Fried rows: recipes for delicious dishes. How to pickle Ryadovka mushrooms: simple recipes Fried gray Ryadovka mushrooms

Mushrooms in our country have always been popular with those who fast or are vegetarians. The protein content in mushrooms is so high that it replaces meat. Especially valued are the numerous types of row mushrooms, which, although they are conditionally edible mushrooms, are practically not inferior in taste to the “noble” species.

If you have a large harvest of these mushrooms, the question arises: is it possible to fry the rows? Let us note right away that this type of fruiting body can not only be fried, but also pickled, salted and frozen. However, fried rows are one of the most delicious and aromatic.

How to properly fry row mushrooms so that a dish for every day or preparation for the winter, made according to the suggested recipes, will delight your loved ones?

This article will tell you in detail about the intricacies and nuances of how to prepare fried rows for all occasions.

In order for novice housewives to better understand how to do the whole process correctly, we suggest they use the description and photo of how to fry row mushrooms. However, first you need to pre-clean the mushrooms: remove all dirt from the caps, cut off the tips of the legs, rinse in plenty of water to remove all the sand from the plates, and only then start boiling.

The recipe for fried rows of eggs requires a minimum set of ingredients:

• 3 kg rows;
• 1 kg of peeled walnuts;
• Vegetable oil;
• Salt - to taste.

The recipe for frying rows is described below in stages.

After cleaning, add water to the rows and boil for 10 minutes.

Place with a slotted spoon in another pan, add water again and boil for 10 minutes.

Drain the water, place the rows on a wire rack and leave to drain.

Cut into pieces, put in a frying pan with vegetable oil (there should be enough) and fry over medium heat for 15 minutes.

Crush the peeled nuts, pour into the mushrooms and continue frying for another 15 minutes.

Add salt to taste, stir with a wooden spatula so that the mushrooms do not change the taste and smell.

Continue frying for another 10 minutes. over low heat.

Distribute the mushrooms into 0.5 liter jars, add oil from the frying pan and close with lids.

Place in the refrigerator after cooling or take it to the cellar. These mushrooms go very tasty with fried potatoes or meat dishes.

Recipe for frying rows in oil

Any Russian family that loves “quiet” hunting always closes the fried rows in oil for the winter. This preparation will perfectly complement mushroom soup or fried potatoes.

• 3 kg rows;
• 200 ml vegetable oil;
• Salt and ground black pepper - to taste.

The recipe for making fried row mushrooms is described step by step.

1. Peel, wash and cut the mushrooms into medium-sized pieces.
2. Place in boiling salted water and cook over medium heat for 20 minutes, regularly skimming off the foam from the surface.
3. Drain the mushrooms through a colander, leave to drain and place in a dry, preheated frying pan.
4. Fry over medium heat until the liquid evaporates, then add oil and fry for 30 minutes.
5. At the end of frying, add salt and pepper to taste, stir with a wooden spatula and continue frying for another 5-7 minutes.
6. Place mushrooms in prepared sterilized jars, press down and pour in the remaining oil in the pan.
7. Close with tight lids, let cool at room temperature and put the jars in the refrigerator.

Recipe for preparing fried row mushrooms with onions for the winter

The recipe for preparing fried rows with onions for the winter is traditional for Russian cuisine. The preparation can be used when preparing first courses: soups and borscht, as well as for vegetable stews or as an addition to fried and boiled potatoes.

• 3 kg rows;
• 1 tbsp. vegetable oil;
• 1 tbsp. l. without top of salt;
• 500 g onions;
• 5 black peppercorns.
• 1 tsp. mixture of ground peppers.

The step-by-step recipe will tell you how to cook, namely fry rows of onions for the winter.

1. The prepared rows are boiled in salted water for 20 minutes and washed in cold water.
2. Leave to drain and then cut into medium pieces.
3. Fry in a dry frying pan until the liquid evaporates, about 20-25 minutes, with constant stirring.
4. Add half the oil and fry the mushrooms for 15 minutes. over medium heat.
5. The onion is peeled, cut into half rings and fried in a separate frying pan until soft.
6. Combine mushrooms with onions in one frying pan, add salt, a mixture of ground peppers and peppercorns, mix.
7. Fry over low heat for 15 minutes, place in sterilized jars, pour in oil and roll up.
8. They are turned upside down, insulated with a blanket and left to cool.
9. They are taken out to the basement or placed on the lower shelves of the refrigerator until needed.

How to fry row mushrooms to prepare a delicious preparation

How to properly fry rows of carrots for the winter so that the preparation turns out not only tasty, but also beautiful, and also has an amazing aroma?

• 2 kg rows;
• 1 kg carrots;
• 500 g onions;
• Salt - to taste;
• 1 bunch of parsley.
• Vegetable oil and butter - for frying.

Every housewife should know the recipe for how to fry rows of carrots in order to delight family and friends with delicious dishes during the winter cold.

1. After preliminary cleaning, place the rows in boiling water and cook over medium heat for 20-25 minutes.
2. Drain in a colander, allow to drain and then place on a kitchen towel.
3. While the mushrooms are draining, peel the carrots and onions, wash and chop: the onion into half rings, grate the carrots on a coarse grater.
4. Cut the mushrooms into pieces, place in a dry frying pan and fry over medium heat until the liquid evaporates.
5. In a separate pan, melt 2 tbsp. l. butter and pour in 3 tbsp. l. vegetable oil.
6. Heat well, first add the onion, fry until soft, then add the carrots and fry everything until golden brown.
7. Add 2 tbsp to mushrooms. l. butter and vegetable oil.
8. Fry the mushrooms until golden brown over low heat.
9. Combine mushrooms and vegetables in one pan, add salt and pepper, stir and add chopped parsley.
10. Distribute the mushrooms and vegetables into prepared jars, cover with metal lids and place in hot water to sterilize.
11. Sterilization is carried out for 20 minutes. in boiling water, then remove the jars and roll them up.
12. Place under a blanket and let cool completely.
13. Place in a cool, dark place and store for no more than 10 months.

How to fry poplar rows with potatoes

You can not only close the row for the winter, but also prepare delicious lunches or dinners with them. How to fry rows of potatoes to feed your household a delicious lunch? Try using the popular poplar or poplar row among mushroom pickers - its taste and aroma will surprise not only you.

• 1 kg of potatoes;
• 500 g onions;
• 1 kg of boiled rows;
• Vegetable oil;
• Salt and a mixture of ground peppers - to taste;

How to properly fry a poplar row is described in stages.

1. Peel the potatoes, wash them, cut them into cubes and fry in oil for 15 minutes.
2. Cut the boiled mushrooms into slices, fry along with onion half rings in a separate frying pan until golden brown, about 15 minutes.
3. Mix mushrooms, onions and potatoes together in one frying pan, add salt and pepper, stir and fry for another 5-7 minutes.
4. Turn off the heat and let the dish sit for a few minutes before serving. If the recipe contains greens, then they need to be added along with salt and pepper, literally before turning off the heat.

Step-by-step recipe for fried poplar rows with sour cream

If you want to cook something special for your family, make fried rows with sour cream. A poplar row will come in handy in this case.

• 1 kg of boiled rows;
• 3 heads of white onion;
• 300 ml sour cream;
• Vegetable oil;
• Salt and ground black pepper - to your taste.

You can learn how to fry a poplar row from a step-by-step description, the observance of which does not require much effort on your part.

1. After heat treatment, cut the mushrooms into pieces and add them to a well-heated dry frying pan.
2. Fry over medium heat until the liquid evaporates and pour in 3-5 tbsp. l. vegetable oil.
3. Fry for 15 minutes, add white onion cut into half rings, stir and fry for another 15 minutes. over low heat.
4. Salt and pepper the mixture to taste, stir and pour in sour cream.
5. Stir the whole mass again until smooth and simmer for 15 minutes.
6. Turn off the heat and let the rows soak in the sour cream for 3-5 minutes. and serve.

Recipe for fried poplar rows with mayonnaise

Poplar row, fried with mayonnaise, the recipe for which is offered, can be useful in any situation, for example, when you need to prepare a romantic dinner or as a side dish for a holiday feast.

• 1 kg of boiled mushrooms;
• 1 carrot;
• 3 onions;
• 300 ml mayonnaise;
• Salt - to your taste;
• 1 tbsp. l. chopped parsley;
• 1 tsp. ground black pepper;
• Butter - for frying.

The recipe for fried poplar row is described in every detail.

1. The boiled fruiting bodies are cut into pieces, the carrots and onions are peeled: the carrots are grated on a medium grater, the onions are cut into quarters.
2. Melt the butter (4 tbsp) in a deep saucepan and add the onion.
3. Fry for 5-7 minutes. over medium heat, add carrots.
4. The vegetables are browned, the mushrooms are added and the whole thing is sautéed for 15 minutes.
5. Add mayonnaise, add salt and ground pepper, mix.
6. Stew for 15 minutes. and there are chopped greens.
7. Mix everything thoroughly and simmer over low heat for 5 minutes.
8. The stove is turned off, and the dish remains under the closed lid to infuse for 3-5 minutes. This dish is served as a side dish with mashed potatoes or boiled rice.

How to fry poplar rows with ketchup and cheese

Poplar row mushrooms can be fried with ketchup and cheese - such an excellent combination of taste will be a striking tandem for those who try the dish.

• 1 kg of boiled rows;
• 1 piece each carrots and onions;
• Vegetable oil;
• Chopped parsley and/or dill.

Sauce:

• 3 tbsp. l. chili ketchup;
• 2 tbsp. l. sour cream;
• 1 tbsp. l. Dijon mustard;
• 100 g hard cheese;
• 2 tbsp. l. vegetable oil;
• 1 egg.

Do they fry rows with such ingredients and how do they do it?

1. Cut the prepared mushrooms into pieces, peel the carrots and onions, cut into cubes.
2. Place onions and carrots in a hot frying pan with vegetable oil and fry until golden brown.
3. Add mushrooms and fry together for 15 minutes. over medium heat, stirring to prevent burning.
4. While the mushrooms and vegetables are frying, prepare the sauce.
5. In a container, mix sour cream, ketchup, mustard, butter, egg and grated hard cheese.
6. Whisk until smooth, pour into mushrooms and vegetables, mix thoroughly.
7. Pour in 100 ml of water, stir and simmer over low heat for 30-35 minutes.
8. Add chopped herbs, mix again, leave for another 5 minutes. over heat, then turn off and let sit for 2-3 minutes.

Cooking row mushrooms: frying with eggplants and bell peppers

If you don’t know what to make for dinner for your household, prepare fried poplar row with eggplant and bell pepper. A simple dish is not only tasty, but also original.

• 1 kg of rows;
• 300 g each of eggplant and bell pepper;
• Vegetable oil - for frying;
• Salt - to taste;
• 5 cloves of garlic;
• 2 tsp. Provençal herbs.

How to properly prepare row mushrooms to fry with vegetables?

1. Clean the rows, rinse them in cold water to remove sand and boil them in salted water with the addition of a pinch of citric acid.
2. Drain through a colander and leave in it to drain.
3. Cut the mushrooms into pieces and fry in oil until golden brown.
4. Peel the eggplants and peppers, cut them: eggplants into cubes, pepper into noodles.
5. Fry each vegetable separately from each other in vegetable oil.
6. Combine with mushrooms, mix, add salt, add Provençal herbs and salt to taste.
7. Stir again and fry over low heat for 15 minutes.
8. Add diced garlic, stir and simmer for 5 minutes. over medium heat.

How to cook gray rows to cook mushrooms with tomato paste

How to cook row mushrooms, for example, fry them with tomato paste? Please note that the process will not take much of your time; preparation will take no more than 30 minutes. taking into account that the mushrooms were pre-boiled. Many people call gray rows with tomato paste a very tasty addition to the side dish.

• 2 kg of boiled mushrooms;
• 200 ml tomato paste;
• 150 ml water;
• 50 ml vegetable oil;
• Salt - to taste;
• 1 tbsp. l. vinegar 9%;
• 2 tbsp. l. Sahara;
• 3 pcs. bay leaves;
• 2 cloves.

How to properly fry gray ryadovka so that it turns out tasty and satisfying for all family members?

1. The mushrooms are cut into pieces, placed in a well-heated frying pan with vegetable oil and fried until the liquid has completely evaporated.
2. Add tomato paste mixed with water, add salt and sugar.
3. The mass is simmered over low heat for 15 minutes, vinegar, bay leaves and cloves are added.
4. Stew for 10 minutes. with constant stirring to prevent burning. Served only hot.

Gray rows fried with cream and herbs

How to cook gray row, for example, fry it in a frying pan with cream and herbs? This tandem turns out to be quite tasty and aromatic, because cream and chopped parsley and dill will only complement each other and enrich the taste. The dish can be served as a cold appetizer with Armenian flatbreads or white bread croutons.

• 1 kg of boiled rows;
• 300 ml cream;
• 3 tbsp. l. chopped parsley and dill;
• 20 g butter;
• Salt and ground black pepper - to taste.

A step-by-step description of the recipe will show you how to fry row mushrooms with cream.

1. Mushrooms are cut into cubes, placed in a frying pan where butter has already been melted and fried until golden brown.
2. Cream is poured in, the dish is salted, peppered and simmered over low heat for 20 minutes.
3. Add chopped herbs and simmer for 5-7 minutes with the lid closed.
4. Served as a creamy sauce for potatoes or pasta.

How to fry rows of vegetables

How to properly fry rows and cook with vegetables? It is worth noting that mushrooms with vegetables are a tasty and lean dish for everyone who fasts. To use less vegetable oil in the dish, it is better to boil the potatoes and carrots first.

• 1 kg of boiled mushrooms;
• 5 pieces. boiled potatoes in their jackets;
• 2 boiled carrots;
• 1 zucchini;
• 3 onions;
• Vegetable oil;
• 50-70 ml vegetable broth;
• 2 cloves of garlic;
• Spices and salt - to your taste.

A description of the preparation of fried gray row will help everyone who wants to prepare a tasty and satisfying dish.

1. Fry carrots and potatoes along with diced onions in a frying pan in vegetable oil until golden brown.
2. Cut the mushrooms into pieces and also fry in oil, but in a separate frying pan.
3. Add diced zucchini to the mushrooms and fry for 15 minutes, stirring constantly with a spoon.
4. Combine all the fried foods together, pour in the broth, add finely chopped garlic cloves and simmer over medium heat for 10 minutes.
5. Add salt and add your favorite spices to taste, mix and leave on the stove with the lid closed for 5-7 minutes. This snack will be delicious even when cold.

Cooking fried rows with garlic

Gray row with the addition of garlic turns out very tasty. Spicy fried row mushrooms will appeal not only to your household, but also to invited guests.

• 1 kg of rows;
• 10 peeled cloves of garlic;
• 3 tbsp. l. chopped fresh parsley;
• 5 tbsp. l. olive oil;
• 3 tbsp. l. red wine vinegar;
• 1 tsp. ground black pepper;
• Salt - to taste.

The preparation of row mushrooms by frying with the addition of garlic is described in stages.

1. Clean the mushrooms from dirt, wash and boil for 20 minutes.
2. Let it drain, cut into several pieces, pour olive oil into a frying pan, heat and add mushrooms.
3. Fry until the liquid has completely evaporated over medium heat, then until golden brown.
4. Chop the garlic, combine with parsley, mix well.
5. Add salt to taste, ground pepper and red wine vinegar to the mushrooms.
6. Stir, continue to fry over medium heat for 10 minutes, stirring regularly with a wooden spatula so that the mass does not burn.
7. Add garlic and parsley, stir and continue frying for 5 minutes. over low heat.
8. This appetizer is served with red wine and white bread.

Knowing a detailed description of the preparation of fried row mushrooms, every housewife can safely begin the process without worrying that the dish will be spoiled.

Row mushrooms are not very popular among fans of quiet hunting, and many mushroom pickers simply pass by these gifts of the autumn forest. And in vain, because the rows are tasty not only when fried, but also become an excellent snack if they are properly salted or marinated.

Rows are not very popular among fans of quiet hunting, and many mushroom pickers simply pass by these gifts of the autumn forest

It is best to salt mushrooms in a wooden bucket or barrel, so they retain their unique forest aroma.

To prepare several jars of delicious crispy mushrooms for the winter, you should know the secrets of their proper preparation:

• Steppe and forest rows should be collected only in places remote from the roadway.
• Not all rows are edible. Only mushrooms that are purple, brownish or gray in color can be eaten. White rowers are poisonous and pose a health hazard, causing hallucinations and poisoning.
• Before cooking, mushrooms are washed and thoroughly cleaned of sand, and the skin is removed from the caps.
• Before boiling the rows, it is advisable to soak them for two hours by adding citric acid or vinegar and salt to the water. This way you can get rid of the slight bitterness inherent in these mushrooms.

How to salt rows (video)

Recipe for making pickled rows

Pickled rows are quite simple and easy to prepare at home.

Required Products:

• gray rows - one kilogram;
• coarse salt - two tablespoons;
• granulated sugar - one tablespoon;
• water;
• vinegar solution;
• allspice and black peppercorns;
• laurel leaves;
• clove buds;
• fresh dill;
• green currant leaves.

In nature, rows of trees grow mainly in mixed and pine forests until late autumn. Mushrooms are a seasonal dish; they are fried and boiled fresh. But if you know how to marinate rows, then in winter you can treat yourself to delicious preparations of your own production.

The cooking recipes are different, but they have one thing in common: before pickling, they must be thoroughly washed to remove sand and soil, and the skin must be removed from the cap. Next, they need to be cooked for at least 15 minutes, or better yet half an hour, draining the water after cooking. If you need mainly jars for pickling, then the rows are salted in a wooden barrel or tub, which gives them a special, unusual taste.

So, several ways to marinate rows at home.

Marinating at home

Let's look at the simplest recipe for pickled rows. Ingredients for brine per 1 kg of fruit:

• vinegar - 3 tbsp;
• salt – 1 tbsp;
• sugar – 1.5 tbsp;
• bay leaf, peppercorns, cloves - to taste.

Preparation: rinse thoroughly, remove the skin from the cap. Cut into pieces, boil for half an hour or blanch for 5 minutes in boiling water, removing any foam with a slotted spoon or spoon. Place in sterilized jars, add bay leaves, cloves, pepper, add brine, and roll up.

There is also a way to pickle row mushrooms using wine vinegar. To do this you will need the following ingredients:

Approximately 1.5 kg of fruits are peeled, washed, cut into pieces, boiled for half an hour, skimming off the foam. Wine vinegar is mixed with water, chopped onion, carrots, bay leaves, pepper, lemon zest are added, and all this is cooked for 15 minutes. You need to add forest products to this marinade and cook for 5 minutes, remove and place in sterilized jars. The brine should boil for about 10 minutes, then pour it into jars and roll up. If desired, you can add other herbs, such as tarragon and borage.

We roll it up for the winter in jars

The following recipe will tell you how to pickle rows in jars for the winter. This is not difficult to do, you just need to follow the cooking method.

So, for each liter jar you will need:

• vinegar (9%) – 2 tbsp;
• garlic – 6 cloves;
• pepper, cloves - to taste;
• salt – 2 tbsp;
• sugar – 1 tbsp;
• dry dill, currant leaves.

We wash, clean, cut, first scald with boiling water, and then cook in water with added salt and sugar for 20 minutes, skimming off the foam. Remove the mushrooms with a slotted spoon, and let the brine simmer a little longer, but no longer than 10 minutes. The amount of salt with sugar is given per 1 liter of water.

Sterilize the dishes and lids for seaming, place currant leaves and dried dill inflorescences on the bottom. Vinegar and spices should be divided into 2 parts and placed in containers first before adding mushrooms, and the second part on top. The algorithm of actions is as follows: put currant leaves and dill on the bottom, then pour in one spoonful of vinegar, put 3 cloves of garlic, half of the prepared pepper and cloves, then add mushrooms, pour another spoonful of vinegar on top, throw in garlic and spices. All that remains is to fill the jars with boiling brine and roll them up.

Cinnamon Recipe

An interesting recipe for pickled rows for the winter with cinnamon - this is how they turn out with an unusual spicy taste. What do you need:

Wash, peel, cut the collected fruits into pieces, pour water into a pan, add salt, add vinegar, boil, dip in this marinade and cook over low heat, not forgetting to skim off the foam. They are considered ready when they sink to the bottom. Next, add the remaining spices to the brine and bring to a boil. Place in jars, pour marinade, roll up, sterilize.

Marinate the poplar row

The mushroom got its name due to the fact that it grows mainly under poplars. Since during growth, poplar (or poplar) absorbs carcinogens from the environment, before preparing it at home, it must be soaked in cool water for two days, periodically changing the water.

How to pickle poplar row? Here's one way.

For one liter of water you will need:

• vinegar essence – 3 tsp;
• salt – 2 tbsp;
• sugar – 2 tbsp;
• bay leaf, cloves, dry dill umbrellas;
• peppercorns – 10 pcs.

Soak poplar in cool water for two days, changing the water at least twice a day. After this, rinse thoroughly, peel, place in a pan, and cook in salted water for approximately 15 minutes. Then drain the water, pour in new water, and bring it to readiness. Cook for 40 minutes, remove with a slotted spoon.

While the mushrooms are cooking, you can prepare the marinade: add salt, sugar, spices to the water, cook for 15 minutes, then add vinegar, boil for another 5 minutes.

Sterilize jars and lids. Place the poplars in jars, pour marinade over them, and roll up. The beauty of this method is that these pickled rows can be covered with simple nylon lids and stored in the refrigerator. And after a month you can already enjoy delicious mushrooms.

Recipes with pickled mushrooms

Actually, pickled rows are tasty on their own, but you can use them to prepare several simple but tasty delicacies.

Salad with onions and peas

Required:

• pickled mushrooms – 500 gr.;
• onions – 2 pcs.;
• canned peas – 100 gr.;
• salt, mayonnaise - to taste.

Chop the mushrooms, finely chop the onion (you can use green onions instead of onions), add peas, mix everything, season with mayonnaise.

What you need to prepare:

Fry finely chopped onion in vegetable oil, mix with finely chopped mushrooms, salt and pepper to taste, and garnish with herbs.

You can pickle mushrooms at home only after prolonged soaking and careful heat treatment. But if you treat the canning process responsibly and follow all the rules, then the row-based preparations for the winter will turn out to be safe and very tasty.

Certain varieties of these mushrooms are classified as inedible and poisonous (soapy, pointed, sulfur-yellow, etc.), while those that are conditionally edible (gray and purple) have low nutritional value - belong to the 4th category.

How to prepare rows for conservation

The most popular type of rows is popularly called poplar mushrooms, poplar mushrooms, poplar or poplar mushrooms. As the name suggests, they grow in long rows, mostly near poplar trees. These mushrooms can have different colors - purple, white, gray.

Having collected a basket of fragrant rows, you need to immediately begin their primary processing, because this type of mushroom quickly deteriorates. We offer step-by-step instructions for preparing rows for marinating:

• sort through the mushrooms, sort them by size;
• select strong fruiting bodies and do not use damaged ones for canning;
• cut large rows into pieces of approximately the same size;
• place the mushrooms in a container, fill with cold water, and place in a cool, dark room;
• soak the rows for 2 days, changing the water several times a day;
• rinse the mushrooms with cold running water, thoroughly remove debris, soil, and sand;
• carefully remove the skin from the caps;
• cook the mushrooms for about 30 minutes in salted water (1 teaspoon of salt per 1 liter of water), periodically removing the foam;
• when the rows sink to the bottom of the pan, drain the broth;
• rinse the mushrooms with filtered water and allow excess liquid to drain;
• Sterilize glass jars and lids in any convenient way.

The preparatory steps have been completed - now you can safely marinate the rows.

Recipes for marinating rows

When choosing a recipe, it is important to consider the available storage options for mushroom preparations. Preservation in sealed jars should be stored in a basement, pantry or cellar for no more than a year. Under nylon covers, pickled rows can be kept in the refrigerator for up to 3-4 months.

Housewives use this recipe for pickled rows most often. For canning you will need a minimum of simple ingredients that are always on hand in the kitchen.

Number of servings/volume: 1.5 l

Ingredients:

• rows - 2 kg;
• water – 1.5 l;
• table vinegar, 9% – 60 ml;
• sugar – 40 g;
• rock salt – 30 g;
• dry cloves – 3 pcs.;
• bay leaf – 3 pcs.

Preparation:

1. Perform initial processing of mushrooms: soak, clean from dirt, boil the rows for 20-30 minutes.
2. Pour filtered water over the prepared mushrooms, add salt and sugar, bring to a boil, cook for 10 minutes.
3. Add vinegar, bay leaf, cloves, and pepper to boiling water.
4. Cook for another 10 minutes on low heat.
5. Place the mushrooms in sterilized hot jars, pour over the marinade, roll up or cover with nylon lids.

Instead of vinegar, you can add a tablespoon of citric acid. Appetizing pickled rows are ready!

By preparing the rows according to this recipe, you will get not only a hearty snack, but also an excellent dressing for vegetable stews, soups or other dishes.

Number of servings/volume: 2 l

Ingredients:

• rows - 3 kg;
• water – 1.5 l;
• table vinegar, 9% – 90 ml;
• tomato paste/tomato pulp, chopped in a blender – 200 g;
• black peppercorns – 10 pcs.;
• sugar – 60 g;
• rock salt – 70 g;
• dry cloves – 5 pcs.;
• bay leaf – 5 pcs.;
• turmeric – 10-15 g.

Preparation:

Bon appetit!

This recipe is great for preparing a real “masculine” snack with a strong aroma and memorable taste.

Number of servings/volume: 1.5 l

Ingredients:

• rows - 2 kg;
• water – 1 l;
• table vinegar, 9% – 70 ml;
• garlic – 8 cloves;
• hot pepper – 1 pc.;
• black peppercorns – 10 pcs.;
• sugar – 60 g;
• rock salt – 50 g;
• dry cloves – 5 pcs.;
• bay leaf – 5 pcs.

Preparation:

1. Prepare the mushrooms: soak and boil.
2. Pour water over the rows, add salt and sugar, bring to a boil.
3. Add peppercorns, cloves, and bay leaves to boiling water.
4. Boil the resulting mixture for 10 minutes.
5. Peel the garlic, chop the cloves.
6. Finely chop the hot pepper.
7. Pour vinegar into the mushrooms, add garlic and pepper. Stir and bring to a boil.
8. Place the mushrooms in sterilized glass jars and pour over the marinade.
9. Place the jars with the preparation in a pan with hot water and sterilize for 15-20 minutes from the moment the water boils.
10. Roll up the jars tightly, turn them over and wrap them in a blanket. After cooling completely, transfer to a cool, dark room.

Serve the canned spicy ryadovki to the table after they have been steeped for 2-3 weeks.

The taste of rows with ginger is rather an acquired taste, so do not rush to cook a large volume of mushrooms at once. But it's worth a try - you might like them.

Number of servings/volume: 2.5 l

Ingredients:

• boiled rows – 2 kg;
• water – 1 l;
• table vinegar, 9% – 90 ml;
• ginger root – 10 g;
• lemon zest – 10 g;
• sugar – 40 g;
• rock salt – 50 g;
• bay leaf – 3 pcs.

Preparation:

1. Disassemble, soak, wash, boil and dry the rows according to the algorithm described at the beginning of the article.
2. Prepare the marinade: add sugar, salt, vinegar, pepper, lemon zest, bay leaf to the water.
3. Bring to a boil, cook for 10 minutes over low heat.
4. Strain the marinade and pour it over the rows.
5. Grate the ginger on a fine grater and add to the mushrooms.
6. Cook the rows in the marinade for 15 minutes.
7. Place the resulting product in prepared glass jars, cover with nylon lids or roll up.

We hope you enjoy this unusual recipe for pickling rows!

Nutmeg gives the rows a unique taste and aroma. Using this recipe, you can turn ordinary canned mushrooms into a delicious appetizer.

Number of servings/volume: 2.5 l

Ingredients:

• rows - 2 kg;
• water – 1 l;
• table vinegar, 9% – 70 ml;
• ground nutmeg – 2-5 g;
• garlic – 5 cloves;
• black peppercorns – 5 pcs.;
• sugar – 40 g;
• rock salt – 40 g;
• bay leaf – 3 pcs.

Preparation:

Nutmeg rows can be used to make salads and fill pies. Bon appetit!

This recipe uses both green onions and onions. However, it is allowed to marinate rows with the addition of only one of these ingredients.

Number of servings/volume: 3.5-4 l

Ingredients:

• boiled rows – 3 kg;
• water – 1.5 l;
• table vinegar, 9% – 70 ml;
• onion – 300 g;
• green onions – 2 bunches;
• black peppercorns – 5 pcs.;
• sugar – 30 g;
• rock salt – 50-60 g;
• bay leaf – 4 pcs.

Preparation:

1. Bring water to a boil, add salt, sugar, bay leaf, vinegar.
2. Cook the marinade over low heat for 5 minutes.
3. Add pre-prepared rows, boil for 15 minutes.
4. Wash and chop the green onions.
5. Peel and cut the onion into half rings.
6. Layer green and onions in the bottom of sterilized glass jars.
7. Fill the jars in rows.
8. Pour the hot marinade over the mushrooms.
9. Place the jars in a pan with heated water and sterilize for 15-20 minutes after boiling.
10. Roll up the jars with metal lids. Turn over, wrap and leave until cool.

Canned onion rows are ready!

Including Korean seasoning in the recipe transforms the taste of pickled mushrooms. This product can be safely served at a festive table; guests will be pleasantly surprised by the unusual flavor combination.

Number of servings/volume: 2.5-3 l

Ingredients:

• boiled rows – 2 kg;
• water – 1 l;
• table vinegar, 9% – 90 ml;
• onion – 200 g;
• carrots – 200 g;
• ground coriander – 1 tsp;
• Korean carrot seasoning – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• rock salt – 2 tbsp. l.

Preparation:

1. Wash and peel the carrots, cut into thin slices.
2. Peel the onions and cut them into half rings.
3. Immerse the soaked, peeled and boiled mushrooms in salted water and bring to a boil.
4. Add vegetables and spices, simmer for 10 minutes.
5. Turn off the fire and place the mushrooms in pre-sterilized glass jars.
6. Strain the marinade through cheesecloth or a sieve and boil for 5 minutes over low heat.
7. Pour the boiling marinade over the mushrooms in the jars to the very top so that no air remains.
8. Roll up the jars with metal lids.

If you like unconventional methods of preservation, be sure to try pickling rows using this recipe!

Video

Want to learn more recipes for canning rows? Watch the following videos:

Works in the field of website creation, writes educational articles on various topics. He devotes most of his time to professional activities, but does not forget about conscientious housekeeping. She treats flowers with trepidation and enjoys learning the secrets of growing crops. I am convinced that with proper organization of work it is possible to turn gardening work into a type of active recreation.

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Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Ryadovki belong to a large family of mushrooms of the lamellar genus. Distributed throughout Russia in all climate zones. They are collected from May to October. They are valued not only for their taste, but also for their versatility in terms of culinary processing. Recipes for preparing row mushrooms include freezing, drying, boiling, frying, stewing, pickling and pickling.

Description of the mushroom

Mycologists count about 2,500 species of agaric mushrooms. The mushrooms got their name because of their ability to grow in large colonies, with the colonies arranged in rows one after another. Sometimes the rows are shaped like rings, popularly called “witch circles.”

The diameter of the cap of an adult mushroom, depending on the type, ranges from 4 to 22 cm. On top of the cap there is a pronounced tubercle, the edges are smooth. The color of the cap can be brown, yellow, purple, gray, green. Under the cap there are thin and frequent plates. The height of the mushroom stem reaches 10−12 cm, thickness 1−2 cm. The stem is usually colored pink-brown.

There are rows edible, conditionally edible and poisonous. All mushrooms of the family do not release juice when broken and emit the smell of wet flour. The taste of raw mushroom is bitter and unpleasant. It is believed that the best taste is possessed by the gray row (pine pine, gray sandpiper) and purple row (violet lepista, cyanosis).

Simple and delicious recipes for salted mushrooms

Preliminary processing

The rows must be processed before cooking. This is done not only for hygienic purposes, but also in order to destroy harmful and mildly toxic substances. The step-by-step processing looks like this:

It is worth noting that mushrooms are perishable foods. Literally a few hours after cutting, they become unfit for consumption. Therefore, it is recommended to begin their pre-processing immediately. If there are too many mushrooms, some of them can be frozen or dried in reserve.

Freezing and drying for the winter

Freezing is the easiest way to preserve mushrooms for later cooking. The rows boiled as a result of pre-treatment are cut into pieces. Place in portions in food containers or plastic bags and place in the freezer. Frozen rows are stored for one year.

The rows are dried in the oven. Mushrooms are cut lengthwise into thin slices. Then the plates are placed in one layer on a baking sheet. It is advisable to cover the baking sheet with parchment. Dry the mushrooms for an hour at a temperature of 70 C. They need to be stirred every 15-20 minutes to prevent burning.

After drying, mushrooms must be stored in a dry, dark and well-ventilated place.

Making mushroom soup

Purple rows are best suited for cooking soups. The fact is that when boiled, they taste and smell like chicken meat. There are many recipes for making purple row. The ingredients for the most popular of them are:

How to cook boletus: recipes for cooking mushrooms

Place purple rows, cut into pieces, into boiling water. Add potato slices, vermicelli, parsley root, salt and spices to taste. Cut and fry the carrots and onions, pour the vegetables into the soup after 20 minutes of cooking. Cook for another 5 minutes.

How to fry and stew pine nuts

Of all types of lamellar mushrooms, the gray row is suitable for frying. The recipes for preparing fried rows of vegetables are not complicated, and the dishes turn out very tasty. To prepare fried gray row, you need to take:

• gray rows;
• onion;
• a pinch of dill seeds;
• vegetable oil;
• black pepper;
• flour;
• salt.

Mushrooms are cut into pieces and added to a frying pan with heated oil. When the water released by the mushrooms begins to evaporate rapidly, they are salted, peppered and dill seeds are added. After the water has evaporated, sprinkle two tablespoons of flour on the mushrooms and mix. Then add the onion, cut into half rings, and continue frying until the onion is ready. Total frying time is 18-25 minutes.

Stewing is suitable for all types of edible rows. It differs from frying in that the pan must be covered with a lid. Simmer the mushrooms over low heat for 30 minutes.

Rows stewed with sour cream turn out to be very tasty. To do this, 10 minutes before readiness, add two tablespoons of 20% sour cream to the pan.

Pickling the gifts of the forest

Hot and cold methods are used for salting rows. They differ in cooking time and parameters of the final product. For example, when salted in a cold way, mushrooms turn out crispy.

How to properly clean fresh champignons for frying

Cold way

With this method, the mushrooms after mechanical cleaning are not boiled, but are soaked for three days in cold water. The water is changed periodically. The soaking process is considered complete when the caps stop breaking and become elastic.

The rows are placed caps down in a wooden or glass container. Each row is sprinkled with salt, black pepper, currant, cherry, horseradish leaves and cut garlic cloves.