Marinating mushrooms ryadovki. Canned ryadovki: recipes for the winter

Rowing belongs to the lamellar species of fungi and some fear that they are poisonous. But it is absolutely in vain. Ridovki growing in our strip is quite edible.

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

Ridovka grow in deciduous forests, and there is no special garbage in them. Only leaves that stick to the cap. All cleaning mushrooms is to remove these leaves and check the mushrooms for worms.

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

How to freeze ryadovki for the winter

Frost mushrooms for the winter in two ways.

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

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

From the moment of boiling, they should cook for 10-15 minutes. From time to time, stir the mushrooms with a skimmer, and remove the dirty foam that appears even in well-washed mushrooms.

Fold 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 put them simply in the package, they will spread and freeze in a shapeless mass, and this is not very convenient.

Such "bricks" are very convenient. Frozen mushrooms are easy to cut and do not defrost the whole briquette. Before you start cooking, the mushrooms do not have to be defrosted.

Just pour frozen mushrooms into the pan or throw directly into the soup. The taste of the dish will not suffer from this, and you will save a lot of time.

First, the mushrooms are thoroughly washed in several waters, separating pieces of forest debris. Then the mushrooms are soaked for several days in cold water. Water needs to be changed twice a day, merging the old one. To do this, transfer the mushrooms to another dish, pour out the old water, fill a part of the container with fresh water and then lay the mushrooms. This makes it easier to remove sand that has settled to the bottom of the tank.

In the process of soaking the mushrooms begin to change their color.

After 3-4 days mushrooms spread on a colander and allowed to drain water.

Marinated rows.
1st method

Based on 1 kilogram of mushrooms prepared for pickling, take:
3 stack water
25 grams of salt
1 stack table vinegar (5%)
10 g sugar
2 g of citric acid
1-2 leaves of bay leaves
1 g of cloves
1 g cinnamon
6 grains of allspice

We proceed to the heat treatment of mushrooms prepared in advance for pickling. Pour 3 glasses of water into the pan, add salt and a glass of vinegar. Bring this marinade to a boil, then you can dip the mushrooms in it. Cook over low heat until ready. Since boiling mushrooms produce foam, it should be removed with a skimmer. The foam also removes particles of dirt that could remain between the plates of mushrooms.

When the mushrooms sink to the bottom - you can consider cooking finished. Now you can add citric acid, bay leaf, cloves, allspice and sugar with cinnamon. Attention, the addition of cinnamon will slightly affect the color of the pickle and mushrooms. Again, heat the mushrooms with the marinade to a boil and can pack them in banks. Pour some of the pickle to the mushrooms. Now you can start sterilization. If you used 0.5 l cans, their heat treatment will last 20 minutes, for one liter cans - it should be increased to 25 minutes.

Marinated rows.
2nd method

To cook pickled rows in this way, for 1 liter of water you will need:
2 tbsp. l salt
1 tbsp. l Sahara
vinegar
Bay leaf
allspice and black pepper
carnation
garlic
dill umbrellas
black currant leaves

The essence of this method of marinating is that the mushrooms are simply boiled, put into jars and only then poured with brine. So let's get started.

Pre-cleaned and scalded mushrooms, place in a saucepan and cover with water so that they float freely. Add salt and sugar to mushrooms from this calculation: for 1 liter of water, 2 tablespoons of salt and 1 spoon of sugar. Boil for 20 minutes, after which they can be laid out on the banks. Here is the whole trick, because vinegar and spices are added to each jar (below, before laying the mushrooms, and above).

Based on a liter jar, add 2 tablespoons of 9% vinegar, 2 bay leaves, 2 buds of cloves, 3-5 grains of black and allspice, and 2 cloves of garlic. If you have dill umbrellas and black currant leaves, you can also add them to mushrooms. Remember that all the ingredients must be laid out on the banks below and above.

Boil the marinade again and fill it with mushrooms and spices. Now you can roll banks. Turn them upside down and wrap them with a blanket. Leave the pickled leaves until the cans are completely cool.

Now we learn to salt mushrooms Ryadovki.

Salted mushrooms in an enamel pot. Do not use galvanized buckets and tanks, aluminum pots, clay pots.

In salting put leaves of horseradish, black currant, dill caps, garlic, cherry leaf. Salt is better to use coarse grinding.

After you put the mushrooms in the pan, cover them with horseradish leaves on top, and then with a white cloth dipped in salt water. Then cover with a glass plate, slightly smaller in size than the diameter of the pan, and place the load (can with water). In the pot, you can add new mushrooms for salting. To do this, put a part of pickled mushrooms in a separate container, lay fresh pickled mushrooms, then put the mushrooms back in place.

You can pickle mushrooms in jars, tightly putting them with spices to the very top, so that there are no gaps with air. Top tamp caps of dill, a sheet of horseradish so that the pickle began to flow out of the jar. Thus a kind of oppression will come out. Close the jar with a nylon cap. Then put the jar of mushrooms in a cool place.

Poplar rowing, podtopolniki, freezers, zabaluyki - in each region of Russia its name for this mushroom. Some mushroom pickers do not even know the podtopolniki, while others, on the contrary, only appreciate them from the whole variety of mushrooms. Mushroom dense texture, beautiful (especially when young), tasty. If you are lucky enough to collect a lot of tasty rows of poplar trees, then this recipe will probably be useful to you.

The recipe for pickled pickled ryadovok poplar for the winter

Podtopolniki most delicious pickled. Preparation for marinating the most important and time-consuming stage of harvesting. Freshly picked mushrooms we sort out, remove large debris, reject wormy mushrooms. Fill with cold water. We put in a cool place for two days. 3-4 times during this time we change the water to fresh. Then we get, we pour out all the water and thoroughly wash the mushrooms from the sand and debris under the running water. Podtopolniki love to grow under the ground, and the shape of the fungus they have such that it is very difficult to wash off this land. And so that there is no unpleasant squeak of grains of sand on the teeth, when you eat a row, we use our secrets for high-quality cleaning. I rinse with an ordinary toothbrush with soft villus. The process is long, but it is worth it.

Pour water into the pan so that the mushrooms feel more than free there. We add a little salt (2-3 tablespoons of salt for 4-5 liters of water). Bring to a boil. We add to the boiling water the washed poplar rows. Cook over high heat for 10 minutes.

Reduce the heat and boil on medium heat for another 10 minutes. The first boiling will eliminate the sharp flour taste characteristic of podtopolniki and allow the marinade to be transparent.

We take out the mushrooms with a noisy skimmer and rinse it quickly under running water.

We pour the whole broth and pour clean water into the pan. We put on fire. Add mushrooms and salt (at the rate of 1 tablespoon per liter of water). Add dill umbrellas, which will give the flavor of marinade and peas black pepper with a pair of cloves. Bring the mushrooms to a boil and immediately reduce the fire to a minimum.

I like to marinate mushrooms with carrots and onions - they give a special taste to mushrooms and become very tasty themselves. Therefore, we cut carrots and onion rings into thick cubes (on taste, it is possible without them at all). Add to the water a minute before readiness (when the mushrooms are already at the bottom). Turn off the pan. Add 70% vinegar essence (at the rate of 2 teaspoons per 2 liters of water. We taste the marinade and, if fresh or under salted, add the required amount of vinegar or salt, respectively). We shift the mushrooms in a clean (boiled) jar with onions, carrots, peas, pepper and cloves. Umbrellas throw out.

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

Close the boiled p / p lid. A thin layer of oil will play the role of the second layer of conservation. The polypropylene cover will not allow to develop botulism.

Turn over the jar and give half a day to cool down and cool down. After that we remove the jar with pickled podtopolniki in a cool place. In a month, pickled pickled poplar trees can already be safely eaten and treated to their guests.

Enjoy your meal!

Ryadovka not considered popular among other types of fruit bodies in view of its similarity with the inedible fungi bright colors. However, they are very useful for humans, as they contain B vitamins and minerals useful for the body, including zinc, copper and manganese. In addition, many cooks believe that canned rows are very tasty. They can fry, boil, pickle, salt, make caviar and pate from them, freeze.

For canning rowings at home, an important factor is their boiling in salted water for 30-40 minutes. These fruit bodies have a peculiar specific smell, so they should not be mixed with other mushrooms. However, lovers of gourmet dishes assure that ryadovki perfectly suited as a side dish for meat dishes or as an additive to omelette. Cooked ryadovki really in composition and taste are similar to meat.

Ryadovka is an edible mushroom, therefore, how to preserve it for the winter is interesting to many hostesses. The processing processes for these mushrooms do not practically differ from the preparation of other fruit bodies. Even the beginning hostess can quite cope with it. It is typical for the fulfillment of some nuances, which you will learn in our article. Following the proposed and proven recipes for canning mushrooms ryadovok at home, you will prepare an amazing dish for the winter, which will please not only you, but also your household. Rowki have an unusual taste, so first make small portions of stocks.

Rows before cooking must undergo primary processing: clean them from forest debris, remove contamination from the caps and cut off the lower part of the leg. The second very important process is soaking, which lasts from several hours to 3 days. Usually ryadovki soak 1-2 days, while 3-4 times changing water. After soaking the mushrooms are subjected to heat treatment in boiling water with the addition of salt and onion cut into 2-3 parts. Boil ryadovki within 30-40 minutes, constantly removing from the surface of the foam. Only then can fruit bodies undergo other treatments, such as frying or pickling.

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

There are many variants of pickling fruit bodies.

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

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

How to preserve ryadovki with wine vinegar, to get an appetizing and tasty dish that can please your guests?

Vinegar and salt is added to water, carrots and onions are cut into cubes, and then also laid in water.
Bay leaf, pepper, lemon zest are introduced and cooked for 15 minutes over low heat.
Mushrooms are poured into brine, boiled for 15 minutes and reclined in a colander.
Distributed in banks and poured boiling brine.
They are closed with nylon covers, cool at room temperature and taken out in a cold place.

This snack from marinated ryadovok 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 replenish your daily diet in the winter with an unforgettably delicious snack.

Cinnamon rowing for the winter in cans

How else can mushrooms be marinated for winter? We offer a variant with cloves, which is very simple to prepare, but requires consistent implementation.

2 kg boiled ryadovki;
1 tbsp. l salts;
1.5 Art. l Sahara;
700 ml of water;
Vinegar 9%;
5 buds of carnations;
4 cloves of garlic;
3 dill umbrellas;
Black currant leaves.

Use the step-by-step recipe for canning ryadovki with these photos.

Boiled ryadovki lay in water, add salt and sugar, boil for 20 minutes over low heat.

At the bottom of the sterilized cans pour 1 tbsp. l vinegar, some of the pure black currant leaves, dill umbrellas, clove buds and sliced garlic cloves.

After cooling, it is taken out to the basement for storage.

Such a tasty preparation can be put on the table, as an independent snack or as a side dish for meat dishes.

How to preserve poplar rows with onions

Very tasty ryadovkoy that you can fry for the winter, many have called poplar. Canning mushrooms rydovki in fried form requires a minimum of food and time.

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

The recipe for preserving poplar rowing is very simple, but every cook should follow the step-by-step instructions in order for the appetizer to bring satisfaction during consumption.

Put the ryadovki heated on a frying pan with oil and fry until golden brown.
Peel the onions, cut into half rings and fry in a separate frying pan until soft.
Combine the mushrooms and onions, salt and pepper, mix and continue frying for 10 minutes over low heat.
Distribute in sterilized jars, pour oil from the pan from above and close with tight nylon covers.
After cooling to endure in the basement or leave in the refrigerator.

Fried with onions for the winter, the rows are well suited as a filling for pizza and pies.

Caviar of their mushrooms ryadovok

Mushroom caviar is a good option for canning the ryadovok for the winter, and best of all it is obtained from the violet ryadovki.

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

Preparation of canned ryadovok for the winter is carried out in banks as follows:

Peeled onions cut into cubes and fry in vegetable oil until golden brown.
Rows cut into pieces, add to the onions in the pan and fry until tasty brown crust 30 minutes.
Add chopped garlic, salt to taste, give a little cool and grind in a meat grinder.
Again, put in a saucepan and fry over medium heat for 10 minutes.
Banks are filled with caviar and sterilized for 15 minutes in a saucepan with hot water, at the bottom of which you need to put a small kitchen towel.
Rolled up, and after cooling, left in the refrigerator or taken out in a cool place.

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

Canning poplar ryadovok with garlic

Poplar rows are best for salting. We suggest salting the crispy fruit bodies in a hot way.

2 kg cooked ryadovok;
2 heads of garlic;
3 tbsp. l salts;
Olive oil.

Canning poplar ryadovki carried out in stages:

Layer of hot boiled ryadovok put on the bottom of sterilized jars.
Top with a few thin slices of garlic and sprinkle with a layer of salt.
Layer out all the mushrooms and garlic, pouring salt to the top.
Well tamped ryadovki, top pour 2 tbsp. l olive oil.
Close the sterilized capron caps, allow to cool completely and refrigerate.

After 5-7 days, salted mushrooms will be ready for use.