How to pickle blueleg mushrooms at home

Ryadovka violet-legged (bluefoot, blue root, blue root) are mushrooms often found in Russian forests. Inexperienced mushroom pickers avoid them because of their unusual bluish tint. But this mushroom is edible, the pulp has a pleasant consistency similar to champignons, and the aroma of pickled bluelegs is slightly reminiscent of anise. After heat treatment, it becomes more saturated, so it is important to cook these mushrooms correctly. A selection of recipes on how to pickle bluelegs will help with this in order to preserve their special taste.

Beneficial properties and calorie content of plantlets

Blueleg belongs to the podtavnik mushrooms, to the Ryadovkov family. Although the blue root is little known to a wide range of silent hunters, connoisseurs consider it edible and useful. The taste is reminiscent of young champignons. The pulp has a pleasant fruity aroma, sweetish.

The lilac-footed row contains vitamins:

E is an antioxidant that removes toxins, restores and maintains the necessary intracellular water balance;
PP - nicotinic acid, which helps reduce cholesterol;
B2 - regulates the body's metabolic processes, improves the mucous membranes of the stomach and intestines, helps in the treatment of the eyes, for example, with cataracts;
Potassium, sodium, iron and manganese are microelements that every person needs for a healthy lifestyle.

Podatavniki mainly consist of protein, carbohydrates and mineral salts. They are low in calories, only 22 kcal. They are perfect for those who have decided to give up meat and switch to a plant-based diet.

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.

Preliminary preparation

After harvesting, mushrooms need to be processed for further use. This process includes sorting, cleaning, soaking and cooking them before salting.

The process of preparing bluelegs includes:

sorting good mushrooms from wormy ones;
soaking in salt water for 30 minutes and rinsing in clean water is necessary to loosen stuck debris and remove fungal worms;
cutting off the lower part of the cap with the spore-bearing layer of old mushrooms - the spores spoil the taste and can cause poisoning.

Sometimes bluelegs taste bitter. You can get rid of bitterness by soaking them up to six times before salting and changing the water. This can take up to ten days. But it’s difficult to do this at home in the summer. If soaked for a long time, the blue root may turn sour.

Important! Experienced mushroom pickers advise salting it and leaving it for 30-40 days. During this time, all the bitterness comes out of the two-color rows and they can be safely eaten.

Features of storing workpieces

It is recommended to store closed products, which were prepared in full compliance with canning technology, at a temperature of 0...+20°C in a place where the sun's rays do not penetrate and where there is no dampness. The permissible period of use is 12 months. Marinated, non-sterilized product should be stored in the cold, at a temperature of 0...+3°C.

Storage duration: 2 months.

There are different ways to marinate the row at home for the winter. The snack turns out tasty and healthy. It can be eaten as an independent dish or included in salads.

The easiest and fastest recipe for pickling with cabbage

Processed, well-cleaned and soaked mushrooms can be cooked further. It is best to pickle blueberries. There are a huge number of ways to prepare them. One of the simplest is the original Russian method of pickling mushrooms and cabbage.

Cooking ingredients:

white cabbage – 3 kg;
carrots – 200 g;
fresh apples – 300 g;
mushrooms – 800 g;
salt – 4 tbsp. l.

How to salt podotavniki:

We wash and chop the cabbage into strips, grate the carrots, and cut the apples into thin slices.
We put everything in a wooden barrel in layers: cabbage, carrots, cabbage, apples, cabbage, mushrooms.
Everything is compacted well.
Place cabbage leaves on top and place under a press. You can use any weight as a press, but it is more practical to use a small saucepan and put something heavy in it.
Fill with warm brine. It should completely cover the vegetables. If necessary, it is topped up.
After a few days, the salted cabbage with mushrooms is transferred to sterilized jars and closed for the winter.

Reference! Salted bluelegs with cabbage can be prepared and served with any dish or eaten separately as an appetizer.

The classic method of pickling for the winter in jars

The classic method of pickling differs from others in its simplicity, accessibility and small amount of spices. Even novice mushroom pickers can handle it, and the mushrooms will be absolutely safe and well preserved. In the future, they can be eaten salted or cooked further: frying, adding to a side dish, using them as a filling in casseroles, pies and dumplings.

Ingredients:

Bluelegs – 1 kg;
water – 1 l;
9% vinegar – 1 tsp;
bay leaf – 3 leaves;
garlic – 1 head;
black peppercorns, salt, sugar to taste;

How to properly pickle blueleg mushrooms at home:

We select and wash the caps of bluelegs.
Cook them in a saucepan for about half an hour in salted water. We strain the water, throwing the caps into a colander.
Prepare the brine by adding salt, sugar, and spices to the water, cook it for ten minutes over low heat. Put vinegar and garlic in it.
Place the caps tightly into sterilized jars and fill with boiling brine.
Roll up the jars and let cool. We put them in a cool place for storage.

Fried mushrooms in glass jars

To preserve fried rows, you need to follow some recommendations:

You should fry in a large amount of oil; the mushrooms should “bathe” in it.
Salt is added at the very end.
Blanks under plastic lids are stored for 4-6 months, rolled up with metal lids - about a year.
This product should be stored in a dark place; mushrooms will quickly go rancid in the light.

Ingredients:

rows – 2 kg;
oil for frying – 1 l;
salt to taste.

How to properly prepare and seal for the winter:

Wash the mushrooms, cut large ones. The fruits should be boiled for 15-20 minutes in salted water.
Sterilize glass jars and lids.
Place the boiled mushrooms in a frying pan with plenty of oil, stir, and cover with a lid.
Simmer for 30 minutes, stirring occasionally.
Remove the lid, add salt and cook until any remaining moisture has evaporated.
Place the mushrooms in jars, add the oil in which they were fried, and screw the lids on tightly.
Once cooled, store in a cool, dark place.

Cold salting of lilac-footed row

Cold pickling will help preserve the natural taste of mushrooms and all the vitamins they contain, and salted mushrooms will last longer in jars. But it will be possible to consume bluelegs no earlier than after 30-40 days.

Ingredients for 5 kg of mushrooms:

salt – 200 g;
allspice – 20 g;
garlic –20 g;
fresh dill –20 g;
bay leaves – 5 pcs.;
horseradish root – 10 pcs. (medium size).

Description of cooking method:

Wash and clean the lilac-legged rows.
Soak for 3 days, changing the water 2 times a day.
Drain the water. Place bluelegs in a saucepan, alternating with spices. Place the covered mushrooms under the weight.
Keep the fruiting bodies in the cold for about 25 days until they reduce in volume by 3 times.

Hot way

The hot method reduces the time for preparing podotavniks; you can try them faster than with cold processing. But the mushrooms partially lose their beneficial properties, do not look as beautiful, and become less crunchy. It is better to store them in the refrigerator.

The ingredients are the same as for the cold method.

Rinse the peeled and chopped bluelegs with cold water. Boil in salted water for 20-30 minutes.
Rinse and let the water drain.
Place the mushrooms in jars or tubs, sprinkling them with salt. For 1 kg of boiled mushrooms, take 45-60 g of salt, put under pressure.
You can add spices to taste: garlic, onion, horseradish, tarragon, dill. Mushrooms are ready to eat in 6-8 days.

Quick hot pickling of mushrooms

Quick hot pickling of mushrooms is delicious and simple. Knowing how to pickle mushrooms for the winter in jars will help you make delicious mushrooms yourself using a simple recipe with vinegar without sterilization.

The simplest thing is quick pickling of mushrooms; the cooking process does not raise any questions; difficulties may arise when selecting a mushroom variety for pickling.

Various types of mushrooms are suitable for quick pickling - honey mushrooms, row mushrooms, porcini mushrooms, obabka, aspen mushrooms, dense champignons, popular boletus mushrooms, purchased or collected oyster mushrooms, wild boletus mushrooms, assorted mushrooms, and tremors.

Advice from the Wonder Chef. Most noble mushroom species are suitable for pickling, but obabka mushrooms often contain wormholes, and therefore you need to pickle obabka mushrooms with extreme caution.

How to pickle mushrooms for the winter in jars with vinegar without sterilization

A simple recipe for pickling mushrooms with instant hot onions, which does not require sterilization of jars with mushrooms. The recipe for marinade with vinegar is reliable, safe, you can use it without any restrictions, marinating yourself wild mushrooms chanterelles, milk mushrooms, rows, pigs, which are collected in the forest, in clearings, bought at the market or in a store. Another recipe for mushroom caviar from honey mushrooms for the winter.

Recipes for preparing mushrooms for the winter in jars differ in the composition of the marinade. The filling can be with vinegar as a preservative or contain in the ingredients an equally popular preservative - citric acid. Recipes for mushroom marinades differ in the proportions of salt, sugar, water, and vinegar.

Housewives use a simple recipe for pickled mushrooms in winter, summer, autumn, summer, when they need to quickly pickle mushrooms for a holiday salad or make a mushroom appetizer for every day.

You need to sort mushrooms for pickling by type, that is, only one type in one jar. The recipe ingredients are for a 1 liter jar of mushrooms and marinade.

Ingredients for quick marinating of mushrooms and onions

mushrooms – 700 g;
onion – 1 head;
fresh thyme – 2-3 sprigs;
allspice peas – 1.5 tsp;
clove buds – 5-7 pcs;
bay leaf – 3 pcs.;
sea salt – 1 tbsp;
white wine vinegar - a third of a glass;
water – 0.75 cups.

Quick hot pickling of mushrooms for the winter

We carefully sort the mushrooms, clean them and rinse them in cold water. Leave the small ones whole, cut the large ones into halves or quarters.
Finely chop the onion.
Place the thyme immediately on the glass bottom of a clean, sterilized jar.
Combine the marinade ingredients with salt, vinegar, mushrooms and seasonings (in addition to thyme) in a saucepan with water and bring to a boil.
Reduce heat to low and cook mushrooms in marinade for 15 minutes.
Pour the boiled, slightly cooled mushrooms with the marinade into a jar. Let cool.
After this, close the jar with a nylon lid and put it in the refrigerator. Mushrooms can be eaten within a day.

These quick-cooking pickled mushrooms, made in a simple way, are stored in jars in the refrigerator for a month.

Thyme in the ingredients can be replaced with any herbs or a combination of them to taste - oregano, marjoram, savory, parsley, celery leaves, basil. It will also be aromatic and piquant.

Secrets of cooking at home

Many housewives do not know how to improve the taste of mushrooms pickled for the winter. The most commonly used spices are salt and black pepper.

They can be supplemented with herbs:

local - parsley, onion, dill;
exotic: oregano, rosemary and thyme.

It is important that seasonings do not interrupt the taste of the main product.
Previously, fresh leaves of black currant, cherry, oak, fern and horseradish stems were added to tubs of mushrooms. They were especially well suited for rows, which do not have their own distinct flavor. They were placed on the bottom of the container, and sometimes on top under pressure.

Fresh spruce and pine branches give the mushrooms a coniferous, forest aroma, and oak bark creates the feeling of being pickled in a barrel. Ginger, barberry and cloves are put into the blue root when pickling for pungency and sweet and sour taste.

Delicious recipe! Sourdough for rye bread without yeast eternal

Pickling is a good way to preserve mushrooms and treat yourself to them all year round. In bluelegs, salting helps to reveal the taste and remove residual harmful substances. Depending on your preferences, you can choose a cold or hot method of preparation, supplement the mushrooms with herbs and vegetables.

Meadow mushrooms appear in mid-spring and grow until frost. These include the little-known but tasty lilac-legged rower. It is also called blue leg, two-color row, blue leg row, blue root. Thanks to its high taste, bluelegs can become a culinary masterpiece. The two-color row is especially good when salted and pickled.

Primary processing

You need to carefully examine the harvest, since you can bring poisonous white-purple cobwebs very similar to bluelegs from the forest.

Important! Mushrooms need to be processed within the next 4-6 hours after cutting, otherwise they will begin to deteriorate.

Mushrooms for processing must be:

young;
healthy;
not wormy;
without slugs and bugs;
not broken;
without soil, leaves, grass.

How to properly and quickly process rows at home:

The lilac-legged row is sorted by size.
The mushrooms are carefully washed under cool running water to get rid of grains of sand that may have gotten between the plates. It is worth remembering that with prolonged rinsing the aroma is lost; this action should take no longer than 10 minutes.
Often, only the caps of bluelegs are pickled. If the caps are large, they are cut into pieces.
If you pickle mushrooms with legs, then scrape off the purple layer with a knife.
Lilac-legged rowers, like all mushrooms classified as conditionally edible, must be boiled for 20-25 minutes and the foam skimmed off from time to time. The rows will be completely ready when they begin to sink to the bottom.
The mushroom broth should be poured out, and the fruiting bodies should be kept in a colander for a while to allow excess moisture to drain freely.

Attention! Boiling the row is also necessary so that the high temperature destroys all harmful microflora and microorganisms in the body of the mushroom.

Bluefish are very tasty: they can be fried with onions and carrots, stewed, salted (salted in barrels), but they are especially good in marinades with spices, cinnamon, and cloves. Although preparing the row will take some time, in winter you will be able to fully enjoy the bounty of the forest.

Beneficial properties and calorie content of plantlets

The lilac-footed row contains vitamins:

E is an antioxidant that removes toxins, restores and maintains the necessary intracellular water balance;
PP - nicotinic acid, which helps reduce cholesterol;
B2 - regulates the body's metabolic processes, improves the mucous membranes of the stomach and intestines, helps in the treatment of the eyes, for example, with cataracts;
Potassium, sodium, iron and manganese are microelements that every person needs for a healthy lifestyle.

Features of the species and choice of edible mushrooms

The most popular are lilac-legged, purple and gray rowers. They have a delicate taste and pleasant aroma. On a “quiet” hunt you can often find poplar grass, which forms mycosis with poplar roots. It has a round, slippery cap that grows up to 12 cm in diameter. The color is brown or red. Adult specimens have a flat cap, on the edges of which small cracks can be seen. The fleshy leg has a brownish tint.

The purple row is also called the blueberry, because it tends to change the color of the cap as it grows: in young individuals they are colored deep purple or brown, and after maturation they become light purple with a brown tint.

Note!

When collecting these mushrooms, you should remember that there are also poisonous rows. A distinctive feature of edible specimens is the pleasant smell and colored caps. If the cap of the row is white, without any shade, then it is a poisonous mushroom.

Preliminary preparation

After harvesting, mushrooms need to be processed for further use. This process includes sorting, cleaning, soaking and cooking them before salting.

The process of preparing bluelegs includes:

sorting good mushrooms from wormy ones;
soaking in salt water for 30 minutes and rinsing in clean water is necessary to loosen stuck debris and remove fungal worms;
cutting off the lower part of the cap with the spore-bearing layer of old mushrooms - the spores spoil the taste and can cause poisoning.

Important! Experienced mushroom pickers advise salting it and leaving it for 30-40 days. During this time, all the bitterness comes out of the two-color rows and they can be safely eaten.

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.

The easiest and fastest recipe for pickling with cabbage

Cooking ingredients:

white cabbage – 3 kg;
carrots – 200 g;
fresh apples – 300 g;
mushrooms – 800 g;
salt – 4 tbsp. l.

How to salt podotavniki:

We wash and chop the cabbage into strips, grate the carrots, and cut the apples into thin slices.
We put everything in a wooden barrel in layers: cabbage, carrots, cabbage, apples, cabbage, mushrooms.
Everything is compacted well.
Place cabbage leaves on top and place under a press. You can use any weight as a press, but it is more practical to use a small saucepan and put something heavy in it.
Fill with warm brine. It should completely cover the vegetables. If necessary, it is topped up.
After a few days, the salted cabbage with mushrooms is transferred to sterilized jars and closed for the winter.

Reference! Salted bluelegs with cabbage can be prepared and served with any dish or eaten separately as an appetizer.

The classic method of pickling for the winter in jars

Ingredients:

Bluelegs – 1 kg;
water – 1 l;
9% vinegar – 1 tsp;
bay leaf – 3 leaves;
garlic – 1 head;
black peppercorns, salt, sugar to taste;

How to properly pickle blueleg mushrooms at home:

We select and wash the caps of bluelegs.
Cook them in a saucepan for about half an hour in salted water. We strain the water, throwing the caps into a colander.
Prepare the brine by adding salt, sugar, and spices to the water, cook it for ten minutes over low heat. Put vinegar and garlic in it.
Place the caps tightly into sterilized jars and fill with boiling brine.
Roll up the jars and let cool. We put them in a cool place for storage.

Frozen soldiers

If a bountiful harvest has been harvested, it is not necessary to immediately cook bluelegs mushrooms. It would be advisable to freeze some of it as a reserve for the winter. So, the lilac-legged rows are stored for up to six months in the freezer (re-freezing should not be allowed). These mushrooms will always be on hand to help out in cooking when time is short. In addition, when frozen, mushrooms take up much less space. They are frozen as follows:

Blue legs undergo primary processing by cooking.
The mushrooms are placed tightly in a suitable container with a lid.
Place in the freezer for a day.

Do not put frozen bluelegs directly into boiling water or put them in a frying pan. Otherwise, the taste of the prepared mushrooms will be less pronounced. It is necessary to first defrost the rows in a convenient way. You can place them in the microwave for a few minutes (low power only). But it is better to leave the bluelegs to thaw at room temperature in a colander for slow defrosting.

When the mushrooms are completely thawed, rinse them under running water. Now they are ready for cooking; you can marinate the blue leg, pickle it, make soup or fry it. Mushroom caviar, sandwich paste, and various sauces are also made from the rows. But the most popular are pickled bluelegs - a delicious appetizer and an excellent addition to salads.

Cold salting of lilac-footed row

Ingredients for 5 kg of mushrooms:

salt – 200 g;
allspice – 20 g;
garlic –20 g;
fresh dill –20 g;
bay leaves – 5 pcs.;
horseradish root – 10 pcs. (medium size).

Description of cooking method:

Wash and clean the lilac-legged rows.
Soak for 3 days, changing the water 2 times a day.
Drain the water. Place bluelegs in a saucepan, alternating with spices. Place the covered mushrooms under the weight.
Keep the fruiting bodies in the cold for about 25 days until they reduce in volume by 3 times.

Blueleg mushrooms - where do they grow?

Scientifically, the mushroom is called the lilac-legged row, and it consists of the following parts: a smooth cap, which reaches 20-30 cm in diameter and a cylindrical stalk 5-10 cm high.

If you look under the cap, you can see frequent plates that are initially white, and then they acquire a yellowish color with an olive tint. The pulp of this fungus is quite dense and fleshy, which is characterized by a light fruity aroma.

The blue leg mushroom grows in the temperate zone of the Northern Hemisphere, but in the south the harvest can be harvested twice a year. These mushrooms can withstand light frosts. They can be collected from October to November.

They grow near coniferous trees, as well as in forest belts and woodlands. The soil is most important to them, as they prefer sandy and semi-sandy soils. The rows grow in groups that form some kind of “witch’s rings”. Every year they appear in almost the same place, and mushroom pickers take advantage of this.

Hot way

The ingredients are the same as for the cold method.

Rinse the peeled and chopped bluelegs with cold water. Boil in salted water for 20-30 minutes.
Rinse and let the water drain.
Place the mushrooms in jars or tubs, sprinkling them with salt. For 1 kg of boiled mushrooms, take 45-60 g of salt, put under pressure.
You can add spices to taste: garlic, onion, horseradish, tarragon, dill. Mushrooms are ready to eat in 6-8 days.

Caviar from rows "Ogonyok" with mayonnaise

Spicy caviar with a piquant taste, a very simple recipe.

Take:

Boiled mushrooms – 3.4 kg.
Hot pepper – 60 gr.
Garlic – 12-16 cloves.
Coriander – 15 gr.
Ground pepper – 10 gr.
Oil – 80 ml.
Mayonnaise – 140 gr.

Preparation:

Chop the soaked mushrooms. Chop the pepper into cubes and garlic into plates.
Fry the garlic cloves in hot oil in a frying pan. After a couple of minutes, add pepper.
Fry for another 5 minutes, then add the rows.
Fry together for 10 minutes. salt, season with coriander and other spices.
Cool the mixture slightly, then grind through a meat grinder.
Return to the pan and add mayonnaise. Simmer over low heat for 15 minutes.
Place in jars and pasteurize the preserves for 30 minutes.
Then seal, cool and store.

Secrets of cooking at home

Many housewives do not know how to improve the taste of mushrooms pickled for the winter. The most commonly used spices are salt and black pepper.

They can be supplemented with herbs:

local - parsley, onion, dill;
exotic: oregano, rosemary and thyme.

It is important that seasonings do not interrupt the taste of the main product.

Previously, fresh leaves of black currant, cherry, oak, fern and horseradish stems were added to tubs of mushrooms. They were especially well suited for rows, which do not have their own distinct flavor. They were placed on the bottom of the container, and sometimes on top under pressure.

Secrets, spices, additives...

To make the mushrooms crispy, add cherry or oak leaves when marinating.
If you boil salted or pickled mushrooms for 3-5 minutes, you can use them in hot dishes and salads.
Pickled mushrooms will not become moldy if you add a little vegetable oil on top.
If your salted mushrooms become moldy, don’t rush to throw them away! They need to be washed thoroughly, spoiled fruits removed and filled with fresh brine.

Lilac-legged rowers are extremely tasty and even healthy. Once you try it, you will love their excellent taste and will be happy to add these unusual mushrooms to your basket.

Winter pickles from bluelegs

The bluefoot (scientifically “lilac-legged rower”) loves well-fertilized soil and is found in pastures, meadows, and copses. Mushrooms are very tasty. They can be salted, pickled, dried. They are also good as filling for pies and soups. Bluelegs are easy to collect - thanks to their purple color, they cannot be confused with any other mushrooms.

Delicious recipe! Cake in the shape of a house photo

5 kg of bluelegs, 200 g of salt, 20 g of allspice, 20 g of garlic, 20 g of dill, 5 bay leaves, 5-10 horseradish roots.

Wash and clean the mushrooms thoroughly. Trim the stems and soak the mushrooms for 3 days, changing the water 2 times a day.

After soaking, drain the mushrooms in a colander and transfer to a saucepan, layering with spices. Cover with a cotton towel, place a plate on top and a weight on it. Place the mushrooms in a cool, dark place for about 25 days.

Serve with fragrant (unrefined) vegetable oil and add herbs.

This recipe is also suitable for milk mushrooms, milk mushrooms, and saffron milk caps.

Wash and clean the mushrooms. We cut off the stems and place the caps in cold, slightly salted water and bring to a boil. Cook the mushrooms for about 10-20 minutes, skimming off any dirty foam. Drain the water, pour the marinade over the mushrooms and boil for another 15-20 minutes.

Marinade: boil a liter of water, add 2 tbsp. spoons of salt, 2-3 tbsp. spoons of granulated sugar, a couple of bay leaves, 10 black peppercorns, 5-8 pieces of allspice, a few currant, cherry and oak leaves.

5 minutes before the end of cooking the mushrooms in the marinade, add 5-6 cloves of garlic and 1 tbsp. a spoonful of vinegar.

Place the mushrooms in sterilized jars and close.

Winter pickles from bluelegs Bluelegs (scientifically “lilac-legged rower”) loves well-fertilized soil and is found in pastures, meadows, and copses. Mushrooms are very tasty. Their

Useful tips for housewives

On average, mushrooms can be stored for up to 2 years without loss of taste.

Bluelegs are unusual mushrooms. When marinating them, you can achieve different, and sometimes unusual, taste sensations.

To do this, you should learn about some tricks:

To obtain crispy mushrooms, plant leaves are added to the marinade: currant, oak, walnut or cherry and horseradish.
If pickled bluelegs are boiled for a few minutes, they can be used as separate hot dishes or salads.

Pickled fruits will not become moldy ahead of time if you cover them on top (before sealing the jars) with vegetable oil.
But even if the pickled bluelegs become moldy, you should not throw them away, rinse them well, remove completely spoiled fruits and fill them with freshly prepared brine.

Pickled mushrooms are stored in a dark place at a temperature of +8-15⁰С. The ideal place is underground, cellars, basements, cool storage rooms. When opening the jar, the contents should be consumed within 2-3 days (if stored in the refrigerator - within a week). The more vinegar used in the marinade, the longer the pickled rows can be kept.

How to pickle mushrooms?

Pickling blue-legged mushrooms or lilac-legged mushrooms:

Wash the mushrooms, peel and trim the stems. Soak the mushrooms for 3 days, changing the water 2 times a day. After soaking the mushrooms, strain them from the water. Place mushrooms in a saucepan in layers, alternating with spices. Cover the mushrooms with a cotton towel and place a plate with a weight on top. Keep the mushrooms in a cool, dark place for about 25 days, after which the mushrooms should reduce in volume by 3 times.

For 5 kg of mushrooms:
200 g salt,
20 g allspice,
20 g garlic,
20 g dill,
5 bay leaves,
10 horseradish roots.

Hot pickling of mushrooms in a row:

clean and sort mushrooms; large caps can be cut into 2-3 parts. Rinse the prepared mushrooms with cold water.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Transfer the mushrooms to a wide bowl to cool. Then the cooled mushrooms can be transferred along with the brine into jars and closed. Mushrooms are ready to eat in 40-45 days.

The correct name for podtopolnik mushrooms is gray row. The gray row is salted hot or cold.

Hot pickling recipe:

Peel the mushrooms, rinse well and cook in salted water for 20-30 minutes. Then rinse the mushrooms in cold water and place in a colander to drain. Place the prepared mushrooms in jars, wooden tubs and salt at the rate of 45-60 g of salt per 1 kg of boiled mushrooms, cover with a wooden circle with pressure. You can add spices to taste: garlic, onion, horseradish, tarragon, dill. Mushrooms can be consumed after 6-8 days.

Cold pickling recipe:

Peel and wash the mushrooms. Place in a container with the legs up, sprinkle each layer of mushrooms with salt and spices, 40-60 g. salt per 1 kg of mushrooms. Cover with a lid and place the weight.

Answer to the question How to pickle mushrooms? – Pickling blue-legged or purple-legged mushrooms: wash the mushrooms, peel and trim the stems. Soak the mushrooms for 3 days, changing the water 2 times...

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.

Marinating bluelegs

Mushrooms are amazing gifts of the autumn forest. They are preserved for the winter using a variety of methods, which include: pickling, drying and freezing. It is the pickled mushrooms that have a special taste and decorate a festive table or a warm dinner with the whole family.

Blue stem mushrooms are especially popular among mushroom lovers. Some are afraid to take them because of this feature, but this mushroom is not only edible, but also very tasty.

Many housewives value blueleg mushrooms for the ease of their preparation. Below we will look at several options for pickling bluelegs mushrooms.

Traditional recipe for pickling mushrooms. This method is traditional and therefore simply irreplaceable for cooking at home.

For cooking you need to take the following ingredients:

mushroom row - kilogram;
a couple of tablespoons of coarse salt;
three tablespoons of granulated sugar;
Bay leaf;
peppercorns – 12 pcs.;
Jamaican pepper – 7 pcs.;
oak, cherry and currant leaves;
a few cloves of garlic;
a couple of tablespoons of vinegar (9%).

Wash the row thoroughly, put it in a saucepan and pour in water. Boil for 20 minutes, then drain the liquid.
Fill the row with water (1 liter) and let it boil. Then add salt, seasonings, cherry, oak and currant leaves. Cook for 10 minutes, reducing heat.
Peel the garlic cloves, chop them, and place them in a saucepan along with vinegar. Let it boil for 7 minutes, turn off the heat.
Pour the prepared mushrooms into jars (pre-sterilized) and close with lids. After this, cover the jars with a blanket and let cool.

Store pickled mushrooms in the cellar. This recipe is a real culinary masterpiece that everyone should definitely try. Before serving, mushrooms can be sprinkled with green onions and a little sunflower oil.

Recipe for marinating bluelegs with hot pepper and garlic. Are you looking for a recipe for how to marinate blue mushrooms in an unusual way so that it doesn’t take a lot of time? Then the recipe below is exactly for you.

To prepare you need to take the following products:

2 kilograms of rows;
water;
7 Jamaican peppercorns;
1 tablespoon salt;
half a teaspoon of citric acid;
head of garlic;
one hot pepper (you can take chili).

Wash the mushrooms, put them in a container, add water. Boil, adding coarse salt, for 20 minutes.
Then place the contents of the pan on a sieve. Pour in water again and place on the fire, cook for about 10-12 minutes.
Peel the head of garlic, chop it, add to the mushrooms.
Chop the chili pepper with seeds and add to the rest of the ingredients.
Add salt, citric acid, allspice and let simmer over low heat for 20 minutes.
Place the mushrooms in jars with marinade, roll up, and cover for a day.

Store finished pickled mushrooms in the basement. The recipe will appeal to those who prefer original, savory dishes.

Every housewife who prepares mushrooms for herself and her family for the winter has probably asked herself more than once: “Am I pickling mushrooms correctly?” The recipe below is not only correct for blueleg but also very tasty. Blue legs marinated according to this recipe will appeal even to those who are indifferent to this product.

For cooking you need to take the following products:

kilogram of blue stem mushrooms;
three bay leaves;
a few black peppercorns;
water for marinade – 700 ml;
3 tablespoons vinegar;
1 tablespoon salt;
1.5 tablespoons of sugar.

Preparation of marinated mushrooms:

Wash the mushrooms, put them in a saucepan and add water. Cook after boiling for half an hour. During cooking, be sure to skim off the foam.
Prepare the jars, put a bay leaf and peppercorns on the bottom of each.
Place the finished mushrooms in a colander and place in jars.
Now you need to make the marinade: pour water, add salt and sugar, place on the fire and let it boil. At the very end, pour in 9% vinegar.
Pour the marinade into jars and screw on the lids.

Delicious recipe! How long to cook oatmeal

When the marinade has cooled completely, the jars must be sent to a cool, dark place for long-term storage.

There is another method of pickling blue legs, which amazes with its simplicity and impeccable taste.

Recipe for marinating blue legs with herbs

To prepare you need the following ingredients:

1.5 kilograms of mushrooms;
250 ml wine vinegar;
300 ml water;
leek;
one medium-sized carrot;
bay leaf, borage, a little tarragon;
lemon zest;
2 teaspoons salt;
1 teaspoon sugar.

Clean and rinse the mushrooms. Pour water and blanch for 5-7 minutes, place on a sieve.
Cut leeks and carrots into slices, boil in vinegar for about 15 minutes, adding spices.
Add mushrooms to the broth and boil for a few more minutes. Remove the mushrooms using a slotted spoon and place in jars.
Boil the marinade for another 10-12 minutes, cool.
Fill the jars with mushrooms with marinade and roll up the lids.

Store pickled bluelegs in the basement or refrigerator. Before serving, chop and sprinkle with green onions or chopped herbs.

Many people love blue legs. They are not such frequent guests on our tables, however, they are popular. You can make a lot of dishes out of blue legs. First of all, you should marinate the mushrooms correctly. What do you need to know for this?

How to cook purple row: marinating, salting, frying

In many forests of Russia, among the foliage and moss, you can find the agaric mushroom. These mushrooms grow in numerous groups, but they are not very popular among mushroom pickers. Popularly, the purple row is often called bluelegs.

There are more than a hundred species of these lamellar. They differ in cap color and size. There are not only purple rows, but also green, brown, white, ash, with a silver and greenish tint.

It is worth remembering that not all lamellar fish of this type are suitable for consumption. More than a dozen species are considered poisonous, and more than thirty will not cause harm to health, but are not edible, like the valui mushroom. Therefore, as with any other mushroom, you need to be very careful with rowing.

Mushrooms and mushroom dishes are contraindicated for children under 10-12 years of age.

Preparing and cooking row mushrooms

Before preparing bluelegs, they need to be thoroughly washed and processed. To do this you need:

Remove grass and foliage from the caps and trim the bottom of the mushroom stems.
Rinse with plenty of water. Change the water at least three times.
Pour water over the rows and leave for at least 6 hours so that all the worms and insects come out of the mushrooms.

How to remove bitterness from mushrooms

To prevent mushrooms from becoming bitter, they must be properly processed. To do this, the rows are boiled in water with vinegar (take 1 tablespoon of vinegar for 1 liter of water). In this case, it is better to use an enamel pan.

Boil the mushrooms for 15 minutes and drain the water. Then the mushrooms are again filled with water and cooked again for 15 minutes. Drain again and boil for 15 minutes in water and vinegar. The onion, cut into 2 halves, is added to the mushrooms and cooked for another 10 minutes.

After processing, the mushrooms can be pickled, marinated or fried.

Recipe for pickled rows

There are many recipes for making purple row. But as a rule, housewives prepare mushrooms specifically for the winter. Usually, they are pickled.

Boiled bluelegs are placed in pre-sterilized jars and filled with marinade. To make the marinade you will need:

1 liter of water;
1.5 cups salt;
2 tablespoons sugar;
2 tablespoons vinegar;
a few peppercorns.

All ingredients are combined and cooked for about 10 minutes. It must be remembered that vinegar is poured into the marinade last. Then the jars with mushrooms and marinade are covered with metal lids and the jars are sterilized for 30 minutes. Then, the jars are closed with nylon lids, the jars are cooled and stored in the basement or refrigerator.

How to salt purple rows

In addition to pickling, bluelegs are also good for pickling. But the salting process is different from pickling. Salted mushrooms will be ready only after 6-8 weeks. And their shelf life is also limited. It is not recommended to eat mushrooms that have been pickled for more than one year.

In order to salt the rows you need:

Prepared mushrooms.
Horseradish leaves.
Peppercorns.
Salt.

Banks should be sterilized. Horseradish is placed at the bottom of the prepared jars. Then the bluelegs are laid out in layers. Each layer is generously sprinkled with salt and garlic. The jars are tightly screwed and stored in a cool, dark place.

Fried bluelegs

You can surprise your guests with this unusual appetizer and also decorate your holiday table. This snack requires a minimum of ingredients and effort. You will need:

Row mushrooms.
Sunflower oil.
Salt.

Fry the bluefish in a frying pan in oil for 1.5 hours. Add oil periodically. During the frying process, mushrooms should be salted and do not skimp on salt. Place the roasting field and row into prepared glass containers, pour in vegetable oil and close tightly with lids.

Recipe for baked bluelegs in the oven

You will get an original dish if you bake these mushrooms in the oven. You can pamper your family and friends with pasta casserole with rows. To prepare this dish you need:

Boiled rows 700 gr.
Vermicelli 200 gr.
Breadcrumbs 2 tbsp. l.
Butter 100 gr.
Onion 2 pcs.
Sour cream 150 gr.
Chicken eggs 3 pcs.
Salt and pepper to taste.
Greenery.

Cut the processed bluelegs into thin slices and fry in butter until golden brown. Reduce heat, add finely diced onion and fry for another 10 minutes. Add the boiled vermicelli to the frying pan with the mushrooms and onions and mix well.

Grease the pan with butter, sprinkle with breadcrumbs and place the mixture from the pan onto the prepared baking sheet. Heat the oven to 180 degrees. Place the pan with pasta and mushrooms in a preheated oven and bake for 30-40 minutes.

When serving the dish, sprinkle with herbs and, if desired, finely grated cheese.

Preparing row mushrooms does not take much time and effort. Even a young, inexperienced housewife can cope with this. This is good practice in preparing mushroom delicacies and dishes made from them. Over time, every housewife who deals with mushrooms develops her own secrets on how to cook row mushrooms.

Source: https://mukhomor.com/zagotovka/marinovanie-gribov/53684-kak-prigotovit-ryadovku-fioletovuyu-zasolka-zharka

How to pickle blue stem mushrooms: homemade recipes

These mushrooms got their name from their characteristic blue color. Some mushroom pickers are afraid to take it due to this feature, but this mushroom is edible and tasty. Many housewives like blue leg for its ease of preparation and pleasant fruity taste, reminiscent of anise, which is enhanced by heat treatment.

Although blue legs are not considered popular mushrooms, many people, having once tasted them, continue to constantly deal with them and include them in their diet. Of course, these mushrooms are different from the others, but their taste is so delicate and soft that you want to try them again and again.

I would like to note that blue stem mushrooms require heat treatment before further processing. However, before cooking, it is worth peeling the mushrooms, soaking them for 30 minutes, and then rinsing them with cold water so that all the sand comes out of the caps. Only after this can the blue leg be boiled.

Many gourmets prefer marinated blue stem mushrooms, because it is the marinade that enhances their unique aniseed aroma. This exquisite dish can make the holiday table more vibrant and varied.

How to pickle blue stem mushrooms for the winter at home so that it turns out very tasty? It turns out that pickling them is not difficult if you use the basic canning rules and recipes. But then, in the cold snowy winter, the whole family can enjoy mushroom preparations.

The marinade for blue leg mushrooms is practically no different from the marinade of other mushrooms. The main ingredients are acetic acid and salt. Therefore, the taste of blue legs and their nutritional value will depend on the quality of the marinade. And flavor shades can be achieved by selecting spices.

Traditional recipe for pickled mushrooms blue legs for the winter

You can learn how to marinate blue leg mushrooms from a recipe that is considered traditional for Russian cuisine.

To prepare it we will need the following products:

mushrooms – 1 kg;
water – 500 ml;
salt – 2 tbsp. l.;
granulated sugar - 3 tbsp. l.;
bay leaf -3 pcs.;
black pepper – 12 peas;
allspice – 7 peas;
leaves of currant, oak, cherry;
head of garlic – 1 medium piece;
vinegar 9% - 2 tbsp. l.

Boil the peeled mushrooms separately in water for 20 minutes and drain in a colander to drain the liquid well.

Pour 1 liter of water over the blue leg, let it boil, add salt, sugar, bay leaf, a mixture of black and allspice, clean oak, cherry and currant leaves. Let the mushrooms simmer over low heat for 10 minutes.

Peel and finely chop the garlic, add to the mushrooms, then pour in the vinegar. Let the marinade and mushrooms boil for 5-7 minutes and remove from heat.

Pour into glass jars, roll up, cover with a blanket and leave in this position until completely cooled. After which the mushrooms need to be taken to the basement or put in the refrigerator.

This recipe for pickled blue leg mushrooms will become a culinary masterpiece on your table. Show a little imagination, add spices to your taste and you will have your own version of the marinade for blue legs.

Recipe for marinating blue mushrooms with garlic and pepper

We offer a recipe on how to marinate blue mushrooms with garlic and hot pepper.

For this option we will need:

mushrooms – 2 kg;
water – 1 l;
allspice – 7 peas;
salt – 1 tbsp. l.;
citric acid – 0.5 tsp;
head of garlic (medium) – 1 pc.;
hot chili pepper – 1 pc.

Boil the peeled mushrooms in water with salt for 20 minutes. Then place the mushrooms in a sieve and strain to remove excess liquid. Pour in a new portion of water and let it boil over medium heat for 10 minutes.

Cut the peeled garlic into thin slices and add to the mushrooms.

Cut the pepper and seeds into slices and also add to the mushroom broth.

Add salt, citric acid and allspice, let the mushrooms simmer over low heat for 20 minutes and remove.

Pour into jars, roll up and cover with a blanket for 24 hours.

After cooling completely, take the mushrooms to the basement.

This recipe for pickled blue leg mushrooms for the winter will appeal to those who love spicy and savory dishes.

Using these recipes, every novice housewife will know how to properly pickle blue stem mushrooms. This preparation is perfect as an appetizer or complements the main dish with its unforgettable taste.

Freezing

Bluelegs can not only be pickled, but also frozen, like champignons, oyster mushrooms and almost any other mushrooms. To make them take up less space in the freezer, they can be boiled with the addition of spices.

Ingredients:

fresh rows – 1kg;
salt – 1 tbsp. l.;
peppercorns – 5-6 pcs.;
dried celery, ginger - to taste;
water.

Freezing consists of the following stages:

Peel the mushrooms, cut off the lower part of the stem, and wash.
Pour boiling water, cover with a lid, leave for 2 hours.
Rinse the rows with cold running water.
Fill with fresh water, add spices, boil for 20 minutes.
When the rows are cooked, drain in a colander and then dry with a napkin.
Screw the dried mushrooms into a bag, releasing the air, or place them in a container. Place in the freezer. This product can be stored for one and a half years.

Reference! Mushrooms need to be thawed in the refrigerator. It is not recommended to re-freeze defrosted fruits; they lose their elasticity and taste.