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Ryadovka mushrooms are found in forests throughout Russia. The peak of harvest is in the months of August and September. In terms of "fertility", ryadovki can be compared with honey agarics - if you find them, then immediately a large number. Mushrooms of this type have a specific taste and aroma.

Is it possible to cold salt the rows and how to do it?

Many culinary experts believe that the most delicious are salted rows cooked in a cold way. Such an appetizer will be an indispensable dish for every festive feast and for a variety of the daily menu.

How to salt the rows in a cold way in order to surprise guests with this delicious preparation? It is worth saying that this process is simple, it is enough to adhere to simple rules. You will be surprised how much the final result of the finished product will exceed all your expectations. Cold pickling of mushrooms in a row makes the fruit bodies pleasantly crispy and aromatic.

There are two ways of salting rows - cold and hot. In the second case, salting mushrooms are ready for use in 7-10 days. In the first version, the salting of the rowers lasts longer, but the mushrooms are harder, juicier and crisper.

We propose to consider how the cold salting of the row is carried out in three simple home recipes. However, before that, read some of the rules showing how to carry out the primary processing of fruiting bodies.

• After the mushrooms have been brought home, they must be sorted out immediately: remove the remnants of grass and leaves from the caps, cut off the dirt from the legs and rinse.
• Soak in cold water for several hours. If the contamination is strong, soaking is carried out for 12 to 36 hours, while the water is changed several times.
• Next, the rows need to be boiled in salted water for 40 minutes, removing the foam from the surface.
• Salting should only take place in glass, wood or enamel containers without cracks.
• Mushroom blanks should be stored in a cool room at a temperature of + 6 ° C to + 10 ° C.

The classic rowing machine in a cold way

For the classic salting of a row in a cold way, the mushrooms must be properly prepared. When boiling mushrooms, 2 pinches of citric acid must be added to boiling water (except for salt). This will prevent the fruiting bodies from changing their color.

• 3 kg of rows (boiled);
• 5 tbsp. l. salt;
• 4 bay leaves;
• 5 dill umbrellas.

The cold method of salting for mushrooms in the rows can also include the use of other spices and spices: garlic, horseradish, parsley, dill and basil, currant leaves, cherries, etc. Each of the ingredients gives the rows its unique aroma, provides elasticity and crispy texture, and also prevents mushrooms from souring.

So, we distribute the boiled rows in glass jars with the caps down, so that the layer does not exceed 5-6 cm.

Sprinkle each layer of fruit bodies with salt and spices, put pressure, for example, an inverted coffee saucer, and set a bottle of water up as a load.

After 2-3 days, you can add a new portion of the rows with salt and spices.

Now fill the mushrooms with cold boiled water and close tightly with nylon lids.

We offer you to watch a video of the preparation of rows with cold salting:

Cold salting of poplar rows with garlic

Cooking rows with cold salting with the addition of garlic is a very simple option. In addition, garlic adds spice to the dish and eliminates the specific mushroom aroma. Such a spicy mushroom snack can be served on the table after 7-10 days. Usually, for this option, many people prefer poplar rowing.

• 2 kg of rows (boiled);
• 15 cloves of garlic;
• 3 tbsp. l.salt;
• 4 carnation buds;
• Vegetable oil.

We suggest to carry out cold salting of poplar row according to step-by-step instructions.

1. Put the fruit bodies in sterilized jars and sprinkle each layer with salt, chopped garlic and cloves.
2. Lay out the layers of the row, sprinkling with salt and spices to the very top, while ramming the mushrooms well so that there is no void between them.
3. Pour 3 tbsp into each jar of mushrooms. l. hot vegetable oil and immediately roll up the lids.
4. Turn the jars over and leave in this position until they cool completely.
5. After the mushrooms have cooled, store them in the basement.

Rows, cold salted with horseradish root

Horseradish root makes a cooked dish with a spicy, tangy flavor. Therefore, many people ask whether it is possible to salt the rows in a cold way with the addition of horseradish root? It is worth noting that it is enough to observe the cooking technology, and in the future you yourself will make your own amendments, preferring personal tastes.

• 3 kg of rows (boiled);
• 5 cloves of garlic;
• 1 horseradish root (grated);
• 1 tsp dill seeds;
• 4 tbsp. l. salt;
• 8 black peppercorns.

How should ryadovka mushrooms be salted in a cold way?

1. At the bottom of each sterilized jar, put a part of grated horseradish, dill seeds, pepper and garlic, cut into slices.
2. On top, apply a layer of a row of no more than 5 cm, with the caps down.
3. Sprinkle with salt and spices, filling the jar to the very top.
4. Press down the rows so that there is no void between them, and close with tight lids.
5. Take it out to a cool room and after 4-6 weeks the salted rows will be ready for use.

Now, knowing how to salt ryadovki mushrooms in a cold way, you can confidently proceed with the recipes you like and prepare them for the winter.