Recipes and tips for pickling row rows for the winter (+16 photo)

The ranks are the inhabitants of pine and mixed forests. Collect them until the onset of the first frost. Mushrooms are considered an autumn dish, fresh fruits are added to soups, fried and boiled. But if you know how to prepare them for the winter, then you can spoil yourself all year round with delicious home-made blanks.

Pickling mushrooms is quite simple. Most mushroom pickers can boast of such preparations in their pantry. It is important to remember that rowers, like other representatives of the mushroom world, are subject to pre-treatment, which will take some time.

Features of the species and selection of edible mushrooms

The most popular are lilac-legged, purple and gray tadings. They are distinguished by a delicate taste and pleasant smell. On a “quiet” hunt you can often find poplar row, which forms mycosis with poplar roots. She has a rounded slippery hat, growing up to 12 cm in diameter. The color is brown or red. Adult specimens have a flat hat, on the edges of which you can see small cracks. The meaty leg has a brownish tint.

The violet row is also called cyanosis, because it tends to change the color of the hat during growth: in young individuals they are painted in deep purple or brown, and after maturation they become light purple with a brown tint.

Beneficial features

Edible ranoviki are considered a dietary product. The use of fruits favorably affects the tone of the digestive tract, the liver and helps to remove harmful substances and toxins from the body. As part of the fruiting body, experts found the following useful substances:

• manganese, sodium, zinc, phosphorus, calcium;
• antibacterial substances that help the body overcome cancer cells and bacteria;
• polysaccharides;
• vitamins K, C, B, A, PP;
• flavonoids.

Mushrooms enhance immunity and have antiviral and anti-inflammatory properties. The use of rows has a positive effect on people who suffer from diabetes, arrhythmia, rheumatism, osteoporosis and disorders of the nervous system.

Preparing for pickling

After harvesting the forest should begin to prepare it. An important factor in pickling is the sterilization of containers in which mushroom mass will be stored. Proper preparation of glass jars is the key to a quality marinade, which will be stored for a long time.

Mostly sterilized banks for a couple. To do this, take clean containers and place them upside down on an iron sieve previously installed over boiling water. For liter containers, 10 minutes above the steam will suffice. You can use another method - sterilization in the oven. In a cold oven, place the cans with the neck down (required on the wire rack). Set the temperature to 150 ° C and "fry" for 15 minutes.

After preparing the containers, they begin to clean the forest fruits. They need to remove dirt, leaves and other garbage. The lower part of the legs of each fetus is cut off, as it is not suitable for eating.After cleaning, rinse the rowers in a large amount of running water, and then soak.

Soaking time varies depending on the type, and can last from three hours to three days. The purple-legged and violet rowans contain a small amount of bitterness, so they are soaked for three hours.

Winter marinade recipes recipes

Rowers are great for pickles and pickling for the winter. Salty or pickled fruits will surprise you with a great taste and pleasant aroma for the winter holidays. It’s easy to cook mushrooms on your own, you just need to follow the recommendations when preparing the product.

Classic way

The classic recipe for pickling a forest crop is quite popular. To prepare it, you need such components:

• 2 kg of mushrooms;
• 500 ml of water;
• 1 tbsp. l salts (not iodinated);
• 2 tbsp. l Sahara;
• 4 tbsp. l 9% vinegar;
• 10 pieces. black pepper (peas);
• three pieces of cloves and bay leaves.

The fruits are peeled, washed, peeled off the caps and placed in a container. Pour water and soak for 10-13 hours. After soaking, the mushrooms are washed and boiled in clean water for 30 minutes, regularly removing foam.

The boiled mass is poured into a colander and the liquid is allowed to drain well. Pour water into the container and add spices and spices according to the recipe. After boiling, the marinade is boiled for 10 minutes. The mushroom mass is transferred to jars and poured with brine. Cork the jars and after cooling put in the cellar.

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With spices

Fragrant and tasty is a mushroom dish marinated with sprigs of rosemary. Components needed to prepare the marinade:

• 3 kg of mushrooms;
• 100 ml of sunflower oil;
• 150 ml of 9% table vinegar;
• 10 cloves of garlic;
• three sprigs of rosemary;
• 3 tbsp. l Sahara;
• 2 tbsp. l salts;
• five peas of black and allspice.

Prepared and soaked rowoviki boil for 20 minutes over low heat. Washed and put in a large container. Sugar, salt, coarsely chopped garlic, pepper, vinegar, oil and rosemary are poured there. The mixture is mixed well and left for 2-3 hours, stirring occasionally.

After this time, take out the rosemary twigs and throw them away, and put the mushroom mass in jars and squeeze it well so that there are no air "pockets" left. Dense fabric is placed at the bottom of a large container and poured with cold water.

Then they put the cans and cover them with lids. The container with cans is moved to the stove and sterilized over low heat for 40 minutes. Cork containers and insulate until cool. Store the marinade at a temperature of no more than 10˚C.

In tomato sauce

Mushrooms marinated in tomato sauce use both preparations for soup and vegetable stew, as well as a prepared, full-fledged dish. For cooking, you need the following ingredients:

• 3 kg of rows;
• 250 ml of sauce;
• 1 liter of water;
• 7-8 tsp Salt with a slide;
• 3 tbsp. l Sahara;
• 7 tbsp. l 9% vinegar;
• 10 peas of black pepper;
• 5 bay leaves;
• 1/3 teaspoon of turmeric.

Soaked fruit bodies are boiled in salted water for 20 minutes. Drain the mass into a colander, rinse and transfer to a clean container. Water is collected in a separate pan, sauce, sugar, salt are added and mixed. The resulting liquid is placed on the stove, and after boiling, pour the mushroom mass into it and simmer on the fire for another 10 minutes. Pour vinegar and leave to cook for 15 minutes over low heat.

The mixture is laid out in previously sterilized jars and poured with brine. The jars are covered with lids and sterilized in a large container for about 20 minutes. Banks roll up and insulate. The cooled mushrooms should be taken to the cellar.

In a slow cooker

Today, almost every housewife in the kitchen has a universal appliance - a crock-pot. With its help, you can even pickle mushrooms. For marinating, the following components should be prepared:

• 1 kg of mushrooms;
• 500 ml of water;
• 100 ml of 6% vinegar;
• 1 tbsp. l salt (not slide);
• 1 tbsp. l Sahara;
• 0.5 tsp ground black pepper;
• two bay leaves.

Pre-soaked rowings are placed in a multicooker bowl and the amount of water required for the recipe is poured. Set the “Cooking” mode on the device for 20 minutes, and after the signal add the remaining components. Set the cooking mode again for 10 minutes. After preparation, the mixture is placed in sterile jars and filled with brine. Banks are rolled up and covered until cool.

Answers to Common Questions

Despite the fact that ranoviki has long been eaten, housewives have a lot of questions about their pickling:

The rank-and-file mushrooms are very common mushrooms in Russian forests. When collecting them, you must be very careful, because you can inadvertently cut off a poisonous double. Today there are many recipes thanks to which you can treat your loved ones with delicious mushrooms.