Recipes for pickling mushrooms in a cold way

Row mushrooms are found in forests throughout Our Country. The peak season is in August and September. According to the “fertility” of rowing, it can be compared with honey mushrooms – if you find them, then immediately a large number. Mushrooms of this species have a specific taste and aroma.

Is it possible to salt rows in a cold way and how to do it?

Many chefs believe that cold-cooked salty rows are the most delicious. Such an appetizer will be an indispensable dish for every festive feast and for a variety of everyday menus.

How to salt the rows in a cold way to surprise guests with this delicious preparation? It is worth saying that this process is simple, it is enough to follow simple rules. You will be surprised how much the end result of the finished product will exceed all your expectations. Salting mushrooms in the cold way makes the fruiting bodies pleasantly crispy and fragrant.

There are two ways to salt rows – cold and hot. In the second case, salting the mushrooms is ready for use after 7-10 days. In the first option, the salting of the rows lasts longer, but the mushrooms are firmer, juicier and crispier.

We propose to consider how salting rows in a cold way takes place in three simple homemade recipes. However, before that, read some rules showing how to carry out the primary processing of fruiting bodies.

• After the mushrooms have been brought home, they must be immediately sorted out: remove the remnants of grass and leaves from the hats, cut off the dirt from the legs and rinse.
• Soak for several hours in cold water. If the contamination is strong, soaking is carried out for 12 to 36 hours, while the water is changed several times.
• Next, the rows should be boiled in salted water for 40 minutes, removing foam from the surface.
• Salting should take place only in glass, wooden or enameled containers without cracks.
• Mushroom blanks should be stored in a cool room at a temperature of +6°C to +10°C.

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Classic ambassador of rows in a cold way

For the classic salting of rowing in a cold way, mushrooms must be properly prepared. When boiling mushrooms in boiling water (except salt), be sure to add 2 pinches of citric acid. This will prevent the fruiting bodies from changing their color.

• 3 kg rows (boiled);
• 5 Art. l salts;
• 4 bay leaves;
• 5 umbrellas of dill.

The cold pickling method for row mushrooms may also involve the use of other spices and spices: garlic, horseradish, parsley, dill and basil, currant leaves, cherries, etc. Each of the ingredients gives the rows its own unique flavor, provides elasticity and crispy texture, and also does not allow the mushrooms to sour.

We offer you to watch a video of cooking rows of salting in a cold way:

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Cold salting of poplar rows with garlic

Cooking cold pickled rows with garlic is a very simple option. In addition, garlic adds spice to the dish and eliminates the specific mushroom flavor. Such a spicy mushroom appetizer can be served on the table after 7-10 days. Usually for this option, many prefer poplar rowing.

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• 2 kg rows (boiled);
• 15 cloves of garlic;
• 3 Art. l salts;
• 4 bud of carnation;
• Vegetable oil.

We propose to carry out cold salting of poplar rows according to step-by-step instructions.

1. Put the fruit bodies in sterilized jars and sprinkle each layer with salt, chopped garlic and clove buds.
2. Lay out the layers of the row, sprinkling with salt and spices to the very top, while tamping the mushrooms well so that there is no void between them.
3. Pour 3 tbsp into each jar of mushrooms. l. hot vegetable oil and immediately roll up the lids.
4. Turn the jars over and leave in this position until completely cooled.
5. After the mushrooms have cooled, take them out to storage in the basement.

Ryadovki cold-salted with horseradish root

The horseradish root makes the cooked dish with a tangy, savory flavor. Therefore, many people ask if it is possible to salt rows in a cold way with the addition of horseradish root? It is worth noting that it is enough to follow the cooking technology, and in the future you yourself will make your own amendments, preferring personal tastes.

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• 3 kg rows (boiled);
• 5 cloves of garlic;
• 1 horseradish root (grated);
• 1 tsp dill seeds;
• 4 Art. l salts;
• 8 black peppercorns.

How should you salt rowing mushrooms in a cold way?

1. At the bottom of each sterilized jar, put a piece of grated horseradish, dill seeds, pepper and garlic, cut into slices.
2. From above, apply a layer of rowing no more than 5 cm with hats down.
3. Sprinkle with salt and spices, filling the jar to the very top.
4. Press down the rows so that there is no void between them, and close with tight lids.
5. Take out to a cool room and after 4-6 weeks the salted rows will be ready for use.

Now, knowing how to salt rowing mushrooms in a cold way, you can confidently proceed to your favorite recipes and prepare them for the winter.