Hot salting of rows: recipes for the winter

Every lover of 'quiet hunting' knows the time when you can easily find a mushroom harvest in the forest. Sometimes there are so many useful gifts of the forest that you do not know which method of processing to use. Some housewives are happy to harvest mushrooms for the winter, so that they can feast on delicious treats and delight their guests on long cold evenings.

Rows are mushrooms that are found in almost all forests, however, only experienced mushroom pickers know about their taste. Novice lovers of 'quiet hunting' always avoid rowing, considering them inedible and even poisonous species.

Mushroom harvesting

Note that ryadovki are excellent mushrooms, which in every sense are a very tasty and valuable product. If you have collected many rows, then salting will be the best harvesting option for them. Since mushrooms have a bitter taste, this processing option will help remove this drawback. Try the option of hot salting of rows, and you will have an excellent appetizer for the festive table.

It is better to use only young, strong and undamaged mushrooms for hot salting of rows. During cooking, this will help to avoid sagging the caps. Initially, there are two main options for salting rows at home:

• Cold;
• Hot.

In our article, we will focus specifically on the hot salting of the rows, as it allows you to get a quick treat to the table. After about 15 days, the rows will be ready for use. They look great on the festive table as an appetizer or as an addition to the main course. Therefore, do not hesitate what to cook from mushrooms for the winter, but feel free to start the process.

It is better to store the salted ryadovka prepared for the winter in cool rooms, where the optimum temperature does not exceed + 10 ° C. If the storage temperature is higher, the mushrooms will sour and have to be thrown out. If the temperature is below 0 ° C, then the mushrooms will lose their taste, freeze and crumble. In addition, if hot salted row mushrooms are not completely in the brine, they quickly deteriorate.

It is worth noting that many ryadovki are classified as conditionally edible, which means that they cannot be consumed raw. These fruiting bodies must undergo mandatory heat treatment by boiling to minimize the risk of poisoning. Therefore, nutritionists advise housewives to salt the rows in a hot way. Before starting the process itself, you also need to properly carry out the initial processing.

The main rules for the preparation of rows

1. Clean from dirt, cut off the lower part of the leg;
2. Pour in plenty of water, add a small amount of salt and leave to soak for 3-5 hours, changing the water 2-3 times;
3. Place on a sieve and drain well.

Salting ryadovok with horseradish root and currant leaves

Salting the rows for the winter in a hot way at home is not an easy task. However, your patience will be fully rewarded, because salted mushrooms on the festive table are always respected.

• 3 kg of cleaned rows;
• 5 tbsp. water;
• 3 tbsp. l. salt;
• 1 horseradish root (small);
• Black currant leaves;
• 4 things. bay leaf;
• 10 black peppercorns.

Rows are boiled for 30 minutes in salted water and removed in a colander.

Allow to drain well and fill with water from the recipe.

Add all the spices (grate horseradish) and let it boil.

Boil for 20 minutes, allow to cool for 10 minutes and put in jars.

Pour marinade to the very top and roll up the lids.

Allow to cool and take out to a cool dark place for long-term storage.

Hot salting of gray rows

The recipe for cooking ryadovki by the hot salting method will appeal not only to you, but also to all your household members. Although this option takes skill and time, it will not seem boring to you in the future. In addition, having tried it once, you will constantly use it, bringing your own notes each time.

Edible gray rows are very tasty in this recipe.

• 2 kg of gray rows;
• 4 tbsp. water;
• 2 tbsp. l. salt;
• 1 tsp ground coriander;
• 7 peas of black pepper;
• 10 cloves of garlic;
• 4 bay leaves.

Hot salting of a row with gray is carried out in stages as follows:

1. Rinse the peeled mushrooms and boil in salted water for 30 minutes, constantly removing the foam.
2. Throw on a sieve, drain, and in the meantime prepare the brine.
3. Combine all spices in water, except for garlic, and bring to a boil.
4. Add rows, boil for 20 minutes over low heat.
5. Select the rows with a slotted spoon and transfer to sterilized jars, combining layers with chopped slices of garlic.
6. Strain the brine through a colander and pour the mushrooms to the very top.
7. Roll up the lids, let cool and then take to the basement.

Hot salting of rows with cloves

This version of salting mushrooms in a row for the winter in a hot way turns out to be fragrant and tasty thanks to cloves. This ingredient enriches the flavor of the mushrooms and gives them an amazingly spicy aroma.

• 2 kg of cleaned rows;
• 1.5 liters of water;
• 1.5 tbsp. l. salt;
• 10 carnation buds;
• 5 black peppercorns;
• 4 bay leaves.

1. Fruit bodies are immersed in boiling salted water (you can add a pinch of citric acid to preserve color), let it boil for 30 minutes.
2. The water is drained, and the mushrooms are washed under the tap and allowed to drain well.
3. In an enamel pot, combine water and all the spices, let it boil.
4. Boiled rows are placed in boiling brine and allowed to boil over medium heat for 20 minutes.
5. Cover the pan with a lid, reduce heat and cook, stirring occasionally, for another 10 minutes.
6. Spread the mushrooms in sterilized jars, pour brine to the top and allow to cool.
7. Closed with tight nylon lids, taken out into a cool and dark room.

In order for the rows to be salted, 7 days will be enough, however, the snack will reach its peak taste in 40 days.