A simple recipe on how to cook row mushrooms for the winter at home

Now the blanks can be taken out to the basement for at least a month and a half. When properly prepared, the pickle will keep for up to a year.

Advice: any parts of horseradish are added as an additional preservative. You can use currant and cherry leaves in parallel, this will make the mushrooms even more fragrant and crispy.

Salting rows in a hot way

This method of canning is convenient when there is no time for long soaking or when you need to quickly prepare a dish. Hot-salted mushrooms can be tasted after 7 days. We will tell you how to pickle rows at home in the description of the recipe step by step.

Time for preparing: 40 minutes

Servings: 20

The energy value

calorie content - 161.40 kcal;
proteins - 4.63 g;
fats - 11.28 g;
carbohydrates - 11.01 g.

Ingredients

rowing mushroom - 3 kg;
salt - 5 tablespoons;
mustard grains - 1 tbsp;
bay leaf - 4 pcs.;
garlic - 5 cloves.

Step by step cooking

First, thoroughly clean and rinse the mushroom row. Next, boil for 30 minutes in salted water, periodically removing the foam.
Drain in a colander, letting the liquid drain. Now you can proceed directly to the salting process and start preparing a snack. Sprinkle a thin layer of salt on the bottom of pre-sterilized jars.
Then, with the hats down, lay the rows. Keep in mind that each layer of mushrooms should not be higher than 5 cm.
Fill the entire jar with rows, sprinkling the layers with salt and spices.
Press down so that no voids form. Close the pickle with tight, clean lids.

Take the jars to the pantry or basement, and after a week you can try spicy mushrooms.

How to pickle row mushrooms for the winter in jars

If you are not very familiar with pickling, we suggest considering a classic simple recipe. The closure is beautiful and incredibly tasty. Delight your loved ones with fragrant crunchy mushrooms.

Time for preparing: 45 minutes

Servings: 15

The energy value

caloric content - 161.92 kcal;
proteins - 4.30 g;
fats - 10.73 g;
carbohydrates - 12.61 g.

Ingredients

rowing - 1.5-2 kg;
water - 0.5 l;
salt - 1 tbsp;
sugar - 2 tablespoons;
table vinegar (9%) - 4 tablespoons;
cloves - 3 pcs.;
bay leaf - 3 pcs.;
black pepper - 10 pcs.

Step by step cooking

Sort and clean all the dirt from the rows. You can cut the skin off the caps, but it's not necessary. We fall asleep mushrooms in a bowl and fill it with water for soaking for 10-12 hours. This is an important step, thanks to which the mushrooms release the harmful substances they have taken from the environment.
After the specified time, we thoroughly wash them and put them on fire for 20 minutes, periodically removing the foam.
Let the mushrooms drain and start preparing the marinade. To do this, pour vinegar into the water, pour laurel, pepper, cloves and put on the stove.
We are waiting for the brine to boil, reduce the heat and let it cook for 10 minutes.
We filter the marinade through a sieve, and put the finished row mushrooms in sterile jars. Pour the liquid into the container and cork with boiled lids.
We turn the blanks upside down, throw something warm on them. After waiting until the preservation has cooled down, we put the jars in the pantry, basement or in the refrigerator.

Advice: it is categorically not recommended to use metal dishes for pickling or salting rows, since mushrooms, like a sponge, are able to absorb oxidation products from dishes and will subsequently have an unpleasant taste of metal.

As you can see, a delicious appetizer from the rows is very easy to make at home, even for a novice cook. After all, no effort is required for this, and the result will exceed all expectations. Incredibly fragrant mushrooms will become an honored guest on your holiday table and will not stay on it for a long time. Try it - and see for yourself.

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