Salted rows: recipes for cooking at home

Salting row mushrooms is not difficult - in most cases, the harvesting process does not take much time, although you can also find recipes that require soaking the raw materials for several days. Of course, you can buy salted mushrooms in the store, but mushrooms salted at home are tastier and do not contain artificial preservatives.

Rows for pickling are purchased in specialized stores or collected independently. This species is found in large quantities in the forests of central Russia. They do not grow separately like russula, boletus, boletus or boletus, but form families. The groups are not arranged in groups, like milk mushrooms, but lined up in rows. This is where the name comes from - rows. They are collected from mid-August to September.

Secrets of pickling row mushrooms

In order for the rows to be stored in jars for a long time without loss of quality, and their taste not to be overwhelmed by spices, it is important to know how to properly pickle mushrooms. It is recommended to adhere to the following tips when salting rows:

1. The caps of the fruiting bodies are salted. The legs are set aside separately for frying or stewing in the near future.
2. Regardless of the method of salting the rows, they are soaked for several hours in cold water. With the hot salting method, 2-3 hours are enough. The cold cooking method requires longer soaking - the mushrooms are kept in water for at least 2 days, changing it periodically. In stagnant water they will turn sour.
3. Salting of rows is carried out in glass, enamel or wooden containers without cracks.
4. In its pure form, the raw material is usually not salted - several layers of mushrooms are alternated in a jar with leaves of fruit trees and sprinkled with various spices. They give the caps a pleasant spice flavor and rich aroma.
5. Cut the caps for pickling coarsely, especially if you have to prepare them using the cold method. After a long stay in water and subsequent boiling, the mushrooms will noticeably decrease in size, so small specimens do not need to be chopped.
6. To make the salted rows dense and crispy, you need to look for recipes for winter preparations using cherry leaves - they make the mushrooms elastic.
7. Horseradish will prevent the caps from turning sour. Horseradish leaves are used in pickling.
8. It is better not to overdo it with spices. If you add a lot of spices to a jar of mushrooms, they will eventually overwhelm the taste and smell of the rows themselves.
9. In the process of preparing rows, you cannot use tin buckets. The brine will react with the surface of the metal and as a result, toxic substances will begin to be released.

Preparing rows for salting

Before salting the rows at home, they are prepared for cooking:

1. Mushrooms are carefully sorted and excess debris is removed. The legs are cut off.
2. Before salting, remove the skin from the caps and wash the mushrooms thoroughly - the structure of the rows is such that grains of sand and small debris can accumulate between the plates of the fruiting body.
3. After this, the mushrooms are soaked in cold water. Some recipes require adding a little salt.
4. Then put it in a colander and let the water drain.
5. Prepare the mushrooms for pickling by boiling them. Depending on the recipe, cooking time can vary greatly, but on average the process takes about 30 minutes.

How to salt row mushrooms

There are many ways to deliciously salt rows at home. All recipes can be divided into three groups: cold, hot or dry pickling. Most often, they are prepared cold or hot, while in the second case, salted rows can be served on the table within 3-4 days. Cold salting takes more time, but the mushrooms after this treatment turn out crispier.

As a fragrant additive, plant leaves and spices are poured into the jar to the rows:

• cloves;
• coriander;
• dill;
• pepper;
• garlic;
• cherry, oak or currant leaves;
• Bay leaf;
• horseradish root and leaves;
• cumin and others.

How to salt rows using the hot method

According to this recipe, hot-salted rows are very aromatic, which is achieved by adding cloves. The full list of ingredients is as follows:

• 1 kg of rows;
• 1.5 liters of water;
• 2-3 bay leaves;
• 2 cloves of garlic;
• 10 black peppercorns;
• 5 buds of cloves;
• 70 g salt;
• 1 tbsp. l. vegetable oil.

Mushrooms are hot salted according to the following scheme:

1. Pour water into a saucepan and place it on the fire.
2. When the water boils, add the cleaned and washed caps to it.
3. Then you need to wait until the water boils a second time. Then reduce the heat and cook for 40-45 minutes, covering the pan with a lid. The foam is removed from time to time and the mushrooms are stirred.
4. At this time, peel the garlic, cut it into thin slices and sterilize the jars with lids.
5. When the caps are ready, they are placed in jars in layers, alternating with pieces of garlic, bay leaves and cloves. Additionally, each layer is lightly sprinkled with salt. When filling the jar, it is important to compact the rows tightly to remove voids between them.
6. Then the jars are filled with brine and 1 tbsp. l. heated vegetable oil and close tightly. The twisted jars are turned upside down and left to cool.

Cooled jars with salted caps are put in a cool and dark place. You can eat the finished product after 3-5 days, but it is better to let it brew for about a month.

How to salt rows using the cold method

This recipe will require the following ingredients:

• 1 kg of rows;
• 1.5-2 liters of water;
• 3 cloves of garlic;
• 3-4 leaves of horseradish;
• 2-3 sprigs of dill;
• 10 black peppercorns;
• 50 g salt.

Cold pickling of row mushrooms occurs according to the following scheme:

1. First of all, the mushrooms are soaked to remove the bitterness. To do this, they are placed in a large container and filled with cold water for 3 days. Cover the container with a lid on top.
2. During these 3 days, change the water periodically to prevent the mushrooms from turning sour. Elastic caps indicate readiness. If they still break when pressed, then you need to keep them in the water a little longer.
3. The soaked rows are placed in another container in layers, caps down, if the mushrooms are whole. The thickness of the row should be approximately 4-5 cm. After each layer, the fruiting bodies are sprinkled with salt and spices.
4. A cloth is placed on top, covered with a flat hard object, for example a plate, and pressed down with pressure. After 2-3 days, the mushrooms should release juice. If there is not enough of it, the oppression is made heavier.

After a month, salted caps or whole fruiting bodies prepared according to this recipe can be served.

How to pickle row mushrooms using the dry method

Recipes for salting rows using the dry method are the most convenient - they exclude the stage of soaking mushrooms from the overall process. This method got its name because the mushrooms are not soaked before pickling. They are thoroughly washed, slightly dried and then the preparation of raw materials begins.

The cooking process looks like this:

1. Rows are laid in layers in a prepared container (enamel pan, bucket or tank, wooden barrel), with their caps facing down. Sprinkle each layer with table salt.
2. The top layer of mushrooms is covered with a clean cloth and a lid or other flat and fairly hard object is placed on it.
3. A pressure is placed on the support: a boiled stone, a brick, a glass jar or a bottle of water.
4. On the 3-4th day, the rows should settle under the weight of oppression and release sap. More mushrooms are added to the container, after which the oppression is returned to its place. So, fill the container to the top, after which the mushrooms are transferred to sterilized jars and put in the refrigerator or cellar for storage.

With this method of pickling, the product will be ready for use 1-2 weeks after the last time the mushrooms were put under pressure.

Terms and conditions of storage

It is recommended to store salted rows in a cool and dark place. The optimal temperature is from +6°C to +10°C. A refrigerator is suitable for this, but it is better to put the jars in the cellar, as there may not be enough space in the refrigerator for this.

Mushrooms salted hot can be stored for 7-8 months. If salted cold, you can keep them for up to six months, and dry salted for up to a year.

At a lower temperature, pickled mushrooms will freeze and crumble heavily, and after defrosting they will lose their elasticity, aroma and their taste will become completely different.

In a warm room, salted rows will quickly turn sour and become unsuitable for consumption.

Conclusion

Row mushrooms can be salted in different ways: hot, cold or dry. Each of them has its own advantages, but the most important thing is to follow the general recommendations for pickling mushrooms. Then the rows will turn out tasty and crispy, regardless of the cooking method, and the shelf life of the finished product will be as long as possible. To give the preparations a pleasant taste and piquant aroma, they are diluted with spices and leaves of fruit trees.

You can learn more about how to salt rows for the winter from the video below:

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