Every lover of “quiet hunting” knows the time when you can easily find a mushroom crop in the forest. Sometimes there are so many useful gifts of the forest that you don’t know which processing method to use. Some housewives are happy to harvest mushrooms for the winter in order to enjoy delicious treats and delight their guests during long cold evenings.

Ryadovki are mushrooms found in almost all forests, but only experienced mushroom pickers know about their taste. Novice “silent hunting” lovers always avoid rowing, considering them inedible and even poisonous species.

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Harvesting row mushrooms

Note that the rows are excellent mushrooms, which in every sense are a very tasty and valuable product. If you have collected a lot of rows, then salting will be the best harvesting option for them. Since mushrooms have a bitter taste, this processing option will help eliminate this drawback. Try the option of salting the rows in a hot way, and you will get a great snack for the festive table.

It is better to use only young, strong and intact specimens of mushrooms for hot pickling of rows. This will help keep the caps from sagging during cooking. Initially, there are two main options for salting rows at home:

  • קאַלט;
  • הייס.

In our article, we will focus specifically on the hot salting of rows, as it allows you to get a quick treat to the table. After about 15 days, the rows will be ready for use. They look great on the festive table as an appetizer or as an addition to the main course. Therefore, do not hesitate what to cook for the winter from mushrooms, but feel free to start the process.

[ »»]It is better to store salted rows prepared for the winter in cool rooms where the optimum temperature does not exceed +10°C. If the storage temperature is higher, the mushrooms will turn sour and have to be thrown away. If the temperature is below 0 ° C, then the mushrooms will lose their taste, freeze and crumble. In addition, if hot-picked rowan mushrooms are not completely in brine, they quickly deteriorate.

It is worth noting that many rows are classified as a conditionally edible category, which means that they cannot be consumed raw. These fruiting bodies must undergo mandatory heat treatment by boiling to minimize the risk of poisoning. Therefore, nutritionists advise housewives to salt the rows in a hot way. Before proceeding with the process itself, it is also necessary to correctly carry out the primary processing.

The main rules for preparing rows

  1. Clean off dirt, cut off the lower part of the leg;
  2. Pour in plenty of water, add a small amount of salt and leave to soak for 3-5 hours, changing the water 2-3 times;
  3. Put on a sieve and let drain well.

Salting rows with horseradish root and currant leaves

Salting rows for the winter in a hot way at home is not an easy task. However, your patience will be fully rewarded, because salted mushrooms on the festive table are always respected.

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  • 3 kg of peeled rows;
  • קסנומקס קונסט. וואַסער;
  • קסנומקס קונסט. l סאָלץ;
  • 1 horseradish root (small);
  • שוואַרץ קורראַנט בלעטער;
  • 4 פּקס. ביי בלאַט;
  • 10 שוואַרץ פעפערקאָרנס.
Rows are boiled for 30 minutes in salted water and taken out in a colander.
Drain well and fill with water from the recipe.
All spices are added (horseradish grated) and allowed to boil.
Boil for 20 minutes, allow to cool for 10 minutes and lay out in jars.
Pour the marinade to the very top and roll up the lids.
Allow to cool and take out to a cool dark place for long-term storage.

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Hot salting of gray rows

The recipe for making rows using the hot salting method will appeal not only to you, but to all your household members. Although this option requires skill and time, it will not seem tedious in the future. In addition, having tried it once, you will constantly use it, bringing your own notes each time.

Edible gray rows are very tasty in this recipe.

  • 2 kg of gray rows;
  • קסנומקס קונסט. וואַסער;
  • קסנומקס קונסט. l סאָלץ;
  • 1 צפּ ערד קאָריאַנדער;
  • 7 פּיז פון שוואַרץ פעפער;
  • 10 קנאָבל פון קנאָבל;
  • 4 בוכטע בלעטער.

Hot salting of the row with sulfur is carried out in stages as follows:

  1. Rinse the peeled mushrooms and boil in salted water for 30 minutes, constantly removing the foam.
  2. Throw on a sieve, let drain, and in the meantime prepare the brine.
  3. Combine all spices except garlic in water and bring to a boil.
  4. Add rows, boil for 20 minutes over low heat.
  5. Select rows with a slotted spoon and transfer to sterilized jars, combining layers with chopped slices of garlic.
  6. Strain the brine through a colander and pour over the mushrooms to the very top.
  7. Roll up the lids, let cool and then take out to the basement.

Hot salting of rows with cloves

This option of salting mushrooms for the winter in a hot way turns out fragrant and tasty thanks to cloves. This ingredient enriches the taste of mushrooms and gives them an amazingly spicy aroma.

  • 2 kg of peeled rows;
  • 1,5 ל פון וואַסער;
  • קסנומקס קונסט. l סאָלץ;
  • קסנומקס באַדז קלאָווע;
  • 5 פּיז פון שוואַרץ פעפער;
  • 4 בוכטע בלעטער.

  1. Fruit bodies are immersed in boiling salted water (you can add a pinch of citric acid to preserve the color), let it boil for 30 minutes.
  2. The water is drained, and the mushrooms are washed under the tap and allowed to drain well.
  3. In an enamel pan, combine water and all the spices, let it boil.
  4. Boiled rows are placed in boiling brine and boiled over medium heat for 20 minutes.
  5. Cover the pan with a lid, reduce the heat and cook, stirring, for another 10 minutes.
  6. Spread the mushrooms in sterilized jars, fill to the top with brine and let cool.
  7. Close with tight nylon lids, take out to a cool and dark room.

In order for the rows to be salted, 7 days will be enough, but the appetizer will reach its peak of taste in 40 days.

לאָזן אַ ענטפֿערן