How to pickle bluelegs mushrooms at home: how long to cook, recipes, pickle for the winter, how to cook, video

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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.

Useful properties, composition, energy value and calorie content of blue leg mushrooms

In addition to being tasty, the purple-legged mushroom is also healthy. Regular consumption of row dishes has the following properties:

effectively suppresses the development of pathogenic microorganisms;
increases immunity;
prevents the development of cancer cells;
stimulates the functioning of the heart and blood vessels;
improves liver function, freeing it from toxins;
tones the body;
suppresses inflammatory processes;
improves blood sugar levels;
normalizes blood pressure.

The purple-footed row is a low-calorie product, it contains only 22 kcal per 100 g. The presence of vitamin C, thiamine, riboflavin, pantothenic acid, betaine, nicotinic acid, vitamin B 6 and vitamin E in the blue legs determines the special nutritional value of the mushroom.

The healing properties of bluelegs are determined by the presence of microelements such as potassium, phosphorus, magnesium, sodium, calcium, zinc, iron, copper, manganese. The energy value of bluelegs is higher than that of vegetables; its composition is close to meat products. The purple-footed row is a very healthy food product that should not be neglected.

How to prepare caviar from pickled bluefish

This caviar can be used as a snack on sandwiches. To complete the recipe you need a list of ingredients:

200 grams of rows;
2 large onions;
40 milliliters of sunflower oil;
salt and pepper to taste.

Preparation:

Already pickled bluelegs are first freed from the mucus that forms during storage. To do this, the fruits are washed under cold water and wiped dry. After this, you can safely chop them finely with a sharp knife.
Add chopped onions to the mushrooms, which are fried in oil until translucent and golden brown.
Add salt and pepper to the mixture to your taste. Before serving, mix the mixture and garnish with fresh herbs.

Let's summarize:

Blueberries are tasty and satisfying mushrooms, but to achieve the excellent taste of the dish you need to know how to cook them correctly.
You can make many dishes from mushrooms - salads and baking fillings. In this case, you can use both fresh and pickled fruits.
There are several ways to marinate bluelegs, but the hot method is the most suitable.

We invite you to familiarize yourself with boletus dishes: cooking recipes, photos and videos, how to deliciously cook mushrooms

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.

Where do bluelegs grow?

You can collect bluelegs in the off-season, in spring and autumn. They usually grow in meadows, forests, fields and pastures, near rivers and lakes. Active growth begins during the rainy season, when the air temperature does not drop below 10 degrees Celsius.

Getting a large harvest is not a big problem. A family of row plants from the genus Lepista, growing in circles next to each other. Many mushroom pickers call such circles “witch rings.”

Productivity in Russia remains unchanged even when temperatures drop. The first frosts do not affect the appearance and value of the fruits; they can be collected even during the first frosts.

Preparing marinade at home

To prepare 1 liter of marinade, prepare:

water - 1 l;
table salt - 50 g;
sugar - 50 g;
table vinegar 9% - 20 ml;
2 laurel leaves;
black peppercorns - 8–10 pcs.;
6-7 cloves of fresh garlic;
2 fresh oak or currant leaves;

How to properly prepare the marinade:

Bring 1 liter of water to a boil.
Throw in a bay leaf, peppercorns, table salt, and sugar.
Boil for 8 minutes.
Add finely chopped garlic, table vinegar and boil for another 2 minutes.
After this, you can marinate the mushrooms, adding any spices and seasonings to taste.

Blue legs, how to marinate mushrooms with garlic?

For 3 kg of mushrooms you will need: 3 liters of water, a few tablespoons of sugar and salt, 300 ml of table vinegar, a head of garlic, pepper and spices - to taste.

Step-by-step preparation:

1) Boil the mushrooms again with spices, garlic, spices and pepper. Add vinegar 10 minutes before cooking. 2) Pour the mushrooms with the marinade into jars. 3) Close the blanks under glass lids. 4) Store in the refrigerator after cooling.

The simplest recipe for canning in glass jars without sterilization

Ingredients for canning 1 kg of rows:

water – 1 l;
granulated sugar - 50 g;
table or sea salt - 50 g;
table vinegar 9% - 2 tbsp. l.;
laurel leaf - 2 pcs.;
8-10 black peppercorns;
fresh garlic - 6-7 cloves;
2 fresh currant or oak leaves.

How to pickle blueleg mushrooms at home:

Place the boiled mushrooms in sterilized dry jars.
Pour hot, freshly cooked marinade.
Cover tightly with clean plastic lids.
When cool, place in the refrigerator or cellar.

The most delicious recipes for pickled mushrooms

Bluelegs can be pickled in various ways. They turn out equally well with both hot and cold versions of the marinade. You can prepare the blue root according to several recipes in order to subsequently evaluate the dish and choose your favorite.

Traditional marinating

This recipe is a classic in Russian cuisine. Cooked mushrooms are especially aromatic and crispy. This dish will be a real decoration for any holiday table.

What is necessary:

Mushrooms: 1 kg.
Water: 500 ml.
Salt: 50-55 g.
Sugar: 60-65 g.
Laurel: 2-3 leaves.

Black pepper: 12 peas.
Allspice: 6-7 peas.
Leaves of oak, cherry and currant.
Garlic: 1 head (medium).
Table vinegar: 50-55 ml.

Preparation:

Place blueberries in a deep container, add water, add pepper, sugar, plant leaves, salt and bay. Bring to a boil, turn off the heat and slowly boil the mushroom mass for about 10 minutes. During this time, peel the garlic and chop it finely. Mix in mushrooms and add vinegar. Let the marinade simmer for about a quarter of an hour and remove from the stove. Pour the mushroom mixture into sterilized glass jars, close them, cover with a blanket and leave until cool.

Expert opinion

Melnikov Vladimir Mikhailovich

Knows 1000 ways to cook, pickle and marinate any types of mushrooms

Bluelegs are large mushrooms; one specimen can grow up to 0.5 kg. But when cooked, they significantly decrease in size.

Bluelegs “with pepper”

This recipe is for those who love spicy cuisine. This snack goes great with alcohol. A piquant and spicy dish will be a good addition to friends' gatherings.

Required:

Bluefoot: 2 kg.
Water: liter.
Allspice: 6-8 peas.
Salt: 20-25 g.

Citric acid: 2-3 g.
Garlic: medium head.
Chili pepper (bitter): 1 pod.

Manufacturing:

Pour water over the mushroom mixture, boil and let simmer for 10-15 minutes. At this time, slice the garlic into thin layers and add to the boiling mushrooms. Cut the chili pepper (along with seeds) into slices and also add to the broth. Then gradually add allspice, citric acid and salt. Let the mixture cook for another half hour. Place the finished mushrooms in jars, pour hot brine, wrap them in a terry towel and leave to cool.

Marinated assorted vegetables and mushrooms

This recipe is delicious and perfect as a base for mushroom salad. Also, rows marinated in this way can be fried and consumed as a nutritious and healthy side dish.

For the brine you need:

Mushrooms: 1-1.5 kg.
Wine vinegar: 300 ml.
Water: 200 ml.
Leeks: 2-3 pcs.
Carrot: 1 pc.

Tarragon and bay leaf: to taste.
Salt: 15-20 g.
Lemon fruit zest.
Sugar: 10-15 g.

Preparation:

Blanch the bluefish in boiling water for about 5 minutes, then drain through a sieve and leave to drain excess liquid. At this time, prepare the carrots: rinse and chop into cubes. Add leeks, chopped into rings. Pour tartaric acid over the vegetables and leave for 5-6 minutes. Place the mushrooms in a saucepan, add water, pickled vegetables and other spices. Wait for it to boil and cook over low heat for 10-15 minutes. Transfer the prepared mushrooms into glass jars. Let the brine simmer for another 10 minutes and cool. Pour the cooled marinade into the prepared jars with mushrooms, close them and leave to cool (at room temperature).

Expert opinion

Melnikov Vladimir Mikhailovich

Knows 1000 ways to cook, pickle and marinate any types of mushrooms

If older mushroom fruits are used for pickling, they should first completely remove the spore-bearing layer of the cap. Mature spores are not digested by the human body and can cause intestinal colic.

The rows are fragrant

The recipe for this dish includes cloves. A specific spice gives pickled mushrooms a special piquancy and aroma. When cooking, you should spread the mushroom mixture loosely between the jars so that there is enough space for the marinade. This will make the mushrooms much tastier.

What you will need:

Bluefoot: 1-1.2 kg.
Water: liter.
Salt: 20-25 g.
Sugar: 15-20 g.
Table vinegar: 45-50 ml.

Bay leaf: 2-3 pcs.
Allspice: 6-7 peas.
Black pepper: 8-9 peas.
Cloves: 3-4 buds.

Preparation:

Pour the prepared blue legs with warm water, put on the stove and boil. Simmer over low heat for 20 minutes. Add all the ingredients (except vinegar) to the liquid and boil for about 10 minutes, remembering to remove the foam. Then pour in the acid and simmer for a few more minutes. Remove from the stove, pour the mixture into jars, pour in the hot marinade and seal tightly. Cover with a thick cloth and leave to cool.

Expert opinion

Melnikov Vladimir Mikhailovich

Knows 1000 ways to cook, pickle and marinate any types of mushrooms

You can try bluelegs made according to this recipe after 4-5 days.

Cold marinating

Another original option for preparing bluelegs. The mustard used in the recipe will give the dish a particularly piquant taste and alluring aroma. And adding horseradish will give the taste an unusual bitterness and tartness.

What you will need:

Mushrooms: 2 kg.
Water: liter.
Garlic: 4 cloves.
Salt: 100 g.

Fresh horseradish leaves: 3-4 pcs.
Mustard beans: 15 g.
Black pepper: 10-12 peas.

Preparation:

Boil the mushrooms in salted water for about half an hour and pass through a sieve to remove excess liquid. Place horseradish leaves at the bottom of sterilized jars. And then lay out the mushrooms in layers, alternating them with finely chopped garlic, pepper, salt and mustard. Press down the last laid layer tightly and close the containers with lids. Leave in a cool place. And after 1-1.5 months you can already take the first sample.

Expert opinion

Melnikov Vladimir Mikhailovich

Knows 1000 ways to cook, pickle and marinate any types of mushrooms

Bluelegs prepared using the cold brine method are stored at a temperature of +2-10⁰С. In warmer conditions, the mushrooms will quickly deteriorate and become moldy. And in the cold they will darken and completely lose their taste.

Classic recipe - cold marinating method

For 2.5 kilograms of blue root you will need 2 liters of water and 2 tablespoons of salt.

Ingredients:

sunflower oil - 20 tbsp. l.;
vinegar 9% table - 150 ml.;
garlic - 4 small heads;
1 tsp ready mustard;
1 tbsp. table or food sea salt;
ground black pepper - 1 tsp.

Marinating bluelegs mushrooms - step-by-step description:

Boil the treated lilac-footed rows in two liters of salted water for 25 minutes, skimming the foam from the surface from time to time.
Drain the water in which the mushrooms were cooked through a sieve or colander.
Pour vinegar into the vegetable oil, add mustard and stir until smooth.
Peel the garlic, separate it into cloves, grate it on a fine grater or pass it through a garlic press.
Add garlic, salt, pepper to the mixture and stir until a homogeneous consistency is obtained.
Pour the prepared marinade over the rows, mix and leave at room temperature for 3-4 hours.
Cold-marinated bluelegs can be eaten, sprinkled with herbs on top.

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.

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.

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.

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

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.

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.

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.

Bluelegs are among the most common mushrooms in Russia, popular among both experienced mushroom pickers and beginners who choose to collect simple mushrooms with bright distinctive features. Thanks to the bright purple stem, the mushrooms stand out and attract attention from afar. A striking feature prevents the purple-legged rower from being confused with inedible and poisonous mushrooms.

A large fleshy leg, a voluminous cap with rounded edges and a lamellar back side allow you to cook mushrooms in various ways. But if everything is simple with frying and drying fruits, then not every cook knows how to marinate blue stem mushrooms, let alone beginners. You can choose a recipe for the winter from several proven cooking methods, differing in ingredients, technology and even the choice of lids, which allow you to preserve the freshness and deliciousness of the marinade for up to one year.

For 3 kg of mushrooms you will need: 3 liters of water, a few tablespoons of sugar and salt, 300 ml of table vinegar, a head of garlic, pepper and spices - to taste.

Freshly picked mushrooms need to be processed and prepared as soon as possible, before they lose their taste and beneficial qualities. Sort through, leaving young specimens if possible. Peel, cut large mushrooms, rinse, then soak in salted water for a while to get rid of insects and remaining debris. There is no need to soak the bluelegs for a long time; the flesh of the mushroom is already very tender.

Experts recommend boiling mushrooms before further use. Place the prepared row in boiling salted water and cook for 20-25 minutes until the mushrooms sink to the bottom. Now throw the finished rows into a colander. Then you can do whatever you want with them.

This appetizer turns out quite spicy.

We invite you to familiarize yourself with the installation of a vegetable garden on the site

Ingredients:

mushrooms – 2 kg;
water – 5 tbsp.;
garlic - head;
chili – 1 pc.;
allspice – 8 peas;
salt – 1 tbsp. l.;
citric acid – 0.5 tsp.

Preparation:

Boil mushrooms in salted water. Drain the liquid.
Pour clean water and boil for 10 minutes over low heat.
Cut the garlic into thin slices, the pepper into slices. There is no need to select seeds, but if you don’t like it too spicy, you can remove them. Add to mushrooms.
Add the remaining ingredients and cook over low heat for 1/3 hour.

Pour into pre-sterilized jars and seal.

Mushroom preparations for the winter are a good addition to any side dishes and a universal ingredient for delicious appetizers and salads.

Harvesting mushrooms, including bluepods, must be done in the first half of the day. Ripe, but not overripe fruits are carefully cut off at the base or scrolled clockwise. It is important not to uproot the mushroom, otherwise the mycelium may be damaged and next time there may be no harvest in this place.

Pickling mushrooms must begin with their initial processing. It consists of a thorough inspection of the harvested crop and other manipulations with mushrooms. For example, their sorting and cleaning, boiling or soaking. For each type of fruit, the primary processing is different, so it is important to know how to properly process bluepods so that in the future the mushrooms do not lose their taste.

To make pickled bluelegs and add some heat and piquancy to them, you can marinate them with hot pepper and garlic. For this you will need:

about five kilograms of mushrooms;
25 grams of allspice ground;
20 grams of dried dill;
6 bay leaves;
1 liter of distilled water;
3 tablespoons granulated sugar;
6 cloves of garlic;
1 tablespoon table vinegar.

Cooking algorithm:

Wash and peel the mushrooms. Trim the stems of the fruits and place the caps in ice water. Add salt and place over medium heat, bring to a boil. Boil the mushrooms for about 20 minutes, gradually removing any dirty foam that will form on the surface. The most convenient way to do this is with a slotted spoon. After the specified amount of time, drain the water and pour the marinade over the mushrooms.
Preparing the marinade is simple. You need to boil one liter of water, add salt to taste and granulated sugar, as well as spices - bay leaf, black pepper, allspice. If desired, you can also use fresh currant or cherry leaves.
Boil the mushrooms in the marinade for 20 minutes, and then add vinegar and garlic. Place the fruits in jars and roll them up.

To make pickled bluelegs and add spiciness and piquancy to them, you can marinate them with hot pepper and garlic

Hot marinated bluelegs and oyster mushrooms for the winter in jars with vinegar

For 1 kg of fresh two-color rows and oyster mushrooms you will need:

water - 700 ml;
sugar - 40 g;
25 g salt;
vinegar 9% table - 45 ml;
3 laurel leaves;
allspice - 5 peas.

How to cook canned blue legs with oyster mushrooms:

Boil the prepared bluelegs and oyster mushrooms for half an hour, skimming off the foam that rises to the surface.
Drain the water in which the mushrooms were boiled for half an hour through a sieve or colander.
Add all the above ingredients to the boiling water for the marinade, except vinegar. It needs to be topped up at the end.
Place the boiled mushrooms in sterilized dry jars.
Add boiling water to the marinade so that the mushrooms are completely covered.
Seal the jars tightly with boiled lids.
Place the cooled jars in a cool place.

Primary preparation

Unlike butterfish, from which the sticky layer is removed, bluelegs do not need to be carefully processed. It is enough to rinse the mushrooms under running water, clean the stem from soil, leaves and other contaminants to obtain a processed product, ready for further preparation.

After thorough cleaning, the blue legs are first boiled. The mushrooms are boiled to a boil in salted water, drained in a colander, washed, and then cooked in a homemade marinade, selected according to one of the recipes described below.

The choice of the best cooking option depends on the ingredients and the desire of the cook. For example, if you have more products from a classic recipe stored at home, then you shouldn’t run to the store to prepare preserves updated with time. Bluelegs turn out equally well using both cold and hot marinating methods.

Peculiarities of marinating purple-footed rows with garlic and cloves

Lilac stalks prepared according to this recipe are stored all winter. For 3 kg of fresh rows you will need:

cloves - 5 pcs.;
5 peas of allspice;
2.5 tbsp. table or sea salt;
water - 1.5 l;
5 g citric acid;
50 g sugar;
50 ml sunflower oil;
5 cloves of fresh garlic;
1 tsp ground pepper.

A good way to preserve blue legs:

Prepared and cut into small cubes mushrooms are boiled for 20 minutes in slightly salted water, the foam is periodically removed.
After boiling, the rows are washed.
Mushrooms and all spices, except vegetable oil, citric acid and garlic, are placed in boiling water.
Cook for 20 minutes in the marinade.
Add citric acid, thinly sliced garlic, vegetable oil and cook for another 10 minutes.
Sterilized dry jars are filled with a ready-to-use product, tightly closed with lids and placed in the cold.
After 30 days, the preservation will be ready for use.

Pickling mushrooms for the winter

The following tips will help you in the process of pickling bluelegs:

Do not rinse them for too long before marinating . Because of this, they lose their flavor. The optimal time for them to remain in water is 5 minutes;
Adding garlic to the marinade is a matter of taste . If bluelegs go as a side dish, then garlic won’t hurt. When you want to enjoy exclusively mushroom flavor, it is better to limit yourself to laurel or cloves;
For pickling, you should choose small and elastic specimens. They will crunch pleasantly on your teeth;
The mushrooms will also be crispier if you throw a few cherry tree leaves .