Conas sraitheanna a shailleadh: oidis le haghaidh ullmhúcháin don gheimhreadh

Salted rows are considered an indispensable dish for festive feasts. They are purchased in stores or harvested for the winter at home. The salting process is completely simple, if you try to follow simple tips and rules. How to salt rows for the winter so that the end result exceeds all your expectations?

To make mushrooms delight you with their aroma and taste, we offer recipes showing how to salt row mushrooms for the winter. We assure you that the fruiting bodies will turn out hard and crispy, with an amazing aroma of forest mushrooms.

Rows are salted in two ways: cold and hot. Hot salting allows you to consume mushrooms after 7 days, while cold salting lasts much longer. However, in these two versions, the rows always turn out fragrant, crispy and unusually tasty.

The salting process should take place in glass, enameled or wooden containers. Storage of blanks for the winter takes place only in cool rooms, for example, in a basement with a temperature of +5 to +8 ° C. If the temperature is above + 10 ° C, the mushrooms will turn sour and deteriorate. In addition, containers with salt rows must be completely filled with brine so that they do not turn sour. If it is not enough, then the lack is made up for with cold boiled water.

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How to salt rows for the winter in jars

How to salt rows for the winter in jars, while retaining all the nutritional properties of mushrooms? Such an appetizer will certainly delight households and guests gathered at the same table in the winter. Try the recipe for cold pickling with garlic – you will be delighted!

• 3 kg as a chéile;
• 5 Airt. l salainn;
• 10 clóibh de garlic;
• 10 duilleog silíní.

1. Fresh rows are cleaned of dirt, most of the stem is cut off and poured with cold water for 24-36 hours to remove bitterness. During the soaking time, it is necessary to change the water every 5-7 hours.
2. In prepared sterilized jars, lay clean cherry leaves on the bottom.
3. Fold the soaked rows with hats down and sprinkle with a layer of salt, as well as diced garlic.
4. The process is repeated until the jar is completely filled, the mushrooms are pressed down so that there is no empty space.
5. Pour cold boiled water, close with nylon lids and take out to the basement.

After 30-40 days, the rows are ready for use.

How to salt row mushrooms for the winter: a recipe with video

This cooking option is quite simple, and the mushrooms are fragrant and crispy. If you want, you can add your own spice or spice to the recipe.

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• sraitheanna 2 kg;
• 4 Airt. l salainn;
• 1 st. l. síolta dill;
• 1 tsp síolta lus an choire;
• 10-15 duilleoga currant dubh.

1. Pour the cleaned and washed rows with cold water and leave for 12-15 hours, or for 2 days if the mushrooms are very bitter.
2. Put clean currant leaves into the prepared enameled dishes.
3. Next, put the mushrooms with hats down and sprinkle with a little salt.
4. Sprinkle dill seeds and coriander on top, then again a layer of mushrooms.
5. Having finished all the rows in this way, lay the currant leaves with the last layer, cover with a plate, press down with a load and take it out to the basement.
6. After 20 days, when the mushrooms release juice, put them in sterilized jars, press down so that there is no void and close with nylon lids.

The mushrooms will be fully salted after 20 days and will be ready to eat.

We offer a visual video on how to salt rows for the winter in a cold way:

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How to salt rows for the winter in a hot way

If there is no time for a long soak or you need to cook mushrooms quickly, then use hot salting.

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• 3 kg as a chéile;
• 5 Airt. l salainn;
• 1 tbsp. l. síolta mustaird;
• 4 duilleoga bá;
• 5 clóibh gairleog.

How should you salt rowing mushrooms for the winter in a hot way?

How to salt rows with cinnamon for the winter

The second option for hot salting rows involves the addition of cinnamon sticks. The amazing taste and aroma of the dish will appeal to all your relatives and invited guests.

• 2 kg as a chéile;
• 1 L uisce;
• 70 g salann;
• 4 duilleoga bá;
• 1 maide cainéal;
• 4 bud de carnation;
• 7 peppercorns dubh.

1. We clean the rows, boil in salted water for 20 minutes, constantly removing the foam, and drain.
2. After filling with water from the recipe, boil for 5 minutes.
3. We introduce all the spices and spices, cook over low heat for 40 minutes.
4. We distribute the mushrooms in jars, pour strained hot brine, cover with lids and let cool completely.
5. We close it with tight nylon lids and take it out to the basement.

Although after 2 weeks the mushrooms are ready to eat, the peak of salinity will occur only on the 30-40th day. An excellent side dish for a snack would be fried potatoes or a meat dish. When serving, the mushrooms are washed, thrown into a colander, put in a salad bowl and seasoned with chopped onion, parsley or dill, as well as olive or vegetable oil.

We offer you to watch a video on how to salt row mushrooms for the winter in a hot way: