Zelenushki are very common mushrooms with a dubious reputation. Despite the general opinion about their toxicity and the frequent facts of poisoning, these forest trophies remain a favorite dish in many Russian families. It is believed that properly prepared green rowing can not harm, but the gastronomic pleasure will certainly deliver. Consider the most popular recipes for their pickling and pickling.
How to clean and wash greenfinch mushrooms
Green ryadovki considered conditionally edible mushrooms. They are distinguished by a rich swampy tinge of the fruit body, which remains even after heat treatment. In its raw form and without special preparation, the product is not suitable for consumption. 
Given the presence of toxic substances in the composition of greenfinches, any method of their preparation involves thorough cleaning and washing of the fruit bodies. Moreover, these gifts of nature are more often found on sandy and sandy substrates, therefore their caps and legs are almost always densely covered with sand. Some mushroom pickers even dig up small mushrooms.
Important! When collecting zelenushek need to be especially careful, because these mushrooms have a poisonous twin. We are talking about sulfur series, which is distinguished by its smaller size, bright yellowish-sulfur color of flesh, bitter taste and unpleasant smell. The similar hot and detached rows are considered less dangerous. They also smell bad and have bitter flesh.It is advisable to immediately shake off soil residues, and at home the collected trophies should be soaked for an hour in heated water. During this time, the mushroom plates will fully open, allowing sand particles to escape from the inside. To enhance this process, every 10 minutes you need to stir the soaked harvest.
Some housewives recommend for soaking to prepare a special salt solution. It is important that the liquid is 3-4 times higher than the number of fruit bodies. In addition, during the allotted time, the water will need to be changed up to 3 times. After that, the mushrooms are separately thoroughly washed and transferred to another deep vessel. At the final stage of preparation, the mushrooms should be washed in running water to remove salt residue.Did you know? In Medieval Europe, greenfinches belonged to the category of the most delicious forest gifts. In the markets they were sold on a par with deli truffles and morels.
How to salt greenfinch mushrooms for the winter
There are many recipes for harvesting forest trophies for the winter. Many mushroom pickers resort to elementary methods of salting with soaking, as well as blanching. But lately, publications by researchers warning of a bad ecology and possible mushroom poisoning have begun to appear more and more often. Therefore, cold salting technology is practiced with caution and less. 
Cold soaking
This method of salting only at first glance seems simple. In the process, there are nuances, the ignorance of which can adversely affect the health of consumers.
Learn how to pickle mushrooms for the winter in cans, as well as pickle chanterelles and wild mushrooms.
So, we proceed to work:
- First of all we need to prepare a liquid for soaking the greenfinches. For every 5 kg of mushrooms we dissolve a glass of table salt in a bucket of warm water.
- Now cleaned and washed mushrooms pour the prepared salted solution in a large enamel bowl. So they must stand for at least 10 hours. It is important for this period to change the water at least twice.
- After soaking fruit bodies should be washed once more in fresh water.
- Then you can proceed directly to salting. To this end, we take the enameled container, scald it with boiling water from the inside, let it dry and spread the washed black currant leaves and walnuts to the bottom. Put a layer of mushrooms on top of the leaves, and leaves on them again. The process of alternation is repeated until the rows end.
- The uppermost layer in the pan will be a wooden circle or plate and a sterile gauze napkin folded in several layers. Put a load on it.
- Now the brine can be poured into the container. For its preparation you will need to boil 3 liters of drinking water and dissolve a tablespoon of salt in it.
- Pickle should be left in a cold room for a month. For excellent preservation of the workpiece, it is important that the air temperature be at a level of + 5-6 ° C. Negative indicators of the thermometer are not allowed.
Important! Be sure to periodically check the status of pickles and the presence of brine in it. Ideally, it should cover greenfinchs at least 1 cm. In case of its evaporation, you will need to prepare a new one and top up. If mold has formed on the surface, it should be removed, and the gauze cloth and wooden circle should be thoroughly washed in hot, salted water.
Salting with blanching
This method is considered more reliable than the previous one. 
After preparing and washing the fruit bodies, he envisages the following actions:
- Sprinkle clean green flakes into an enamel pan and pour water so that it covers them. Bring to a boil and let it stand over low heat for another 10 minutes.
- Then, using the skimmer, we get the mushrooms and quickly dip for 3-4 minutes in cold boiled water.
- Meanwhile we cover the bottom of clean and dry enamelware with currant leaves, horseradish and cherry.
- Again, we take out the ryadovki from the water and spread it out in layers, generously sprinkling salt (at the rate of 50 g per kilogram of green fringes), dill, parsley, garlic teeth (no more than 6 pieces) and celery pieces. The top should consist of foliage.
- Cover the pickle with a wooden circle, top with a clean multi-layer gauze napkin and set oppression.
- A container of pickles should be left for 1 day in the kitchen, and then placed in a cool room. After 2 weeks the dish will be ready to eat.
Important! If salted mushrooms are poured into thin pieces of horseradish roots, the mold will never form in the brine.
Video: how to pickle greenfinchs
Marinating zelenushek
Mushroom marinades are popular for their versatility. They are combined with many dishes and occupy the last place on each table. We offer you an easy-to-prepare, but with a special taste, recipe.
Ingredients
To make such a blank, we need:
- 1 kg of rows;
- 800 ml of water;
- 200 ml of table vinegar (9%);
- 40 g of rock salt;
- 20 grams of sugar;
- 5 peas allspice;
- 5 spicy cloves;
- 2 bay leaves;
- foliage of black currant, cherry, horseradish;
- dill hats.
To taste, you can add other spices, which is necessary to improve the taste. After all, greenfinches from the mushroom kingdom are not distinguished by their special taste. Therefore, in this case, you need to stock up on a good arsenal of spices.Cooking marinade
This recipe stage consists in combining all the ingredients mentioned, with the exception of vinegar. They are added to boiling water and brought to a boil. After 5 minutes, mix vinegar and turn off the fire.
Did you know? In medieval France, knights forbade ordinary peasants from collecting green rows in the forests belonging to them. They were left for themselves. And commoners were allowed to hunt goats and some lamellar species of low-value mushrooms.
The process of pickling and storage
Marinating can be done in two ways. The first of them provides for boiling mushrooms directly in the marinade, and the second - pouring separately cooked fruits in cans. On 1 kg of boiled greenfinches will need about 300 g of marinade. 
Here is a step-by-step instruction of the first method for beginners:
- Fill the prepared trophies with marinade and boil over low heat for 40 minutes. It is important to frequently stir the billet and periodically remove boiling foam from the surface.
- After the specified time, pour the contents from the pan into sterilized jars.
- From above in each capacity we pour out 1 tbsp. l vegetable oil that will prevent mold.
- We close the jars with nylon covers and ship them to a cool place where the temperature is at the level of + 1-6 ° C.
Did you know? In fact, toadstools are not as dangerous as pale toadstool. For example, to get poisoned by a fly agaric, you need to eat about 4 kg of his fruit body. But one toadstool is enough to kill 4 people.Remember that green ryadovki contain toxins. Therefore, for safety, it will be better to boil it for 25 minutes when opening the pickled billet. If the seam has been sealed with a metal lid, which is in doubt and characterized by bloating, do not hesitate to throw away such a product. Keep in mind that homemade mushroom harvesting is often at risk for botulism.
Avoid pathogens terrible disease can only be a long boil. Now you know what can be done with the harvest of zelenushek. It is important not to be mistaken during a quiet hunt. And the processing of the product is not troublesome and will be under the force of even novice cooks.
