Marinated rows: the best recipes for cooking at home

Poplar rowing has other names - sandman, podtopolnik. The fruiting bodies of this variety belong to the third category, which indicates their conditional edibility. The most popular ways of harvesting mushrooms for future use are salting and pickling.

Rows belong to the third category, which means their conditional edibility

In order to fully reveal the taste qualities of the poplar row and make it completely safe for consumption, the mushrooms must be properly processed. This should be done immediately after harvest, as the fruits quickly deteriorate and wither.

1. First of all, the crop must be carefully sorted out so as not to waste time cleaning the fruits, which then go into the trash can. Only strong, fresh and undamaged fruits should be left. They are washed in ice water.
2. You can get rid of the characteristic bitterness in the taste of poplar rows by soaking the fruits in salted water. You need to do this for several days, periodically changing the liquid. The water must be fresh. You should also monitor its temperature, because if the room is too warm, then the rows can ferment.
3. Next comes the heat treatment. Mushrooms are boiled in water with the addition of a small amount of salt for about 40 minutes. The foam that forms during the process is removed with a slotted spoon. The readiness of boiled fruiting bodies can be determined "by eye" - ready-made mushrooms sink to the bottom, and still fresh specimens remain on the surface.
4. After boiling, the poplars are washed under water and dried with a towel. Now they are completely ready for marinating.

Where rows grow (video)

The classic recipe for pickled rows with vinegar

For pickling rows, you can use both ordinary 9% table vinegar, and wine or apple essence. To cook rows according to the classic recipe, you will need:

• about 2 kilograms of mushrooms;
• 1 liter of liquid;
• one and a half tablespoons of table salt;
• 3 tablespoons of granulated sugar;
• half a glass of wine vinegar;
• 8 cloves of garlic;
• allspice peas;
• rosemary.

The dish is prepared like this:

1. Washed and boiled poplar rows are placed again in water, boiled for 10 minutes and salt and granulated sugar are added to them.
2. Next, you need to introduce all the other spices and seasonings, except for the vinegar itself and boil over low heat for about 10 minutes.
3. After the specified amount of time, pour wine vinegar into the container with mushrooms, and boil for another 10 minutes.
4. Prepare glass jars of a suitable volume in advance. They need to be sterilized, let them cool to room temperature.
5. Arrange mushrooms in jars, and strain the remaining marinade after them through several layers of gauze or a sieve with small holes. Roll up the jars tightly and leave them to cool in a warm place.
6. The cooled snack is stored in a cool place.

Marinating rows with citric acid

It is not at all necessary to use vinegar to pickle poplar rows. Instead, citric acid is used to add sourness to the finished snack.

Ingredients:

• about 3 kilograms of fruit;
• 750 milliliters of water;
• half a teaspoon of citric acid;
• 0.5 tablespoon of granulated sugar and table salt;
• 20 black peppercorns;
• bay leaf and ground pepper to taste.

Cooking algorithm:

1. Peel the fruits from dirt, wash and boil in salted water for about 20 minutes. After that, drain the resulting broth, and leave the fruiting bodies themselves to drain in a sieve.
2. Prepare the marinade by mixing acid, granulated sugar, table salt, bay leaves and cloves, water. Leave the mixture over medium heat and bring to a boil over low heat, cook for 10 minutes.
3. Put the rows in the liquid, cook for another 15 minutes.
4. Distribute the finished snack in a glass container and pour the marinade that has not yet cooled down. Close jars tightly and sterilize in water for half an hour. Leave to cool in a cool place, store in a pantry or basement.

Pickled Cinnamon Rows Recipe

Rows prepared in this way are distinguished by a peculiar piquancy in taste.

Ingredients:

• 600 milliliters of water;
• a tablespoon of salt;
• a glass of 9% vinegar;
• a quarter teaspoon of citric acid;
• 3 bay leaves;
• cloves and cinnamon;
• allspice peas.

Rinse rows under water, clean and soak in liquid for about 6 hours. Cut the soaked fruits into small slices and put in a saucepan. Add vinegar, spices, water to them. Boil the mushrooms in the resulting marinade for about 30 minutes, periodically removing the foam. Bring the mushrooms to a boil and remove from heat. Arrange in sterilized jars and pour marinade so that it completely covers the fruiting bodies. Roll the jars tightly with lids, sterilize and leave to cool in a warm place.

How to prepare rows for pickling (video)

How to marinate gray rows deliciously at home

Another delicious recipe for marinating a variety of rows is suitable for lovers of spicy and savory snacks. Vinegar is used for cooking, but it can be replaced with citric acid.

Ingredients:

• about 1 kilogram of fresh gray rows;
• a tablespoon of salt;
• 2 tablespoons of granulated sugar;
• 50 grams of table vinegar 9%;
• 3 bay leaves;
• 10 grains of black pepper;
• half a liter of water;
• Carnation.

Let's start cooking:

1. From the fruit, you need to carefully cut off all the dirt, remove the skin. Then fill them with water so that it completely covers the rows. In this form, mushrooms must be soaked to get rid of excess bitterness in the taste inherent in this variety.
2. After a day, rinse the dream mushrooms under water, put to cook for half an hour over low heat. In the process, you need to remove the foam.
3. Ready boiled mushrooms leave to drain in a sieve or colander. In parallel, you can prepare the marinade. In water, mix vinegar, spices and granulated sugar with salt. Cook the mixture over medium heat for 10 minutes.
4. Arrange mushrooms in sterilized jars and pour strained, but still hot marinade. Close the lids tightly with a wrench and sterilize for another 20 minutes in water.
5. Banks should cool in a warm place, because due to a sharp temperature drop, they may burst or the workpiece may ferment. After cooling, they are placed in a cool place for storage.

Storage of marinated rows

• It is best to store jars with fruits pickled in them at a temperature of 8 degrees Celsius. Best of all, mushrooms tolerate storage in a dry and cool room with minimal access to sunlight.
• The shelf life of pickled rows depends on the freshness of the mushrooms, compliance with the cooking technology and other factors. On average, fruiting bodies are stored for about 1 year, after which it is not recommended to eat them.
• If glass lids were used for pickling, then the shelf life is extended to one and a half years.
• A ready-made snack is considered a month after closing. If mold has appeared on new cans, then you should not be upset in advance, since the blanks can still be saved. To do this, the marinade must be drained, pour over the mushrooms with boiling water, and then pour in a new marinade.

How to pickle rows (video)

Poplar rows are unusual mushrooms, which not everyone decides to use. But having once tasted their taste, the proposed recipes will forever remain loved and desired in every family. Mushrooms can be used not only as a snack for alcoholic beverages, but for salads and first courses.

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