Cold salted mushrooms rowing recipes

Rowar mushrooms are found in forests throughout Russia. Peak harvest occurs in the months of August and September. According to the “fertility” of the row, you can compare with honey mushrooms - if you find them, then immediately a large number. Mushrooms of this species have a specific taste and aroma.

Is it possible to salt the rowers in a cold way and how to do it?

Many culinary experts believe that the most delicious are the salty rowing, prepared in a cold way. Such an appetizer will be an indispensable dish for every festive feast and for a variety of everyday menus.

How to salt the rowers in a cold way to surprise guests with this tasty workpiece? It is worth saying that this process is simple, it is enough to adhere to simple rules. You will be surprised how the final result of the finished product will exceed all your expectations. The salting of row mushrooms in a cold way makes the fruit bodies pleasantly crispy and fragrant.

There are two ways to salt the rows - cold and hot. In the second case, salting mushrooms are ready for use after 7-10 days. In the first version, the salting of the rows lasts longer, but the mushrooms turn out to be harder, juicier and crunchier.

We offer to consider how the salting of rows in the cold way takes place in three simple home recipes. However, before that, read some rules that show how to carry out the initial treatment of fruiting bodies.

• After the mushrooms were brought home, they must be immediately sorted out: remove the remains of grass and leaves from the hats, cut off the dirt from the legs and rinse.
• Soak for several hours in cold water. If the pollution is strong - soaking is carried out for 12 to 36 hours, while the water changes several times.
• Next, rowings need to be boiled in salted water for 40 minutes, removing foam from the surface.
• Salting should take place only in glass, wooden or enameled containers without cracks.
• Mushroom preparations should be stored in a cool room at a temperature of + 6 ° C to + 10 ° C.

Classic Cold Row Ambassador

For the classic cold-rowing salting, mushrooms must be properly prepared. When boiling mushrooms in boiling water (except salt), be sure to add 2 pinches of citric acid. This will prevent the fruit bodies from changing their color.

• 3 kg of rows (boiled);
• 5 tbsp. l salts;
• 4 bay leaves;
• 5 umbrellas of dill.

The cold method of pickling for row mushrooms may also include the use of other spices and herbs: garlic, horseradish, parsley, dill and basil, currant leaves, cherries, etc. Each of the ingredients gives the rows a unique flavor, provides elasticity and a crispy texture, and also does not give mushrooms sour.

We offer you to watch a video of cooking rows of salting cold method:

Cold pickling poplar rows with garlic

Cooking rows of cold pickling with garlic is a very simple option. In addition, garlic gives the dish a piquancy and eliminates the specific mushroom aroma. Such a savory appetizer of mushrooms can be served on the table after 7-10 days. Usually, for this option, many prefer poplar row.

• 2 kg of rows (boiled);
• 15 cloves of garlic;
• 3 tbsp. l salts;
• 4 buds of cloves;
• Vegetable oil.

We offer cold pickling of poplar rowing according to step by step instructions.

1. Put the fruit bodies in sterilized jars and pour each layer with salt, chopped garlic and clove buds.
2. Spread layers of rowing, sprinkling with salt and spices to the very top, while tamping the mushrooms well so that there is no void between them.
3. Pour 3 tbsp into each jar of mushrooms. l hot vegetable oil and immediately roll up the lids.
4. Turn over the jars and leave in this position until completely cooled.
5. After the mushrooms have cooled, take them to the basement for storage.

Cold salted rowings with horseradish root

Horseradish root makes a cooked dish with sharp piquant notes. Therefore, many people ask whether it is possible to salt the rowers in the cold way with the addition of horseradish root? It is worth noting that it is enough to follow the cooking technology, and in the future you will make your own amendments, preferring personal tastes.

• 3 kg rowing (boiled);
• 5 cloves of garlic;
• 1 horseradish root (grated on a grater);
• 1 tsp dill seeds;
• 4 tbsp. l salts;
• 8 peas of black pepper.

How to salt cold row mushrooms?

1. At the bottom of each sterilized jar, put a portion of grated horseradish, dill seeds, pepper and garlic, sliced.
2. On top, put a layer of rowing no more than 5 cm with the caps down.
3. Sprinkle with salt and spices, filling the jar to the very top.
4. Press rowers so that there is no void between them, and close with tight covers.
5. Take out in a cool room and after 4-6 weeks salty rowing will be ready for use.

Now, knowing how to salt the cold mushrooms, you can confidently proceed to your favorite recipes and harvest them for the winter.