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Row purple how to cook for the winter. Pickled rows. Basic cooking secrets

Ryadovka belongs to the lamellar species of mushrooms and some fear that they are poisonous. But this is absolutely in vain. The rows growing in our area are quite edible.

They can be salted, pickled, or frozen to fry fresh mushrooms in winter. My recipe today will tell you how to freeze rows for the winter.

The rows grow in deciduous forests, and there is no particular waste in them. Only leaves that stick to the caps. All cleaning of mushrooms consists of removing these leaves and checking the mushrooms for worms.

Pay attention to the purple rows. They are also very tasty, but many people are very scared when they are put on the table. But they are afraid in vain, since purple rows are also edible.

How to freeze rows for the winter

There are two ways to freeze mushrooms for the winter.

The first one is very simple: wash the mushrooms, dry and freeze. But they take up too much space in the freezer. Therefore, I prefer the second one: boil it before freezing.

Rinse the rows in a basin of water and throw them into boiling salted water.

From the moment they boil, they should cook for 10-15 minutes. Stir the mushrooms from time to time with a slotted spoon and skim off the dirty foam that appears even in well-washed mushrooms.

Throw the boiled rows into a colander, let them drain and, at the same time, cool.

It is better to use plastic containers for freezing mushrooms. If you just put them in a bag, they will spread and freeze into a shapeless mass, and this is not very convenient.

These “bricks” are very convenient. Frozen mushrooms are easy to cut, and there is no need to defrost the entire briquette. It is not necessary to defrost the mushrooms before you start cooking.

Simply add frozen mushrooms to the pan or toss directly into the soup. The taste of the dish will not be affected, and you will save a lot of time.

Rows are called lamellar steppe mushrooms with colored caps. In nature, there are also specimens with white caps. Rows are dangerous mushrooms. There are more than a hundred species in total, and about ten of them are toxic! About thirty species will not cause harm to the body, but are not considered edible. Accordingly, before cooking it is necessary to make sure that the product is suitable for consumption.

Ryadovki: a delicious recipe for preparing 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 caps (about a kilogram);
Coarse salt;
Water;
Bay leaf;
Peppercorns;
Vinegar.

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

Actually, you can start the cooking process:

Rinse the rows thoroughly, changing the water three times until the dirt is completely gone;
Add a kilogram of product, three tablespoons of six percent vinegar and pepper to the water;
In addition, immediately add the bay leaf and do not forget to add salt to taste;
You must add all the ingredients except the vinegar and bring to a boil;
Skim off the foam and simmer over low heat;
Cook for about one and a half hours on average;
An hour after cooking or twenty minutes before the end, pour vinegar into the pan;
Next, you need to sterilize the jars for ten minutes;
Expand.

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

How to salt rows (video)

Photo gallery

Pickled bluelegs: step-by-step recipe

The mushrooms are popularly nicknamed bluelegs, although in fact they have spruce or purple legs, depending on the subspecies growing in the area. You can marinate this mushroom according to the usual recipe, but there are still some differences from the standard procedure.

Take the following ingredients:

Three kilograms of bluelegs;
Allspice;
One and a half tablespoons of salt (as each person decides to taste);
Lemon acid;
Hot pepper;
Garlic.

Traditionally, rinse the product from dirt and start cooking.

Peel the garlic, then chop it along with the eggplant;
It is important to cut mushrooms not into large pieces, but into medium pieces;
Pour the mushrooms into a prepared bowl and fill with water;
Bluelegs are cooked for about half an hour;
It is important to rinse the mushrooms under running water after cooking;
Now return the mushrooms to the bowl, add pepper and salt to taste;
At the end of cooking, add citric acid and allspice;
Cook for another half hour.

This completes the main preparation. All that remains is to close the rows in the jars.

How to salt purple row for the winter

It is correct to call them poplar or poplar rows. We will need traditional ingredients, but the salting 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.

Before cooking, rinse thoroughly. No other action is required.

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

They will be salted only after six to eight weeks. At the same time, 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 salted product for more than a year.

Unusual recipes for preparing ryadovka for the winter at home

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

Follow the step-by-step instructions:

Cut off the legs at the base so that there is no soil or sand;
Rinse the mushrooms in a small amount of water as usual;
Boil them for about 50 minutes;
Let the water drain (use a pre-prepared colander);
Fry for an hour and a half, seasoning the rows with a large portion of vegetable oil;
Add salt during cooking (do not skimp on the salt, as they should be salty enough);
Place in jars and prepare lids so that you can immediately begin sealing the product;
Pour in vegetable oil and close tightly.

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

New Year's rows

This dish will move 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 due to unusual ingredients.

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

Open a jar like this shortly before the New Year and you will understand what a special dish you have created.

How to distinguish edible rows from inedible and poisonous ones

It is important to be careful when collecting rows. The danger is that mushrooms may simply be poisonous or at least unsuitable for food. Violet and poplar - the most popular varieties - are edible. Fortunately, they can be found most often.

Still, remain vigilant, since the poisonous row in appearance for an inexperienced mushroom picker can resemble an edible mushroom. When ripe, they smell like stale radishes. At the same time, their color is gray or dull white. Avoid such mushrooms. It’s better to play it safe and throw away the product at the first doubt. Poisoning can be very serious if consumed.

Canning rows (video)

Preparing rows of mushrooms is not much different from traditional pickling of mushrooms. Even a novice housewife can cope if she follows the necessary instructions and follows proven recipes. First, try traditional cooking methods. The taste of these mushrooms is quite unusual, so before making large supplies, you need to understand whether this mushroom is suitable for consumption by you and your loved ones. Always be careful when handling mushrooms for cooking and do not risk your health by eating suspicious specimens.

Delicious recipes for pickling and pickling mushrooms.

A fruitful summer is a great opportunity to stock up on natural gifts for the winter. The range of mushrooms growing in our forests is huge. The most unpretentious and common of them are rows. Experienced mushrooms know where and how to find and collect them, but do not always know how to prepare them correctly and tasty for long-term storage. Let's look at the best options for recipes for preparing rows for the winter in this article.

Marinating row mushrooms for the winter: recipes for cooking in jars

Forest gifts in sealed packaging

First way
Ingredients of the marinade:

Water - 1 l
Vinegar 5% – 10 tbsp.
Salt – 2 tbsp.
Sugar – 2 tsp
Allspice - 12 peas
Citric acid - 6 g
A little clove and cinnamon

Procurement process:

Boil the prepared mushrooms until tender (the product should sink to the bottom of the pan), adding 50 g of salt and 2 g of citric acid
After boiling, drain in a colander
Fill the jars 2/3 full
Preparing the marinade

Bring all ingredients, without vinegar, to a boil
Then pour in the vinegar essence and let the solution boil again
Fill jars of mushrooms with hot marinade and send for sterilization
Jars with a capacity of 0.5 l sterilizing 20 min., 1 l - 25 min., 3 l - 30 min.
Next, roll up the varnished metal lids

Second way

For 2 kg of mushrooms you will need:

Water - 1 tbsp.
Salt - 3 tbsp.
Vinegar (5%) - 1 tbsp.
Sugar - 2 tsp.
Bay leaf – 4-6 pcs.
Cloves – 4 pcs.
Black pepper – 10-12 peas

Process technology:

Bring all marinade ingredients to a boil
Add prepared mushrooms
Boil stirring for 20-25 minutes
Remove the resulting foam periodically
After the liquid has taken on a transparent appearance, place the mushrooms in jars
We sterilize depending on the container, the prescribed time
Seal hermetically with iron lids.
Store in the refrigerator or cellar

Marinade for canning row mushrooms: recipes

Methods for preparing mushroom marinades

1 option

Composition for 3 kg row:

Wine vinegar - 1 l.
Water – 3 tbsp.
Salt – 4 tsp.
Sugar – 2 tsp.
Onions – 1.5 pcs.
Carrots – 1 pc.
Bay leaf, peppercorns - to taste
Lemon zest – 1 pc.

Preparation:

Cut the onion into half rings, chop the carrot into cubes
Pour vinegar into a saucepan with cold water
Add prepared vegetables
Boil for 10 minutes over low heat
Then add the remaining ingredients. Do not chop the lemon, add it whole
Boil for another 5 minutes
Remove lemon zest
Pour the rest of the marinade over the mushrooms

Option 2

Water – 1 l.
Vinegar 9% - 1 tbsp. l.
Salt - 1 tbsp. l.
Black peppercorns – 12 pcs.
Allspice - 5 pcs.
Bay leaf - 2 pcs.
Sugar - 0.5 tsp.
Nutmeg - on the tip of a knife
Ground red pepper -1/4 tsp.
Vegetable oil - 0.5 tbsp.

Step-by-step technology:

Place in cold water: salt, black and allspice, bay leaf, sugar
Boil for 5 minutes
Add nutmeg, red pepper, vegetable oil
Bring to a boil
Pour the prepared brine over the mushrooms

How to salt the rows using the hot method in jars?

Hot pickling method

This method of salting allows you to quickly get rid of mushroom bitterness. In addition, proper heat treatment gives them additional elasticity.

Boil the prepared rows in lightly salted water

Important: You cannot cook mushrooms several times in a row in the same liquid, as this will give them an unsightly dark color and the bitter taste will not go away completely.

Boil for a quarter of an hour
Rinse in cold water
Place in the prepared container, pouring each layer:

salt
garlic cloves
pieces of horseradish root
currant leaves
other seasonings to taste

If we salt in jars, press with a bird cherry branch so that the mushrooms are covered with brine on top
When salting in barrels, place a weight on top
Hot pickling makes it possible to eat mushrooms within a week

Per kg of boiled rows usually take: 2 tbsp. salt, 4 bay leaves, 5 allspice peas, 3 cloves, 5 g dill, 2 black currant leaves.

How to cold salt the rows in jars?

Cold preparation of rows

For 1 kg of mushroom harvest we prepare:

Garlic - 4 cloves
Dill umbrellas - 3 pcs.
Currant, cherry, bay leaves - 2-4 pcs.
Salt (coarse) - 50 g
Peppercorns - 4 pcs.

Cooking steps:

Wash the mushrooms well and remove them from forest debris.
Place herbs and seasonings at the bottom of the selected container.
We lay the rows in several layers, each of which is sprinkled with salt, seasonings and leaves
We put a wooden oppression on top
If mold appears on the brine, wash the load and remove the mold with a spoon
Mushrooms are ready in 30-40 days

Despite the fact that row mushrooms are very common in the forest, they are little known to beginning mushroom pickers. Since this type of mushroom is very tasty both salted and pickled, experienced connoisseurs love to make winter preparations with their own hands.

We hope that this article will help you make supplies for long-term storage without much difficulty.

Video: Pickled mushrooms for the winter. A good recipe for pickled mushrooms from ChambacuTV

Row mushrooms are considered gifts of nature in all respects, because they are very healthy, nutritious and tasty. They are well known to those lovers of “quiet hunting” who preserve their mushroom harvest for the winter. Traditionally, the most popular methods of processing row mushrooms are salting and pickling. And if you are planning to engage in one of these processes, then literally in a few days a delicious snack will be on your family’s table.

Particularly popular are gray, purple and lilac-legged rowers. They have a pleasant mealy aroma and a delicate taste. It is worth noting that in terms of their qualities, these fruiting bodies are not inferior even to the “kings” of the mushroom “kingdom” - boletus and boletus.

It’s not difficult to please your loved ones with delicious pickled rows. Moreover, for the vast majority of cooks, such preservation takes pride of place in the arsenal of mushroom preparations. Try pickling rows for the winter at home, and make sure that this option will appeal to all your family and friends, without exception. However, we note right away that pre-processing - cleaning, soaking and boiling - will take some time.

When starting to consider recipes dedicated to the preparation of pickled rows, you should familiarize yourself with the basic rules for their preparation. So, a very important factor in this difficult work is the preliminary sterilization of glass jars, since it is in them that the workpiece will be stored. Proper heat treatment of containers is the first step towards ensuring a high-quality product that will be obtained in the end.

The next stage will be a thorough cleaning of the fruiting bodies from forest debris - adhering dirt, leaves, pine needles and insects. Next, each specimen needs to be cut off the lower part of the leg, because it is simply not suitable for food. Then rinse the crop in plenty of water and soak for 3 hours to 3 days. For pickling purple row and lily-footed row, soaking can last no more than 3 hours, since these species do not have bitterness. Storage of canned rows should be carried out in a cool and dark room where the temperature does not exceed + 8°C or + 10°C.

Our article presents 22 of the best recipes for delicious pickling of rows at home. In addition, thanks to step-by-step photos, as well as video recommendations, you can more clearly imagine how a particular recycling process takes place.

How to marinate rows in the classic way (with video)

If you don’t know where to start pickling rows, then check out the classic method. It is universal and widespread, which means it suits every taste.

Rowing – 1.5-2 kg;
Water – 0.5 l;
Table salt (not iodized) – 1 tbsp. l.;
Granulated sugar – 2 tbsp. l.;
Table vinegar (9%) – 4 tbsp. l.;
Cloves, bay leaves - 3 pcs.;
Black pepper grains – 10 pcs.

The classic recipe is just what you need for a real mushroom appetizer. Therefore, we suggest you see how to marinate rows in this way.

We clean or cut off dirt from the fruiting bodies, remove the skin from the caps and fill with water.

After 10-12 hours, wash them and boil for 20-30 minutes, removing foam in the process.

We wash the mushrooms again, dry them with a kitchen towel, and in the meantime we make brine.

Mix vinegar, pepper, cloves and bay leaf in water (from the recipe), and put on fire.

Bring the mixture to a boil, cook for approximately 10 minutes.

Place the boiled rows in prepared glass jars, fill with strained marinade and roll up the lids.

After cooling, we transfer the preservation to the basement or leave it to be stored in the refrigerator at home.

Also watch a video showing how to marinate rows according to the classic recipe.

Pickled purple rows: a recipe for preparing mushrooms for the winter

Pickled purple rows will bring joy to you and your family, especially on holidays. The fact is that these mushrooms will look very beautiful in jars, having “fabulous” purple or lilac shades.

Rows - 2.5 kg;
Water – 750 ml;
Salt (non-iodized) – 40-50 g;
Sugar – 60 g;
Vinegar 9% – 70 ml;
Black and allspice pepper – 5 peas each;
Bay leaf – 4 pcs.

How should you marinate the purple row so that you end up with a beautiful, appetizing and aromatic snack?

We transfer the previously cleaned and soaked rows into an enamel pan, fill it with water so that its level is 1-2 cm above the fruiting bodies themselves.
Boil for 20 minutes, selecting medium heat intensity. At the same time, remember the need to constantly remove the foam with a slotted spoon. To preserve the natural color of the product, it is recommended to add ½ tsp to the water. citric acid.
After finishing the heat treatment, we transfer the rows into a colander and place them under the tap for rinsing.
Let the water from the recipe boil, and immerse the rows there.
Add all the other ingredients mentioned in the list, mix and cook the mixture for 20 minutes over low heat.
Fill a sterilized glass container with mushrooms and add marinade to the very top.
We seal with tight plastic lids, let it cool, insulating it with a warm thick cloth - a blanket or terry towel.
Place in a cool, dark room for long-term storage.

Marinated lilac-legged mushrooms: a recipe for the winter

The purple-legged rower, pickled for the winter, also has a very attractive appearance. However, you should not forget about the taste of this mushroom, because it is very pleasant and delicate. Such fruiting bodies can be used as a separate dish or as an additional component in salads.

Rows – 2 kg;
Vinegar – 50 ml;
Sugar – 2-3 tbsp. l. (or to taste);
Salt – 2 tbsp. l.;
Bay leaf and cloves - 4 pcs each;
Paprika – 1 tsp.

The step-by-step recipe described for pickled rows will help you carry out this process correctly.

Pour peeled and washed mushrooms into 1 liter of water and boil for 15 minutes over medium heat. We strongly recommend removing any foam that has formed during the boiling process.
Add salt, granulated sugar, bay leaf and cloves, let simmer for 10 minutes.
Add ground paprika and pour vinegar in a thin stream, stir, cook everything together for another 10 minutes.
Place in jars, roll up with metal lids or close with nylon lids.
Turn over and insulate with a warm cloth, allowing time to cool completely.
Take it to the cellar or use the refrigerator, leaving the preparation on one of the shelves.

Marinated rows with Provencal herbs: recipe with photos

For this recipe, a mixture of dry Provencal herbs is added to the pickled rows, which will make the mushrooms more aromatic and original in their own way.

Rows – 2 kg;
Water – 800 ml;
Vinegar – 70 ml;
Salt and granulated sugar - 1.5 tbsp. l.;
Provençal herbs – 2 tsp;
Mixture of peppercorns – 1 tsp;
Bay leaf – 5 pcs.

We offer you to see a step-by-step recipe, as well as a photo of pickled row with Provencal herbs.

Soaked mushrooms undergo heat treatment by boiling in salted water.
After 20 minutes, drain in a colander and leave aside for a while.

While the excess liquid is draining from the rows, it’s time to start preparing the marinade from the remaining ingredients listed on the list.

Boil the brine for 10 minutes, then strain (optional).
Mushrooms are placed in sterilized jars and filled with hot marinade.
The jars are covered with metal lids and sterilized for at least 30 minutes.
They are closed with nylon lids, wrapped in a blanket and thus completely cooled.
Chilled jars with delicious preparations are taken out into a cool room.

Recipe for pickled rows for the winter in a slow cooker

How else to pickle mushrooms at home to save time? For this, the best option would be to use a multicooker - a useful kitchen appliance that is found in many kitchens today.

Rows – 1 kg;
Water – 500 ml;
Vinegar 6% - 100 ml;
Salt – ½ tbsp. l.;
Sugar – 1 tbsp. l.;
Ground black pepper – ½ tsp;
Bay leaf – 2 pcs.

To prepare pickled row mushrooms in a slow cooker, we offer a recipe with a step-by-step description.

Place the soaked mushrooms in the container of a kitchen appliance and completely cover with cold water (from the recipe).
Set the “Cooking” mode for 20 minutes, after the sound signal, open the lid and add the remaining ingredients.
We turn on the previously set mode for 10 minutes and wait for the kitchen machine to turn off.
Distribute the pickled row into sterile jars and fill to the top with brine.
Roll up with metal lids and turn upside down.
Cover with an old blanket and leave until completely cool.
Next, we transport the jars with the preparation either to the basement or to the refrigerator.

How to properly marinate rows with rosemary

The presented recipe for pickled rows for the winter with rosemary sprigs turns out very tasty. Don't be afraid to try this option, you will be surprised how easy it is to do.

Rows – 3 kg;
Vegetable oil – 100 ml;
Vinegar 9% - 150 ml;
Garlic – 10 cloves;
Rosemary – 3 sprigs;
Granulated sugar – 3 tbsp. l.;
Salt – 2 tbsp. l.;
Pepper (allspice, black) – 5 peas each.

A recipe with a photo of the finished dish will show you how to marinate rows. By following its steps, you can prepare an amazingly tasty snack for the cold season.

Pour water over pre-peeled and soaked mushrooms and boil for 20 minutes.
Drain in a colander, rinse and place in a large bowl.
Add salt, sugar, oil, vinegar, diced garlic, peppercorns and rosemary sprigs.
Stir and leave for 2 hours, stirring thoroughly from time to time.
Remove the rosemary sprigs and discard them, and distribute the rows into sterilized containers and press down so that there are no air pockets.
Cover with metal lids and place in a saucepan with cold water, at the bottom of which lay a thick cloth.
Place the dishes over low heat, and after boiling, sterilize the jars for 40 minutes.
Roll up the lids, turn over and insulate until completely cool.
Take to a cool place and store at a temperature of no more than +10°C.

Marinating tomato rows at home

During the winter, we recommend stocking up on rows of pickled mushrooms, the preparation of which involves adding tomatoes. This preparation is perfect for soups and vegetable stews. In addition, this appetizer can be used immediately after cooling as a separate dish.

Rows – 3 kg;
Tomato paste (you can use 250 ml of tomato sauce) – 5 tbsp. l.;
Water – 1 l;
Salt – 2.5 tbsp. l.;
Sugar – 3 tbsp. l.;
Vinegar 9% - 7 tbsp. l.;
Black peppercorns – 10 pcs.;
Bay leaf – 5 pcs.;
Turmeric – 1/3 tsp.

We suggest making pickled row mushrooms for the winter with tomato paste according to step-by-step instructions.

Boil the peeled rows in salted water for 20 minutes, constantly skimming the foam from the surface.
Dilute the tomato paste in water (from the recipe), add salt and sugar, mix and let it boil.
Place the mushrooms in a colander, rinse and add to the marinade.
Let it boil for 10 minutes, add all the other spices and herbs, except vinegar.
Boil the mushrooms in the marinade for 10 minutes, add vinegar and cook again for 15 minutes over low heat.
Place the rows in sterilized jars and fill with tomato marinade.
Cover with metal lids and place in hot water to sterilize.
Sterilize after boiling water for 20 minutes, roll it up and wrap it in a blanket.
After a while, we take the cooled preservation into the basement or cellar.

Row mushrooms with horseradish, marinated in jars for the winter

The recipe for preparing pickled rows of horseradish root for the winter will add a piquant flavor to the appetizer that even gourmets will like. This ingredient is very useful, and in combination with rows it will only add nutritional value to your preparation.

Main product – 2 kg;
Horseradish root (grated) – 1 tbsp. l.;
Vinegar 6% - 100 ml;
Salt – 1.5 tbsp. l.;
Sugar – 2 tbsp. l.;
Bay leaf – 3 pcs.;
Water – 1 l;
Black peppercorns – 7 pcs.

A step-by-step recipe for pickling rows with the presented photos will help you visually see how the preparation is made.

Fill the cleaned and soaked rows with water, add 1 tbsp. l. salt and boil for 20 minutes, constantly removing the foam that has formed on the surface.
Place on a sieve to drain, then add grated horseradish root and mix.
Place in sterilized jars and begin preparing the marinade.
Combine salt, sugar, pepper, bay leaf and vinegar in water, boil for 5-7 minutes.
Carefully fill the jars with rows and horseradish and place them in warm water.
Sterilize over low heat for 30 minutes and roll up.
Cover with a warm blanket or clothes and leave to cool.
For storage we transfer it to a cold place - in the cellar or on the refrigerator shelf.

How to pickle purple rows with ginger

Marinating row mushrooms for the winter can also be done with the addition of ginger. Perhaps not everyone likes this product, since you need to be as careful as possible with the amount of it in a dish.

Purple rows – 2 kg;
Water – 1 l;
Salt – 1.5 tbsp. l.;
Sugar – 2 tbsp. l.;
Vinegar essence – 2 tsp;
Ginger root, grated – 1 tbsp. l. (without top, or take to taste);
White and black pepper – 5 peas each;
Lemon zest – 1 tsp;
Bay leaf – 3 pcs.

We suggest preparing the recipe for marinated row mushrooms for the winter using a step-by-step description.

After cleaning and soaking, the rows should undergo heat treatment by cooking.
After 20 minutes, you should strain off the entire broth, leaving only the fruiting bodies; they should be dried on a kitchen towel.
Meanwhile, prepare the marinade from all remaining ingredients.
Boil for 10 minutes, strain the marinade and pour it over the rows.
Boil mushrooms in marinade with ginger for 15 minutes.
Place in prepared jars and close with tight nylon lids.
Leave it in the room to cool, and then take it to a cool basement for storage.

How to pickle row mushrooms for the winter in jars at home

For some housewives, pickled mushrooms with star anise and cinnamon are an unexpected option. How to cook row mushrooms and marinate them with the addition of such interesting ingredients?

Rows - 1.5 kg;
Water - 1 l;
Vinegar 9% – 50 ml;
Salt – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Cinnamon – ¼ tsp;
Ripe star anise – 1 pc.;
Bay leaf – 3 pcs.;
Black peppercorns – 7 pcs.

We suggest using a step-by-step recipe showing how to marinate rows.

After soaking, boil the rows in salted water for 20 minutes, skimming the foam from the surface.
Place in a colander and rinse under the tap, leaving to drain.
In the water specified in the recipe, combine salt, sugar, black pepper, bay leaf, star anise, cinnamon and vinegar.
Boil for 5-7 minutes, filter and lay out the prepared rows.
Cook over low heat for about 20 minutes, distribute into jars.
Seal with plastic lids and cover with a blanket until the jars have cooled completely.

Spicy pickled rows with vinegar

Your men will definitely appreciate the piquancy and spiciness of these pickled row mushrooms.

They will also add variety to the daily and holiday menu of every family.

Row (peeled and boiled) – 2 kg;
Salt – 2 tsp;
Sugar – 3 tsp;
Water – 800 ml;
Vinegar (9%) – 6 tbsp. l.;
Garlic – 8 cloves;
Hot pepper – ½-1 pod (or to taste);
Black and allspice – 8 peas each;
Bay leaf – 3 pcs.

Pickled rows for the winter are made quite simply:

Peel and chop the garlic, repeat the same procedure with the pepper.
Combine all ingredients in water and simmer for 10 minutes over low heat.
Distribute the boiled mushrooms into sterilized jars and pour in the marinade.
Roll up the lids, let cool and take to the basement.

Marinating purple rows with nutmeg

The recipe for pickling row mushrooms for the winter with nutmeg will help you prepare an excellent appetizer that will be in demand on your table not only on holidays, but also on weekdays.

This preparation can primarily be used as an independent dish. In addition, it can be added to salads or as a filling for pies.

Violet rows – 2 kg;
Water – 1.5 l;
Salt – 1.5 tbsp. l.;
Sugar – 2 tbsp. l.;
Vinegar 9% - 70 ml;
Ground nutmeg – ¼ tsp;
Bay leaf – 4 pcs.;
Garlic cloves – 5 pcs.

Be sure to marinate the rows for the winter in prepared jars, sterilized in advance in hot water. In addition, lids intended for screwing must also be sterilized so that the workpiece does not deteriorate.

After preliminary cleaning and soaking, boil the rows for 20 minutes in boiling water, skimming off the foam.
Add salt and sugar, stir until the crystals are completely dissolved and cook for 10 minutes.
Add bay leaf, nutmeg and vinegar.
Boil the mushrooms in the marinade for 15 minutes over low heat, stirring constantly, and turn off the stove.
Place sliced garlic on the bottom of each jar and pour in the marinade along with the rows.
We screw them with metal lids or close them with tight nylon ones, and wrap the jars with the blank in a blanket.
After the jars have cooled, we take them to the basement or put them in the refrigerator.

How to pickle rows of mustard: a recipe for how to cook mushrooms

Marinating rows for the winter often involves adding mustard. This component will make the mushrooms piquant, tender and aromatic.

Rows – 2 kg;
Salt – 2 tbsp. l.;
Sugar – 2.5 tbsp. l.;
Dry mustard – 1 tbsp. l.;
Vinegar – 3 tbsp. l.;
Water – 1 l;
Dill umbrellas – 2 pcs.;
Black pepper – 6 peas.

A step-by-step recipe will show you how to marinate rows with dry mustard.

After cleaning and soaking, the row must be boiled in water for 20 minutes, skimming off the foam.
Place in a colander, let drain, and in the meantime prepare the marinade.
Let the water from the recipe boil, add salt, sugar, dill, dry mustard and peppercorns.
Boil for 10 minutes and pour vinegar in a thin stream to prevent foam from forming.
Place the rows in sterilized jars to the very top, press down so that there is no emptiness, and pour in the hot marinade.
Close with tight nylon lids, wait until it cools and take it to the cellar.

Pickled rows: a simple recipe for the winter

We offer the simplest recipe for making pickled rows. If you do not take into account the preparation time of the fruiting bodies, then the pickling process itself goes very quickly. In addition, the first sample from the finished dish can be taken after just a couple of days.

Rowing – 2 kg;
Salt – 2 tsp;
Sugar – 1.5 tbsp. l.;
Onion – 1 pc.;
Vinegar 9% – 4 tbsp. l.;
Bay leaf and cloves – 2 pcs each;
Black pepper (peas) – 10 pcs.

How is express pickling of rows done according to a simple recipe?

The mushrooms are sorted out, adhering dirt is removed, as well as the lower part of the legs.
Soak for several hours in salted water, then boil for 30 minutes, drain the broth.

While the fruiting bodies are draining of excess liquid, prepare the marinade:

The onion is peeled and cut into small cubes and combined with wine vinegar.
Add all the spices, mix, put on low heat and cook for 20 minutes.
Lay out the mushrooms and pour in 0.5-1 tbsp. purified or boiled water, boil for another 5 minutes.
Distribute the mass into sterilized jars, roll up, cool and take to the basement.

Marinating rows with citric acid for the winter in jars

Typically, pickled rows are made with vinegar or vinegar essence. However, not everyone knows that another preservative, citric acid, can serve as an excellent replacement in this case.

Rowing – 2 kg;
Water – 600 ml;
Citric acid – ½ tsp;
Salt - 3 tsp;
Sugar – 1.5 tbsp. l.;
Black pepper (peas) – 13-15 pcs.;
Bay leaf, cloves - to taste.

A recipe with a photo will show you how to marinate rows with the addition of citric acid?

First of all, you should prepare the mushrooms: remove dirt, rinse in water and boil for 20 minutes (add 1 tbsp. 6% vinegar to 600 ml of water).
Drain the broth, rinse the mushrooms with cold water and leave to drain.
Combine citric acid, salt, sugar, pepper, bay leaf and cloves in the water from the recipe.
Stir, put on fire, bring to a boil and simmer for 10 minutes, then strain.
Put the marinade back on the fire and add the mushrooms, simmer for 7-10 minutes.
Distribute the rows along with the marinade into 0.5 liter jars (sterilized).
Cover with lids and set for further sterilization for 20 minutes.
Roll up, let cool, take to a cool room.

Spicy pickled rows with garlic

We offer another method of delicious pickled rows, prepared for the winter in jars. Garlic added to mushrooms will give the appetizer a more subtle and piquant taste that everyone will enjoy without exception.

Rows - 2 kg;
Salt – 2 tbsp;
Water – 700 ml;
Vinegar 9% - 3 tbsp. l.;
Sugar – 1.5 tbsp. l.;
Garlic – 10-13 cloves;
Bay leaf – 4 pcs.

How to marinate rows for the winter with the addition of garlic cloves?

Pour the cleaned and soaked rows with water at the rate of 1 liter per 1 kg of mushrooms, let it boil and cook for 15 minutes. During boiling, do not forget to remove the foam from the surface with a slotted spoon.
Drain the water, add a new portion indicated in the list, and continue cooking for 5 minutes.
Peel and cut the garlic cloves into cubes, add them to the mushrooms, add salt and sugar, mix.
Throw in the bay leaf and boil the mushrooms in the marinade for 20 minutes.
Pour in vinegar, let simmer for another 5 minutes and remove from heat.
Place the rows along with the marinade into sterilized jars and roll up.
Wrap it up, let it cool completely and take it to the cellar.

Marinating rows of currant leaves

Another recipe for pickling rows involves adding fresh currant leaves. This ingredient will give the mushrooms a crispy texture, refined taste and tender aroma.

Rows – 3 kg;
Vinegar - 9%;
Salt - 3 tbsp. l.;
Sugar - 4 tbsp. l.;
Water - 1 l;
Garlic – 4 cloves;
Cloves – 4 buds;
Black currant – 10 leaves.

How to pickle mushrooms with currant leaves?

After cleaning and soaking, boil the row in salted water for 20 minutes.
Drain the water and fill it with a new portion, the amount indicated in the recipe.
Add salt, sugar and cook for 10 minutes, constantly skimming off the foam.
Place currant leaves, ½ part sliced garlic and ½ part cloves into sterilized jars.
Distribute the mushrooms on top to half the jar without marinade and pour 1 tbsp. l. vinegar, then add the mushrooms again.
Spread the top layer of currant leaves, the rest of the garlic and cloves.
Add 1 more tbsp. l. vinegar and only then pour in the boiling marinade.
We roll it up, turn it over and wrap it in an old blanket until it cools completely, then take it out to the cellar.

How to marinate rows with onions

How else can you pickle rows for the winter in jars? Many housewives add onions or green onions.

Note that the recipe itself is quite simple, but the mushrooms taste delicious.

Rowing – 2.5 kg;
Onions or green onions – 300 g;
Water – 700 ml;
Nutmeg - a pinch;
Bay leaf – 4 pcs.;
Salt – 1.5 tbsp. l.;
Sugar – 2.5 tbsp. l.;
Vinegar 9% - 6 tbsp. l.

Each stage of pickled row mushrooms is presented in the photo with the corresponding description:

Prepared mushrooms are immersed in boiling salted water and boiled for 20 minutes.
Pass through a sieve or colander, rinse and place in boiling marinade, cook for 15 minutes.
Salt + sugar + vinegar + bay leaf + nutmeg are added to boiling water and cooked for 5-7 minutes over low heat.
A sterilized glass container is filled with a layer of onions, cut into thin half rings.
Then the rows are distributed and filled with hot marinade to the very top.
The jars are covered with lids and sterilized in water for 40 minutes.
They roll it up, let it cool and take it to the cellar.

Recipe for pickling rows with lemon zest

We also suggest marinating row mushrooms with lemon zest. The richness that will be inherent in the appetizer thanks to this ingredient will appeal to all lovers of mushroom dishes. It can be placed on the table as an independent snack or added as an auxiliary ingredient to salads.

Main product – 2.5 kg;
Water – 800 ml;
Dill seeds – 1 tbsp. l.;
Lemon zest – 1 tbsp. l. (without top);
Salt – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Vinegar 9% - 50 ml;
Black pepper – 10 peas.

How to properly marinate rows using the given list of products?

Cleaned and soaked rows are boiled in water for 15 minutes.
Place on a sieve and, after draining, add to the boiling marinade.
Marinade: mix all the spices and spices in water, except lemon zest, boil for 5 minutes.
The rows are boiled in the marinade for at least 15 minutes.
Add lemon zest, mix and cook for another 15 minutes over low heat.
Everything is distributed into sterilized jars and closed with tight nylon lids.
The jars are left in the room to cool and then taken to the cellar.

Rows marinated for the winter with coriander

Even novice housewives can prepare a recipe for pickling row mushrooms with coriander. It is enough to follow simple rules, and the workpiece will be stored for more than 12 months. Incredibly tasty and aromatic mushrooms prepared for the winter according to this recipe will definitely become a frequent guest on your holiday table.

Rows – 2 kg;
Purified water – 800 ml;
Coriander – 1 tsp;
Sugar - 1.5 tbsp. l.;
Salt – 1 tbsp. l.;
Vinegar (9%) – 50 ml;
Allspice – 5 peas.

The option showing how to pickle mushrooms for the winter has its own secrets. In this case, the mushrooms are not boiled first, but scalded in boiling water.

Clean the rows, soak them and place in a colander.
Place a colander and rows in boiling water for 5-10 seconds, repeat the procedure several times.
Prepare the marinade from all the ingredients indicated in the list and add the mushrooms.
Boil for 30 minutes over low heat and distribute into sterilized jars.
Add marinade to the very top and close with tight nylon lids.
Wrap it in a blanket and leave it to cool, take it to the cellar.

Marinating rows for the winter with wine vinegar

Some housewives prefer to marinate the rows at home using wine vinegar. With it, the aroma and taste of the workpiece is revealed from a different side. In addition, in the presence of such a preservative, even a minimal set of spices will emphasize the delicacy of the fruiting bodies.

Rows – 2 kg;
Water – 1 l;
Salt – 1.5 tbsp. l.;
Sugar – 2 tbsp. l.;
Wine vinegar – 150 ml;
Garlic – 7 cloves;
Bay leaf – 3 pcs.;
Black pepper - 10 peas;
Rosemary – 1 sprig.

A step-by-step description of the recipe, as well as photos, will show how to pickle rows.

Place the prepared rows in boiling water, add salt and sugar, and boil for 15 minutes.
Add all the other spices and herbs, except wine vinegar, and simmer for another 15 minutes over low heat.
Pour in the vinegar, turn on the heat to medium and cook the mushrooms in the marinade for 10 minutes.
We put the rows into sterilized jars, strain the marinade, let it boil again, and then pour it into the mushrooms.
Cover with tight plastic lids and leave to cool at room temperature.
We take the cooled jars with the preparation into the cellar or put it in the refrigerator.

As you can see, pickling rows at home is not at all difficult, all that remains is to wish you a bon appetit!

Marinating rows in Korean: a simple recipe with video

The Korean recipe makes it very easy to marinate rows of vegetables for the winter, while perfectly enriching your daily menu. In addition, this appetizer will take its rightful place at any holiday feast. Mushrooms in combination with vegetables will be an additional reservoir of nutrients and beneficial vitamins for your body.

Rows – 2 kg;
Water – 1 l;
Vinegar 9% - 100 ml;
Carrots – 3 root vegetables;
Onions – 2 large pieces;
Sugar – ½ tbsp. l.;
Salt – 1 tbsp. l.;
Bay leaf – 3 pcs.;
Ground coriander – 1 tsp;
Ground paprika – 2 tsp;
Korean carrot seasoning – 1.5 tbsp. l.

It is necessary to preserve fruiting bodies according to all the rules proposed in the step-by-step recipe in order to protect yourself and your loved ones from possible poisoning.

Try making such a delicacy once, and you will always enjoy it, because it will become one of the most desirable ones on the table for you.

After cleaning and soaking, the rows are boiled in salted water for 20 minutes.
Place in a colander and leave to remove excess liquid.
The carrots are peeled, washed and cut into thin slices, the onions are peeled and chopped into half rings.
Place vegetables and all the spices into boiling water and cook for 10 minutes over low heat.
Place the mushrooms in the marinade, cook for 10 minutes and remove from the stove.
Allow to cool completely and use a slotted spoon to place into prepared sterilized jars.
The marinade is passed through a sieve and allowed to boil again over low heat.
After 7-10 minutes, remove from the stove and pour hot over the rows.
Roll up the boiled lids, turn over and cover with warm clothes - an old winter jacket, fur coat, thick sweater, etc.
After complete cooling, which takes up to 2 days, the jars with the preparations are placed in the refrigerator.

We also suggest watching a visual video of marinating rows.

Poplar row grows throughout Russia in pine and mixed forests, less often in deciduous ones. Although some avoid collecting these fruiting bodies, considering them inedible, many mushroom pickers still appreciate their taste. Having a dense consistency and beautiful appearance, they are perfect for all processing techniques: pickling, pickling, frying and freezing. If you have collected a whole crop of such edible and tasty mushrooms, then you will need several recipes for pickling poplar rows.

Processing poplar rows before pickling

If you know some secrets that precede the process of pickling poplar rows, then there will be no problems with recipes. Thus, special attention should be paid to the primary processing of mushrooms. It is known that proper preparation will ensure high-quality results. Then, during the winter, you can safely pamper your loved ones and guests with delicious snacks prepared at home.

It is worth saying that the poplar row has a small drawback that is easy to get rid of. It turns out that these mushrooms have a bitterness, which is removed by soaking in cold water for several hours.

Before pickling poplar row mushrooms, they are cleared of forest debris, the lower part of the stem is cut off and filled with plenty of water for 10-12 hours. At the same time, the water is changed to colder water 3-4 times so that the mushrooms do not turn sour.

Recipe for marinating poplar rows with garlic

Pickled poplar row is obtained with the delicious taste and aroma of wild mushrooms. The proposed recipe is the simplest, which in turn makes preparing the product easier. Garlic added to mushrooms gives the appetizer a more subtle and refined taste that everyone will enjoy.

2 kg row;
2 tbsp. salt;
700 ml water;
3 tbsp. l. vinegar;
1.5 tbsp. l. Sahara;
10 cloves of garlic;
4 bay leaves.

Pour the cleaned and soaked rows with water at the rate of 1 liter per 1 kg of mushrooms, let it boil and cook for 15 minutes.

While boiling, remove the foam from the surface with a slotted spoon.

Drain the water, add a new portion and continue cooking for 5 minutes.

Peel and cut the garlic cloves into cubes, add them to the mushrooms, add salt and sugar, mix.

Throw the bay leaf into the marinade and boil the mushrooms for 20 minutes.

Pour in the vinegar, let the marinade boil for 5-7 minutes and remove from the stove.

Place the rows in sterilized jars, pour marinade and roll up.

Wrap it up, let it cool completely and take it to the cellar.

Marinated poplar row mushrooms with cloves

Poplar rows marinated with cloves are considered by many to be a classic recipe. Culinary experts claim that cloves will give mushrooms a refined taste and delicate aroma. In other words, this spicy spice will make your dish popular on the holiday table.

3 kg rows;
6 tbsp. l. vinegar 9%;
4 cloves of garlic;
8 clove buds;
3 tbsp. l. salt;
4 tbsp. l. Sahara;
1 liter of water;
10 black currant leaves.

The recipe showing how to pickle poplar row should be done in stages.

After cleaning and soaking, boil the row in salted water for 20 minutes.
Drain the water and fill it with a new portion, the amount indicated in the recipe.
Add salt, sugar and cook for 10 minutes, constantly skimming off the foam.
Place currant leaves, ½ part sliced garlic and ½ part cloves into sterilized jars.
Distribute the mushrooms on top to half the jar without marinade and pour 1 tbsp. l. vinegar, then add the mushrooms again.
Spread the top layer of currant leaves, the rest of the garlic and cloves.
Add 1 more tbsp. l. vinegar and only then pour in the boiling marinade.
We roll it up, turn it over and wrap it in an old blanket until it cools completely, then take it out to the cellar.

Recipe for pickled poplar rows with onions

Some housewives ask how to properly marinate poplar row with onions? Note that you don’t need much effort, but the mushrooms will taste delicious. This winter appetizer will delight not only your guests, but will also diversify your family’s daily menu.

2 kg row;
400 g onions;
700 ml water;
A pinch of nutmeg;
4 bay leaves;
1.5 tbsp. l. salt;
2.5 tbsp. l. Sahara;
6 tbsp. l. vinegar.

We suggest marinating the poplar row mushroom according to the recipe given below:

Peeled and soaked mushrooms are poured into boiling salted water and boiled for 20 minutes.
Place on a sieve to drain, rinse and place in boiling marinade, cook for 15 minutes.
Marinade: salt, sugar, vinegar, bay leaf and nutmeg are added to boiling water and cooked for 5-7 minutes over low heat.
Sterilized jars are filled with a layer of onions cut into thin half rings.
Then the rows are distributed and filled with hot marinade to the very top.
The jars are covered with lids and sterilized in water for 40 minutes.
They roll it up, let it cool and take it to the cellar.

How to pickle poplar rows with dry mustard

Ryadovka, marinated at home with the addition of dry mustard, will make the mushrooms piquant, delicate in taste and aromatic.

2 kg row;
2 tbsp. l. salt;
2.5 tbsp. l. sugar;
1 tbsp. l. dry mustard;
3 tbsp. l. vinegar;
1 liter of water;
2 dill umbrellas;
6 black peppercorns.

Step-by-step instructions will tell you how to properly pickle poplar rows with this unusual ingredient.

After cleaning and soaking, the row must be boiled in water for 20 minutes, skimming off the foam.
Place in a colander, let drain, and in the meantime prepare the marinade.
Let the water from the recipe boil, add salt, sugar, dill, dry mustard and peppercorns.
Boil for 10 minutes and pour vinegar in a thin stream to prevent foam from forming.
Place the rows in jars to the very top, press down so that there is no emptiness, and pour in hot marinade.
Close with tight nylon lids, wait until it cools and take it to the cellar.

Recipe for pickling poplar rows with dill seeds and lemon zest

The recipe for pickled poplar rows with the addition of lemon zest and dill seeds will give the preparation a special taste and aroma.

The richness that will be inherent in the appetizer thanks to these spices will appeal to all lovers of mushroom dishes.

It can be placed on the table as an independent dish or added as an auxiliary ingredient to salads.

2.5 kg rows;
800 ml water;
1 tbsp. l. dill seeds;
1 tbsp. l. (without top) lemon zest;
1.5 tbsp. l. salt;
2 tbsp. l. Sahara;
50 ml vinegar 9%;
10 black peppercorns.

Cleaned and soaked rows are boiled in water for 15 minutes.
Place on a sieve and, after draining, add to the boiling marinade.
Marinade: mix all the spices and spices in water, except lemon zest, boil for 5 minutes.
The rows are placed in the marinade and cooked for 15 minutes.
Add lemon zest, mix and cook for another 15 minutes over low heat.
Everything is distributed into sterilized jars and closed with tight nylon lids.
The jars are left in the room to cool and then taken to the cellar.

Pickled poplar rows with coriander

Even novice cooks can prepare poplar row mushrooms marinated with coriander. It is enough to follow certain rules, and the workpiece will be stored for more than 12 months. Incredibly tasty and aromatic mushrooms prepared for the winter according to this recipe will definitely become a frequent guest on your holiday table.

2 kg rows;
800 ml water;
1 tsp. coriander;
1 tbsp. l. salt;
1.5 tbsp. l. Sahara;
50 ml vinegar;
5 peas of allspice.

A detailed recipe showing how to pickle poplar rows has its own secrets. In this option, the mushrooms are not boiled first, but are scalded in boiling water.

Clean the rows, soak them and place in a colander.
Lower the colander along with the rows into boiling water for 5-10 seconds several times.
Prepare the marinade from all the ingredients indicated in the list and add the mushrooms.
Boil for 30 minutes over low heat and distribute into sterilized jars.
Add marinade to the very top and close with tight nylon lids.
Wrap it in a blanket and leave it to cool, take it to the cellar.

Marinating poplar rows with wine vinegar

In the recipe for pickling poplar rows, you can use wine vinegar. With this ingredient, mushrooms acquire an extraordinary aroma and taste. And even a small amount of spices will allow the appetizer to reveal itself to its fullest.

2 kg row;
1 liter of water;
1.5 tbsp. l. salt;
2 tbsp. l. Sahara;
150 ml wine vinegar;
8 cloves of garlic;
3 bay leaves;
10 black peppercorns;
1 sprig of rosemary.

Place the scalded rows in boiling water, add salt and sugar, and boil for 15 minutes.
Add all the other spices and herbs, except wine vinegar, and simmer for another 15 minutes over low heat.
Pour in the vinegar, turn on the heat to medium and cook the mushrooms in the marinade for 10 minutes.
We put the rows into sterilized jars, strain the marinade, let it boil again, and then pour it into the mushrooms.
Cover with tight plastic lids and leave to cool at room temperature.
We take the cooled jars with the preparation into the cellar or put it in the refrigerator.

Recipe for pickled poplar rows with carrots and peppers

The recipe for making poplar rows marinated with carrots and peppers will enrich your daily menu in winter, as well as decorate any feast.

Mushrooms in combination with vegetables will be an additional reservoir of nutrients and beneficial vitamins for your body.

2 kg rows;
100 ml vinegar 9%;
1 liter of water;
3 carrots;
5 onions;
1 tbsp. l. salt;
½ tbsp. l. Sahara;
3 bay leaves;
1 tsp. ground coriander;
2 tsp. ground paprika;
1.5 tbsp. l. Korean seasonings.

You need to pickle poplar row mushrooms according to all the rules proposed in the step-by-step recipe in order to protect yourself and your loved ones from poisoning. Try making this snack once and you will always enjoy it because it will become one of your favorites.

After cleaning and soaking, the rows are boiled in salted water for 20 minutes.
Place in a colander to drain completely.
The carrots are peeled, washed and cut into thin slices, the onions are peeled and chopped into half rings.
Place vegetables and all the spices into boiling water and cook for 10 minutes over low heat.
Place the mushrooms in the marinade, cook for 10 minutes and remove from the stove.
Allow to cool completely and use a slotted spoon to place into prepared sterilized jars.
The marinade is filtered, allowed to boil again, boiled for 7-10 minutes over low heat and poured over the rows.
Roll up with sterile lids, turn over and cover with a blanket.
After complete cooling, which takes up to 2 days, the jars with the preparations are placed in the refrigerator.