Pickling rows for the winter: step by step recipes

Row mushrooms are considered gifts of nature in all respects, because they are very healthy, nutritious and tasty. They are well known to those lovers of “silent hunting” who preserve mushroom crops for the winter. Traditionally, the most popular ways of processing row mushrooms are salting and pickling. And if you plan to do one of these processes, then in just a few days your family will have a delicious snack on the table.

Gray, purple and lilac-legged rows are especially popular. They have a pleasant mealy aroma, as well as a delicate taste. It is worth noting that in terms of their qualities, these fruiting bodies are not inferior even to the “kings” of the mushroom “kingdom” – aspen and boletus.

To please your loved ones with delicious pickled rows is not difficult. Moreover, for the vast majority of culinary specialists, such preservation takes pride of place in the arsenal of mushroom preparations. Try to pickle rows for the winter at home, and make sure that this option will appeal to all your family and friends, without exception. However, we note right away that pre-treatment – cleaning, soaking and boiling, will take some time.

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Preparing for salting and pickling mushrooms

When starting to consider recipes for the preparation of pickled rows, you should familiarize yourself with the basic rules for their preparation. So, a very important factor in this hard work is the preliminary sterilization of glass jars, since it is in them that the workpiece will be stored. Proper heat treatment of containers is the first step to guarantee a quality product that will be obtained in the end.

[ »»]The next step will be a thorough cleaning of fruiting bodies from forest debris – adhering dirt, leaves, needles and insects. Next, each specimen needs to cut off the lower part of the leg, because it is simply not suitable for food. After that, rinse the crop in a large amount of water and soak from 3 hours to 3 days. For marinating purple rows and lilac rows, soaking can last no more than 3 hours, since these species do not have bitterness. Storage of canned rows should be carried out in a cool and dark room, where the temperature does not exceed + 8°С, or + 10°С.

Our article presents 22 of the best recipes for delicious marinating rows at home. In addition, thanks to step-by-step photos, as well as video recommendations, you can more clearly imagine how a particular recycling process goes.

How to pickle rows in the classic way (with video)

If you don’t know where to start pickling rows, then check out the classic way. It is versatile and widespread, which means it suits every taste.

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• Ryadovka – 1,5-2 kg;
• Vai - 0,5 l;
• Salt (not iodized) – 1 tbsp. l.;
• suka faʻamaʻi - 2 tbsp. l.;
• Table vinegar (9%) – 4 tbsp. l.;
• Carnation, bay leaf – 3 pcs.;
• Black pepper grains – 10 pcs.

The classic recipe is just what you need for a real mushroom appetizer. Therefore, we propose to see how to pickle rows in this way.

Also watch the video showing how to pickle rows according to the classic recipe.

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Pickled purple rows: a recipe for cooking mushrooms for the winter

Pickled purple rows will bring joy to you and your family, especially on holidays. The fact is that in jars these mushrooms will look very beautiful, having “fabulous” purple or lilac shades.

• laina - 2,5 kilokalama;
• Vai - 750 ml;
• Salt (not iodized) – 40-50 g;
• suka - 60 g;
• Vineka 9% - 70 ml;
• Pepa uliuli ma allspice - 5 pi i le tasi;
• Lau Bay - 4 pcs.

How is it necessary to marinate the purple row in order to end up with a beautiful, appetizing and fragrant snack?

1. We transfer the previously cleaned and soaked rows to an enameled pan, fill it with water so that its level is 1-2 cm higher than the fruiting bodies themselves.
2. Boil for 20 minutes, choosing the average intensity of the fire. At the same time, we remember the need to constantly remove the foam with a slotted spoon. To preserve the natural color of the product, it is recommended to add ½ tsp to the water. citric acid.
3. After finishing the heat treatment, we shift the rows into a colander and put them under the faucet for rinsing.
4. Let the water from the recipe boil, and immerse the rows there.
5. Add all the other ingredients mentioned in the list, mix and cook the mass for 20 minutes over low heat.
6. We fill the sterilized glass container with mushrooms, top up with marinade to the very top.
7. We cork with tight plastic lids, let it cool, warming it with a warm thick cloth – a blanket or a terry towel.
8. We take it out to a cool and dark room for long-term storage.

Marinated lilac-legged mushrooms: a recipe for the winter

A very attractive appearance also extends to the lilac-legged rowing, pickled for the winter. However, the taste of this mushroom should not be forgotten, because it is very pleasant and tender. Such fruiting bodies can be used as a separate dish or as an additional component in salads.

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• laina - 2 kilokalama;
• Vinika - 50 ml;
• Sugar – 2-3 tbsp. l. (or to taste);
• masima - 2 tbsp l;
• Laufago ma cloves - 4 pcs.;
• Paprika - 1 tsp.

The step-by-step recipe described for pickled rows will help you to carry out this process correctly.

1. Peeled and washed mushrooms pour 1 liter of water and boil for 15 minutes over medium heat. It is strongly recommended to remove the resulting foam during the boiling process.
2. Add salt, granulated sugar, bay leaf with cloves, let boil for 10 minutes.
3. Pour ground paprika and pour vinegar in a thin stream, mix, cook everything together for another 10 minutes.
4. Arrange in jars, roll up with metal lids or close with nylon.
5. Turn over and insulate with a warm cloth, allowing time for complete cooling.
6. Take it to the cellar or use the refrigerator, leaving the workpiece on one of the shelves.

Marinated Rows with Provence Herbs: Recipe with Photo

For this recipe, a mixture of dry Provence herbs is added to the marinated rows, which will make the mushrooms more fragrant and original in their own way.

• laina - 2 kilokalama;
• Vai - 800 ml;
• Vinika - 70 ml;
• Salt and granulated sugar – 1,5 tbsp. l.;
• laʻau Provence - 2 sipuni;
• A mixture of peppercorns – 1 tsp;
• Lau Bay - 5 pcs.

We offer you to see a step-by-step recipe, as well as a photo of pickled rowing with Provence herbs.

1. Soaked mushrooms undergo heat treatment by boiling in salted water.
2. After 20 minutes, they recline in a colander and leave aside for a while.

While excess liquid is leaving the rows, it’s time to start preparing the marinade from the rest of the ingredients on the list.

3. The brine is boiled for 10 minutes, then filtered (optional).
4. Mushrooms are laid out in sterilized jars and poured with hot marinade.
5. Banks are covered with metal lids and sterilized for at least 30 minutes.
6. They are closed with nylon covers, wrapped in a blanket and thus completely cool.
7. Chilled jars with mouth-watering blanks are taken out to a cool room.

Recipe for pickled rows for the winter in a slow cooker

How else to pickle row mushrooms at home to save time? To do this, the best option would be to use a slow cooker – a useful kitchen appliance that is found in many kitchens today.

• laina - 1 kilokalama;
• Vai - 500 ml;
• Vineka 6% - 100 ml;
• Masima - ½ tbsp. L.;
• Suka – 1 Art. l.;
• Pepa uliuli eleele - ½ tsp;
• Lau Bay - 2 pcs.

To cook pickled mushrooms in a slow cooker, we offer a recipe with a step-by-step description.

1. Soaked mushrooms are immersed in the container of a kitchen appliance and completely covered with cold water (from the recipe).
2. We set the “Cooking” mode for 20 minutes, after the beep, open the lid and lay the remaining ingredients.
3. We turn on the previously set mode for 10 minutes and wait for the kitchen machine to turn off.
4. We distribute the pickled row in sterile jars, fill it with brine to the top.
5. We roll up with metal lids and turn upside down.
6. Cover with an old blanket and leave to cool completely.
7. Next, we transport the cans with the workpiece either to the basement or to the refrigerator.

How to pickle rows with rosemary

The presented recipe for pickled rows for the winter with rosemary sprigs turns out to be very tasty. Do not be afraid to use this option, you will be surprised how easy it is to do.

• laina - 3 kilokalama;
• Suauʻu fualaʻau - 100 ml;
• Vineka 9% - 150 ml;
• Kaliki - 10 ofutele;
• Rosemary – 3 sprigs;
• suka faʻamaʻi - 3 tbsp. l.;
• masima - 2 tbsp l;
• Pepper (allspice, black) – 5 peas each.

How to marinate rows, will show the recipe with a photo of the finished dish. By following its steps, you can prepare an amazingly tasty snack for the cold season.

1. Pour the pre-peeled and soaked mushrooms with water and boil for 20 minutes.
2. Drain in a colander, rinse and place in a large bowl.
3. Add salt, sugar, oil, vinegar, diced garlic, peppercorns and rosemary sprigs.
4. Stir and leave for 2 hours, stirring thoroughly from time to time.
5. Take out the sprigs of rosemary and discard, and distribute the rows in sterilized containers and press down so that there are no air pockets.
6. Cover with metal lids and put in a pot of cold water, at the bottom of which lay a thick cloth.
7. Put the dishes on a slow fire, and after boiling, sterilize the jars for 40 minutes.
8. Roll up the lids, turn over and insulate until cool.
9. Aveese ile potu malulu ma teu ile vevela e le sili atu i le +10°C.

Pickling rows in tomato at home

We recommend stocking up on rows of marinated mushrooms in winter, the preparation of which involves the addition of tomato. This preparation is perfect for soups and vegetable stews. In addition, this appetizer can be immediately used after cooling as a separate dish.

• laina - 3 kilokalama;
• Tomato paste (250 ml of tomato sauce can be) – 5 tbsp. l.;
• Vai - 1 l;
• masima - 2,5 tbsp l;
• Suka – 3 Art. l.;
• Vineka 9% - 7 tbsp l;
• pepa lanu uliuli - 10 pcs.;
• laulaau fago - 5 pc .;
• Turmeric - 1/3 tsp

We propose to make pickled rowing mushrooms for the winter with tomato paste according to the step-by-step instructions.

1. Boil the cleaned rows in salted water for 20 minutes, constantly removing the foam from the surface.
2. In water (from the recipe), dilute the tomato paste, add salt and sugar, mix and let it boil.
3. We throw the mushrooms into a colander, rinse and send to the marinade.
4. Let it boil for 10 minutes, add all the other spices and spices, except for vinegar.
5. Boil the mushrooms in the marinade for 10 minutes, pour in the vinegar and cook again for 15 minutes over low heat.
6. We lay out the rows in sterilized jars, pour in the tomato marinade.
7. We cover with metal lids and put in hot water for sterilization.
8. Sterilize after boiling water for 20 minutes, roll up and wrap with a blanket.
9. After a while, we take out the cooled preservation in the basement or cellar.

Row mushrooms with horseradish marinated for the winter in jars

The recipe for pickled rows with horseradish root for the winter will add spice to the appetizer, which even gourmets will like. This ingredient is very useful, and in combination with rows, it will only add nutrition to your workpiece.

• Mea autu - 2 kilokalama;
• Horseradish root (grated on a grater) – 1 tbsp. l.;
• Vineka 6% - 100 ml;
• masima - 1,5 tbsp l;
• Suka – 2 Art. l.;
• laulaau fago - 3 pc .;
• Vai - 1 l;
• Pepelu uliuli - 7 pcs.

A step-by-step recipe for marinating rows with the presented photos will help you visually see how the workpiece is made.

1. Pour the cleaned and soaked rows with water, add 1 tbsp. l. salt and boil for 20 minutes, constantly removing the foam formed on the surface.
2. We recline on a sieve to drain, and then season with grated horseradish root, mix.
3. We put it in sterilized jars and start preparing the marinade.
4. We combine salt, sugar, pepper, bay leaf and vinegar in water, boil for 5-7 minutes.
5. Gently pour jars with rows and horseradish, put in warm water.
6. Sterilize on low heat for 30 minutes and roll up.
7. Cover with a warm blanket or clothing and leave to cool.
8. We transfer to storage in a cold place – in the cellar or on the shelf of the refrigerator.

How to Pickle Purple Rows with Ginger

Marinating row mushrooms for the winter can also be done with the addition of ginger. Perhaps not everyone likes this product, since you need to be as careful as possible with its amount in a dish.

• Purple rows – 2 kg;
• Vai - 1 l;
• masima - 1,5 tbsp l;
• Suka – 2 Art. l.;
• Acetic essence - 2 tsp;
• Ginger root, grated – 1 tbsp. l. (no top, or take to taste);
• White and black pepper – 5 peas each;
• Lemon zest – 1 tsp;
• Lau Bay - 3 pcs.

We suggest preparing a recipe for marinated mushrooms for the winter with the help of a step-by-step description.

1. Rows after cleaning and soaking should undergo heat treatment by boiling.
2. After 20 minutes, the entire broth should be decanted, leaving only one fruiting bodies, they must be dried on a kitchen towel.
3. Meanwhile, prepare the marinade with all the remaining ingredients.
4. Boil for 10 minutes, strain the marinade and pour over the rows.
5. Boil mushrooms in marinade with ginger for 15 minutes.
6. Arrange in prepared jars and close with tight nylon lids.
7. Leave in the room to cool, and then take it to a cool basement for storage.

How to pickle rowing mushrooms for the winter in jars at home

For some housewives, pickled mushrooms with star anise and cinnamon are an unexpected option. How to cook rowan mushrooms and pickle them with the addition of such interesting ingredients?

• laina - 1,5 kilokalama;
• Vai - 1 l;
• Vineka 9% - 50 ml;
• masima - 1 tbsp l;
• Suka – 2 Art. l.;
• Cinnamon – ¼ tsp;
• Ripe star anise fruit – 1 pc.;
• laulaau fago - 3 pc .;
• Pepelu uliuli - 7 pcs.

We suggest using a step-by-step recipe showing how to pickle rows.

1. After soaking, boil the rows in salted water for 20 minutes, removing the foam from the surface.
2. Put in a colander and rinse under the tap, leave to drain.
3. In the water indicated in the recipe, we combine salt, sugar, black pepper, bay leaf, star anise, cinnamon and vinegar.
4. Boil for 5-7 minutes, filter and lay out the prepared rows.
5. Cook over low heat for about 20 minutes, distribute into jars.
6. Close with plastic lids and cover with a blanket until the jars are completely cool.

Spicy marinated rows with vinegar

The piquancy and spiciness of these marinated mushrooms will surely be appreciated by your men.

They will also add variety to the daily and festive menu of each family.

• Ryadovka (peele ma kuka) - 2 kilokalama;
• masima - 2 tsp;
• suka - 3 sipuni;
• Vai - 800 ml.;
• Vinika (9%) - 6 tbsp. l.;
• Kaliki - 8 ofutele;
• Hot pepper – ½-1 pod (or to taste);
• Black ma allspice - 8 pi i le tasi;
• Lau Bay - 3 pcs.

Marinated rows for the winter are made quite simply:

1. Peel and chop the garlic, repeat the same procedure with pepper.
2. Fa'afefiloi mea uma i totonu o le vai ma fa'avela mo le 10 minute i luga o le afi maualalo.
3. Tufa atu pulou vela i fagu sterilized ma sasaa i luga o le marinade.
4. Ta'ai i luga tapuni, faamaalili ma ave i fafo i le fogafale i lalo.

Marinating Purple Rows with Nutmeg

The recipe for marinating rowan mushrooms for the winter with nutmeg will help you prepare an excellent appetizer that will become in demand on your table not only on holidays, but also on weekdays.

This preparation can first of all be used as an independent dish. In addition, it can be added to salads or pie fillings.

• Rows purple – 2 kg;
• Vai - 1,5 l;
• masima - 1,5 tbsp l;
• Suka – 2 Art. l.;
• Vineka 9% - 70 ml;
• Ground nutmeg – ¼ tsp;
• laulaau fago - 4 pc .;
• Laʻau kalaka - 5 pcs.

Be sure to pickle rows for the winter in prepared jars, sterilized in advance in hot water. In addition, the lids intended for twisting must also be sterilized so that the workpiece does not deteriorate.

1. Rows after preliminary cleaning and soaking, boil for 20 minutes in boiling water, removing the foam.
2. Pour salt and sugar, mix until the crystals are completely dissolved and cook for 10 minutes.
3. Add bay leaf, nutmeg and vinegar.
4. Boil the mushrooms in the marinade for 15 minutes over low heat, stirring constantly, and turn off the stove.
5. At the bottom of each jar, lay out the sliced ​​garlic and pour the marinade along with the rows.
6. We twist it with metal lids or close it with tight nylon ones, wrap the jars with the blank with a blanket.
7. After the jars have cooled, we take them out to the basement or put them in the refrigerator.

How to pickle rows with mustard: a recipe for how to cook mushrooms

Marinating rows for the winter often takes place with the addition of mustard. This component will make the mushrooms spicy, tender and fragrant.

• laina - 2 kilokalama;
• masima - 2 tbsp l;
• Suka – 2,5 Art. l.;
• Dry mustard – 1 tbsp. l.;
• Vineka - 3 tbsp. l.;
• Vai - 1 l;
• faamalu dill - 2 pcs.;
• Pepa uliuli - 6 pi.

A step-by-step recipe will show you how to pickle rows with dry mustard.

1. After cleaning and soaking, the row should be boiled in water for 20 minutes, removing the foam.
2. Put in a colander, let drain, and in the meantime prepare the marinade.
3. Let the water from the recipe boil, add salt, sugar, dill, dry mustard and peppercorns.
4. Boil for 10 minutes and pour vinegar in a thin stream so that foam does not form.
5. Arrange rows in sterilized jars to the very top, press down so that there is no void, and pour hot marinade over.
6. Close with tight nylon lids, wait until cool and take out to the cellar.

Marinated rows: a simple recipe for the winter

We offer the easiest recipe for making marinated rows. If you do not take into account the time of preparation of the fruiting bodies, then the pickling process itself is very fast. In addition, the first sample from the finished dish can be taken after a couple of days.

• laina - 2 kilokalama;
• masima - 2 tsp;
• Suka – 1,5 Art. l.;
• aniani - 1 pc.;
• Vineka 9% - 4 tbsp l;
• Laufago ma cloves - 2 pcs.;
• Pepa uliuli (pi) - 10 pcs.

How is the express pickling of rows according to a simple recipe?

1. E faʻavasegaina pulou, faʻapipiʻi palapala e aveese, faʻapea foʻi ma le pito i lalo o vae.
2. Fa'asusu mo ni nai itula i le vai masima, ona fa'apupula lea mo le 30 minute, fa'amama le susu.

While the fruiting bodies drain from excess liquid, prepare the marinade:

3. Ua pa'u le aniani ma tipi i ni tamai pusa ma tu'u fa'atasi ma le vineka uaina.
4. Faʻaopopo mea manogi uma, faʻafefiloi, tuʻu i luga o le vevela ma kuka mo le 20 minute.
5. Faʻasalalau pulou ma sasaa ile 0,5-1 tbsp. fa'amamāina pe fa'apuna vai, fa'apuna mo le isi 5 minute.
6. O le masini e tufatufa atu i luga o fagu faʻamaʻi, taʻavale i luga, malulu ma ave i fafo i lalo.

Marinating rows with citric acid for the winter in jars

Usually pickled rows are made with vinegar or vinegar essence. However, not everyone knows that another preservative, citric acid, can serve as an excellent substitute in this case.

• laina - 2 kilokalama;
• Vai - 600 ml;
• Citric acid - ½ tsp;
• masima - 3 tsp;
• Suka – 1,5 Art. l.;
• Pepa uliuli (peas) - 13-15 pcs.;
• Laufago, cloves - e tofo.

A recipe with a photo will show how to pickle rows with the addition of citric acid?

1. Muamua lava, e tatau ona e saunia le pulou: faʻamama i latou mai le palapala, fufulu i le vai ma faʻafefe mo le 20 minute (faʻaopoopo 600 tbsp 1% vinegar i le 6 ml vai).
2. Fa'amama le susu, fufulu pulou i le vai malulu ma tu'u e fa'afefe.
3. Combine citric acid, salt, sugar, pepper, bay leaf and cloves in water from the recipe.
4. Stir, put on fire, bring to a boil and boil for 10 minutes, then strain.
5. Put the marinade back on the fire and put the mushrooms, boil for 7-10 minutes.
6. Tufa atu laina faʻatasi ma le marinade i 0,5 l fagu (faʻamaʻi).
7. Ufiufi i tapuni ma tu'u mo le fa'amama mo le 20 minute.
8. Ta'avale i luga, faamalūlū, ave i fafo i se potu malulu.

Spicy marinated rows with garlic

We offer another way of delicious marinated rows prepared for the winter in jars. The garlic added to the mushrooms will give the appetizer a more subtle and piquant taste that everyone will like without exception.

• laina - 2 kilokalama;
• Salt – 2 tbsp.;
• Vai - 700 ml;
• Vineka 9% - 3 tbsp l;
• Suka – 1,5 Art. l.;
• Garlic - 10-13 cloves;
• Lau Bay - 4 pcs.

How to pickle rows for the winter with the addition of garlic cloves?

1. Pour the cleaned and soaked rows with water at the rate of 1 liter per 1 kg of mushrooms, let it boil and cook for 15 minutes. During the boil, do not forget to remove the foam from the surface with a slotted spoon.
2. Drain the water, pour in a new portion indicated in the list, and continue to cook for 5 minutes.
3. Peel and dice the garlic cloves, add to the mushrooms, add salt and sugar, mix.
4. Throw the bay leaf and boil the mushrooms in the marinade for 20 minutes.
5. Pour in the vinegar, let it boil for another 5 minutes and remove from the stove.
6. Arrange the rows together with the marinade in sterilized jars, roll up.
7. Wrap, let cool completely and take out to the cellar.

Pickling rows with currant leaves

Another recipe for pickling rows involves the addition of fresh currant leaves. This ingredient will give the mushrooms a crispy texture, delicacy in taste and tenderness in aroma.

• laina - 3 kilokalama;
• Vinegar – 9%;
• masima - 3 tbsp l;
• suka - 4 tbsp. l.;
• Vai - 1 l;
• Garlic - 4 tina;
• Carnation - 4 faamau;
• Black currant – 10 leaves.

How to pickle row mushrooms with currant leaves?

1. After cleaning and soaking, boil the row in salted water for 20 minutes.
2. Drain the water and fill with a new portion, the amount of which is indicated in the recipe.
3. Add salt, sugar and cook for 10 minutes, constantly removing the foam.
4. In sterilized jars we lay out the currant leaves, ½ part of the garlic cut into slices and ½ part of the cloves.
5. Distribute the mushrooms on top to half the jar without marinade and pour 1 tbsp. l. vinegar, then put the mushrooms again.
6. Distribute the currant leaves, the rest of the garlic and cloves with the top layer.
7. Pour in 1 more tbsp. l. vinegar and only then pour in the boiling marinade.
8. We roll it up, turn it over and wrap it with an old blanket until it cools completely, then we take it out to the cellar.

How to pickle rows with onions

How else can you pickle rows for the winter in jars? Many housewives add onions or green onions.

Note that the recipe itself is quite simple, but the taste of the mushrooms is delicious.

• laina - 2,5 kilokalama;
• Bulb or green onion – 300 g;
• Vai - 700 ml;
• Nutmeg - se pine;
• laulaau fago - 4 pc .;
• masima - 1,5 tbsp l;
• Suka – 2,5 Art. l.;
• Vinika 9% - 6 tbsp l.

Each stage of pickled row mushrooms is shown in the photo with the corresponding description:

1. Prepared mushrooms are immersed in boiling salted water and boiled for 20 minutes.
2. Pass through a sieve or colander, rinse and put in a boiling marinade, cook for 15 minutes.
3. Salt + sugar + vinegar + bay leaf + nutmeg is introduced into boiling water and boiled for 5-7 minutes over low heat.
4. Sterilized glass containers are filled with a layer of onions, cut into thin half rings.
5. Then the rows are distributed and poured with hot marinade to the very top.
6. Banks are covered with lids and sterilized in water for 40 minutes.
7. They roll it up, let it cool and take it out to the cellar.

Recipe for pickling rows with lemon zest

We also offer to marinate row mushrooms with lemon zest. The saturation that will be inherent in the appetizer thanks to this ingredient will appeal to all lovers of mushroom dishes. It can be put on the table as an independent snack or added as an auxiliary ingredient to salads.

• Mea autu - 2,5 kilokalama;
• Vai - 800 ml;
• Dill seeds – 1 tbsp. l.;
• Lemon zest – 1 tbsp. l. (without top);
• masima - 1 tbsp l;
• Suka – 2 Art. l.;
• Vineka 9% - 50 ml;
• Pepa uliuli - 10 pi.

How to marinate rows using the above list of products?

1. Peeled and soaked rows are boiled in water for 15 minutes.
2. They recline on a sieve, and after draining are introduced into a boiling marinade.
3. Marinade: all spices and spices are mixed in water, except for lemon zest, boiled for 5 minutes.
4. Rows are boiled in the marinade for at least 15 minutes.
5. Lemon zest is poured, mixed and cooked for another 15 minutes over low heat.
6. Everything is distributed in sterilized jars and closed with tight nylon lids.
7. Banks are left in the room to cool, and then taken out to the cellar.

Ryadovki marinated for the winter with coriander

Even novice housewives can prepare a recipe for marinating mushrooms with coriander rows. It is enough to follow simple rules, and the workpiece will be stored for more than 12 months. Incredibly tasty and fragrant mushrooms prepared for the winter according to this recipe will definitely become a frequent guest on your holiday table.

• laina - 2 kilokalama;
• Vai mama - 800 ml;
• Coriander – 1 tsp;
• suka - 1,5 tbsp. l.;
• masima - 1 tbsp l;
• Vinegar (9%) – 50 ml;
• Allspice - 5 pi.

An option showing how to pickle row mushrooms for the winter has its own secrets. In this case, the mushrooms are not pre-boiled, but scalded in boiling water.

1. Clean the rows, soak and put in a colander.
2. Lower the colander together with the rows into boiling water for 5-10 seconds, repeat the procedure several times.
3. Prepare a marinade from all the ingredients listed, and lay out the mushrooms.
4. Boil for 30 minutes over low heat and distribute in sterilized jars.
5. Top up with marinade to the very top and close with tight nylon lids.
6. Wrap with a blanket and leave to cool, take out to the cellar.

Pickling rows for the winter with wine vinegar

Some housewives prefer to pickle rows at home using wine vinegar. With it, the aroma and taste of the workpiece is revealed from the other side. In addition, in the presence of such a preservative, even a minimal set of spices will emphasize the sophistication of the fruiting bodies.

• laina - 2 kilokalama;
• Vai - 1 l;
• masima - 1,5 tbsp l;
• Suka – 2 Art. l.;
• Wine vinegar – 150 ml;
• Kaliki - 7 ofutele;
• laulaau fago - 3 pc .;
• Pepa uliuli - 10 pi;
• Rosemary - 1 laʻau.

A step-by-step description of the recipe, as well as a photo will show how to marinate rows.

1. We spread the prepared rows in boiling water, add salt and sugar, boil for 15 minutes.
2. We introduce all the other spices and spices, except for wine vinegar, and boil for another 15 minutes over low heat.
3. Pour in the vinegar, turn on the fire to medium mode and cook the mushrooms in the marinade for 10 minutes.
4. We lay out the rows in sterilized jars, filter the marinade, let it boil again, and then pour it into the mushrooms.
5. Close with tight plastic lids and leave to cool at room temperature.
6. We take out the cooled cans with the workpiece in the cellar or put in the refrigerator.

As you can see, marinating rows at home is not difficult at all, all that remains is to wish you bon appetit!

Pickling rows in Korean: a simple recipe with video

The Korean recipe allows you to marinate the row for the winter very simply, while perfectly enriching your everyday menu. In addition, this appetizer will take its rightful place at any festive feast. Mushrooms in combination with vegetables will be an additional reservoir of nutrients and beneficial vitamins for your body.

• laina - 2 kilokalama;
• Vai - 1 l;
• Vineka 9% - 100 ml;
• Carrots – 3 root crops;
• Onions – 2 large pieces;
• Suka - ½ tbsp. L.;
• masima - 1 tbsp l;
• laulaau fago - 3 pc .;
• Ground coriander – 1 tsp;
• Ground paprika – 2 tsp;
• More Korean carrot seasoning – 1,5 tbsp.

It is necessary to preserve the fruiting bodies according to all the rules proposed in the step-by-step recipe in order to protect yourself and your loved ones from possible poisoning.

Try to make such a delicacy once, and you will always enjoy it, because it will become one of the most desired on the table for you.

1. After cleaning and soaking, the rows are boiled in salted water for 20 minutes.
2. Throw in a colander and leave to remove excess liquid.
3. Carrots are peeled, washed and cut into thin slices, onions are peeled and chopped into half rings.
4. Lay vegetables and all spices with spices in boiling water and boil for 10 minutes over low heat.
5. Spread the mushrooms in the marinade, cook for 10 minutes and remove from the stove.
6. Allow to cool completely and spread with a slotted spoon into prepared sterilized jars.
7. The marinade is passed through a sieve, again allowed to boil over low heat.
8. After 7-10 minutes, they are removed from the stove and the rows are poured hot.
9. They roll it up with boiled lids, turn it over and cover it with warm clothes – an old winter jacket, a fur coat, a thick sweater, etc.
10. After complete cooling, which takes up to 2 days, the jars with blanks are placed in the refrigerator.

We also offer you to watch a visual video of marinating rows.