Canned rows: recipes for the winter

Rows are not considered popular among other types of fruiting bodies due to their similarity with inedible brightly colored mushrooms. However, they are very useful for humans, as they contain B vitamins and minerals useful to the body, including zinc, copper and manganese. In addition, many chefs believe that canned rows are very tasty. They can be fried, boiled, marinated, salted, made into caviar and pastes, frozen.

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

Ryadovka is an edible mushroom, therefore, many housewives are interested in how to preserve it for the winter. Processing processes for these mushrooms practically do not differ from the preparation of other fruiting bodies. Even a novice hostess can easily cope with this. Rows are characterized by the implementation of some nuances, which you will learn about in our article. Following the proposed and proven recipes for canning mushrooms at home, you will prepare an amazing dish for the winter that will delight not only you, but also your household. Rows have an unusual taste, so start by making small portions of stock.

Rows before cooking, it is necessary to undergo primary processing: clean them of forest debris, remove dirt from the hats 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 the rows are soaked for 1-2 days, while changing the water 3-4 times. After soaking, the mushrooms are subjected to heat treatment in boiling water with the addition of salt and onions cut into 2-3 parts. Rows are boiled for 30-40 minutes, constantly removing the foam from the surface. Only then can the fruiting bodies be subjected to other treatments, such as frying or pickling.

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

There are a lot of options for pickling fruiting bodies.

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

• 700 g of boiled row;
• 400 ml of water;
• 300 ml wine vinegar;
• 2 PC. onions;
• ½ tbsp. l. salt;
• 1 carrots;
• 1 tsp lemon peel;
• 5 pieces. black peppercorns;
• 3 pcs. bay leaf.

How to preserve rows with wine vinegar to make an appetizing and tasty dish that can please your guests?

1. Vinegar and salt are added to the water, carrots and onions are cut into cubes, and then also put into the water.
2. Bay leaf, pepper, lemon zest are introduced and boiled for 15 minutes over low heat.
3. Mushrooms are poured into the brine, boiled for 15 minutes and leaned back in a colander.
4. Distributed in jars and filled with boiling brine.
5. They are closed with nylon lids, cooled at room temperature and taken out to a cold place.

Such an appetizer of marinated rows 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 winter with an unforgettably delicious snack.

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Preservation of rows with cinnamon for the winter in jars

How else to preserve row mushrooms for the winter using the pickling method? We offer an option with cloves, which is very simple to prepare, but requires consistent execution.

• 2 kg row boiled;
• 1 Art. l salts;
• 1,5 Art. liter. sugar;
• 700 ml of water;
• Vinegar 9%;
• Xnumx buds clove;
• 4 garlic cloves;
• 3 dill umbrella;
• Black currant leaves.

Use the step-by-step recipe for canning rows with the given photos.

Such a delicious 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 rowing, which can be fried for the winter, is called poplar by many. Canning fried row mushrooms requires a minimum of food and time.

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

The recipe for canning poplar row is very simple, but every cook must follow the step-by-step instructions so that the appetizer brings satisfaction while eating.

1. Put the rows on a frying pan heated with oil and fry until golden brown.
2. Peel the onion, cut into half rings and fry in a separate pan until soft.
3. Combine mushrooms and onions, salt, pepper, mix and continue to fry for 10 minutes over low heat.
4. Distribute in sterilized jars, pour oil from the pan on top and close with tight nylon lids.
5. After cooling, take it to the basement or leave it in the refrigerator.

Rows fried with onions for the winter are well suited as a filling for pizza and pies.

Caviar of their row mushrooms

Mushroom caviar is a good option for canning rows for the winter, and is best obtained from purple rows.

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• 1,5 kg of boiled rows;
• 500 g onions;
• 100 ml of vegetable oil;
• 5 cloves of garlic;
• Salt – to taste.

Harvesting canned rows for the winter is carried out in banks as follows:

1. Cut the peeled onion into cubes and fry in vegetable oil until golden brown.
2. We cut the rows into pieces, add to the onion in the pan and fry until a delicious brown crust for 30 minutes.
3. Add chopped garlic, salt to taste, let cool slightly and grind in a meat grinder.
4. Put it back in the saucepan and fry over medium heat for 10 minutes.
5. We fill the jars with caviar and sterilize for 15 minutes in a saucepan with hot water, on the bottom of which you need to put a small kitchen towel.
6. Roll up, and after cooling, leave in the refrigerator or take out to a cool place.

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

Preservation of poplar rows with garlic

Poplar rows are best suited for salting. These crunchy fruiting bodies we propose to pickle in a hot way.

• 2 kg of boiled rows;
• 2 heads of garlic;
• 3 Art. l salts;
• Olive oil.

Preservation of the poplar row is carried out in stages:

1. Put a layer of hot boiled rows on the bottom of sterilized jars.
2. Sprinkle a few thin slices of garlic on top and sprinkle with a layer of salt.
3. Lay out all the mushrooms and garlic in layers, sprinkling with salt to the very top.
4. It is good to compact the rows, pour 2 tbsp. l. olive oil.
5. Close with sterilized nylon lids, allow to cool completely and refrigerate.

After 5-7 days, salted mushrooms will be ready to eat.