows can also be marinated for the winter and blanched.

   Varieties of ryadovka mushroom: photo and description

   To do this, well-peeled and washed mushrooms in a colander or sieve are dipped in boiling water for five to eight minutes. Next, the mushrooms are quickly cooled and washed under running water.

2. Further, in order to pickle, the rows are placed in a dish and salted at the rate of 40-50 grams of salt per kilogram.
3. As a seasoning for the rows, you can use onions, garlic, horseradish roots, parsley, dill or celery, oak leaves, cherries, currants.
4. Rows salted in a similar way are ready to eat in seven or ten days.
5. Rows can be served with various sauces, mushrooms are also added to various salads.

Tips on how to pickle ryadovka mushrooms

1. Rows are extremely tasty mushrooms. Therefore, mushroom pickers often ask: how to pickle rows for the winter? Before cooking, it is advisable to remove the skin from the cap of the mushroom and rinse them well under cold running water, or change the water several times, since the rows grow on the sand, and grains of sand are clogged in almost every gap between the plates of the mushroom.
2. Rows can be used in any form. These ryadovka mushrooms can be fried, boiled, pickled for the winter. But before any preparation, the ryadovka mushrooms must be boiled for at least fifteen minutes and then drained.
3. Raw mushrooms should not be eaten raw, as this can cause an upset stomach. By the way, in some countries ryadovki, in particular purple ones, are referred to as poisonous types of mushrooms. But this is not at all the case. In an extreme case, ryadovki can be attributed to conditionally edible mushrooms, since even the most minimal heat treatment negates the risk of poisoning.
4. Ryadovka mushrooms, in addition to being extremely useful (they are saturated with B vitamins), also have healing properties. Rows are used, in particular, for the preparation of certain types of antibiotics, which are effective in the fight against tubercle bacilli.

Bon Appetit everyone!