Marinating rows: photos, step-by-step recipes, how to pickle mushrooms for the winter at home

Ryadovka mushrooms are considered gifts of nature in all respects, because they are very useful, nutritious and tasty. They are well known to those lovers of "quiet hunting" who preserve the mushroom harvest for the winter. Traditionally, the most demanded ways of processing ryadovki mushrooms are salting and pickling. And if you are planning to engage in one of these processes, then literally in a few days a delicious snack will be on the table of your family.

Gray, purple and purple-legged rows are especially popular. They have a pleasant mealy aroma, as well as a delicate taste. It is worth noting that in terms of their qualities, these fruit bodies are not inferior even to the "kings" of the mushroom "kingdom" - aspen and boletus.

It is not difficult to please your loved ones with delicious pickled rows. Moreover, for the vast majority of culinary specialists, such conservation takes an honorable place in the arsenal of mushroom preparations. Try marinating the rows at home for the winter, and make sure that this option will appeal to all your family and friends, without exception. However, we note right away that pre-processing - cleaning, soaking and boiling, will take some time.

Preparation for salting and pickling mushrooms in rows

When starting to consider recipes for preparing pickled rows, you should familiarize yourself with the basic rules for their preparation. So, a very important factor in this difficult work is the preliminary sterilization of glass jars, since it is in them that the workpiece will be stored. Correct heat treatment of containers is the first step towards guaranteeing a quality product that will ultimately turn out.

The next step will be a thorough cleaning of the fruit bodies from forest debris - adhering dirt, leaves, needles and insects. Further, for each specimen, it is required to cut off the lower part of the leg, because it is simply not suitable for food. Then rinse the crop in plenty of water and soak for 3 hours to 3 days. To marinate a purple row and a lily-legged row, soaking can last no more than 3 hours, since these species do not have bitterness. Storage of canned rows should be carried out in a cool and dark room, where the temperature does not exceed + 8 ° С, or + 10 ° С.

Our article presents 22 of the best recipes for delicious marinating rows at home. In addition, thanks to step-by-step photos, as well as video recommendations, you can more clearly imagine how this or that processing process is going.

How to pickle rows in the classic way (with video)

If you don't know where to start pickling rows, then check out the classic way. It is universal and widespread, which means it suits every taste.

Row - 1.5-2 kg;
Water - 0.5 l;
Table salt (not iodized) - 1 tbsp. l .;
Granulated sugar - 2 tbsp. l .;
Table vinegar (9%) - 4 tbsp. l .;
Cloves, bay leaves - 3 pcs.;
Black peppercorns - 10 pcs.

The classic recipe is just what you need for a real mushroom snack. Therefore, we suggest looking at how to pickle rows in this way.

We clean or cut off impurities from the fruit bodies, remove the skin from the caps and fill it with water.

After 10-12 hours, rinse them and boil them for 20-30 minutes, removing the foam in the process.

We wash the mushrooms again, dry with a kitchen towel, and in the meantime we are engaged in the brine.

Mix vinegar, pepper, cloves and bay leaves in water (from the recipe), put on fire.

Bring the mixture to a boil, cook for about 10 minutes.

We put the boiled rows in prepared glass jars, fill them with strained marinade and roll them up with lids.

After cooling down, we transfer the conservation to the basement or leave it to be stored at home in the refrigerator.

Also watch a video showing how to marinate rows according to the classic recipe.

Pickled purple rows: a recipe for cooking mushrooms for the winter

Pickled purple rows will bring joy to you and your family, especially on holidays. The fact is that in jars, these mushrooms will look very beautiful, having “fabulous” purple or lilac shades.

Rows - 2.5 kg;
Water - 750 ml;
Salt (not iodized) - 40-50 g;
Sugar - 60 g;
Vinegar 9% - 70 ml;
Black and allspice pepper - 5 peas each;
Bay leaf - 4 pcs.

How is it necessary to marinate a purple row in order to end up with a beautiful, mouth-watering and aromatic snack?

We transfer the previously cleaned and soaked rows into an enamel pan, fill it with water so that its level is 1-2 cm higher than the fruit bodies themselves.
Boil for 20 minutes, choosing a medium heat intensity. At the same time, we remember the need to constantly remove the foam with a slotted spoon. To preserve the natural color of the product, it is recommended to add ½ tsp to the water. citric acid.
After finishing the heat treatment, we shift the rows into a colander and put them under the tap for rinsing.
We let the water boil from the recipe, and we immerse the rows there.
Add all the other ingredients mentioned in the list, mix and simmer for 20 minutes over low heat.
We fill sterilized glass containers with mushrooms, add marinade to the very top.
We seal it with tight plastic lids, let it cool, warming it with a warm thick cloth - a blanket or a terry towel.
We take it to a cool and dark room for long-term storage.

Lilac-legged pickled mushrooms: a recipe for the winter

A very attractive appearance also extends to the lilac-legged ryadovka, pickled for the winter. However, one should not forget about the taste of this mushroom, because it is very pleasant and delicate. Such fruiting bodies can be used as a separate dish or as an additional component in salads.

Rows - 2 kg;
Vinegar - 50 ml;
Sugar - 2-3 tbsp. l. (or to taste);
Salt - 2 tbsp. l .;
Bay leaves and cloves - 4 pcs.;
Paprika - 1 tsp

The step-by-step recipe described for pickled rows will help you carry out this process correctly.

Pour the peeled and washed mushrooms into 1 liter of water and boil for 15 minutes over medium-high heat. We strongly recommend removing the formed foam during the boiling process.
Add salt, granulated sugar, bay leaf with cloves, let it boil for 10 minutes.
Pour in ground paprika and pour in vinegar in a thin stream, mix, cook everything together for another 10 minutes.
Arrange in jars, roll up with metal lids or close with nylon ones.
Turn over and insulate with a warm cloth, allowing time for complete cooling.
Take it to the cellar or use the refrigerator, leaving the workpiece on one of the shelves.

Pickled rows with Provencal herbs: a recipe with a photo

For this recipe, a mixture of dry Provencal herbs is added to pickled rows, which will make the mushrooms more aromatic and original in their own way.

Rows - 2 kg;
Water - 800 ml;
Vinegar - 70 ml;
Salt and granulated sugar - 1.5 tbsp each l .;
Provencal herbs - 2 tsp;
A mixture of peppers and peas - 1 tsp;
Bay leaf - 5 pcs.

We offer you to see a step-by-step recipe, as well as a photo of a pickled row with Provencal herbs.

Soaked mushrooms are heat treated by boiling in salted water.
After 20 minutes, they are reclined in a colander and left to the side for a while.

While the excess liquid is leaving the rows, it's time to start preparing the marinade from the rest of the ingredients indicated in the list.

The brine is boiled for 10 minutes, then filtered (optional).
The mushrooms are placed in sterilized jars and filled with hot marinade.
Banks are covered with metal lids and sterilized for at least 30 minutes.
They are closed with nylon covers, wrapped in a blanket and thus completely cool down.
Chilled jars with appetizing blanks are taken out into a cool room.

Recipe for pickled rows for the winter in a slow cooker

How else to pickle row mushrooms at home to save time? To do this, the best option would be to use a multicooker - a useful kitchen appliance that is found in many kitchens today.

Rows - 1 kg;
Water - 500 ml;
Vinegar 6% - 100 ml;
Salt - ½ tbsp. l .;
Sugar - 1 tbsp. l .;
Ground black pepper - ½ tsp;
Bay leaf - 2 pcs.

To cook ryadovka pickled mushrooms in a multicooker, we offer a recipe with a step-by-step description.

Immerse the soaked mushrooms in the container of the kitchen appliance and completely cover with cold water (from the recipe).
We set the "Cooking" mode for 20 minutes, after the sound signal, open the lid and add the remaining ingredients.
We turn on the previously set mode for 10 minutes and wait for the kitchen machine to turn off.
We distribute the pickled row in sterile jars, fill it with brine to the top.
We roll it up with metal lids and turn it upside down.
Cover with an old blanket and leave to cool completely.
Next, we ship the cans with the workpiece either to the basement or to the refrigerator.

How to marinate rows with rosemary

The presented recipe for pickled rows for the winter with rosemary sprigs turns out to be very tasty. Don't be afraid to use this option, you will be surprised how easy it is.

Rows - 3 kg;
Vegetable oil - 100 ml;
Vinegar 9% - 150 ml;
Garlic - 10 cloves;
Rosemary - 3 sprigs;
Granulated sugar - 3 tbsp. l .;
Salt - 2 tbsp. l .;
Pepper (allspice, black) - 5 peas each.

How to marinate ryadovki, will show the recipe with a photo of the finished dish. By adhering to its stages, you can prepare an amazingly tasty snack for the cold season.

Pour the peeled and soaked mushrooms with water and boil for 20 minutes.
Place in a colander, rinse and place in a large bowl.
Add salt, sugar, oil, vinegar, diced garlic, peppercorns and rosemary sprigs.
Stir and leave for 2 hours, stirring thoroughly from time to time.
Take out the rosemary sprigs and discard, and distribute the rows in sterilized containers and press down so that there are no air pockets.
Cover with metal lids and put in a saucepan with cold water, at the bottom of which put a thick cloth.
Put the dishes on low heat, and after boiling, sterilize the jars for 40 minutes.
Roll up the lids, turn over and insulate until it cools completely.
Take to a cool room and store at a temperature not exceeding + 10 ° С.

Marinating rows in tomato at home

In winter, we recommend stocking up with pickled mushrooms in rows, the preparation of which involves the addition of tomato. This blank is perfect for soups and vegetable stews. In addition, this snack can be used immediately after cooling as a separate dish.

Rows - 3 kg;
Tomato paste (250 ml of tomato sauce can be used) - 5 tbsp. l .;
Water - 1 L;
Salt - 2.5 tbsp l .;
Sugar - 3 tbsp. l .;
Vinegar 9% - 7 tbsp l .;
Black peppercorns - 10 pcs.;
Bay leaf - 5 pcs.;
Turmeric - 1/3 tsp

We suggest making pickled mushrooms for the winter with tomato paste according to the step-by-step instructions.

Boil the cleaned rows in salted water for 20 minutes, constantly removing the foam from the surface.
In water (from the recipe), dilute the tomato paste, add salt and sugar, mix and let it boil.
We put the mushrooms in a colander, rinse and send them to the marinade.
Let it boil for 10 minutes, add all the other spices and herbs, except for vinegar.
Boil the mushrooms in the marinade for 10 minutes, pour in the vinegar and cook again for 15 minutes over low heat.
We lay out the rows in sterilized jars, fill with tomato marinade.
We cover with metal lids and put in hot water for sterilization.
Sterilize after boiling water for 20 minutes, roll up and wrap with a blanket.
After a while, we take out the cooled preservation to the basement or cellar.

Rowing mushrooms with horseradish, pickled for the winter in jars

The recipe for cooking pickled rows with horseradish root for the winter will add spice to the appetizer, which will appeal to even gourmets. This ingredient is very useful, and in combination with the rows will only add nutritional value to your harvest.

Main product - 2 kg;
Horseradish root (grated) - 1 tbsp. l .;
Vinegar 6% - 100 ml;
Salt - 1.5 tbsp l .;
Sugar - 2 tbsp. l .;
Bay leaf - 3 pcs.;
Water - 1 L;
Black peppercorns - 7 pcs.

A step-by-step recipe for marinating rows with the presented photos will help you visually see how the blank is made.

Pour the cleaned and soaked rows with water, add 1 tbsp. l. salt and boil for 20 minutes, constantly removing the foam formed on the surface.
Throw it back on a sieve so that it drips, and then fill it with grated horseradish root, mix.
We put it in sterilized jars and start preparing the marinade.
Combine salt, sugar, pepper, bay leaf and vinegar in water, boil for 5-7 minutes.
Gently fill the jars with rows and horseradish, put them in warm water.
Sterilize on low heat for 30 minutes and roll up.
Cover with a warm blanket or clothes and leave to cool.
For storage, we transfer it to a cold place - in a cellar or on a refrigerator shelf.

How to pickle purple rows with ginger

Marinating row mushrooms for the winter can also be done with the addition of ginger. Perhaps not everyone likes this product, since you need to be as careful as possible with its amount in the dish.

Purple rows - 2 kg;
Water - 1 L;
Salt - 1.5 tbsp l .;
Sugar - 2 tbsp. l .;
Acetic essence - 2 tsp;
Ginger root, grated - 1 tbsp l. (no tops, or take to taste);
White and black pepper - 5 peas each;
Lemon zest - 1 tsp;
Bay leaf - 3 pcs.

We suggest preparing the recipe for rowed mushrooms pickled for the winter using a step-by-step description.

Rows, after peeling and soaking, should undergo heat treatment by cooking.
After 20 minutes, the entire broth should be decanted, leaving only one fruiting body, they must be dried on a kitchen towel.
In the meantime, prepare the marinade with all the remaining ingredients.
Boil for 10 minutes, strain the marinade and pour over the rows.
Boil the mushrooms in the ginger marinade for 15 minutes.
Arrange in prepared jars and close with tight nylon lids.
Leave to cool in the room, and then take to a cool basement for storage.

How to pickle ryadovka mushrooms for the winter in jars at home

For some housewives, pickled mushrooms with star anise and cinnamon are an unexpected option. How to cook ryadovka mushrooms and marinate them with the addition of such interesting ingredients?

Rows - 1.5 kg;
Water - 1 L;
Vinegar 9% - 50 ml;
Salt - 1 tbsp l .;
Sugar - 2 tbsp. l .;
Cinnamon - ¼ tsp;
Ripe star anise fruit - 1 pc.;
Bay leaf - 3 pcs.;
Black peppercorns - 7 pcs.

We suggest using a step-by-step recipe showing how to marinate rows.

Boil the rows after soaking in salted water for 20 minutes, removing the foam from the surface.
Put in a colander and rinse under the tap, leave to drain.
In the water indicated in the recipe, combine salt, sugar, black pepper, bay leaf, star anise, cinnamon and vinegar.
We boil for 5-7 minutes, filter and lay out the prepared rows.
Cook over low heat for about 20 minutes, distribute into jars.
Close with plastic lids and cover with a blanket until the jars are completely cool.

Spicy pickled rows with vinegar

The piquancy and pungency of these pickled row mushrooms will definitely be appreciated by your men.

They will also add variety to every family's daily and festive menu.

Row (peeled and boiled) - 2 kg;
Salt - 2 tsp;
Sugar - 3 tsp;
Water - 800 ml.;
Vinegar (9%) - 6 tbsp. l .;
Garlic - 8 cloves;
Hot pepper - ½-1 pod (or to taste);
Black and allspice - 8 peas each;
Bay leaf - 3 pcs.

Pickled rows for the winter are made quite simply:

Peel and chop the garlic, repeat the same procedure with pepper.
Combine all the ingredients in water and simmer for 10 minutes over low heat.
Distribute the boiled mushrooms in sterilized jars and pour over the marinade.
Roll up the lids, let cool and take to the basement.

Pickling purple rows with nutmeg

The recipe for marinating mushrooms ryadovok for the winter with nutmeg will help you prepare an excellent appetizer that will become in demand on your table not only on holidays, but also on weekdays.

This blank can be used primarily as an independent dish. It can also be added to salads or pie fillings.

Purple rows - 2 kg;
Water - 1.5 l;
Salt - 1.5 tbsp l .;
Sugar - 2 tbsp. l .;
Vinegar 9% - 70 ml;
Ground nutmeg - ¼ tsp;
Bay leaf - 4 pcs.;
Garlic cloves - 5 pcs.

Be sure to marinate the rows for the winter in prepared jars sterilized in hot water in advance. In addition, lids intended for twisting must also be sterilized so that the workpiece does not deteriorate.

Boil the rows after preliminary cleaning and soaking for 20 minutes in boiling water, removing the foam.
Pour in salt and sugar, mix until the crystals are completely dissolved and cook for 10 minutes.
Add bay leaves, nutmeg and vinegar.
Boil the mushrooms in the marinade for 15 minutes over low heat, stirring constantly, and turn off the stove.
Put garlic cut into slices at the bottom of each jar and fill with marinade along with the rows.
We twist with metal lids or close them with tight nylon ones, wrap the cans with the blank with a blanket.
After the cans have cooled down, we take them to the basement or put them in the refrigerator.

How to marinate rows with mustard: a recipe for how to cook mushrooms

Marinating rows for the winter often takes place with the addition of mustard. This component will make mushrooms spicy, tender and aromatic.

Rows - 2 kg;
Salt - 2 tbsp. l .;
Sugar - 2.5 tbsp l .;
Dry mustard - 1 tbsp. l .;
Vinegar - 3 tbsp. l .;
Water - 1 L;
Dill umbrellas - 2 pcs.;
Black pepper - 6 peas.

A step-by-step recipe will show you how to marinate rows with dry mustard.

After cleaning and soaking, the row should be boiled in water for 20 minutes, removing the foam.
Put in a colander, drain, and in the meantime prepare the marinade.
Bring the water from the recipe to a boil, add salt, sugar, dill, dry mustard and peppercorns.
Boil for 10 minutes and pour in vinegar in a thin stream so that no foam forms.
Arrange the rows in sterilized jars to the very top, press down so that there is no emptiness, and pour hot marinade over.
Close with tight nylon lids, wait until cool and take to the cellar.

Pickled rows: a simple recipe for the winter

We offer the simplest recipe for making pickled rows. If you do not take into account the preparation time of the fruit bodies, then the pickling process itself is very fast. In addition, the first sample from the finished dish can be removed in a couple of days.

Row - 2 kg;
Salt - 2 tsp;
Sugar - 1.5 tbsp. l .;
Onion - 1 pc.;
Vinegar 9% - 4 tbsp l .;
Bay leaves and cloves - 2 pcs.;
Black pepper (peas) - 10 pcs.

How is the express marinating of rows according to a simple recipe?

Sort out the mushrooms, remove the adhering dirt, as well as the lower part of the legs.
Soak for several hours in salted water, then boil for 30 minutes, drain the broth.

While the fruiting bodies are draining from excess liquid, prepare the marinade:

Peel and cut the onion into small cubes and combine with wine vinegar.
Add all the spices, mix, put on low heat and cook for 20 minutes.
Spread the mushrooms and pour in 0.5-1 tbsp. purified or boiled water, boil for another 5 minutes.
The mass is distributed over sterilized jars, rolled up, cooled and taken out to the basement.

Marinating rows with citric acid for the winter in jars

Usually pickled rows are made with vinegar or vinegar essence. However, not everyone knows that another preservative, citric acid, can serve as an excellent substitute in this case.

Row - 2 kg;
Water - 600 ml;
Citric acid - ½ tsp;
Salt - 3 tsp;
Sugar - 1.5 tbsp. l .;
Black pepper (peas) - 13-15 pcs.;
Bay leaves, cloves to taste.

Will the recipe with the photo show how to marinate rows with the addition of citric acid?

First of all, you should prepare the mushrooms: clean from dirt, rinse in water and boil for 20 minutes (add 1 tbsp. 6% vinegar to 600 ml of water).
Drain the broth, rinse the mushrooms with cold water and leave to drain.
Combine citric acid, salt, sugar, pepper, bay leaf and cloves in the water from the recipe.
Stir, put on fire, bring to a boil and boil for 10 minutes, then strain.
Put the marinade on the fire again and put the mushrooms, boil for 7-10 minutes.
Distribute the rows together with the marinade in 0.5 liter jars (sterilized).
Cover and place for further sterilization for 20 minutes.
Roll up, allow to cool, take to a cool room.

Spicy pickled garlic rows

We offer another way of delicious pickled rows, prepared for the winter in jars. Garlic added to mushrooms will give the appetizer a more subtle and piquant taste that everyone, without exception, will like.

Rows - 2 kg;
Salt - 2 tbsp.;
Water - 700 ml;
Vinegar 9% - 3 tbsp l .;
Sugar - 1.5 tbsp. l .;
Garlic - 10-13 cloves;
Bay leaf - 4 pcs.

How to marinate rows for the winter with the addition of garlic cloves?

Pour the cleaned and soaked rows with water at the rate of 1 liter per 1 kg of mushrooms, let it boil and cook for 15 minutes. During the boil, do not forget to remove the foam from the surface with a slotted spoon.
Drain the water, pour in a new portion indicated in the list, and continue to cook for 5 minutes.
Peel and dice the garlic cloves, add to the mushrooms, add salt and sugar, stir.
Throw in the bay leaf and marinate the mushrooms for 20 minutes.
Pour in vinegar, let it boil for another 5 minutes and remove from the stove.
Arrange the rows together with the marinade in sterilized jars, roll up.
Wrap it up, let it cool completely and take it to the cellar.

Marinating rows with currant leaves

Another recipe for marinating rows involves adding fresh currant leaves. This ingredient will give the mushrooms a crisp consistency, sophistication in taste and tenderness in aroma.

Rows - 3 kg;
Vinegar - 9%;
Salt - 3 tbsp. l .;
Sugar - 4 tbsp. l .;
Water - 1 L;
Garlic - 4 cloves;
Carnation - 4 buds;
Black currant - 10 leaves.

How to marinate ryadovki mushrooms with currant leaves?

After cleansing and soaking, boil the row in salted water for 20 minutes.
We drain the water and fill it with a new portion, the amount of which is indicated in the recipe.
Add salt, sugar and cook for 10 minutes, constantly removing the foam.
Put currant leaves, ½ part of garlic cut into slices and ½ part of cloves in sterilized jars.
Distribute the mushrooms from above up to half a jar without marinade and fill in 1 tbsp. l. vinegar, then put the mushrooms again.
With the top layer we distribute the currant leaves, the rest of the garlic and cloves.
Fill in another 1 tbsp. l. vinegar and only then pour in the boiling marinade.
We roll it up, turn it over and wrap it with an old blanket until it cools completely, then take it to the cellar.

How to pickle rows with onions

How else can you marinate rows in jars for the winter? Many housewives add onions or green onions.

Note that the recipe itself is quite simple, but the taste of the mushrooms is delicious.

Row - 2.5 kg;
Onions or green onions - 300 g;
Water - 700 ml;
Nutmeg - a pinch;
Bay leaf - 4 pcs.;
Salt - 1.5 tbsp l .;
Sugar - 2.5 tbsp l .;
Vinegar 9% - 6 tbsp l.

Each stage of pickled mushroom rows is shown in the photo with a corresponding description:

Prepared mushrooms are immersed in boiling salted water and boiled for 20 minutes.
Pass through a sieve or colander, rinse and put in a boiling marinade, cook for 15 minutes.
Salt + sugar + vinegar + bay leaf + nutmeg are added to boiling water and cooked for 5-7 minutes over low heat.
Sterilized glass containers are filled with a layer of onions cut into thin half rings.
Then the rows are distributed and poured with hot marinade to the very top.
The jars are covered with lids and sterilized in water for 40 minutes.
They roll it up, let it cool and take it to the cellar.

Lemon zest marinating recipe

We also offer to marinate mushrooms with lemon zest. The richness that will be inherent in the appetizer thanks to this ingredient will appeal to all lovers of mushroom dishes. It can be placed on the table as an independent snack or added as an auxiliary ingredient to salads.

Main product - 2.5 kg;
Water - 800 ml;
Dill seeds - 1 tbsp l .;
Lemon zest - 1 tbsp l. (no top);
Salt - 1 tbsp l .;
Sugar - 2 tbsp. l .;
Vinegar 9% - 50 ml;
Black pepper - 10 peas.

How to marinate rows correctly using the given list of products?

Peeled and soaked rows are boiled in water for 15 minutes.
They are thrown back on a sieve, and after draining are introduced into a boiling marinade.
Marinade: all spices and spices are mixed in water, except for lemon peel, boiled for 5 minutes.
Rows are boiled in the marinade for at least 15 minutes.
Lemon zest is poured in, mixed and cooked for another 15 minutes over low heat.
Everything is distributed in sterilized jars and closed with tight nylon lids.
Banks are left in the room to cool, and then taken to the cellar.

Rows marinated with coriander for the winter

Even novice housewives can cook a recipe for pickling mushrooms with coriander. It is enough to adhere to simple rules, and the workpiece will be stored for more than 12 months. Incredibly tasty and aromatic mushrooms prepared for the winter according to this recipe will definitely become a frequent guest on your festive table.

Rows - 2 kg;
Purified water - 800 ml;
Coriander - 1 tsp;
Sugar - 1.5 tbsp. l .;
Salt - 1 tbsp l .;
Vinegar (9%) - 50 ml;
Allspice - 5 peas.

The option showing how to pickle ryadovka mushrooms for the winter has its own secrets. In this case, the mushrooms are not pre-boiled, but scalded in boiling water.

Clean the rows, soak and put in a colander.
In boiling water, lower the colander along with the rows for 5-10 seconds, repeat the procedure several times.
Prepare the marinade with all of the ingredients listed and add the mushrooms.
Boil for 30 minutes over low heat and distribute in sterilized jars.
Top up with marinade to the very top and close with tight nylon lids.
Wrap with a blanket and leave to cool, take to the cellar.

Marinating rows for the winter with wine vinegar

Some housewives prefer to marinate the rows at home using wine vinegar. With him, the aroma and taste of the workpiece is revealed from the other side. In addition, in the presence of such a preservative, even a minimal set of spices will emphasize the sophistication of the fruit bodies.

Rows - 2 kg;
Water - 1 l;
Salt - 1.5 tbsp l .;
Sugar - 2 tbsp. l .;
Wine vinegar - 150 ml;
Garlic - 7 cloves;
Bay leaf - 3 pcs.;
Black pepper - 10 peas;
Rosemary - 1 sprig.

A step-by-step description of the recipe, as well as a photo, will show how to marinate the rows.

Put the prepared rows in boiling water, add salt and sugar, boil for 15 minutes.
We introduce all the other spices and herbs, except for wine vinegar, and boil for another 15 minutes over low heat.
Pour in vinegar, turn on the fire to medium mode and cook the mushrooms in the marinade for 10 minutes.
We lay out the rows in sterilized jars, filter the marinade, let it boil again, and then pour it into the mushrooms.
We close it with tight plastic lids and leave to cool at room temperature.
We take out the cooled jars with the workpiece in the cellar or put it in the refrigerator.

As you can see, pickling ryadovki at home is not difficult at all, all that remains is to wish you bon appetit!

Korean style marinating: a simple recipe with video

The Korean recipe makes marinating ryadovka for the winter very easy, while perfectly enriching your daily menu. In addition, this appetizer will take its rightful place at any festive feast.Mushrooms combined with vegetables will provide an additional reservoir of nutrients and beneficial vitamins for your body.

Rows - 2 kg;
Water - 1 L;
Vinegar 9% - 100 ml;
Carrots - 3 roots;
Onions - 2 large pieces;
Sugar - ½ tbsp. l .;
Salt - 1 tbsp l .;
Bay leaf - 3 pcs.;
Ground coriander - 1 tsp;
Ground paprika - 2 tsp;
Seasoning for carrots in Korean - 1.5 tbsp. l.

It is necessary to preserve fruit bodies in accordance with all the rules proposed in a step-by-step recipe in order to protect yourself and your loved ones from possible poisoning.

Try to make such a delicacy once, and you will always enjoy it, because it will become one of the most desirable for you on the table.

After cleaning and soaking, the rows are boiled in salted water for 20 minutes.
Thrown back in a colander and left to remove excess liquid.
Peel the carrots, wash and cut into thin slices, peel the onions and chop them in half rings.
Put vegetables and all the spices with spices in boiling water and simmer for 10 minutes over low heat.
Spread the mushrooms in the marinade, cook for 10 minutes and remove from the stove.
Allow to cool completely and spread with a slotted spoon in prepared sterilized jars.
The marinade is passed through a sieve, again allowed to boil over low heat.
After 7-10 minutes, they are removed from the stove and the rows are poured hot.
Roll them up with boiled lids, turn them over and cover with warm clothes - an old winter jacket, a fur coat, a thick sweater, etc.
After complete cooling, which takes up to 2 days, the jars with the blanks are placed in the refrigerator.

We also offer you to watch a visual video of marinating rows.

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