Marinated rowers

Marinated streets with carrots

Necessary ingredients:

• 
  1.5 kg rowers


• 
  0.5 L of wine vinegar


• 
  0,3 l of water


• 
  leek


• 
  1 carrot


• 
  spicy herbs: bay leaf, tarragon, borage


• 
  lemon peel


• 
  2 tsp. salt


• 
  1 tsp. Sahara

Step-by-step instruction:

1. 
   Prepare mushrooms for heat treatment: cut off the part of the leg on which there is a primer, do not use worm or old mushrooms, wash them.


2. 
   Blanched mushrooms in boiling water for 5 minutes.


3. 
   Remove the mushrooms, allow the water to drain.


4. 
   Carrots and leeks cut into small slices and boil them for 15 minutes in wine vinegar with spicy herbs.


5. 
   Put the mushrooms in the broth and continue boiling for another 5 minutes.


6. 
   With the help of noise, remove mushrooms from the pan and transfer them to pre-prepared and sterilized cans.


7. 
   Continue boiling the marinade without the mushrooms for another 10 minutes and let it cool down.


8. 
   In the jars filled with mushrooms fill the cooled marinade, then close the jars with screw caps or roll them with usual ones. Your pickled ranks are ready!

Marinated rows with cinnamon

Necessary ingredients:

• 
  1 kg rowers


• 
  3 tbsp. water


• 
  25 g of salt


• 
  1 tablespoon vinegar (5%)


• 
  10 g of sugar


• 
  2 g of citric acid


• 
  1-2 leaves of laurel pepper


• 
  1 g cloves


• 
  1 g cinnamon


• 
  6 grains of sweet pepper

Step-by-step instruction:

1. 
   Prepare mushrooms for pickling in the same way as in the previous recipe.


2. 
   In a saucepan, pour 3 cups of water, add salt and a glass of vinegar. Bring this marinade to a boil, then dip the mushrooms into it.


3. 
   On low heat, cook the mushrooms until ready. When cooking, mushrooms will emit foam, remove it with a noise. With foam are also removed particles of dirt that could stay between the plates of mushrooms.


4. 
   When mushrooms sink to the bottom, you can consider the brew finished. Now add to the marinade citric acid, bay leaf, cloves, sweet pepper and sugar with cinnamon.
   
   
   Attention: the addition of cinnamon will slightly affect the color of brine and mushrooms.
   
   


5. 
   Bring the mushrooms with the marinade to a boil.


6. 
   Place mushrooms in cans and pour them with marinade.


7. 
   Roll the jars and start sterilizing. If you used 0.5 liter cans, their heat treatment will last 20 minutes, for one-liter cans, it should be increased to 25 minutes.

Marinated classic rows

The essence of this method of marinating is that the ranks are simply boiled, laid in jars and only then poured brine.

Necessary ingredients:

• 
  1 kg rowers


• 
  2 tbsp. l. salt


• 
  1 tbsp. l. Sahara


• 
  vinegar


• 
  Bay leaf


• 
  sweet and paprika


• 
  carnation


• 
  garlic


• 
  dill umbrellas


• 
  leaves of black currant

Step-by-step instruction:

1. 
   Mushrooms clean and scald with boiling water.


2. 
   Prepared mushrooms put in a pan and pour them with water so that they float freely. Add the bay leaf.


3. 
   Add to the mushrooms salt and sugar from this calculation: for 1 liter of water 2 tablespoons of salt and 1 spoonful of sugar.


4. 
   Cook the ranks for 20 minutes. Finished mushrooms will sink to the bottom of the pan. Do not forget to remove the foam.


5. 
   While mushrooms are cooked, sterilize clean jars.


6. 
   Spread the prepared mushrooms in the cans. Add 2 tablespoons of 9% vinegar, 2 bay leaves, 2 cloves buds, 3-5 peas of black and sweet-scented pepper, 2 cloves of garlic, dill umbrella and 12 leaves of blackcurrant for each liter jar.
   
   
   Attention: if you want the pickled ranks to turn out not only tasty but also fragrant, add the vinegar and spices to each jar twice, first to the bottom, before laying the mushrooms, and then from above.
   
   


7. 
   Boil again the marinade and pour into them mushrooms and spices.


8. 
   Roll the jars, then turn them upside down and wrap them in a blanket. Leave the marinated rows of rows wrapped up until the cans cool down completely.