The best ways to prepare rows for the winter

The end of summer and the whole autumn season is a great opportunity to prepare rows for the winter. This type of fruiting bodies is considered one of the most unpretentious and common in the forests of our country. Mushroom pickers with experience know where to collect them, at what time and what blanks of mushrooms in rows can be made.

We suggest that you consider the best options for cooking winter blanks from rows. It is worth noting that the best way to preserve conditionally edible mushrooms for a long period is pickling, salting and frying. Such an appetizer on the festive table is eaten right away, because no one will refuse it! This article will discuss how to pickle purple, gray and earthy gray, how to salt white, poplar and oak, and how to fry a purple leg in winter?

A simple blank of purple rows for the winter

Harvesting purple rowing for the winter is a simple and easy recipe that does not require certain skills and knowledge. It is enough to follow the step-by-step description of the cooking process and the result will be amazing.

• 2 kg of mushrooms;
• 400 ml of wine vinegar;
• 300 ml of water;
• 2 carrots;
• 1 leek;
• 1 tbsp. l spicy herbs: borage, tarragon, bay leaf;
• 1 tbsp. l lemon zest;
• 3 tsp salts;
• 2 tsp Sahara.

The method of harvesting rows of purple is described below in stages.

Harvesting gray rows: a phased recipe

Very tasty is the blank from the gray row, which is proposed to be pickled for the winter. Try to make mushrooms with cinnamon and cloves, then they will turn out spicy and saturated.

• 2 kg of mushrooms;
• 5 tbsp. water;
• 1.5 tbsp. l salts;
• 1 tbsp. 6% vinegar;
• 1 tbsp. l Sahara;
• 3 g of citric acid;
• 3 pcs. bay leaf;
• 5 pieces. carnations;
• 1/3 tsp cinnamon
• 10 peas of allspice.

The recipe for preparing a blank of gray mushrooms is described in stages.

1. Prepare the marinade in the same way as described in the first recipe.
2. Pour water into an enameled container, add salt and pour vinegar.
3. Bring to a boil and add blanched mushrooms.
4. Cook over low heat for 20 minutes, removing foam from the surface using a slotted spoon.
5. Add bay leaf, cloves, cinnamon, citric acid and sugar (cinnamon will affect the color of the marinade, but do not worry).
6. Boil the mushrooms in the marinade for 10 minutes, put in sterilized jars and pour hot marinade.
7. Cover with metal lids and put in hot water for sterilization.
8. Sterilize for 20 minutes, roll up and allow to cool, covering with a blanket on top.
9. Take out in a cool and dark room, store no more than 12 months.

Harvesting earthy gray rows with garlic

This type of rowing is quite fragile, so it should be carefully cleaned and boiled in well salted water with the addition of a pinch of citric acid. Harvesting for winter rowing with an earthy-gray pickling method is the best option for this type of mushroom.

• 2 kg of mushrooms;
• 3 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 9% vinegar;
• Cloves of garlic;
• Currant leaves (any);
• 3 dillics;
• 2 pcs. bay leaf;
• Black peas and allspice.

We offer you to watch a video of preparing blanks from rows for the winter.

1. After the mushrooms have been cleaned and washed, put them in an enamel pan and pour water.
2. Add bay leaves, boil for 5 minutes, pour salt, sugar and cook for 30 minutes. over a small fire.
3. Remove the mushrooms from the marinade with a slotted spoon, put in prepared jars and add 2 tbsp to each. l vinegar, 3 peas of black and allspice, 2 cloves of garlic, 1 dill umbrella and 7 currant leaves. To make the mushrooms tasty and aromatic, add vinegar and other spices to the jar twice: the first time, putting everything to the bottom, the second time - on top of the mushrooms.
4. Let the marinade boil again and pour in the jars of mushrooms and spices.
5. Roll up, turn over, insulate with an old plaid and set to cool.
6. Take to a cool place and leave for storage. It is worth saying that pickled mushrooms are ready in a few days, but they are saturated with marinade for 2 weeks.

Harvesting white rows for the winter: a description of the preparation

Very tasty are rowings and in a salted form. For example, harvesting for winter from white rows by salting is a great option for a snack.

• 3 kg of rows;
• 15 cloves of garlic;
• 10-12 peas of allspice;
• 3-3.5 Art. l salts;
• According to 2 tbsp. l calcined oil in a 0.5 l jar;
• Blackcurrant leaves.

A description of the preparation of a blank of mushrooms in white rows will help to correctly complete the whole process.

1. Rinse pre-cleaned rows 3-4 times in cold water.
2. Cut into small pieces, leave the small mushrooms intact.
3. Pour water into the pan, let it boil and put the mushrooms out.
4. On medium heat, boil the rowing for 20-25 minutes, constantly removing foam from the surface.
5. Peel the garlic cloves, cut into thin slices, and wash the currant leaves and dry on a kitchen towel.
6. At the bottom of the cans, lay the leaves of currant, a little garlic and peas of allspice.
7. Then put mushrooms on a “pillow” of leaves and spices and sprinkle with salt.
8. Layers should alternate until the bank is full. At the same time, press all layers with your hands so that there are no voids.
9. Pour calcined vegetable oil into each jar, close with tight lids and turn over.
10. Let stand for 3 days, and then take to the basement.
11. Store jars of white rows in a cool place at a temperature not exceeding + 10 ° C.

Recipe for winter poplar rows with horseradish leaves

By virtue of its unusual taste, poplar rowing is suitable for harvesting for the winter, a recipe used by many mushroom pickers. So, we propose to consider a convenient, tasty and quick way of salting the rowing with poplar and horseradish leaves.

• 2 kg of mushrooms;
• 6 green leaves of horseradish;
• 7 cloves of garlic;
• 3 dry sprigs of dill;
• 10-14 peas of black pepper;
• 3 tbsp. l coarse salt.

The recipe for preparing mushrooms of row mushrooms for the winter is described step by step.

1. Mushrooms are cleaned and washed in plenty of water.
2. They are filled with water and left for 8-10 hours, so that soaking helps to relieve the bitterness of the mushrooms.
3. Then the rows are boiled in salted water for 20-25 minutes, recline in a colander and left to drain.
4. Pure horseradish leaves are laid out in sterilized jars, then mushrooms are laid out in layers.
5. Each layer is sprinkled with salt, black pepper peas and small cubes of garlic.
6. They are pressed down from above so that there are no voids, and are covered with branches of dill.
7. The cans are closed with tight nylon caps and carried out in a dark, cool place.
8. After a few days, the rowers will let the juice, which, combining with salt and spices, cover all the mushrooms.
9. After 30 days, the mushrooms are ready to eat. If there is not enough brine in the jars, the mushrooms are added with boiled cold water.
10. Such a blank of poplar rowing is stored for no more than 8-10 months.

Harvesting oak rows in the home

Harvesting the oak rowing at home is a responsible matter, because you need to be able to cook this type in order for the snack to be successful on the festive table.

• 2 kg of mushrooms;
• For 1 liter of water 2 tsp. salt and 1 onion - for preliminary boiling of mushrooms;
• 3 tbsp. l salts;
• Leaves and horseradish root;
• 5 cloves of garlic;
• ½ tbsp. l dill seeds;
• ½ tsp mustard seeds.

The whole process of preparing blanks from rows for the winter is described in stages.

1. Pour cleaned and washed rows in boiling salted water and cook for 10 minutes.
2. Peel the onion, cut into 4 parts and toss to the mushrooms.
3. Continue cooking over medium heat for 15 minutes, removing foam from the surface of the water.
4. Drain the broth, remove the onion and discard, leave the mushrooms in a colander.
5. Rinse 2-3 times with warm water and leave to drain from excess water.
6. Cover the bottom of sterilized cans with a capacity of 1 liter with a “pillow” of horseradish leaves, as well as horseradish root cut into small pieces (peeled).
7. Next, lay out a layer of rows, sprinkle with salt, garlic slices and dill seeds.
8. Pour each further layer in the same way, crushing the entire contents of the jar with your hands.
9. Sprinkle the top layer of mushrooms not only with salt, but also with mustard seeds.
10. Cover with gauze, put as a load a bottle filled with water, and take it to the basement.
11. After 2-3 days, the brine will cover all the mushrooms, but if it is not enough to the top layer, add chilled boiled water.
12. Remove the load with gauze, close the cans with tight lids and leave in the basement for 10 days until the mushrooms are ready for use.

The method of harvesting winter winter bruises or lilac-foot rows in oil

There are many methods for harvesting a bruise or lilac leg, but many prefer to fry these fruiting bodies for the winter. This semi-finished product can be used for stews, first courses or added to fried potatoes.

• Ryadovki;
• Vegetable oil;
• Salt and ground black pepper to taste.

Use the detailed description of the preparation of blanks from the line of lilac-leg for the winter to correctly complete the whole process.

1. Peel the mushrooms, wash, cut off the tips of the legs with the remains of the mycelium.
2. Cut into slices, as these mushrooms are large, put in boiling salted water and boil for 25 minutes.
3. In mushrooms, you can add bay leaf and several peas of allspice for a rich taste.
4. Catch mushrooms with a slotted spoon, discard pepper and bay leaf.
5. Put the row in a dry pan with thick walls and fry for 10 minutes. over intense fire.
6. Add vegetable oil (it should be enough so that the mushrooms practically float in it).
7. Fry over low heat with the lid open for 30 minutes, stir constantly.
8. Salt to taste, sprinkle with ground black pepper, mix.
9. Continue frying over medium heat for 10 minutes.
10. Put in sterile dry jars, with a capacity of 0.5 l.
11. Squeeze with a spoon, pour oil from a frying pan and close with tight caps made of nylon.

Knowing how to make preparations for the winter from row mushrooms, you can prepare delicious and fragrant snacks for the whole family.