How to salt rowing at home

Shrimps are mushrooms that are often found in the forest, but are little known to beginner mushroom pickers. Experienced connoisseurs love to salt rowing at home for the winter.

Like other mushrooms, row of salt, pickle, fry, boil. It is easy to salt them if the cooking features are known. Then they turn out to be incredibly tasty and aromatic. You can always add something of your own to any of the recipes.

Salted marshmallows are a great snack to the table. They are sold in a store, but I advise you to preserve it yourself. Salting these mushrooms is not difficult if you follow some rules to make the dish delicious. I offer several proven recipes. We also have on our site cooking recipes. Be sure to study.

The classic recipe for pickling rows

Rowing is ideal for pickling, and first of all, consider the classic cooking technology. It involves the use of spices, currant leaves and horseradish, which positively affect the taste and aromatic qualities.

• Put the cleaned, washed and soaked mushrooms in the prepared barrel or other convenient container with the legs up. Do everything in layers, not forgetting to sprinkle with salt and spices. At the bottom, lay part of the leaves of dill, horseradish, and currant.
• From above lay out the rowing with the hats down, cover with a layer of spices and leaves, press down with a plate with a load. As the mass condenses, report back a new portion of the rows sprinkled with salt.
• Move the container to a cool place. Pickle will reach readiness after 40 days.

The classic way to make salty rows is simple. Of course, before the appearance of the finished delicacy on the table, a lot of time will pass, but the expectation is worth it.

How to salt rowing for the winter in banks

Salt rowers for the winter in several ways, including hot and cold. Riddles, salted by the hot method, are served to the table in a few days. Cold salting takes longer, but the mushrooms turn out more delicious and crispy, like salted breasts.

Cold way

• Ryadovki - 1 kilogram.
• Garlic - 3 cloves.
• Horseradish leaves - 3 leaves.
• Dill - a few twigs.
• Peppercorns - 10 pieces.
• Coarse salt - 50 grams.

1. To start, sort the mushrooms, clean them from dirt and wash them several times in water. Fold in a pan and, pouring water, boil for two to three minutes and strain.
2. Put horseradish leaves in the prepared jars. Lay the rows in layers, sprinkling with salt. Add garlic cloves between layers.
3. Having laid the last layer, close the containers with lids. Put in a cool place for a month and a half. Pickle is stored for up to a year.

Remember, dill and horseradish leaves are used for a reason in pickles. Dill gives aroma, and horseradish gives pungency and does not allow to sour. Some housewives additionally use cherry leaves, which make the mushrooms crispy and elastic.

Hot way

• Ryadovki - 1 kilogram.
• Water - 1.5 liters.
• Salt - 75 grams.
• Bay leaf - 3 pieces.
• Black pepper peas - 10 pieces.
• Clove - 5 pieces.
• Allspice - optional.

1. Pour water into a volumetric container and put on fire. Send all the spices there.Boil the liquid over high heat.
2. Clean and wash the rows, then send to boiling water and wait for boiling again. Then reduce the heat and, having covered the container with a lid, cook for 45 minutes.
3. Put the boiled mushrooms in jars, pour hot brine. When they cool, close with plastic covers. Put in a cool place for 40 days.

One week is enough for the mushrooms to pickle, but the dish will peak in taste in a month and a half. Therefore, I advise you to be patient. During this time, you can pick up a good side dish for the mushroom snack, although fried potatoes will do.

Useful Tips

Ridovaki - incredibly tasty mushrooms, regardless of the method of preparation. Step-by-step recipes we have already reviewed. Finally, I will share recommendations that will help make the dish perfect.

1. Traditionally for salting, row caps are used. They carefully peel them, then they are washed repeatedly. This helps to get rid of sand grains that clog between the plates.
2. The rowers are delicious in any form. They are fried, boiled, pickled and salted. Always soak at least three days in ice water before cooking.
3. Ridovac are included in the category of conditionally edible mushrooms and can not be eaten raw. Heat treatment minimizes the risk of poisoning, so nutritionists advise pickle mushroomshot way.
4. For those who wish to experiment with taste, I advise you to add new ingredients to the mushroom container. It can be spices, leaves of fruit and berry trees.

Now you know all the ways to salting row at home for the winter. As for serving dishes to the table, everything is simple here. Remove the mushrooms from the jar, discard in a colander, rinse with water, put in a salad bowl, add chopped onions and a little vegetable oil. After stirring, the snack is ready. Bon Appetit!