Fried rows: recipes for delicious dishes. Mushroom Ryadovka - Recipes, Properties and How to Cook
You can pickle mushrooms at home only after prolonged soaking and careful heat treatment. But if you treat the canning process responsibly and follow all the rules, then the row-based preparations for the winter will turn out to be safe and very tasty.
Some varieties of these mushrooms are classified as inedible and poisonous (soapy, pointed, sulfur-yellow, etc.), while those that are conditionally edible (gray and purple) have low nutritional value - belong to the 4th category.
How to prepare rows for conservation
Most popular look rows are popularly called poplar mushrooms, poplar mushrooms, poplar or poplar mushrooms. As the name suggests, they grow in long rows, mostly near poplar trees. These mushrooms can have different colors - purple, white, gray.
Having collected a basket of fragrant rows, you need to immediately begin their primary processing, because this type of mushroom quickly deteriorates. We offer step by step instructions for preparing rows for marinating:
- sort through the mushrooms, sort them by size;
- select strong fruiting bodies and do not use damaged ones for canning;
- cut large rows into pieces of approximately the same size;
- place the mushrooms in a container, pour cold water, put in a dark, cool room;
- soak the rows for 2 days, changing the water several times a day;
- rinse the mushrooms cold running water, thoroughly clean from debris, soil, sand;
- carefully remove the skin from the caps;
- cook the mushrooms for about 30 minutes in salted water (1 teaspoon of salt per 1 liter of water), periodically removing the foam;
- when the rows sink to the bottom of the pan, drain the broth;
- rinse the mushrooms with filtered water and allow excess liquid to drain;
- Sterilize glass jars and lids in any convenient way.
The preparatory steps have been completed - now you can safely marinate the rows.
Recipes for marinating rows
When choosing a recipe, it is important to consider the available storage options for mushroom preparations. Preservation in sealed jars should be stored in a basement, pantry or cellar for no more than a year. Under nylon covers, pickled rows can be kept in the refrigerator for up to 3-4 months.
Housewives use this recipe for pickled rows most often. For preservation you will need a minimum simple ingredients, which are always at hand in the kitchen.
Number of servings/volume: 1.5 l
Ingredients:
- rows – 2 kg;
- water – 1.5 l;
- table vinegar, 9% – 60 ml;
- sugar – 40 g;
- rock salt – 30 g;
- dry cloves – 3 pcs.;
- Bay leaf- 3 pcs.
Preparation:
- Perform initial processing of mushrooms: soak, clean from dirt, boil the rows for 20-30 minutes.
- Pour filtered water over the prepared mushrooms, add salt and sugar, bring to a boil, cook for 10 minutes.
- Add vinegar, bay leaf, cloves, and pepper to boiling water.
- Cook for another 10 minutes on low heat.
- Place the mushrooms in sterilized hot jars, pour over the marinade, roll up or cover with nylon lids.
Instead of vinegar, you can add a tablespoon citric acid. Appetizing pickled rows are ready!
By preparing the rows according to this recipe, you will get not only a hearty snack, but also an excellent dressing for vegetable stews, soups or other dishes.
Number of servings/volume: 2 l
Ingredients:
- rows - 3 kg;
- water – 1.5 l;
- table vinegar, 9% – 90 ml;
- tomato paste/tomato pulp, chopped in a blender – 200 g;
- black peppercorns – 10 pcs.;
- sugar – 60 g;
- rock salt – 70 g;
- dry cloves – 5 pcs.;
- bay leaf – 5 pcs.;
- turmeric – 10-15 g.
Preparation:
Bon appetit!
This recipe is great for preparing a real “masculine” snack with a strong aroma and memorable taste.
Number of servings/volume: 1.5 l
Ingredients:
- rows – 2 kg;
- water – 1 l;
- table vinegar, 9% – 70 ml;
- garlic – 8 cloves;
- hot pepper – 1 pc.;
- black peppercorns – 10 pcs.;
- sugar – 60 g;
- rock salt – 50 g;
- dry cloves – 5 pcs.;
- bay leaf – 5 pcs.
Preparation:
- Prepare the mushrooms: soak and boil.
- Pour water over the rows, add salt and sugar, bring to a boil.
- Add peppercorns, cloves, and bay leaves to boiling water.
- Boil the resulting mixture for 10 minutes.
- Peel the garlic, chop the cloves.
- Finely chop the hot pepper.
- Pour vinegar into the mushrooms, add garlic and pepper. Stir and bring to a boil.
- Place the mushrooms in sterilized glass jars and pour over the marinade.
- Place the jars with the preparation in a saucepan with hot water and sterilize for 15-20 minutes from the moment the water boils.
- Roll up the jars tightly, turn them over and wrap them in a blanket. After cooling completely, transfer to a cool, dark room.
Serve the canned spicy ryadovki to the table after they have been steeped for 2-3 weeks.
The taste of rows with ginger is rather an acquired taste, so do not rush to cook a large volume of mushrooms at once. But it's worth a try - you might like them.
Number of servings/volume: 2.5 l
Ingredients:
- boiled rows – 2 kg;
- water – 1 l;
- table vinegar, 9% – 90 ml;
- ginger root – 10 g;
- lemon zest – 10 g;
- sugar – 40 g;
- rock salt – 50 g;
- bay leaf – 3 pcs.
Preparation:
- Disassemble, soak, wash, boil and dry the rows according to the algorithm described at the beginning of the article.
- Prepare the marinade: add sugar, salt, vinegar, pepper, lemon zest, bay leaf to the water.
- Bring to a boil, cook for 10 minutes over low heat.
- Strain the marinade and pour it over the rows.
- Grate the ginger on a fine grater and add to the mushrooms.
- Cook the rows in the marinade for 15 minutes.
- Place the resulting product in prepared glass jars, cover with nylon lids or roll up.
We hope you enjoy this one unusual recipe marinating rows!
Nutmeg gives the rows a unique taste and aroma. Using this recipe, you can turn ordinary canned mushrooms into a delicious appetizer.
Number of servings/volume: 2.5 l
Ingredients:
- rows – 2 kg;
- water – 1 l;
- table vinegar, 9% – 70 ml;
- ground nutmeg – 2-5 g;
- garlic – 5 cloves;
- black peppercorns – 5 pcs.;
- sugar – 40 g;
- rock salt – 40 g;
- bay leaf – 3 pcs.
Preparation:
Nutmeg rows can be used to make salads and fill pies. Bon appetit!
This recipe uses both green and onion. However, it is allowed to marinate rows with the addition of only one of these ingredients.
Number of servings/volume: 3.5-4 l
Ingredients:
- boiled rows – 3 kg;
- water – 1.5 l;
- table vinegar, 9% – 70 ml;
- onion – 300 g;
- green onions – 2 bunches;
- black peppercorns – 5 pcs.;
- sugar – 30 g;
- rock salt – 50-60 g;
- bay leaf – 4 pcs.
Preparation:
- Bring water to a boil, add salt, sugar, bay leaf, vinegar.
- Cook the marinade over low heat for 5 minutes.
- Add pre-prepared rows, boil for 15 minutes.
- Wash and chop the green onions.
- Peel and cut the onion into half rings.
- To the bottom of the sterilized glass jars Layer green and onions.
- Fill the jars in rows.
- Pour the hot marinade over the mushrooms.
- Place the jars in a pan with heated water and sterilize for 15-20 minutes after boiling.
- Roll up the jars with metal lids. Turn over, wrap and leave until cool.
Canned onion rows are ready!
Including Korean seasoning in the recipe transforms the taste of pickled mushrooms. This product can be safely served festive table, guests will be pleasantly surprised by the unusual taste combination.
Number of servings/volume: 2.5-3 l
Ingredients:
- boiled rows – 2 kg;
- water – 1 l;
- table vinegar, 9% – 90 ml;
- onion – 200 g;
- carrots – 200 g;
- ground coriander – 1 tsp;
- Korean carrot seasoning – 1 tbsp. l.;
- sugar – 1 tbsp. l.;
- rock salt – 2 tbsp. l.
Preparation:
- Wash and peel the carrots, cut into thin slices.
- Peel the onions and cut them into half rings.
- Immerse the soaked, peeled and boiled mushrooms in salted water and bring to a boil.
- Add vegetables and spices, simmer for 10 minutes.
- Turn off the fire and place the mushrooms in pre-sterilized glass jars.
- Strain the marinade through cheesecloth or a sieve and boil for 5 minutes over low heat.
- Pour the boiling marinade over the mushrooms in the jars to the very top so that no air remains.
- Roll up the jars with metal lids.
if you love non-standard methods preservation, be sure to try marinating rows according to this recipe!
Video
Want to learn more recipes for canning rows? Watch the following videos:
Works in the field of website creation, writes educational articles on various topics. Most devotes time professional activity, but does not forget about conscientious conduct household. She treats flowers with trepidation and enjoys learning the secrets of growing crops. I am convinced that when proper organization labor can be turned gardening work as a form of active recreation.
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Compost is rotted organic remains of various origins. How to do it? Put everything in a pile, hole or large box: kitchen scraps, tops garden crops, weeds mowed before flowering, thin branches. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced for inflow fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.
A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.
"Frost-resistant" varieties garden strawberries(usually simply “strawberry”) need shelter just as much as regular varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners should remember that root system No one has ever managed to change the strawberries.
From varietal tomatoes you can get “your own” seeds for sowing next year(if you really liked the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.
In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.
Oklahoma farmer Carl Burns developed unusual variety multi-colored corn, called Rainbow Corn (“rainbow”). Grains on each cob - different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.
It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.
You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the contents useful substances they are as high as possible. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattering thin layer, in a cool room at natural temperature without access to direct sunlight.
Rowers are quite common, but little known mushrooms. Real mushroom pickers know that these mushrooms are ideal for preparing various dishes. So, in particular, they can be pickled, boiled, or simply pickled for the winter. At the same time, they are easy and simple to prepare, and in the end they always turn out very tasty and aromatic. It's enough just to know general technology how to prepare rows. After all, in the future everyone will be able to add something of their own to the selected recipes.
Exist various recipes, describing in detail how to prepare rows using any of the methods.
These mushrooms are ideal for preparing various dishes
Treatment
The simplest and quick way cooking rows is cooking. All that is necessary for this is to thoroughly clean their surface and wash it. They are then placed in a pan of boiling water and boiled for 20 minutes. After this, the water is drained and the mushrooms are doused with a cold stream. At the same time, it is not at all necessary to salt the water; it all depends on how they will be used in the future. If we talk about how to pickle these mushrooms, then standard rate- 10 g of salt per 2 liters of water.
Already boiled, they can be fried, marinated or simply frozen. And you can immediately use it in the preparation of many other dishes: soups, sauces, casseroles and salads.
As you can see, this preparation of rows is very simple. But having chosen this method, you should know that cooking is possible only if the mushrooms themselves are freshly picked, clean and free of worms. Otherwise, they should be soaked for 2 hours in water with added salt and citric acid. In order to get rid of the specific mushroom aroma, add bay leaves and peppercorns to the bowl halfway through cooking. A couple of clove buds will not be superfluous.
If you add citric acid during cooking, the mushrooms will not lose their color and retain their flavor.
There are other recipes that detail how to make these mushrooms delicious and crispy.
Once boiled, they can be fried, marinated, salted or frozen.
Salting
Brining a row is as easy as boiling it, and again there are a variety of recipes out there, but it's best to start with the basics so you can create your own and unique way of cooking along the way.
Firstly, it is better to salt the rows in the fall, when it is already cool outside, and the autumn rows are denser and crispier than the spring ones. Secondly, it is better to salt small rows, and the smaller they are, the better. Too large individuals become quite tough during salting, which is not to everyone’s taste.
And now directly about how to salt these rows. In fact, this process is very similar to cooking, only you should add a bay leaf, more salt and spices to a pan of water. And the mushrooms should be cooked in this way a little longer, namely they should boil for 45 minutes.
After that, they are put into a jar along with the brine, closed with a lid and taken to a cool place for 40 days.
As you can see, preparing salted rows is very simple and quick. If desired, you can add other spices and seasonings to the marinade. Anyway finished product it will turn out delicious. But don’t forget that there are also recipes for pickling these mushrooms.
When pickling, the smaller the mushrooms, the better.
Includes a number of species of both edible and poisonous mushrooms. Many of them are very popular, but few have heard of others.
Popular rows include the gray variety, which is also called green grass.
And in this article I would like to give it detailed description, show a photo and talk about how to properly prepare this forest gift.
Characteristic
Gray row - belongs to the tricholoma family. Popularly it has received a lot of names such as greenback, gray sandpiper and others.
The appearance of this mushroom is quite modest. hat small size from 4 to 12 centimeters in diameter. The texture is fleshy. Young mushrooms have a rounded head with a convex center. As the fungus ages, it becomes more and more flat view. After full ripening, the cap becomes flat with a lot of irregularities over the entire surface. The tubercle, which was clearly visible at a young age, becomes barely noticeable, but still clearly distinguishable.
When acquiring a decent volume, the surface of the mushroom often cracks. In this case, the edges very often bend upward.
The color of the cap, as you might guess from the description, has a gray tint. The color is uneven, and olive “islands” are often present. In the central part the color becomes darker.
The cap is smooth, and when water gets on it, it secretes mucus and becomes sticky.
The shape of the leg resembles a cylinder. Quite tall - 8-10 cm in height. Diameter is about 3 centimeters. The stem of a young mushroom has a dense structure. As it ages, it begins to lose pulp and becomes empty.
Despite the fact that the leg is quite long, it is difficult to notice when meeting a gray rower. It is usually buried in moss or a sheet blanket.
The color of the stem is lighter than the surface of the mushroom. It has a white color, which sometimes gives off a slight yellowish tint. In the upper part, it is often covered with a characteristic coating.
On back side The caps are wide, with rather sparsely planted plates. When young they are pure white. As they age, they become grayer. And when the mushroom is fully ripe, it acquires a light yellowish color.
The flesh of the mushroom is light gray in color. After damage it may acquire a yellow tint. In the upper part the “meat” is denser, in the leg the structure of the pulp is loose. Has a specific aroma. The taste is excellent.
Podzelenka is edible and is included in the 4th category of conditionally edible species. Consumption without heat treatment is strictly prohibited.
This mushroom grows mainly in coniferous and mixed forests. The main condition for development is the presence of pine. It is with it that this fungus creates mycorrhiza.
The growing season is from August until frost. This makes many mushroom pickers happy, because after the end of the season for champignons or other mushrooms, it allows them to engage in their favorite “quiet hunt” before the snow falls.
We recommend reading: " "The greatest peak of growth occurs at the end of September. This is not a lonely mushroom. Most often, where the gray row is located, its entire family will definitely be there.
This edible mushroom has some rather tricky counterparts. The most evil is the poisonous pointed row. The distinctive features of the poisonous mushroom are a not so thick cap and a conical tubercle in the middle of the surface.
Also similar to it is the soap tricholoma, which is an inedible species. It has no significant external differences. Therefore, the easiest way to classify it is by its smell, which very much resembles the aroma of laundry soap.
How to cook
The main stage in the preparation of gray row is its heat treatment. The rows are cooked according to the following scheme:
- The collected mushrooms are placed on newspaper or in a container and cleaned of sand, dirt and stuck leaves.
- Then the darkened or wormy parts of the fruiting body are removed.
- Remove the skin from the surface of the cap.
- The cleaned rows are washed with cold water.
- Pour water into the container, add salt (1 tablespoon per 1 kg of pulp and 1 liter of water). You can add onions if you have doubts about the edibility of the collected fruiting bodies. The water is brought to a boil.
- Afterwards, the fruiting bodies are poured into it. Cook the mushrooms for 20 minutes. In this case, the lid must be open.
- After ten minutes of cooking the greens, add 6 black peppercorns and one bay leaf to the water.
- After 20 minutes, drain the water through a colander.
After this, the pulp is ready for consumption or further manipulation. Mushrooms are great for marinade, pickling, boiling or frying. With a gray row it turns out delicious mushroom soup or potato casserole.
How to cook rows
- Place the freshly collected forest rows out of the basket on a piece of newspaper and clean them of sand and dirt.
- Remove wormholes and darkened areas of pulp on the stems and caps from the rows using a knife.
- If the mushrooms are especially contaminated with forest debris, remove the skin from the caps of the rows, which can be easily removed with a knife.
- Rinse the prepared mushrooms thoroughly under cold running water.
- Pour into a saucepan cold water, add salt (based on 1 kilogram of mushrooms, 1 tablespoon of salt and 1 liter of water), a quarter teaspoon of citric acid, and bring the water to a boil.
- Place the rows in boiling water and cook for 20 minutes over medium heat, covered.
- 10 minutes after the start of cooking, add 6 black peppercorns, 1 bay leaf and, if desired, 2 buds of dry cloves.
- Drain the water, place the rows in a colander, cool and use as intended.
Fkusnofacts
There are about 2,500 members of the Ordinaceae family.species mushrooms Mushrooms are called “rows” because they grow very crowded, most often in rows. The most widely used gray rows(in some areas they are called “little mice” or “seriks”), and purple rows.
Rows - not too famous edible lamellar mushrooms, although among them there are also inedible and mildly poisonous ones. There are rows of gray (smoky), yellow-red, purple, poplar, silver, meadowsweet, golden and many others. All these mushrooms differ from each other in the color of their caps and this is their main difference. Basically, the mushroom cap is 4-10 cm in diameter, the surface is dry, there is a small tubercle in the middle of the cap, the thin edges of the caps are curved down. The stem of the mushroom is up to 8 cm high, with a velvety-fibrous surface. The flesh of the mushroom has a purple tint.
- Row environment - temperate zone Northern Hemisphere. These mushrooms grow in coniferous and mixed forests and prefer sandy soil under the moss or deciduous-coniferous layer, sometimes a family of rowers chooses rotten pine stumps. In urban environments, row trees grow in gardens and parks.
You can use a purple row confuse with inedible poisonous mushroom"cobweb" of the same purple. These mushrooms can be distinguished by a thin “cobweb veil” that envelops the plates under the cap of the poisonous cobweb.
- Season The collection of rows begins in mid-September and continues until the end of October, until the first frost.
Before any method of cooking these mushrooms be sure to boil within 20 minutes.
Taste raw mushrooms are not recommended as they may cause stomach upset.
You can also boil frozen rows , which have recovered from frost, however, they must also be thoroughly cleaned first.
Boiled rows can be use for preparing various dishes: salads, soups, sauces and casseroles. Pre-boiled rows can be fried, stewed, pickled, salted or frozen for future use.
Boiled or fried rows are excellent garnish for omelettes or meat dishes.
- Pickle rows better in autumn, since mushrooms autumn harvest have denser and crunchier flesh after salting. For pickling, you should choose small-sized rows - they are more tasty when salted, while large mushrooms become tougher.
A rare variety of mushrooms - row, or, according to the official Latin name, tricholoma, became famous for its ability to grow on the soil surface in rows of colonies, which is why it received its name. In this article we will look at the description of this mushroom, its food and external characteristics, and most importantly - recipes for marinating it.
The body of the mushroom consists of a cap and a stalk, which are prone to variability depending on age: young rows can have a cap with a radius of 3 to 20 cm in the form of a ball, cone or bell, and older representatives are characterized by flat and outstretched caps with smooth, wavy, tucked into the middle or edges bent outward. 
The surface of this part of the fruiting body can be either dry or slimy, velvety, completely smooth or with small scales. The color of the cap depends on specific type and can be either white or yellow, green, red or brown in different shades.
Hymenophore, or row plates - another distinctive feature of this variety: in some they are thin and frequent, in others, on the contrary, they are more fleshy and sparse.
Depending on age, their color changes from white to brown, and general form and the arrangement of the plates - from neat and consistent to ragged and uneven.
The leg, 3 to 10 cm long, can be in the shape of a straight cylinder, club-shaped or tapering both upward and downward. 
In terms of taste characteristics, edible and conditionally edible (those that cannot be eaten raw) rows are no different from other, most common mushrooms.
What you will need: kitchen appliances and utensils
To marinate these mushrooms you will need:
- spoon;
- other improvised means for preliminary preparation products;
- gas or electric stove;
- enameled or made from of stainless steel utensils for boiling and cooking;
- skimmer for removing foam;
- colander for straining;
- iron sieve and bowl for sterilizing containers;
- vessels (jars) and lids pre-treated for sealing;
- seaming key.
Did you know? The matsutake mushroom is in Japan what the truffle is in Europe: it is one of the most expensive and delicious delicacies. The cost of fried rows of this type can reach $100 per piece.
So, you will need the following products:
- mushrooms - 1.5-2 kg;
- water - 0.5 l;
- non-iodized table salt - 1 tbsp. l.;
- sugar - 2 tbsp. l.;
- food vinegar - 4 tbsp. l.;
- dried cloves - 3 buds;
- dried bay leaf - 3 pcs.;
- black pepper beans - 10 pcs.
Features of selection and preparation of products
TO edible species rows include:
- gray;
- lilac-legged;
- earthy;
- Mongolian;
- matsutake;
- gigantic;
- yellow-brown;
- crowded;
- May
The following are classified as conditionally edible:
- poplar;
- purple;
- yellow-red;
- melanoma-shaped;
- bearded;
- green;
- scaly;
- white-brown.
Both young and older mushrooms are suitable for consumption, provided that the integrity of the surface of the cap is maintained, as well as the absence of dark spots and spots on the entire body.
Important! In the presence of unpleasant odor(powdery or dust-like), you should refuse to collect the rows, as they are poisonous.
Pre-processing of the product includes peeling, soaking and cooking. This type of mushroom is consumed both fried, boiled, salted and pickled.
The last option for processing fruits allows you to extend their shelf life for a period of six months to 8 months. Hermetically sealed glass containers, closed from sun rays and a cool (not higher than 15°C, and optimal 8-10°C) place - the basic rules for storing pickled rows.
Step-by-step recipe with photos
The preparation of pickled rows begins with pre-processing of the product and ends with preservation. We will look at all the details of each stage below.
First, you need to clean the mushrooms as much as possible from debris (leaves, insects, dirt), check for the presence of larvae on large caps, and also trim the lower part of the fruit stems.
If there is a large amount of contaminants, to facilitate cleaning, the mushrooms are pre-soaked in water. If it is warm, 10-20 minutes will be enough, but if the liquid is cold, it will take from 1-3 to 10-12 hours. 
Soaking rows Selected mushrooms must be thoroughly washed under running water. It is worth remembering that the size of the mushrooms for pickling should be approximately the same, damage should be as little as possible. Large rows must be cut into pieces.
Now they need to be boiled in lightly salted water with a small amount of citric acid (on the tip of a knife). The necessary and sufficient time for cooking mushrooms is 20-30 minutes.
At the same time, they must be stirred and when foam appears, remove it with a slotted spoon. Then the water is drained, and the boiled rows are washed with freshly boiled water. clean water and dry with a towel. 
- vinegar,
- Luke,
- black and white peppercorns,
- carnations,
- fennel,
After boiling, the mixture is boiled for about 15 minutes, then the broth is filtered. Now you need to boil this liquid without the herbs. After boiling, small onions and sliced garlic are thrown into the bowl, the foam is removed as necessary, and only at the very end salt, sugar and vinegar are added (at your taste).
Proper preparation of marinating containers is extremely important. Suitable here classic way steam processing of cans: boil water in a bowl, then place an iron sieve on the surface of the container, and on top of it the cans with the neck down (previously washed with soap or soda solution).
The jars must be kept in this position for 10 to 15 minutes, then clean the lids in the same way and “boil” them in boiling water for 2 minutes.
Pour washed mushrooms into heat-treated jars, add garlic and onions, pour marinade over them and tighten the lid with a seaming wrench. 
All rolled up cans are placed with the lids down and wrapped warm blanket or a blanket until completely cool. Only after this they are transferred to a dark and cool place for storage.
Video: how to cook canned rows
How to marinate rows using a slow cooker
- Place pre-soaked mushrooms (1 kg) in the bowl of a kitchen appliance, cover with cold water (500 ml), press the button labeled “Cooking” and set the time to 20 minutes.
- After the sound command, place the ingredients for the marinade (100 ml of vinegar, 2 teaspoons of salt, 1 tablespoon of sugar) and repeat the “Cooking” mode for 10 minutes.
- After this, you need to distribute the mushrooms into jars, pour in the strained marinade and roll up.
You can diversify the recipes for pickled rows using various additional ingredients:
- Provencal herbs,
- rosemary,
- horseradish,
- ginger,
- vinegar,
- lemon acid,
- currant leaves,
- lemon zest,
- vinegar.
Recipe with ginger
Purple rows are most suitable for this recipe. You will need:
- mushrooms - 2 kg;
- water - 1 l;
- salt - 1.5 tbsp. l.;
- sugar - 2 tbsp. l.;
- vinegar - 2 tsp;
- grated root - 1 tbsp. l. without top;
- white and black pepper - 5 grains each;
- lemon zest - 1 tsp;
- bay leaf - 3 pcs.
The cooking process differs from the basic one only in that after boiling the mushrooms and marinade, you need to boil the rows in the marinade with the addition of ginger for 10 minutes, and then roll them into jars.
In this case you need to take:
- mushrooms - 2 kg;
- water - 1 l;
- salt - 2 tbsp. l.;
- sugar - 2.5 tbsp. l.;
- vinegar - 3 tbsp. l.;
- dry mustard - 1 tbsp. l.;
- black pepper - 6 peas;
- dill umbrellas - 2 pcs.
Pre-cleaned mushrooms must be boiled, then dried, and then begin to prepare the marinade with the addition of all the ingredients except vinegar.
After the water boils, cook the liquid for 10 minutes, then pour in a thin stream of vinegar and boil for another minute. Transfer the rows into jars, fill with brine to the very top and roll up the lids. 
Ingredients needed for this recipe:
- mushrooms - 2 kg;
- water - 600 ml;
- citric acid - 1/2 tsp;
- salt - 3 tsp, sugar - 1.5 tbsp. l.;
- vinegar - 2 tsp;
- black pepper - 13-15 grains;
- dried bay leaves and cloves - 3 leaves and 3 buds.
Mushrooms are boiled in water and vinegar, then washed and dried. The marinade mixture is prepared from citric acid, salt, sugar, pepper, bay leaf and cloves.
After boiling for 10 minutes, the broth is filtered and cooked with the addition of mushrooms for 7-10 minutes. The seaming process is similar to the previous ones. 
For this you will need:
- mushrooms - 2 kg;
- water - 1 l;
- salt - 1.5 tbsp. l.;
- sugar - 2 tbsp. l.;
- wine vinegar - 150 ml;
- garlic - 7 slices;
- black pepper - 10 peas;
- - 1 branch;
- dried bay leaf - 3 leaves.
Mushrooms, along with sugar and salt, are boiled in water for 15 minutes. Then all the other spices are added, except vinegar, and the mixture is simmered for another 10 minutes over low heat.
Only after this, vinegar is poured in and the broth is boiled over medium heat for another 10 minutes. The mushrooms are separated from the general liquid, the latter is filtered and boiled again. Next stage- put the mushrooms in jars and pour the marinade over them, then roll them up. 
About the beneficial properties of rowing
Mushrooms are a unique dietary product, and rows are no exception. Due to their composition, richer than that of vegetables or cereals, they have a lot of useful and necessary properties, which we will look at below.
Did you know? Sometimes rows form not only rows, but also rings, the so-called “witch circles”. They arise due to the fact that, under the same conditions, the mycelium grows in all directions at the same speed.
Rich chemical composition rows are presented:
- vitamins (in the greatest number group B),
- minerals,
- amino acids,
- natural antibiotics,
- flavonoids,
- polysaccharides,
- phenols.
- other useful organic compounds.
By characteristics nutritional value the product has a low calorie content (100 g contains only 22 kcal), and high level proteins and carbohydrates:
- proteins - 46.19%;
- carbohydrates - 48.73%;
- fats - 5.08%.
Useful properties of mushrooms
In addition to its low calorie content, which is a plus for those who are on a diet, rows have a good effect on the condition and functioning of the digestive system.
They actively participate in the renewal of liver cells, and also remove excess substances (toxins and waste) from the body, while providing antioxidant, immunostimulating and antibacterial effects.
The following may cause harm:
- old edible rows - due to the accumulation of heavy atmospheric pollution in them;
- conditionally edible mushrooms in raw form;
- poisonous representatives of this genus.
Among the contraindications are the following: - individual intolerance and allergic reactions;
- excess secretion of hydrochloric acid in the stomach;
- chronic diseases of the digestive system;
- violation of contractile function, as well as inflammation of the gallbladder;
- inflammatory processes in the pancreas.
Important! Abuse of even high-quality edible mushrooms, can cause poisoning or other problems with the body.
Thus, the chemical composition, characteristics and taste qualities mushrooms speak of the value and originality of this marinated snack. Knowledge of the basic and additional recipes for processing the product will allow you not only to enjoy all the delicacy of the dish, but also to add a unique twist to it in the form of any special ingredients.
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