Pickled Row Mushrooms
Pickled mushrooms, their recipes for the winter are quite diverse, but the cooking process is quick and does not take much time.
All homemade recipes for preserving rows for the winter begin with the correct processing of rows. The mushroom must be cleaned of debris, rinsed thoroughly and, if necessary, cut the leg.
If you doubt whether a mushroom is edible, throw it away. The white row is poisonous, causes nausea, dizziness and hallucinations.
Its distinguishing features:
- white or creamy white
- as the mushroom matures, the cap changes shape from convex to prostrate, with a wide wavy edge
- tubercle in the center of the cap, grayish or brownish in the center
- plates are frequent and wide
- the pulp is thick, fibrous, white, turns pink in places of fracture
- taste acrid and burning, with the smell of radish
A simple recipe for marinated rows
Ingredients:
- rows - 1 kg
- vinegar 6% - 3 tablespoons
- sugar - 1.5 tablespoons
- peppercorns - 5 pieces
- bay leaf - 2 pcs.
- salt - a tablespoon
How to pickle rows for the winter:
1. Select strong rows, cut, leave small ones as they are.
2. Put the rows in a saucepan, pour water to cover completely, cook for 20 minutes, removing the foam until it runs out. Salt, add sugar and spices, boil for a couple more minutes.
3. Add vinegar, mix.
4. Without cooling, transfer to sterilized jars almost to the top, add a couple more tablespoons of liquid, close with boiled lids and roll up.
5. Store in a cool place.
Pickled Rows with Vinegar
Will need:
- gray row mushroom - 1.5 kg
- wine vinegar - 500 ml
- onion - 1 pc.
- carrots - 1 pc.
- Bay leaf
- black peppercorns
- carnation
- salt - 2 teaspoons
- sugar - 1 teaspoon
How to make marinated rows gray:
1. Wash the mushrooms thoroughly, cut the large ones into pieces.
2. Transfer to a saucepan, pour 300 ml of water and boil for 15 minutes after boiling, removing the foam.
3. Dice onions and carrots, cook them for 15 minutes in wine vinegar with pepper and bay leaf.
4. Transfer the mushrooms from the broth to the marinade and cook for another 5 minutes.
5. In sterilized jars, fish out all the ingredients with a slotted spoon, and boil the marinade for another 10 minutes over low heat. Fill the rows with marinade and roll up.
In winter, these homemade marinated mushrooms can be served as an appetizer with butter and herbs, added to salads and vinaigrettes, or made into mushroom caviar.
