Hot salting of rows: recipes for the winter

For every lover of the “silent hunt,” the time is known when it is easy to find a mushroom crop in the forest. Sometimes there are so many useful gifts of the forest that you don’t know what processing method to use. Some housewives are happy to harvest mushrooms for the winter, in order to enjoy delicious treats and to please their guests on long cold evenings.

Ryadovki are mushrooms found in almost all forests, but only experienced mushroom pickers know about their taste. Novice lovers of "silent hunting" always avoid rowing, considering them inedible and even poisonous species.

Harvesting row mushrooms

Note that the row of mushrooms are excellent mushrooms, which in every sense is a very tasty and valuable product. If you have gathered a lot of rows, then for them the best picking option would be salting. Since mushrooms have a bitter taste, this processing option will help remove this drawback. Try the option of salting the rows in the hot way, and you will get a great snack to the festive table.

It is better to use only young, strong and undamaged mushrooms for salting the rows in the hot way. During cooking, this will help to avoid sagging hats. Initially, there are two main options for salting rows at home:

• Cold;
• Hot.

In our article, we will focus on the hot salting of the rows, as it allows you to get a quick treat to the table. After about 15 days, the rowers will be ready for use. They look great on the festive table as a snack or as an addition to the main dish. Therefore, do not hesitate what to cook for the winter from mushrooms, but feel free to start the process.

It is better to store the salty row cooked for the winter in cool rooms where the optimum temperature does not exceed + 10 ° С. If the storage temperature is higher, the mushrooms will turn sour and have to be thrown out. If the temperature is below 0 ° C, then the mushrooms will lose their taste, freeze and crumble. In addition, if the mushrooms in the row, which have gone through the hot salting, are not completely in the brine, they quickly deteriorate.

It is worth noting that many rankings belong to the conditionally edible category, which means that they can not be used raw. These fruiting bodies must undergo obligatory heat treatment by boiling in order to minimize the risk of poisoning. Therefore, nutritionists advise housewives to salt rowers in a hot way. Before proceeding to the process itself, it is also necessary to properly carry out the initial processing.

The main rules for preparing rows

1. To clear of pollution, cut off the lower part of a leg;
2. Pour with large amounts of water, pour a small amount of salt and leave to soak for 3-5 hours, changing the water 2-3 times;
3. Put on a sieve and drain well.

Salting of rows with horseradish root and currant leaves

Salting rows in the winter hot way at home is not an easy task. However, your patience will be fully rewarded, because salted mushrooms on the festive table are always respected.

• 3 kg of peeled rows;
• 5 tbsp. water;
• 3 tbsp. l salts;
• 1 horseradish root (small);
• Blackcurrant leaves;
• 4 things. bay leaf;
• 10 peas of black pepper.

Hot salting of gray rows

The recipe for cooking row by hot salting method will appeal not only to you, but also to all your household. Although this option requires skill and time, in the future it will not seem tedious to you. In addition, having tried it once, you will constantly use it, adding your own notes each time.

Very tasty in this recipe, edible gray rowing is obtained.

• 2 kg of gray rows;
• 4 tbsp. water;
• 2 tbsp. l salts;
• 1 tsp ground coriander;
• 7 peas of black pepper;
• 10 cloves of garlic;
• 4 bay leaves.

Hot salting of gray rowing is carried out in stages as follows:

1. Rinse the cleaned mushrooms and boil in salted water for 30 minutes, constantly removing the foam.
2. Discard on a sieve, drain, and in the meantime prepare a brine.
3. Combine all the spices in the water except for garlic and bring to a boil.
4. Add rowing, boil for 20 minutes over low heat.
5. Select the rowers with a slotted spoon and transfer them to sterilized jars, combining the layers with sliced ​​garlic slices.
6. Strain the brine through a colander and pour the mushrooms to the very top.
7. Roll up the lids, allow to cool and then take to the basement.

Hot salting of cloves with cloves

This option of salting rowan mushrooms for the winter in a hot way is aromatic and tasty thanks to cloves. This ingredient enriches the taste of mushrooms and gives them a stunningly spicy aroma.

• 2 kg of peeled rows;
• 1.5 liters of water;
• 1.5 tbsp. l salts;
• 10 buds of cloves;
• 5 peas of black pepper;
• 4 bay leaves.

1. Fruit bodies are immersed in boiling salted water (you can add a pinch of citric acid to maintain color), let it boil for 30 minutes.
2. Drain the water, and the mushrooms are washed under the tap and drain well.
3. In an enameled pan combine water and all the spices, let it boil.
4. Boiled rowings are placed in boiling brine and allowed to boil over medium heat for 20 minutes.
5. Cover the pan with a lid, reduce the heat and cook, stirring, for another 10 minutes.
6. Spread the mushrooms in sterilized jars, pour brine to the top and allow to cool.
7. Close tight nylon caps, taken out in a cool and dark room.

In order for the rowers to pickle, 7 days will be enough, however, the snack will reach its peak taste in 40 days.