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 must 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 vinaigrette, and made from them mushroom caviar.
