Pickled Rows for the Winter: Simple and Delicious Recipes

Ryadovki is a whole family of mushrooms, which includes more than 2 thousand species. It is recommended to collect and pickle the row for the winter only of familiar species. This is due to the fact that outwardly poisonous and inedible mushrooms are very similar to those that are suitable for consumption.

Is it possible to marinate row mushrooms

The most common edible representatives of this family are poplars, purple, goose or bicolor, giant rows or pigs, and May rows.

Delicious mushrooms are obtained both freshly cooked and canned. However, it is worth remembering that pickling rows at home is possible only after prolonged soaking and deep heat treatment. And if you approach the process carefully, thoroughly rinse and prepare the raw materials, process the jars, then pickled rowing mushrooms will become a delicious addition to the winter table.

Preparing rows for marinating

First of all, after harvesting, the mushrooms must be cleaned of the remnants of soil, grass and foliage, cut off the lower part of the leg, since it is not suitable for food. Then it is enough to follow a simple algorithm:

1. Rinse the rows thoroughly under running water and sort by size. Small mushrooms can be harvested whole, large ones should be cut into several pieces.
2. After sorting, the mushrooms must be placed in a container, poured with cold water and left to soak in a dark, cool place. Depending on the species, soaking can last from 3 hours to 3 days. So, for example, podtopolniks are soaked for 2-3 days, and it is enough to hold the blue foot in water for 3-5 hours. Water must be changed every 2 hours.
3. After soaking, the rows are washed again under running water, cleaned, peeled from the cap and carefully checked again so that there is no earth or needles left anywhere.
4. Washed and peeled mushrooms are poured with filtered water, salt is added at the rate of 1 tsp. 1 liter of water and put on fire. It is necessary to cook for at least half an hour, the foam must be removed.

When all the mushrooms in the pan sink to the bottom, they can be removed from the heat. Drain the broth, rinse again with water. Allow excess liquid to drain freely.

How to pickle rows

Before marinating the peeled and boiled row mushrooms, you should sterilize the jars and lids, as well as prepare the marinade.

Depending on the recipe, the composition may include both the minimum amount of ingredients (water, vinegar, salt, sugar and spices) and specific ingredients such as tomato paste or lemon zest.

Pickled Mushroom Recipes

There are many options for harvesting these delicious mushrooms for the winter. A classic recipe with a simple pickle is great for poplars and greenfinches. And for purple, it is better to choose the option with nutmeg. Below are step-by-step recipes for marinated rows, with pictures. If a specific species is not indicated in the description, it means that it fits most edible rows.

A simple recipe for marinated rows

The simplest mushroom marinade recipe includes a minimum of ingredients. Based on 1 liter of water you will need:

• salt – 2 Art. l .;
• sugar – 1 st. l .;
• acetic acid, 9% – 3 tbsp. l.;
• bay leaf – 3 pcs .;
• cloves – 6 pcs.;
• black peppercorns – 3 pcs.

This amount of marinade will be enough for 1 kg of mushrooms. Step by step cooking process:

1. Pour water into a saucepan, add salt and sugar, mix, bring to a boil.
2. Prepared, that is, peeled, washed, chopped and boiled mushrooms, add to boiling water, mix, let it boil a little.
3. Add bay leaf, cloves and pepper. Boil for a quarter of an hour, then introduce acid and mix thoroughly again. Let it boil for another 10 minutes.
4. Put the mushrooms together with the brine in the prepared jars. Close the lid tightly.
5. Steadily place the finished canned food upside down, wrap tightly and allow to cool gradually.

This pickling recipe is suitable for rowing sulfur, greenfinches, but you can try it with other types of mushrooms.

The classic recipe for marinated rows

This option differs from the previous one in the proportions of marinade ingredients and the addition of herbs. Suitable for podtopolnikov and greenfinches. For 1 liter of water you will need:

• coarse table salt – 1,5 tbsp. l .;
• granulated sugar – 3 tbsp. l .;
• table vinegar – 0,5 tbsp.;
• garlic – 8 denticles;
• black pepper peas – 6 pcs .;
• laurel leaf – 3 pcs .;
• dill umbrellas – 3 pcs.;

To pickle rows for the winter in jars according to this recipe, you must take the following steps.

1. Dissolve salt and sugar in a small amount of water. The crystals should completely dissolve. The rest of the water must be poured into a saucepan and brought to a boil.
2. Carefully throw the prepared mushrooms into boiling water and let it boil for no more than a quarter of an hour. Add a solution of salt and sugar, garlic, pepper, bay leaf and dill, mix thoroughly and let simmer for another 10-15 minutes.
3. Acid is added last. After adding it, cook for another 10 minutes.
4. Arrange rows in jars prepared in advance, pour boiling marinade over them and roll up.

As in the previous recipe, the blanks should be wrapped tightly so that the cooling process takes about a day.

The most delicious recipe for marinated rows with tomato paste

The peculiarity of canned food with tomato is that they are served both as a separate snack and as part of a vegetable stew. You can use ready-made tomato paste or puree from fresh tomatoes, ground in a blender.

For 1 liter of water you will need:

• mushrooms – 3 kg;
• tomato paste – 250 g;
• salt – 3-4 tbsp. l .;
• sugar – 3 st. l .;
• acetic acid – 7 tbsp. l .;
• bay leaf – 5 pcs .;
• turmeric – 1/3 tsp. l.;
• black peppercorns – 10 pcs.

Step-by-step cooking process:

1. Pour water into a deep saucepan, add tomato paste, salt, sugar, spices and mix thoroughly. Put the saucepan on fire.
2. After boiling, pour in the mushrooms, mix and leave to simmer over low heat for 10 minutes.
3. Pour in acid and boil for another quarter of an hour.
4. Put the prepared boiling mixture into pre-sterilized jars, pour brine to the top and close tightly with lids. Put canned food upside down, wrap tightly and leave to cool.

Marinated Rows with Nutmeg

Nutmeg adds an exquisite aroma to the product. This marinade recipe for rows prepared for the winter will diversify the New Year’s table with a very unusual snack.

Per liter of water you will need:

• rows – 2 kg;
• ground nutmeg – 3-5 g;
• rock salt – 40 g;
• sugar – 40 g;
• acetic acid – 70 ml;
• garlic – 5 denticles;
• black peppercorns – 5-7 pcs.;
• bay leaf – 3 pcs.

Marinade preparation method:

1. Pour the prepared mushrooms with water, add salt and sugar and boil for 15 minutes.
2. Add bay leaf, peppercorns, acid and ground nutmeg. Mix thoroughly and let it simmer over low heat for about a quarter of an hour.
3. Cut the garlic cloves into thin slices and put on the bottom of the prepared sterilized jars.
4. Arrange the boiled mushrooms in jars and pour boiling marinade on top, roll up hermetically, wrap and leave to cool.

Canned nutmeg is a great ingredient for winter salads.

Spicy marinated rows

Spicy taste in this recipe will add hot peppers. It should be borne in mind that the sharpness will depend on its quantity and the time that the mushrooms stand in the marinade. If you cook a quick snack, then pepper should be put more. If the plans are to roll up jars for the winter and store them for about six months, then one pod is enough for 2 kg of mushrooms.

To prepare sharp rows you will need:

• water – 1 l;
• sugar – 60 g;
• salt – 50 g;
• hot pepper – 1 pc.;
• bay leaf – 5 pcs .;
• cloves – 5 pcs.;
• black pepper peas – 10 pcs .;
• table vinegar, 9% – 70 ml;
• garlic – 8 denticles;

The cooking process is as follows:

1. Pour the mushrooms prepared for pickling with water. Add sugar, salt, mix thoroughly, bring to a boil.
2. Add cloves, bay leaf and peppercorns to boiling water, reduce heat and leave to simmer for 10 minutes.
3. Chop the peeled garlic cloves. Finely chop the hot pepper pod.
4. Pour acid into the pan to the mushrooms, add chopped garlic and pepper, mix.
5. Place the mushrooms in sterilized jars, pour over the marinade and place in a pot of boiling water. Sterilize in a water bath for another 15-20 minutes, then roll up tightly, turn over and wrap tightly with a blanket.

After complete cooling, the jars should be transferred to a cool dark room.

Pickled Rows in Korean

Korean seasoning allows you to cook a very tasty snack, perfect for a festive table.

Necessary ingredients:

• mushrooms – 2 kg;
• water – 1 l;
• salt – 2 Art. l .;
• sugar – 2 st. l .;
• onions – 2 pcs.;
• carrots average – 2 pcs .;
• ground coriander – 1 tsp;
• Korean dry seasoning for carrots – 1 tablespoon;
• table vinegar – 90 ml;

Cooking process:

1. Wash the carrots, peel and cut into thin slices.
2. Peel the onions and cut into half rings.
3. Put the soaked and boiled rows into a saucepan, add salt, sugar, pour water and bring to a boil.
4. Add chopped vegetables, coriander, dry seasoning and vinegar. Let it boil for another 10 minutes and turn off the heat.
5. From the pan, spread the mushrooms into sterilized jars and put in a water bath.
6. Strain the marinade through a sieve, pour into jars, let stand in a water bath for another 10 minutes, then tightly close the lids.

Ready canned food turn over, wrap and leave for a day. The most suitable for this recipe are matsutake and blue foot.

Recipe for marinated mushrooms with garlic

Garlic gives the fruits an original, slightly spicy taste. For 2 kg of mushrooms for marinade you will need:

• water – 1 l;
• vinegar 9% – 5 tbsp. l .;
• salt – 2 Art. l .;
• sugar – 2 st. l .;
• garlic – 13-15 cloves;
• bay leaf – 4 pcs .;
• black pepper peas – 10 pcs .;

The pickling process is as follows:

1. Pour the prepared boiled mushrooms with water, add salt, sugar, mix thoroughly and bring to a boil.
2. Cut the garlic cloves in half and add to the pot.
3. Add vinegar, bay leaf and peppercorns, let simmer for another 5 minutes.
4. Put the mushrooms together with the marinade in sterilized jars, roll up tightly, turn over, wrap tightly and let cool completely.

Pickled Rows with Mustard

Another recipe for spicy snacks is with mustard. For a marinade for 2 kg of mushrooms, you will need:

• water – 1 l;
• salt – 3 Art. l .;
• sugar – 3 st. l .;
• dry mustard – 2 tbsp. l.;
• table vinegar – 4 tbsp. l.;
• black pepper peas – 6 pcs .;
• dill umbrellas – 2 pcs.;

After the mushrooms are peeled, soaked and boiled, you must:

1. Pour water into a saucepan and add salt, sugar, mustard. Mix thoroughly and, when the salt and sugar dissolve, put the mushrooms, put on fire.
2. Bring to a boil, add black pepper and dill, cook for 10 minutes.
3. After that, pour in the acid, let it boil for a couple of minutes and arrange the mushrooms in pre-prepared jars.
4. Pour the brine to the very top, tightly close the lids.

Rows prepared according to this recipe in winter can be used both as a separate snack and as an ingredient for spicy salads.

Marinated Rows with Provence Herbs

Ready-made mixtures may differ slightly in composition, but they all give canned food a very unusual flavor. For 2 kg of mushrooms for marinade you will need:

• water – 1 l;
• sugar – 2 st. l .;
• rock salt – 2 tbsp. l .;
• Provence herbs – 1 tbsp. l.;
• a mixture of peppercorns – 1 tsp;
• table vinegar – 70 ml;
• bay leaf – 5 pcs .;

The step by step recipe looks like this:

1. Put the prepared mushrooms in a saucepan, pour 800 ml of water, put on fire.
2. In the remaining 200 ml, dilute the salt and sugar, pour the solution into the pan. Add herbs, pepper, bay leaf there. Bring to a boil, cook over low heat for 10 minutes.
3. After that, introduce acid, let it sit for another 5 minutes.
4. Distribute in sterilized jars, pour hot marinade, cover with lids and put in a water bath for 20 minutes.
5. Then you should carefully pull out the jars one by one, roll up hermetically, turn over, wrap and leave to cool completely.

Recipe for pickled rows for the winter in jars with ginger

Another non-standard marinade option is rows with ginger. You will need:

• mushrooms – 2 kg;
• water – 1 l;
• ginger root – 10 g;
• sugar – 40 g;
• salt – 50 g;
• acetic acid – 90 ml;
• bay leaf – 3 pcs .;
• black pepper peas – 5 pcs .;
• zest of one lemon.

Method of preparation:

1. Add salt, sugar, pepper, bay leaf, lemon zest to the water. Boil.
2. Mushrooms put in a boiling marinade and cook for 10 minutes over low heat.
3. Add acid, let boil for 2 minutes.
4. Grate the ginger root, add it to the mushrooms, let it simmer for another quarter of an hour.
5. Arrange the mushrooms in sterilized jars, pour marinade on top, roll up or close with nylon lids, let cool.

The taste will turn out to be specific, so it is not recommended to cook such canned food in a large batch for the first time.

Marinated rows with citric acid

Instead of vinegar, citric acid can be used to add sourness to ready-made mushrooms.

Ingredients:

• rows – 3 kg;
• water – 750 ml;
• sugar – 1 st. l .;
• salt – 1 Art. l .;
• black pepper peas – 20 pcs .;
• bay leaf – 3 pcs .;
• cloves – 5 pcs.;
• citric acid – 0,5 tsp.

The pickling recipe will be as follows:

1. Pour water into a saucepan, add citric acid, salt, sugar, bay leaf, cloves, move and bring to a boil.
2. Put the prepared mushrooms in the marinade and cook over low heat for 15 minutes.
3. Distribute in sterilized jars, pour boiling marinade, cover with lids and put in a water bath for another 15 minutes.
4. Close the jars tightly with lids, turn over, wrap with a blanket and leave to cool.

This version of the marinade is mainly used for podtopolniks. They store rows marinated with citric acid, like any other canned food.

Marinated Rows with Wine Vinegar

Table vinegar is sometimes replaced with wine vinegar. The ingredients for the marinade for 1,5-2 kg of mushrooms will be as follows:

• wine vinegar – 0,5 l .;
• water – 1,5;
• sugar – 1 tsp;
• salt – 2 tsp;
• carrots – 1 pcs .;
• onions – 1 pcs.;
• bay leaf – 3 pcs .;
• peppercorns – 5 pcs.;
• zest of 1 lemon.

The cooking process is as follows:

1. Onions and carrots are peeled and finely chopped.
2. Water and wine vinegar are mixed in one saucepan, vegetables, peppers, bay leaves, lemon zest are added and the mixture is brought to a boil.
3. Mushrooms are placed in the marinade and boiled for 10 minutes.
4. Mushrooms are spread in sterilized jars, and the marinade is allowed to boil for another 10 minutes.
5. Pour in boiling marinade and hermetically roll up with metal lids or close with nylon. Wrap the jars and let them cool slowly.

The appetizer turns out to be unusual also because you can add any familiar or favorite herbs to it.

Marinated rows with horseradish

Horseradish root gives a special piquancy and sharpness.

For marinade for 2 kg of mushrooms you will need:

• water – 1 l;
• sugar – 2 st. l .;
• salt – 2 Art. l .;
• horseradish root (grated) – 1 tbsp. l.;
• acetic acid – 70 ml;
• bay leaf – 3 pcs .;
• black peppercorns – 7 pcs.

Cooking process:

1. Grate horseradish root or grind in a meat grinder, mix with mushrooms prepared for pickling, let stand for 10-15 minutes.
2. Pour water into a saucepan, add sugar, salt, peppercorns, bay leaf and vinegar, bring to a boil.
3. Arrange mushrooms with horseradish in sterilized jars, carefully pour boiling marinade over and place in a separate pan with warm water.
4. Sterilize the jars over low heat for about half an hour, then pull them out, roll them up hermetically and cover them with a warm blanket. Leave to cool.

The most delicious with horseradish are blue legs, pigs and podtopolniki. However, the recipe is also great for marinating the gray row.

Recipe for pickled rows in a slow cooker

You can also prepare canned food using a slow cooker. For 1 kg of mushrooms you will need the following ingredients:

• water – 500 ml;
• acetic acid – 70 ml;
• sugar – 1 st. l .;
• salt – 1 Art. l .;
• ground black pepper – 0,5 tsp;
• bay leaf – 2 pcs.

The process of cooking mushrooms in a slow cooker is as follows:

1. Put the rows prepared for pickling into the multicooker bowl, pour water, set the “Cooking” mode for 20 minutes and close the lid.
2. After the beep, add salt, sugar, ground pepper and bay leaf, mix thoroughly and introduce acid.
3. Set the “Cooking” mode again, but for 10 minutes and close the lid.
4. As soon as the end signal sounds, put everything in sterile jars, pour over the marinade, roll up, turn over and put to cool under the covers.

Terms and conditions of storage

The method of storing ready-made canned food depends on the capabilities of the hostess and the type of lids. Banks with nylon lids are placed only in the refrigerator, and with twisting or rolling metal lids – in the basement, cellar or pantry.

Rolled cans are stored for no longer than a year, and canned food can only be kept in the refrigerator for 3-4 months.

Conclusion

There are a lot of recipes for pickling rows for the winter, and most of them are universal and suitable for any of the edible representatives of this family. For comparison, you can make several small batches with different marinades, taste and then use only those options that you liked more than others.