Rows are called lamellar steppe mushrooms with colored hats. In nature, there are specimens with white hats. Ryadovki - dangerous mushrooms. In total there are more than one hundred species, and of which about ten are toxic! About thirty species will not harm the body, but are not considered edible. Accordingly, before cooking it is necessary to make sure that the product is to be eaten.
Ryadovki: a delicious recipe for cooking mushrooms for the winter
For a standard, but at the same time the most proven winter recipe, you will need the following ingredients:
- Rows themselves with purple and white hats (about a kilogram);
- Coarse salt;
- Bay leaf;
First, sort them into white and purple. This is a very important step, which is one of the key in the process of pickling the product. Next, clean the product from debris.
Actually, you can start the cooking process:
- Rinse the rows thoroughly, changing the water three times until the dirt has completely gone;
- Add to the water a kilogram of the product, three tablespoons of six percent vinegar and pepper;
- In addition, immediately put the bay leaf and do not forget to salt to taste;
- You must add all the ingredients, with the exception of vinegar, and bring to a boil;
- Remove the foam and simmer;
- Cook on average about an hour and a half;
- An hour after cooking or twenty minutes before its end, pour vinegar into the pan;
- Next, you need to sterilize the banks for ten minutes;
- Arrange the mushrooms in jars.
Please note that pickled mushrooms can be eaten immediately after cooking, although most housewives still prefer to stockpile for the winter.
How to salt rowing
Pickled Blue Feet: A Step-by-Step Recipe
Mushrooms are popularly known as the bruises, although in fact they have spruce legs or purple, depending on the subspecies that grows on the ground. You can marinate such a mushroom according to the usual recipe, but still there are some differences from the standard procedure.
Take the following ingredients:
- Three kilograms of bruises;
- One and a half tablespoons of salt (how much each one decides to taste);
- Lemon acid;
- Hot pepper;
Traditionally, rinse the product from dirt and start cooking.
- Peel the garlic, then chop it along with the eggplant;
- It is important to cut mushrooms not in large, but in medium pieces;
- Pour mushrooms into a pre-prepared bowl and pour water;
- The bruises are boiled for about half an hour;
- It is important to rinse the mushrooms under running water after cooking;
- Now we return the mushrooms to the bowl, add pepper and salt to taste;
- At the end of cooking, add citric acid and allspice;
- Boil for another half hour.
This completes the basic preparation. It remains only to close rowing in banks.
How to salt a purple row in the winter
Purple dressing is a name in everyday life. It’s correct to call them poplar or poplar rows. We will need traditional ingredients, but the pickling itself will be different from pickling.
Take the following products:
- A kilogram of mushrooms;
- Horseradish leaves;
- Coarse salt - 50 grams.
In anticipation of the preparation, purple dressings must be thoroughly washed. No other action is required.
- Boil the rows for an hour (time is approximate);
- Put horseradish leaves on the bottom of sterilized cans;
- It is necessary to lay out gradually in layers;
- Sprinkle each layer with plenty of salt and add garlic;
- Finally tighten the cans tightly.
They will be salted only in six to eight weeks. Moreover, the shelf life is also limited. Some believe that you can keep them in a cold place for about three years, but this is dangerous. It is not recommended to use a salted product for a period of more than a year.
Unusual recipes for cooking rowing for the winter at home
It is wrong to think that this type of mushroom can only be boiled, and then salted. There are a huge number of recipes involving the thermal treatment of mushrooms. To start, try to cook fried rowing for the winter. A minimum of products will be required. In fact, in addition to the mushrooms themselves, take vegetable oil and salt. This is a very simple recipe, but with the right preparation, this method will bring you a lot of joy on cold winter evenings.
Follow the step by step instructions:
- Cut off the legs at the base so that there is no earth or sand;
- Rinse the mushrooms traditionally with a little water;
- Boil them for about 50 minutes;
- Let the water drain (use a pre-prepared drushlag);
- Fry for an hour and a half, seasoning rowings with a large portion of vegetable oil;
Salt during cooking (do not spare the salt, as they should be quite salty);
- Arrange in jars and prepare the lids so that you can immediately begin to close the product;
- Pour in vegetable oil and close tightly.
Such a dish is also stored in the refrigerator. True, it is allowed to place cooked mushrooms in a cold cellar.
New Year's row
Such a dish will migrate from autumn straight to the New Year's table. The secret is that it is necessary to collect the mushrooms themselves shortly before the first frost. Then the taste will be special.
The structure of the preparation is different due to unusual ingredients.
- Cook a kilogram of washed mushrooms;
- In another pan at this time, begin to cook the marinade;
- Add to it two bay leaves, four pieces of dried cloves, a few peas of pepper and two tablespoons of salt and sugar;
- Be sure to add vinegar at this stage (preferably a six percent solution);
- Marinade is boiled for about twenty minutes;
- At the end of the preparation, it is important to fill the entire mixture with 70 percent vinegar essence;
- Accordingly, pour mushrooms with marinade and can be laid out in jars.
Open a similar can shortly before the New Year and you will understand what kind of special dish you got.
How to distinguish edible rowing from inedible and poisonous
It is important to be careful when collecting rows. The danger is that mushrooms can be just poisonous or at least unsuitable for food. Violet and poplar - the most popular varieties - are edible. Fortunately, they can be found most often.
Remain vigilant anyway, as poisonous rowing in appearance for an inexperienced mushroom picker may resemble an edible mushroom. By smell, they in ripened form resemble stale radish. At the same time, their color is gray or dull white. Avoid these mushrooms. It is better to play it safe and throw away the product at the first doubt. Poisoning can be very serious when eaten.
Canning of rows
Cooking rows is not much different from traditional pickling mushrooms. Even a novice hostess can cope by following the necessary instructions and following proven recipes. To get started, try traditional cooking methods. The taste of these mushrooms is quite unusual, therefore, before making large reserves, you need to understand whether this mushroom is suitable for consumption by you and your loved ones. Always be careful when sorting mushrooms for cooking and do not risk your health by eating suspicious specimens.