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Salted ryadovki are considered an indispensable dish for festive feasts. They are purchased in stores or harvested for the winter at home. The salting process is completely simple if you try to follow simple tips and rules. How to salt the rows for the winter so that the end result exceeds all your expectations?

To make mushrooms delight you with their aroma and taste, we offer recipes showing how to salt ryadovki mushrooms for the winter. We assure you that the fruiting bodies will turn out to be firm and crunchy, with an amazing aroma of forest mushrooms.

Rows are salted in two ways: cold and hot. Hot salting allows you to eat the mushrooms after 7 days, while cold salting lasts much longer. However, in these two variants, the rows always turn out to be fragrant, crispy and unusually tasty.

The salting process should take place in glass, enamel or wooden containers. Storage of blanks for the winter takes place only in cool rooms, for example, in a basement with a temperature from +5 to + 8 ° C. If the temperature is above + 10 ° C, the mushrooms will turn sour and deteriorate. In addition, containers with salted rows should be completely filled with brine so as not to sour. If it is not enough, then the deficiency is replenished with cold boiled water.

How to salt the rows for the winter in banks

How to salt the rows for the winter in jars, preserving all the nutritional properties of mushrooms? Such an appetizer will certainly delight household members and guests gathered at the same table in the winter period. Try the recipe for cold pickling with garlic - you will love it!

• 3 kg rows;
• 5 tbsp. l. salt;
• 10 cloves of garlic;
• 10 cherry leaves.

1. Fresh rows are cleaned of dirt, cut off most of the legs and filled with cold water for 24-36 hours to remove the bitterness. During the soaking period, it is necessary to change the water every 5-7 hours.
2. Clean cherry leaves are placed on the bottom in prepared sterilized jars.
3. Fold the soaked rows with the caps down and sprinkle with a layer of salt and diced garlic.
4. The process is repeated until the jar is completely filled, the mushrooms are pressed down so that there is no empty space.
5. Pour cold boiled water, close with nylon lids and take out to the basement.

After 30-40 days, the rows are ready for use.

How to salt ryadovka mushrooms for the winter: a recipe with a video

This cooking option is quite simple, and the mushrooms are aromatic and crispy. If you want, you can add your own spice or spice to the recipe.

• 2 kg of rows;
• 4 tbsp. l. salt;
• 1 tbsp. l. dill seeds;
• 1 tsp coriander seeds;
• 10-15 black currant leaves.

1. Pour the cleaned and washed rows with cold water and leave for 12-15 hours, or for 2 days if the mushrooms are very bitter.
2. Put clean currant leaves in the cooked enamel bowl.
3. Then put the mushrooms caps down and sprinkle with a little salt.
4. Sprinkle dill seeds and coriander on top, then again a layer of mushrooms.
5. Having finished all the rows in this way, put the currant leaves in the last layer, cover with a plate, press down with a load and take them to the basement.
6. After 20 days, when the mushrooms let the juice out, put them in sterilized jars, press down so that there is no emptiness and close with nylon lids.

The mushrooms will be completely salted after 20 days and will be ready to eat.

We offer a visual video on how to salt the rows for the winter in a cold way:

How to salt rows for the winter in a hot way

If there is no time for a long soaking or you need to quickly cook mushrooms, then use hot salting.

• 3 kg rows;
• 5 tbsp. l. salt;
• 1 tbsp. l. mustard seeds;
• 4 bay leaves;
• 5 cloves of garlic.

How should ryadovka mushrooms be salted hot for the winter?

The cleaned and washed fruit bodies are boiled in salted water for 40 minutes, removing the foam. They are thrown back onto a sieve, allowing the liquid to drain completely, and the salting process is started. In sterilized glass jars, a thin layer of salt is poured

Lay a layer of rows on top (caps down), which should not exceed 5 cm, Sprinkle with salt, mustard seeds, put 1 bay leaf and diced garlic.

Fill the jar with layers of mushrooms, sprinkling them with spices and salt to the very top.

Press down so that there are no voids in the jar, and then close them with tight lids, take them to the basement, and after 7-10 days the rows can be eaten.

How to salt rows with cinnamon for the winter

The second option for hot salting of rows involves the addition of a cinnamon stick. The amazing taste and aroma of the dish will please all your loved ones and invited guests.

• 2 kg of rows;
• 1 liter of water;
• 70 g salt;
• 4 bay leaves;
• 1 cinnamon stick;
• 4 carnation buds;
• 7 black peppercorns.

1. We clean the rows, boil in salted water for 20 minutes, constantly removing the foam, and drain.
2. After filling with water from the recipe, boil for 5 minutes.
3. We introduce all the spices and herbs, cook over low heat for 40 minutes.
4. We distribute the mushrooms in jars, fill with strained hot brine, cover with lids and let cool completely.
5. We close it with tight nylon covers and take it to the basement.

Although the mushrooms are ready for consumption after 2 weeks, the peak of salinity will occur only on the 30-40th day. An excellent side dish for an appetizer would be fried potatoes or a meat dish. When served, the mushrooms are washed, thrown into a colander, put in a salad bowl and seasoned with chopped onion, parsley or dill, as well as olive or vegetable oil.

We suggest watching a video on how to salt ryadovki mushrooms for the winter in a hot way: