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.
We recommend that you learn more about the beneficial properties of the mushrooms of the rows, as well as their varieties, such as green rowder (greenfinch), poplar rowed and gray rowted (grasses).
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.
Did you know? Matsutake mushroom in Japan is the same as truffle in Europe: it is one of the most expensive and delicious delicacies. The cost of fried rynovok this type can reach $ 100 apiece.
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;
- openkovoid;
- 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.
Important! In the presence of an unpleasant smell (mealy or similar to dust), it is worth refusing from collecting rydovok, as they are poisonous.
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 the processing of the fruit allows you 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.
Step-by-step recipe with photos
The preparation of pickled rows begins with the pretreatment of the product and ends with conservation. All the subtleties of each stage, we consider below.
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 you need 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).
Preservation
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).
We advise you to familiarize yourself with the recipes for sterilizing cans at home.
Banks must 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
- 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.
- 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.
- 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.
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 peel - 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.
Read more about pickling mushrooms, as well as learn all the subtleties of pickles, drying and freezing mushrooms.
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.
Read also about the methods of preparation: honey agaric, oil, milk mushrooms, chanterelles and white mushrooms for the winter.
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. 
About useful properties
Mushrooms are a unique diet product, and they are not an exception. Due to their composition, richer than that of vegetables or cereals, they have a mass of useful and necessary properties, which we consider below.
Did you know? Sometimes the rows form not only rows, but also rings, so-called "witch circles". They arise from the fact that under the same conditions the mycelium expands in all directions with the same speed.
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.
Find out what useful properties such mushrooms as have: flakefish, cheeses, shiitake mushrooms, reishi mushrooms, white heavy trucks, pigs, ceps, boletus, milk mushrooms, boletus mushrooms, chanterelles, boletus mushrooms, boletus mushrooms and champignons.
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 their raw form;
- 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.
Important! The abuse of even high-quality, edible mushrooms can cause poisoning or other disruption of the body.
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.
