General information

How to pickle mushrooms ryadovki: simple recipes


A rare variety of fungi - rowing, or, according to the official Latin name, tricholom, has become famous for its peculiarity of growing on the soil surface by a whole series of colonies, due to which it received such a name. In this article we will look at the description of this fungus, its nutritional and external characteristics, and most importantly - the recipes for its marinating.

Tastes and characteristics of the mushroom

The body of the fungus consists of a cap and a leg, which are prone to variability depending on age: young rowers may have a cap with a radius of 3 to 20 cm in the shape of a ball, cone or bell, and more adult representatives are characterized by flat and wavy, flat, wavy, tucked in the middle or curved edges. The surface of this part of the fruit body can be both dry and mucous, both velvety and completely smooth or with small scales. The color of the cap depends on the specific type and can be both white and yellow, green, red or brown in different shades.

Hymenophore, or ryadovki plates - another distinctive feature of this species: in some they are thin and frequent, in others - on the contrary, more fleshy and rare.

Depending on age, their color varies from white to brown, and the general appearance and location of the plates varies from neat and consistent to ragged and uneven.

Leg length from 3 to 10 cm can be in the form of a straight cylinder, clavate or tapering up and down. According to the taste characteristics of edible and conditionally edible (those that can not be eaten raw), the rows are no different from other, most common fungi.

What you need: kitchen appliances and utensils

To marinate these mushrooms will need:

  • spoon,
  • knife,
  • other available means for preliminary preparation of products,
  • gas or electric stove,
  • Enameled or stainless steel dishes for boiling and boiling,
  • skimmer for removing foam,
  • strainer colander
  • iron sieve and bowl for sterilizing containers
  • pre-treated vessels (jars) and closures for occlusion,
  • sealer key.

Necessary ingredients for the recipe

There are many recommendations for the preparation of pickled rows. We will consider the list of ingredients necessary for the main, suitable to all recipe.

So, you will need the following products:

  • mushrooms - 1.5-2 kg,
  • water - 0.5 l,
  • not iodized table salt - 1 tbsp. l.,
  • sugar - 2 tbsp. l.,
  • food vinegar - 4 tbsp. l.,
  • dried cloves - 3 buds,
  • dried bay leaves - 3 pcs.,
  • black pepper beans - 10 pcs.

Features of the selection and preparation of products

To edible types rydovok include:

  • gray,
  • lilac-legged
  • earthy,
  • Mongolian
  • matsutake,
  • gigantic
  • yellow brown
  • crowded
  • May

The conditionally edible number is:

  • poplar,
  • purple
  • yellow-red
  • openkovid,
  • bearded
  • green
  • scaly,
  • white and brown.

Both young and older mushrooms are suitable for eating, provided that the surface of the cap is preserved, as well as the absence of dark spots and spots on the whole body.

Pretreatment of the product includes cleaning, soaking and boiling. This type of mushroom is used both in fried, boiled, salted, and in pickled form.

The last variant of processing of fruits allows to extend their safety for a period of six months to 8 months. Hermetically sealed glass containers, protected from sunlight and cool (not higher than 15 ° C, and the optimal 8-10 ° C) place - the basic rules for storing pickled ryadovok.

Mushroom preparation

Initially, maximum cleaning of the mushrooms from debris (leaves, insects, dirt) is required, checking for the presence of larvae on large caps, as well as cutting the bottom of the fruit's legs.

If there is a large amount of dirt, to facilitate cleaning, the mushrooms are pre-soaked in water. If it is warm, enough 10-20 minutes, if the liquid is cold, then it will take from 1-3 to 10-12 hours. Soaking the Rows Selected mushrooms should be thoroughly rinsed under running water. It should be remembered that the size of mushrooms for marinating should be about the same, the damage - as little as possible. Large rows should be cut into pieces.

Now they should be boiled in lightly salted water with a small amount of citric acid (at the tip of the knife). The necessary and sufficient time for boiling mushrooms is 20-30 minutes.

At the same time, they should be stirred and when the foam appears, remove it with a slotted spoon. Then the water is drained, and the boiled rows are washed with boiling clean water and dried with a towel.

Cook marinade

Next, you need to cook the marinade. One of the most common options involves a combination of:

  • vinegar,
  • bay leaf
  • Luke,
  • black and white peppercorns,
  • carnations
  • fennel,
  • parsley
  • dill
After boiling the mixture is boiled for about 15 minutes, then the broth is filtered. Now it is necessary to boil this liquid without herbs.

After boiling, small onions and sliced ​​garlic are thrown into the dishes, foam is removed as needed, and only at the very end salt, sugar and vinegar are added (at your taste discretion).


Proper preparation of marinating containers is extremely important. Here, the classic way of treating cans with steam is suitable: boil water in a bowl, then place an iron sieve on the surface of the tank, and on top of it cans with the neck down (previously washed with soap or soda solution).

Banks should be kept in this position for 10 to 15 minutes, then similarly clean the lids and “boil” them in boiling water for 2 minutes.

In the heat-treated jars should fill the washed mushrooms, add garlic, onions, pour them with marinade and tighten the lid with a stitching key. All rolled cans are put in the direction of the covers down and wrapped in a warm blanket or bedspread until it cools completely. Only after that they are transferred to a dark and cool place for storage.

Video: how to cook canned ryadovki

How to pickle using a slow cooker

  1. Pre-soaked mushrooms (1 kg) are placed in the bowl of the kitchen appliance, covering with cold water (500 ml), press the button that says “Cooking” and set the time - 20 minutes.
  2. After the sound command, we place the ingredients for the marinade (100 ml of vinegar, 2 teaspoons of salt, 1 tablespoon of sugar) and repeat the “Cooking” mode for a period of 10 minutes.
  3. After that, it is necessary to distribute the mushrooms in banks, pour strained marinade and roll up.

What can be added to mushrooms

You can diversify the recipes of pickled rows with various additional ingredients:

  • Provencal herbs,
  • rosemary,
  • horseradish,
  • ginger,
  • vinegar,
  • lemon acid,
  • currant leaves,
  • lemon peel,
  • vinegar.
Each of them is unique in its own way. We consider the most interesting and affordable.

Ginger Recipe

Violet rows are the most suitable for this recipe. You will need:

  • mushrooms - 2 kg,
  • water - 1 l,
  • salt - 1.5 tbsp. l.,
  • sugar - 2 tbsp. l.,
  • vinegar - 2 tsp,
  • Grated root ginger - 1 tbsp. l without top,
  • white and black pepper - 5 grains,
  • lemon zest - 1 tsp,
  • bay leaf - 3 pcs.

The cooking process differs from the base one only in that after boiling the mushrooms and marinade, boil the rows in the marinade with the addition of ginger for 10 minutes and then roll them into the jars.

Mustard Recipe

In this case, you must take:

  • mushrooms - 2 kg,
  • water - 1 l,
  • salt - 2 tbsp. l.,
  • sugar - 2.5 tbsp. l.,
  • vinegar - 3 tbsp. l.,
  • dry mustard - 1 tbsp. l.,
  • black pepper - 6 peas,
  • Dill umbrellas - 2 pcs.

Pre-peeled mushrooms should be boiled, then dried, and then start cooking the marinade with all the ingredients except vinegar.

After the water boils, boil the liquid for 10 minutes, then pour in a thin stream of vinegar and boil for another minute. Transfer the bottles to the jars, pour the brine to the top and roll the lids.

Recipe with citric acid

Required products for this recipe:

  • mushrooms - 2 kg,
  • water - 600 ml
  • citric acid - 1/2 tsp,
  • salt - 3 tsp, sugar - 1.5 tbsp. l.,
  • vinegar - 2 tsp,
  • black pepper - 13-15 grains,
  • dried bay leaves and cloves - 3 leaves and 3 buds.

Mushrooms are boiled in water with vinegar, then washed and dried. Mix for marinade prepared from citric acid, salt, sugar, pepper, bay leaf and cloves.

After boiling for 10 minutes, the broth is filtered and boiled with the addition of mushrooms for 7-10 minutes. The seaming process is similar to the previous ones.

Wine Vinegar Recipe

For this you will need:

  • mushrooms - 2 kg,
  • water - 1 l,
  • salt - 1.5 tbsp. l.,
  • sugar - 2 tbsp. l.,
  • wine vinegar - 150 ml,
  • garlic - 7 plates,
  • black pepper - 10 peas,
  • rosemary - 1 sprig,
  • dried bay leaves - 3 leaflets.

Mushrooms with sugar and salt are boiled in water for 15 minutes. Then all the other spices, except for vinegar, are added, and the mixture is boiled for another 10 minutes over low heat.

Only after this, the vinegar is poured in and the broth is boiled over medium heat for another 10 minutes. Mushrooms are separated from the total fluid, the latter is filtered and boiled again. The next stage is to put the mushrooms in jars and pour the marinade, then roll them up.

Composition and nutritional value

The rich chemical composition of the rows is presented:

  • vitamins (in the greatest amount of group B),
  • minerals
  • amino acids
  • natural antibiotics
  • flavonoids
  • polysaccharides
  • phenols.
  • other useful organic compounds.

According to the characteristics of the nutritional value of the product has a low calorie (100 g contains only 22 kcal), as well as a high level of proteins and carbohydrates:

  • proteins - 46,19%,
  • carbohydrates - 48.73%,
  • fat - 5.08%.

Useful properties of mushrooms

In addition to its low calorie content, which is a plus for those who are on a diet, the rowings have a good effect on the state and functioning of the digestive system.

They are actively involved in the renewal of liver cells, and also remove excess substances (toxins and slags) from the body, while providing antioxidant, immunostimulating and antibacterial effects.

Harm and contraindications

Harm can be used:

  • old edible razdovok - due to the accumulation in them of heavy atmospheric pollution,
  • conditionally edible mushrooms in the raw,
  • poisonous representatives of this kind.
Among the contraindications are the following:

  • individual intolerance and allergic reactions,
  • excessive secretion of hydrochloric acid in the stomach,
  • chronic diseases of the digestive system,
  • violation of contractile function, as well as inflammation of the gallbladder,
  • inflammatory processes in the pancreas.
It is possible, but not recommended for children, because mushrooms and dishes from them are poorly absorbed by the body, especially children.

Thus, the chemical composition, characteristics and taste of the fungus speak about the value and originality of this snack in pickled form. Knowledge of the main and additional recipes for processing the product will allow not only to enjoy the whole delicacy of the dish, but also to add to it a unique highlight in the form of any special ingredients.

How to prepare rows for conservation

The most popular type of ryadovok popularly referred to as podtopolnikami, popolnikami, poplar or poplar mushrooms. As the name implies, they grow in long rows, mostly near the poplars. These mushrooms can have a different color - purple, white, gray.

Having collected a basket of fragrant ryadovok, you need to immediately begin their primary processing, because this type of mushroom quickly deteriorates. We offer step by step instructions on the preparation of pickles for pickling:

  • sort the mushrooms, sort them by size,
  • choose strong fruit bodies, and damaged ones - not to use for canning,
  • large rows cut into approximately the same size,
  • put the mushrooms in a container, pour cold water over it, put it in a dark cool room,
  • soak the rows for 2 days, changing the water several times a day,
  • wash the mushrooms with cold running water, thoroughly remove debris, soil, sand,
  • gently remove the skin from the caps,
  • boil the mushrooms for about 30 minutes in salted water (1 tsp. of salt per 1 liter of water), periodically removing the foam,
  • when the rows sink to the bottom of the pot, drain the broth,
  • rinse the mushrooms with filtered water, let the excess liquid flow down,
  • sterilize glass jars and lids in any convenient way.

The preparatory steps have been taken - now you can safely pickle the rows.

Classic recipe

This recipe pickled rassovok hostess used most often. For conservation, you need a minimum of simple ingredients that are always at hand in the kitchen.

Servings / volume: 1.5 l


  • rows 2 kg
  • water - 1.5 l,
  • table vinegar, 9% - 60 ml,
  • black pepper peas - 10 pcs.,
  • sugar - 40 g,
  • salt rock - 30 g,
  • clove dry - 3 pcs.,
  • bay leaf - 3 pcs.


  1. Perform the primary treatment of mushrooms: soak, clean from contamination, boil the rows for 20-30 minutes.
  2. Pour the prepared mushrooms with filtered water, add salt and sugar, bring to a boil, cook for 10 minutes.
  3. Add vinegar, bay leaf, cloves, pepper to boiling water.
  4. Boil another 10 minutes on low heat.
  5. Put the mushrooms in sterilized hot jars, pour marinade, roll up or cover with nylon covers.

Instead of vinegar, you can add a tablespoon of citric acid. Delicious marinated ryadovki ready!

Canned rows with tomatoes

Preparing ryadovki for this recipe, you get not only a hearty snack, but also an excellent dressing for vegetable stews, soups or other dishes.

Servings / volume: 2 l


  • ryadovki - 3 kg,
  • water - 1.5 l,
  • Table vinegar, 9% - 90 ml,
  • tomato paste / tomato pulp, chopped with a blender - 200 g,
  • black pepper peas - 10 pcs.,
  • sugar - 60 g,
  • salt rock - 70 g,
  • dried clove - 5 pcs.,
  • bay leaf - 5 pcs.,
  • turmeric - 10-15 g.


  1. Prepare mushrooms for pickling in accordance with the recommendations given at the beginning of the article.
  2. Mix tomato paste with water in a saucepan, add salt and sugar. Put on the fire.
  3. Bring the marinade to a boil, add the prepared mushrooms and spices - cloves, pepper, bay leaf, turmeric.
  4. Cook on low heat for 10 minutes.
  5. Add vinegar and boil for another 10 minutes.
  6. Put ryadovki in sterilized jars, pour marinade.
  7. Roll cans with metal lids, put in a dark cool place.

Sharp Canned Rows

This recipe is great for making this "male" snack with a strong aroma and memorable taste.

Servings / volume: 1.5 l


  • rows 2 kg
  • water - 1 l,
  • table vinegar, 9% - 70 ml,
  • garlic - 8 cloves,
  • hot pepper - 1 pc.,
  • black pepper peas - 10 pcs.,
  • sugar - 60 g,
  • salt rock - 50 g,
  • dried clove - 5 pcs.,
  • bay leaf - 5 pcs.


  1. Prepare mushrooms: soak and boil.
  2. Pour water ryadovki, add salt and sugar, bring to a boil.
  3. In the boiling water add pepper peas, cloves, bay leaf.
  4. Boil the mixture for 10 minutes.
  5. Peel the garlic, chop the cloves.
  6. Finely chop hot peppers.
  7. Pour vinegar into the mushrooms, add garlic and pepper. Stir and bring to a boil.
  8. Put the mushrooms in sterilized glass jars and pour the marinade.
  9. Put the jars with the billet in a pan with hot water and sterilize for 15-20 minutes from the moment of boiling water.
  10. Roll banks tightly, turn and wrap a blanket. After complete cooling, transfer to a dark cool room.

Serve sharp canned food to the table after they infuse for 2-3 weeks.

Marinated rows with ginger

Taste ryadovok with ginger, rather, an amateur, so do not rush to cook immediately a large amount of mushrooms. But it’s worth a try — you might like them.

Servings / volume: 2.5 l


  • boiled rows - 2 kg,
  • water - 1 l,
  • Table vinegar, 9% - 90 ml,
  • ginger root - 10 g,
  • black pepper peas - 5 pcs.,
  • lemon peel - 10 g,
  • sugar - 40 g,
  • salt rock - 50 g,
  • bay leaf - 3 pcs.


  1. Disassemble, soak, rinse, boil and dry the rows according to the algorithm described at the beginning of the article.
  2. Prepare marinade: add sugar, salt, vinegar, pepper, lemon zest, bay leaf to water.
  3. Bring to a boil, cook for 10 minutes over low heat.
  4. Strain the marinade, pour them ryadovki.
  5. Grate ginger, add to the mushrooms.
  6. Cook ryadovki in marinade for 15 minutes.
  7. Spread the resulting product into prepared glass jars, cover with nylon covers or roll up.

We hope you enjoy this unusual recipe for marinating ryadovok!

Holiday rows marinated with nutmeg

Nutmeg gives the ranks a unique taste and aroma. Using this recipe, you can turn ordinary canned mushrooms into a delicious snack.

Servings / volume: 2.5 l


  • rows 2 kg
  • water - 1 l,
  • table vinegar, 9% - 70 ml,
  • ground nutmeg - 2-5 g,
  • garlic - 5 cloves,
  • black pepper peas - 5 pcs.,
  • sugar - 40 g,
  • rock salt - 40 g,
  • bay leaf - 3 pcs.


  1. Prepare mushrooms for pickling, clearly following the instructions above.
  2. Pour the prepared ryadovki water, add sugar and salt, boil for 15 minutes.
  3. Add vinegar, bay leaf, nutmeg.
  4. Boil another 15 minutes on low heat, stirring occasionally.
  5. Cut the garlic cloves into thin slices and place them on the bottom of sterilized glass jars.
  6. Arrange the mushrooms in banks, pour hot marinade.
  7. Roll up the jars tightly or close them with nylon covers.

Rows with nutmeg can be used for making salads and filling pies. Enjoy your meal!

Marinated mushrooms ryadovki with onions

This recipe uses both green and onions. However, it is allowed to marinate rows with the addition of only one of these ingredients.

Servings / volume: 3.5-4 liters


  • boiled rows - 3 kg,
  • water - 1.5 l,
  • table vinegar, 9% - 70 ml,
  • onion - 300 g,
  • green onion - 2 bunches,
  • black pepper peas - 5 pcs.,
  • sugar - 30 g,
  • salt rock - 50-60 g,
  • bay leaf - 4 pcs.


  1. Bring water to a boil, add salt, sugar, bay leaf, vinegar.
  2. Cook the marinade on low heat for 5 minutes.
  3. Add pre-prepared rows, boil for 15 minutes.
  4. Rinse and chop the chives.
  5. Peel and chop the onion into half rings.
  6. Lay on the bottom of sterilized glass jars layers of green and onions.
  7. Fill the banks with rows.
  8. Pour the mushrooms with hot marinade.
  9. Put the jars in a saucepan with warm water, sterilize 15-20 minutes after boiling.
  10. Roll cans with metal lids. Turn, wrap and leave to cool.

Canned rows with onions are ready!

Marinated ryadovki in Korean

The inclusion of Korean seasoning in the recipe transforms the taste of pickled mushrooms. This product can be safely served to the festive table, guests will be pleasantly surprised by the unusual flavor combination.

Servings / volume: 2.5-3 l


  • boiled rows - 2 kg,
  • water - 1 l,
  • Table vinegar, 9% - 90 ml,
  • onion - 200 g,
  • carrots - 200 g,
  • ground coriander - 1 tsp.,
  • seasoning for carrots in Korean - 1 tbsp. l.,
  • sugar - 1 tbsp. l.,
  • salt rock - 2 tbsp. l


  1. Wash and clean the carrots, cut into thin slices.
  2. Peel the onions, cut them into half rings.
  3. Soaked, peeled and boiled mushrooms immersed in salted water, bring to a boil.
  4. Add vegetables and spices, boil for 10 minutes.
  5. Put out the fire, put the mushrooms in pre-sterilized glass jars.
  6. Strain the marinade over cheesecloth or sieve, boil for 5 minutes on low heat.
  7. Pour boiling marinade mushrooms in jars to the top, so that there is no air left.
  8. Roll cans with metal lids.

If you like non-standard preservation methods, be sure to try marinating the rows for this recipe!

Want more recipes for canning? Watch the following videos: