Rows are called lamellar steppe mushrooms with colored caps. In nature, there are specimens with white hats. Rows are dangerous mushrooms. In total, there are more than a hundred species, and about ten of them are toxic! About thirty species will not harm the body, but they are not considered edible. Accordingly, before cooking, you must make sure that the product is to be eaten.

Rows: a delicious recipe for making mushrooms for the winter

For a standard, but at the same time, the most proven recipe for cooking for the winter, you will need the following ingredients:

• The rows themselves with purple and white hats (about a kilogram);
• Coarse salt;
• Water;
• Bay leaf;
• Peppercorns;
• Vinegar.

First, sort them into white and purple. This is a very important step, which is one of the key in the process of marinating the product. Next, clean the product from debris.

Actually, you can start the cooking process:

1. Rinse the rows thoroughly, changing the water three times until the dirt is completely gone;
2. Add a kilogram of product, three tablespoons of six percent vinegar and pepper to the water;
3. Also, add the bay leaf right away and do not forget to salt to taste;
4. You must add all the ingredients except the vinegar and bring to a boil;
5. Remove foam and simmer;
6. Cook for an average of about an hour and a half;
7. One hour after cooking or twenty minutes before the end, pour vinegar into the pan;
8. Next, you need to sterilize the banks for ten minutes;
9. Expand.

Please note that pickled rows can be eaten immediately after cooking, although most housewives still prefer to stock up for the winter.

How to salt rows (video)

Photo gallery

Pickled blue feet: a step by step recipe

Popularly, mushrooms have received the nickname blue feet, although in fact they have spruce legs or purple, depending on the subspecies growing in the area. You can pickle such a mushroom according to the usual recipe, but there are still some differences from the standard procedure.

Take the following ingredients:

• Three kilograms of blue feet;
• Allspice;
• One and a half tablespoons of salt (how much everyone decides to taste);
• Lemon acid;
• Bitter pepper;
• Garlic.

Traditionally, rinse the product from dirt and start cooking.

1. Peel the garlic, then chop it along with the eggplant;
2. It is important to cut mushrooms not in large, but in medium pieces;
3. Pour the mushrooms into a prepared bowl and fill with water;
4. Blue feet are boiled for about half an hour;
5. It is important to rinse the mushrooms under running water after boiling;
6. Now we return the mushrooms to the bowl, add pepper and salt to taste;
7. At the end of cooking add citric acid and allspice;
8. Cook for another half hour.

This completes the basic preparation. It remains only to close the rows in the banks.

How to salt a purple row for the winter

It is correct to call them poplar or poplar rows. We'll need traditional ingredients, but pickling itself will be different from pickling.

Let's take the following products:

• A kilogram of mushrooms;
• Garlic;
• Horseradish leaves;
• Dill;
• Peppercorns;
• Coarse salt - 50 grams.

Rinse thoroughly before cooking. No other action is required.

1. Boil the rows for an hour (the time is indicated approximately);
2. Place horseradish leaves at the bottom of sterilized jars;
3. It is necessary to lay out gradually in layers;
4. Sprinkle each layer with plenty of salt and add garlic;
5. Finally, screw the jars tightly.

They will be salted only after six to eight weeks. Moreover, the shelf life is also limited. Some people believe that you can keep them in a cold place for about three years, but this is dangerous. It is not recommended to consume a salted product for a period of more than a year.

Unusual recipes for cooking ryadovka for the winter at home

It is wrong to think that this type of mushroom can only be boiled and then salted. There are a huge number of recipes that involve the heat treatment of mushrooms. To get started, try cooking fried rows for the winter. A minimum of products are required. Actually, in addition to the mushrooms themselves, take vegetable oil and salt. This is a very simple recipe, but when prepared correctly, this method will bring you a lot of joy on cold winter evenings.

Follow the step by step instructions:

1. Cut off the legs at the base so that there is no earth or sand;
2. Traditionally, wash the mushrooms in a little water;
3. Boil them for about 50 minutes;
4. Let the water drain (use a prepared drushlag);
5. Fry for an hour and a half, seasoning the rows with a large portion of vegetable oil;
   Salt during cooking (do not spare salt, as they should be salty enough);
6. Arrange in the jars and prepare the lids so that you can start closing the product right away;
7. Pour in vegetable oil and close tightly.

Such a dish is also stored in the refrigerator. True, it is allowed to place cooked mushrooms in a cold cellar.

New Year's rows

Such a dish will migrate from autumn straight to the New Year's table. The secret is that you need to collect the mushrooms themselves shortly before the first frost. Then the taste will be special.

The structure of the preparation is different thanks to the unusual ingredients.

1. Boil a kilogram of washed mushrooms;
2. In another saucepan, start cooking the marinade at this time;
3. Add to it two bay leaves, four pieces of dried cloves, a few peppercorns and two tablespoons of salt and sugar;
4. Be sure to add vinegar at this stage (preferably a six percent solution);
5. The marinade is cooked for about twenty minutes;
6. At the end of cooking, it is important to pour the entire mixture with 70 percent vinegar essence;
7. Accordingly, pour the marinade over the mushrooms and you can put them in the jars.

Open a similar jar shortly before the New Year and you will understand what kind of special dish you have made.

How to distinguish edible rows from inedible and poisonous

It is important to be careful when picking up the rows. The danger lies in the fact that mushrooms can be simply poisonous or at least unsuitable for food. Purple and poplar, the most popular varieties, are edible. Fortunately, they are the most common ones.

Anyway, remain vigilant, as a poisonous ryadovka in appearance for an inexperienced mushroom picker may resemble an edible mushroom. When ripe, they smell like stale radish. Moreover, their color is gray or dull white. Avoid these mushrooms. Better to play it safe and throw out the product at the first doubt. Poisoning can be very serious when eaten.

Rowing canning (video)

Cooking the row is not much different from the traditional pickling of mushrooms. Even a novice hostess can cope when following the necessary instructions and following proven recipes. Try traditional cooking methods first. The taste of these mushrooms is quite unusual, therefore, before making large stocks, you need to understand whether this mushroom is suitable for eating for you and your loved ones. Always be careful when picking mushrooms for cooking and do not risk your health by eating suspicious specimens.

Rows are often found in the forest, but only experienced lovers of wandering with a basket know them and can distinguish them from poisonous ones. In addition to their delicate taste, these mushrooms are extremely healthy, as they are rich in B vitamins and are involved in the manufacture of some antibiotics. Salted rows are a great addition to the festive table. Knowing a few simple rules and features, you can get a delicious and aromatic dish.

There are two main options for blanks for future use: cold and hot. In detailed step-by-step photos and videos, we will show you how to cook ryadovki mushrooms in a cold way so that they retain all the useful properties, elastic crunchy structure and piquant taste.

Ingredients

Servings: - + 10

• Row 1 kg
• Salt 50 g
• Horseradish leaves 3 pcs.
• Garlic 3 cloves
• Dill a few twigs
• Peppercorns 10 pieces.

Per serving

Calories: 160 kcal

Proteins: 4.68 g

Fats: 10.88 g

Carbohydrates: 11.60 g

30 minutes. Video Recipe Print

Clean fresh rows of dirt, cut off the damaged parts and soak for 24-36 hours, during which change the water every 5 hours. This is done to remove the bitterness.

Place the mushrooms in a saucepan, pour over and cook for two to three minutes. Throw in a colander to drain the water.

Sterilize the jars in any way convenient for you.

Fold the horseradish foliage at the bottom of the finished containers. Next, lay the rows in layers, with their hats down, sprinkling each layer with table salt. Place the garlic cloves between the rows of mushrooms, and tamp the layers themselves a little.

Having laid the last mushrooms, fill the conservation with boiled chilled water and close with clean nylon caps.

Now the workpieces can be taken out to the basement for at least a month and a half. When properly prepared, pickles can be stored for up to a year.

Advice: any parts of the horseradish are added as an additional preservative. You can use currant and cherry leaves in parallel, this will make the mushrooms even more fragrant and crispy.

Hot salting of rows

This method of canning is convenient when there is no time for prolonged soaking or you need to quickly prepare a dish. Hot salted mushrooms can be tasted after 7 days. How to salt the rows at home, we will tell you step by step in the recipe description.

Cooking time: 40 minutes

Servings: 20

Energy value

• calorie content - 161.40 kcal;
• proteins - 4.63 g;
• fats - 11.28 g;
• carbohydrates - 11.01 g.

Ingredients

• ryadovka mushroom - 3 kg;
• salt - 5 tablespoons;
• mustard beans - 1 tbsp;
• bay leaf - 4 pcs.;
• garlic - 5 cloves.

Step by step cooking

1. First, thoroughly clean and rinse the mushrooms with a row. Next, cook for 30 minutes in salted water, periodically skimming off the foam.
2. Drain in a colander, allowing the liquid to drain. Now you can proceed directly to the salting process and start preparing the appetizer. Sprinkle a thin layer of salt on the bottom of pre-sterilized jars.
3. Then, with the hats down, lay the rows. Keep in mind that each layer of mushrooms should not be higher than 5 cm.
4. Fill the entire jar in rows, sprinkling the layers with salt and spices.
5. Press down to avoid voids. Cover the pickles with tight, clean lids.

Take the jars to the pantry or basement, and after a week you can taste the spicy mushrooms.

How to pickle ryadovka mushrooms for the winter in jars

If you are not very familiar with pickling, consider the classic, simple recipe. The blockage turns out to be beautiful and incredibly tasty. Delight your loved ones with fragrant crispy mushrooms.

Cooking time: 45 minutes

Servings: 15

Energy value

• calorie content - 161.92 kcal;
• proteins - 4.30 g;
• fats - 10.73 g;
• carbohydrates - 12.61 g.

Ingredients

• rowing - 1.5-2 kg;
• water - 0.5 l;
• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• table vinegar (9%) - 4 tablespoons;
• cloves - 3 pcs.;
• bay leaf - 3 pcs.;
• black pepper - 10 pcs.

Step by step cooking

1. Go through and clean all the dirt from the rows. You can peel off the skin from the caps, but you don't have to. We put the mushrooms in a bowl and fill them with water for soaking for 10-12 hours. This is an important step, thanks to which the mushrooms give up the harmful substances they have taken from the environment.
2. After the specified time, we thoroughly rinse them and put them on fire for 20 minutes, periodically removing the foam.
3. Let the mushrooms drain and start preparing the marinade. To do this, pour vinegar into the water, pour laurel, pepper, cloves and put on the stove.
4. We are waiting for the brine to boil, reduce the heat and let it cook for 10 minutes.
5. We filter the marinade through a sieve, and put the finished row mushrooms in sterile jars. Pour liquid into a container and seal with boiled lids.
6. We turn the blanks with the neck down, throw something warm over them. After waiting for the conservation to cool down, we put the jars in the pantry, basement or in the refrigerator.

Advice: it is categorically not recommended to use metal dishes for pickling or salting rows, since mushrooms, like a sponge, are capable of absorbing oxidation products from the dishes and will subsequently have an unpleasant taste of metal.

As you can see, it is very easy to make an appetizing snack from the rows at home, even for a novice cook. After all, no effort is required for this, and the result will exceed all expectations. Incredibly fragrant mushrooms will become a guest of honor on your festive table and will not stay on it for a long time. Try it and see for yourself.

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Rows are not considered popular among other types of fruit bodies due to their similarity with brightly colored inedible mushrooms. However, they are very useful for humans, as they contain B vitamins and minerals useful for the body, including zinc, copper and manganese. In addition, many culinary experts believe that canned rows are very tasty. They can be fried, boiled, pickled, salted, made into caviar and pates, frozen.

For preserving the rows at home, an important factor is their obligatory boiling in salted water for 30-40 minutes. These fruiting bodies have a peculiar specific smell, so they should not be mixed with other mushrooms. However, lovers of gourmet dishes assure that ryadovki are perfect as a side dish for meat dishes or as an addition to an omelet. The prepared rows are really similar in composition and taste to meat.

Ryadovka is an edible mushroom, therefore, how to preserve it for the winter is interesting to many housewives. Processing processes for these mushrooms practically do not differ from the preparation of other fruit bodies. Even a novice hostess can easily cope with this. Rows are characterized by the implementation of some of the nuances, which you will learn about in our article. Following the proposed and proven recipes for canning row mushrooms at home, you will prepare an amazing dish for the winter that will delight not only you, but also your household. Rows taste unusual, so make small portions of your stock first.

Before cooking, the rows must undergo initial processing: clean them of forest debris, remove dirt from the hats and cut off the lower part of the leg. The second very important process is soaking, which lasts from several hours to 3 days. Usually the rows are soaked for 1-2 days, while changing the water 3-4 times. After soaking, the mushrooms are heat treated in boiling water with the addition of salt and onions cut into 2-3 parts. Rows are boiled for 30-40 minutes, constantly removing the foam from the surface. Only then can the fruiting bodies be subjected to other treatments, such as frying or pickling.

There are many options for pickling fruit bodies.

However, we offer a recipe for canning ryadovka with the addition of wine vinegar, which goes well with these mushrooms, making them crispy and juicy.

• 700 g of boiled row;
• 400 ml of water;
• 300 ml wine vinegar;
• 2 pcs. onions;
• ½ tbsp. l. salt;
• 1 carrot;
• 1 tsp lemon peel;
• 5 pieces. black peppercorns;
• 3 pcs. bay leaf.

How to preserve rows of wine vinegar to make a delicious and tasty dish that can delight your guests?

1. The vinegar and salt are added to the water, the carrots and onions are cut into cubes and then also put into the water.
2. Bay leaves, pepper, lemon zest are introduced and cooked for 15 minutes over low heat.
3. Mushrooms are poured into the brine, boiled for 15 minutes and reclined in a colander.
4. Distributed in jars and filled with boiling brine.
5. They are closed with nylon caps, cooled down at room temperature and taken out to a cold place.

Such an appetizer from pickled rows is added to salads, vinaigrette, it can be stewed with meat, baked with pasta and used as a filling for pizzas and pies. In addition, this dish will replenish your daily diet in winter with an unforgettably tasty snack.

Canning rows with cinnamon for the winter in jars

How else to preserve ryadovki mushrooms for the winter by pickling? We offer a version with cloves, which is very easy to prepare, but requires consistent execution.

• 2 kg of boiled rows;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 700 ml of water;
• Vinegar 9%;
• 5 carnation buds;
• 4 cloves of garlic;
• 3 dill umbrellas;
• Black currant leaves.

Use a step-by-step recipe for canning a row with the given photos.

Boiled rows are placed in water, salt and sugar are added, boiled for 20 minutes over low heat.

1 tbsp is poured into the bottom of sterilized jars. l. vinegar, some pure blackcurrant leaves, dill umbrellas, cloves and garlic cloves cut into slices.

After cooling, they are taken out to the basement for storage.

Such a delicious preparation can be put on the table, as an independent snack or as a side dish for meat dishes.

How to preserve poplar rows with onions

A very tasty row, which can be fried for the winter, many call poplar. Canning ryadovka mushrooms in fried form requires a minimum of food and time.

• 2 kg of boiled row;
• 300 ml of vegetable oil;
• 700 g onions;
• Salt to taste;
• 1 tsp ground black pepper.

The recipe for how to preserve poplar ryadovka is very simple, but every cook must follow the step-by-step instructions so that the appetizer will bring satisfaction during consumption.

1. Put the rows in a frying pan preheated with oil and fry until golden brown.
2. Peel the onion, cut into half rings and fry in a separate pan until soft.
3. Combine mushrooms and onions, salt and pepper, stir and continue to fry for 10 minutes over low heat.
4. Distribute in sterilized jars, pour oil from a frying pan on top and close with tight nylon lids.
5. After cooling, take to the basement or leave in the refrigerator.

Rows fried with onions for the winter are well suited as a filling for pizza and pies.

Caviar of their mushrooms ryadovok

Mushroom caviar is a good way to preserve a row for the winter, and is best obtained from a purple row.

• 1.5 kg of boiled rows;
• 500 g onions;
• 100 ml of vegetable oil;
• 5 cloves of garlic;
• Salt to taste.

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

Cold way

Ingredients:

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

Preparation:

1. To begin with, sort out the mushrooms, clean them from dirt and wash them several times in water. Fold in a saucepan and, pouring water, boil for two to three minutes and strain.
2. Put the horseradish leaves in the prepared jars. Lay the rows in layers, sprinkle with salt. Add garlic cloves between layers.
3. After placing the last layer, close the containers with lids. Place in a cool place for a month and a half. Pickles are stored for up to a year.

Remember, dill and horseradish leaves are used in salting for a reason. Dill gives aroma, and horseradish gives pungency and prevents sourness. Some housewives additionally use cherry leaves, which make the mushrooms crispy and elastic.

Hot way

Ingredients:

• Rows - 1 kilogram.
• Water - 1.5 liters.
• Salt - 75 grams.
• Bay leaf - 3 pieces.
• Black peppercorns - 10 pieces.
• Carnation - 5 pieces.
• Allspice - optional.

Preparation:

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 put them in boiling water and wait until they boil again. Then reduce heat and, covering the container with a lid, cook for 45 minutes.
3. Put the boiled mushrooms in jars, fill with hot brine. When cool, close with plastic lids. Place in a cool place for 40 days.

One week is enough for the mushrooms to be salted, but the dish will reach its peak 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 appetizer, although fried potatoes will do.

Rows are incredibly tasty mushrooms regardless of the method of preparation. We have already covered step-by-step recipes. Finally, I will share my recommendations that will help make the dish perfect.

1. Traditionally, row hats are used for salting. They are carefully peeled off, then washed repeatedly. This helps to get rid of grains of sand that get clogged between the plates.
2. Rows are delicious in any form. They are fried, boiled, pickled and salted. Always soak in ice water for at least three days before cooking.
3. Rows are included in the category of conditionally edible mushrooms and cannot be eaten raw. Heat treatment minimizes the risk of poisoning, so nutritionists advise salting mushrooms hot.
4. For those wishing to experiment with taste, I advise you to add new ingredients to the container with mushrooms. It can be spices, leaves of fruit and berry trees.

Now you know all the ways of salting rows 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 appetizer is ready. Bon Appetit!

Poplar ryadovka has other names - sandpiper, underfloor. Fruit bodies of this variety are classified in the third category, which means their conditional edibility. The most popular ways of storing mushrooms for future use are salting and pickling them.

The row belongs to the third category, which means their conditional edibility.

In order to fully reveal the taste of the poplar ryadovka and make it completely safe for consumption, the mushrooms must be properly processed. This should be done immediately after collection, since the fruits quickly deteriorate, wither.

1. First of all, the crop must be carefully sorted out so as not to waste time cleaning the fruits, which will then go into the trash bucket. Only strong, fresh and undamaged fruits should be left. They are washed in ice water.
2. You can get rid of the characteristic bitterness in the taste of poplar rows by soaking the fruits in salted water. This should be done for several days, periodically changing the liquid. The water must be fresh. You should also monitor its temperature, since if the room is too warm, the rows can ferment.
3. This is followed by heat treatment. The mushrooms are boiled in water with a little salt added for about 40 minutes. The foam that forms in the process is removed with a slotted spoon. The readiness of the boiled fruit bodies can be determined "by eye" - ready-made mushrooms sink to the bottom, and fresh specimens remain on the surface.
4. After boiling, the podpolniki are washed under water and dried with a towel. They are now completely ready to marinate.

Where rows grow (video)

The classic recipe for marinated rows with vinegar

For marinating the rows, you can use both ordinary 9% table vinegar, and wine or apple cider essence. To prepare rows according to the classic recipe you will need:

• about 2 kilograms of mushrooms;
• 1 liter of liquid;
• one and a half tablespoons of table salt;
• 3 tablespoons of granulated sugar;
• half a glass of wine vinegar;
• 8 cloves of garlic;
• allspice peas;
• rosemary.

The dish is prepared like this:

1. The washed and boiled poplar rows are put into water again, boiled for 10 minutes and salt and granulated sugar are added to them.
2. Next, you need to add all the other spices and seasonings, except for the vinegar itself and boil over low heat for about 10 minutes more.
3. After the specified amount of time, pour wine vinegar into a container with mushrooms, and boil for another 10 minutes.
4. Prepare glass jars of suitable volume in advance. They need to be sterilized, allowed to cool to room temperature.
5. Put the mushrooms in jars, and strain the marinade remaining after them through several layers of gauze or a sieve with small holes. Roll up the cans tightly and leave to cool in a warm place.
6. The cooled snack is stored in a cool place.

Pickled rows with vinegar

Marinating rows with citric acid

It is not at all necessary to use vinegar to marinate poplar rows. Instead, citric acid is used to add sourness to the finished snack.

Ingredients:

• about 3 kilograms of fruit;
• 750 milliliters of water;
• half a teaspoon of citric acid;
• 0.5 tablespoon of granulated sugar and table salt;
• 20 black peppercorns;
• bay leaf and ground pepper to taste.

Cooking algorithm:

1. Peel the fruits of dirt, wash and boil in salted water for about 20 minutes. After that, drain the resulting broth, and leave the fruit bodies themselves to drain in a sieve.
2. Prepare the marinade by mixing acid, granulated sugar, table salt, laurel leaves and cloves, water. Leave the mixture over medium heat and bring to a boil over low heat, cook for 10 minutes.
3. Put the rows in the liquid, cook for another 15 minutes.
4. Distribute the finished snack in a glass container and pour over the still uncooled marinade. Close the jars tightly and sterilize in water for half an hour. Leave to cool in a cool room, store in a pantry or basement.

Instead of vinegar, citric acid is used to add sourness to the finished snack.

Cinnamon Pickled Rows Recipe

Rows prepared in this way are distinguished by a peculiar piquancy in taste.

Ingredients:

• 600 milliliters of water;
• a tablespoon of salt;
• a glass of 9% vinegar;
• a quarter teaspoon of citric acid;
• 3 bay leaves;
• cloves and cinnamon;
• allspice peas.

Rows are washed under water, cleaned and soaked in liquid for about 6 hours. Cut the soaked fruits into small wedges and put in a saucepan. Add vinegar, spices, water to them. Cook the mushrooms in the resulting marinade for about 30 minutes, periodically skimming off the foam. Bring the prepared mushrooms to a boil and remove from heat. Arrange in sterilized jars and pour the marinade so that it completely covers the fruiting bodies. Roll the jars tightly with the lids, sterilize and leave to cool in a warm place.

How to prepare rows for pickling (video)

How to deliciously marinate gray rows at home

Another delicious recipe for pickling a variety of rows is suitable for lovers of spicy and savory snacks. Vinegar is used for cooking, but citric acid can be substituted.

Ingredients:

• about 1 kilogram of fresh gray rows;
• a tablespoon of salt;
• 2 tablespoons of granulated sugar;
• 50 grams of vinegar 9%;
• 3 laurel leaves;
• 10 grains of black pepper;
• half a liter of water;
• Carnation.

Pickled gray rows at home

Let's start cooking:

1. All impurities must be carefully cut off from the fruit, the skin must be removed. Then fill them with water so that it completely covers the rows. In this form, the mushrooms need to be soaked to get rid of the extra bitterness in the taste inherent in this variety.
2. After a day, rinse the dream mushrooms under water, cook for half an hour over low heat. In the process, you need to remove the foam.
3. Leave the cooked boiled mushrooms to drain in a sieve or colander. In parallel, you can prepare the marinade. In water, mix vinegar, spices and granulated sugar with salt. Cook the mixture over medium heat for 10 minutes.
4. Arrange the mushrooms in sterilized jars and pour over the strained, but still hot marinade. Close the lids tightly with a wrench and sterilize for another 20 minutes in water.
5. The jars should be cooled in a warm place, as due to the sharp temperature drop, they may burst or the workpiece may ferment. After cooling, they are placed in a cool storage area.

It is best to store jars with pickled fruits at a temperature of 8 degrees Celsius.

Storage of pickled rows

• It is best to store jars with fruits pickled in them at a temperature of 8 degrees Celsius. Mushrooms tolerate storage in a cool and dry place with minimal access to sunlight.
• The shelf life of pickled rows depends on the freshness of the mushrooms, compliance with the cooking technology and other factors. On average, fruiting bodies are stored for about 1 year, after which it is not recommended to eat them.
• If glass lids were used for pickling, then the shelf life is extended to one and a half years.
• A ready-made snack is considered a month after closing. If mold has appeared on new cans, then you should not get upset in advance, since the blanks can still be saved. To do this, drain the marinade, pour boiling water over the mushrooms, and then pour in a new marinade.

How to pickle rows (video)

Poplar rows are unusual mushrooms, which not everyone decides to use. But having tried their taste once, the proposed recipes will forever remain loved and desired in every family. You can use mushrooms not only as a snack for alcoholic drinks, but for preparing salads and first courses.

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