Pickled rows for the winter: simple and tasty recipes

Rowers are a whole family of mushrooms, which includes more than 2 thousand species. It is recommended to collect and pickle rowing 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 pickle mushrooms?

The most common edible representatives of this family are sunflowers, violet, goose or two-colored, giant rows or pigworts, and May rows.

Mushrooms are delicious both freshly prepared 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 wash and prepare the raw materials, process the jars, then pickled row mushrooms will become a tasty addition to the winter table.

Preparing rows for pickling

First of all, after harvesting, the mushrooms must be cleared of any remaining soil, grass and foliage, and the lower part of the stem must be cut off, since it is not suitable for food. Next, just follow a simple algorithm:

1. Rinse the row thoroughly under running water and sort by size. Small mushrooms can be harvested whole, large ones should be cut into several parts.
2. After sorting, the mushrooms must be placed in a container, filled with cold water and left to soak in a dark, cool place. Depending on the type, soaking can last from 3 hours to 3 days. So, for example, floodplains are soaked for 2-3 days, but it is enough to keep bluelegs in water for 3-5 hours. The water must be changed every 2 hours.
3. After soaking, the rows are washed again under running water, cleaned, the skin is removed from the cap and carefully checked again to ensure that there is no soil or pine needles left anywhere.
4. The 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, be sure to remove the foam.

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

How to marinate rows

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

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

Recipes for marinated row mushrooms

There are many options for harvesting these delicious mushrooms for the winter. The classic recipe with simple brine is great for floodplains and greenfinches. And for purple ones, it is better to choose the option with nutmeg. Below are step-by-step recipes for pickled rows, with pictures. If the description does not indicate a specific species, it means that it fits most edible rows.

A simple recipe for pickled rows

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

• salt – 2 tbsp. l.;
• sugar – 1 tbsp. 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, stir, bring to a boil.
2. Add prepared, that is, peeled, washed, chopped and boiled mushrooms to boiling water, stir, and let simmer a little.
3. Add bay leaf, cloves and pepper. Boil for a quarter of an hour, then add acid and mix thoroughly again. Let simmer for another 10 minutes.
4. Place the mushrooms along with the brine in prepared jars. Close tightly with a lid.
5. Place the finished canned food firmly upside down, wrap it tightly and let it cool gradually.

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

Classic recipe for pickled rows

This option differs from the previous one in the proportions of marinade ingredients and the addition of herbs. Suitable for floodplains 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 cloves;
• black peppercorns – 6 pcs.;
• bay leaf – 3 pcs.;
• dill umbrellas – 3 pcs.;

To pickle rows for the winter in jars according to this recipe, you need to 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 the pan and brought to a boil.
2. Carefully place the prepared mushrooms into boiling water and let simmer 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 over low heat for another 10-15 minutes.
3. The acid is introduced last. After adding it, cook for another 10 minutes.
4. Place the rows in jars prepared in advance, pour boiling marinade over them and roll up.

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

The most delicious recipe for pickled rows with tomato paste

The peculiarity of canned tomatoes 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 tbsp. l.;
• acetic acid – 7 tbsp. l.;
• bay leaf – 5 pcs.;
• turmeric – 1/3 tsp;
• 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. Place the pan on the fire.
2. After boiling, add mushrooms, stir and leave to simmer over low heat for 10 minutes.
3. Pour in the acid and simmer for another quarter of an hour.
4. Place the finished boiling mixture into pre-sterilized jars, fill to the top with brine and close the lids tightly. Place the canned food upside down, wrap it tightly and leave to cool.

Pickled rows with nutmeg

Nutmeg adds a refined aroma to the product. This recipe for marinade for rows prepared for the winter will allow you to diversify the New Year's table with a very unusual appetizer.

For a 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 cloves;
• black peppercorns – 5-7 pcs.;
• bay leaf – 3 pcs.

Method for preparing the marinade:

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

Canned nutmeg is an excellent ingredient for winter salads.

Spicy pickled rows

Hot peppers add a piquant taste to this recipe. It is worth considering that the pungency will depend on its quantity and the time that the mushrooms sit in the marinade. If you are preparing a quick snack, then you should add more pepper. If you plan to roll up the jars for the winter and store them for about six months, then one pod is enough for 2 kg of mushrooms.

To prepare spicy 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 peppercorns – 10 pcs.;
• table vinegar, 9% – 70 ml;
• garlic – 8 cloves;

The cooking process is as follows:

1. Pour water over mushrooms prepared for pickling. Add sugar, salt, mix thoroughly, bring to a boil.
2. Add cloves, bay leaves 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 with the mushrooms, add chopped garlic and pepper, stir.
5. Place mushrooms in sterilized jars, add marinade and place in a pan of boiling water. Sterilize in a water bath for another 15-20 minutes, then roll up hermetically, turn over and wrap tightly with a blanket.

After cooling completely, the jars should be moved to a cool, dark room.

Korean marinated rows

Korean seasoning allows you to prepare a very tasty snack, perfect for the holiday table.

Required ingredients:

• mushrooms – 2 kg;
• water – 1 l;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• onions – 2 pcs.;
• medium carrots – 2 pcs.;
• ground coriander – 1 tsp;
• dry seasoning for carrots in Korean - 1 tbsp. l.;
• 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. Place the soaked and boiled rows in a saucepan, add salt, sugar, add water and bring to a boil.
4. Add chopped vegetables, coriander, dry seasoning and vinegar. Let simmer for another 10 minutes and turn off the heat.
5. Place the mushrooms from the pan into sterilized jars and place 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 seal tightly with lids.

Turn the finished canned food over, wrap it and leave it for a day. The most suitable for this recipe are matsutake and blue leg.

Recipe for marinated row mushrooms with garlic

Garlic gives the fruit 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 tbsp. l.;
• sugar – 2 tbsp. l.;
• garlic – 13-15 cloves;
• bay leaf – 4 pcs.;
• black peppercorns – 10 pcs.;

The marinating 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 into halves and add to the pan.
3. Add vinegar, bay leaf and peppercorns, let simmer for another 5 minutes.
4. Place the mushrooms along with the marinade in sterilized jars, seal tightly, turn over, wrap tightly and let cool completely.

Marinated rows with mustard

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

• water – 1 l;
• salt – 3 tbsp. l.;
• sugar – 3 tbsp. l.;
• dry mustard – 2 tbsp. l.;
• table vinegar - 4 tbsp. l.;
• black peppercorns – 6 pcs.;
• dill umbrellas – 2 pcs.;

After the mushrooms have been cleaned, soaked and boiled, you must:

1. Pour water into the pan and add salt, sugar, mustard. Mix thoroughly and, when the salt and sugar have dissolved, add the mushrooms and put on the fire.
2. Bring to a boil, add black pepper and dill, cook for 10 minutes.
3. After this, pour in the acid, let it simmer for a couple of minutes and place the mushrooms in pre-prepared jars.
4. Pour brine to the very top and seal tightly with 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 Provencal herbs

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

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

The step-by-step cooking recipe is as follows:

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

Recipe for pickled rows for the winter in jars with ginger

Another non-standard version of the marinade 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 peppercorns – 5 pcs.;
• zest of one lemon.

Cooking method:

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

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

Pickled rows with citric acid

Instead of vinegar, you can use citric acid to add sourness to the prepared mushrooms.

Ingredients:

• rows - 3 kg;
• water – 750 ml;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.;
• black peppercorns – 20 pcs.;
• bay leaf – 3 pcs.;
• cloves – 5 pcs.;
• citric acid – 0.5 tsp.

The marinating recipe will be as follows:

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

This version of the marinade is mainly used for floodplains. Rows marinated with citric acid are stored 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 tbsp.;
• sugar – 1 tsp;
• salt – 2 tsp;
• carrots – 1 pc.;
• onion – 1 pc.;
• 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. Mix water and wine vinegar in one pan, add vegetables, pepper, bay leaf, lemon zest and bring the mixture to a boil.
3. Add mushrooms to the marinade and cook for 10 minutes.
4. Place the mushrooms in sterilized jars, and let the marinade simmer for another 10 minutes.
5. Pour boiling marinade over it and seal it tightly with metal lids or close with nylon lids. Wrap the jars and let them cool slowly.

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

Marinated rows with horseradish

Horseradish root adds a special piquancy and pungency.

For marinade for 2 kg of mushrooms you will need:

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

Cooking process:

1. Grate the horseradish root or grind it in a meat grinder, mix with the mushrooms prepared for pickling, and 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. Place mushrooms and horseradish in sterilized jars, carefully pour boiling marinade over them and place in a separate pan with warm water.
4. Sterilize the jars over low heat for about half an hour, then take them out, seal them tightly and cover them with a warm blanket. Leave to cool.

The most delicious ones with horseradish are bluelegs, pigtails and podtopolniks. However, the recipe is also great for pickling rows of sulfur.

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 tbsp. l.;
• salt – 1 tbsp. l.;
• ground black pepper – 0.5 tsp;
• bay leaf – 2 pcs.

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

1. Place the rows prepared for marinating in the multicooker bowl, pour in 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 add acid.
3. Set the “Cooking” mode again, but for 10 minutes and close the lid.
4. As soon as the completion signal sounds, put everything into sterile jars, pour in the marinade, roll up, turn over and leave to cool under a blanket.

Terms and conditions of storage

The method of storing ready-made canned food depends on the capabilities of the housewife and the type of lids. Jars with nylon lids are placed only in the refrigerator, and with screw-on or roll-up metal lids - in the basement, cellar or pantry.

Sealed jars can be stored for no longer than a year, but canned food can only be kept in the refrigerator for 3-4 months.

Conclusion

There are many recipes for pickling rows of vegetables 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 them and then use only those options that you liked the most.

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