Salted rows: recipes for cooking at home

Everyone knows, even people who know practically nothing about mushrooms, such specimens as porcini mushrooms, aspen mushrooms, chanterelle mushrooms, and boletus mushrooms. But very few, even among mushroom pickers, know about the existence of such mushrooms as floodplains. And no wonder. Their main habitat is Siberia. And they grow, as the name suggests, in close proximity to poplars. Thanks to their fleshy legs and cap, they, just like white ones, for example, are quite popular among housewives who decide to make a marinade or prepare for the winter.

It is worth remembering that it is not advisable to collect floodplains near the road, as they have very high absorbent properties, and they can simply cause poisoning.

Before cooking these mushrooms, they should be soaked thoroughly.

Preparing for pickling poplar rows

Although these mushrooms are not so popular, experienced mushroom pickers who know the taste of these mushrooms very often prepare this treat for the winter. Podtopolniki are collected in two seasons - spring and autumn. These are May, August, September and October, respectively.

A lot depends on how you prepare the mushrooms immediately after picking, because they spoil quite quickly. And if you smell an unpleasant smell, for example, the smell of rot, then this mushroom should not be eaten in any capacity - it is poisonous.

How to prepare floodplains correctly and not make mistakes

• We sort through the mushrooms and remove all damaged and spoiled elements;
• We set aside the strongest and most fleshy ones for preparations;
• cut large caps into pieces;
• wash the mushrooms under cold water;
• to get rid of bitterness and preserve the color of the sunflowers, soak them in a deep basin with salt water;
• leave the basin with mushrooms for 36 hours in a dark, cool room;
• change the water every four hours;
• After 36 hours, the mushrooms are washed again. In this way, all impurities are removed;
• cook the mushrooms in salted water at the rate of ten grams of salt per liter of water for half an hour, skimming off the foam;
• when the floodplains settle to the bottom of the container, filter them and rinse them in running water;
• dry the mushrooms.

After all these procedures, before you start pickling, you should sterilize the jars and lids to preserve the workpiece. They are usually rolled into liter, less often two-liter, jars. And if you are pickling mushrooms for the first time, then it is better to do it in several ways. Just in case.

Below are some delicious recipes for preparing floodplains for the winter.

Selection and preparation of ingredients

The ingredients needed to make homemade pickles need to be properly selected and prepared. For salting, it is better to choose a row of poplar or purple.

After collecting mushrooms, you need to carefully sort them out, rinse them in plenty of running water, while simultaneously cleaning them from dirt with a brush. Then you need to soak it in cold water for 12–36 hours.

Important! The main difference between edible mushrooms and poisonous ones is the cap: in false mushrooms it has a perfectly even shape and a uniform white color, while in edible species the cap is slightly convex on top and colored in different shades from whitish and gray to purple. In addition, poisonous rows emit a characteristic pungent odor.

Pickling poplar row

To prepare a liter of marinade we will need:

• a tablespoon of sugar;
• two tablespoons of table salt;
• 60 ml vinegar (table);
• spices - pepper (peas), cloves, garlic, bay leaf, dill.

Subtopolniks are marinated in the following way:

1. The mushrooms are soaked, peeled, placed in a saucepan and brought to a boil. Do not forget to remove the foam.
2. Remove the mushrooms using a slotted spoon to remove excess moisture.
3. Pour clean water and boil the ingredients for five minutes.
4. After this, add the mushrooms and cook them for twenty minutes.
5. We take out the mushrooms and put them in jars.
6. First add the garlic and vinegar, and then pour in the resulting mixture.

Close the lid tightly, let it cool and store the pickled sunflowers in the refrigerator. They can be consumed within a month, but for a brighter taste it is better to let them sit longer.

Salted poptopolniki with garlic - step-by-step photo recipe for preparing mushrooms for the winter

Salted floodplains are an indispensable preparation for the winter. These canned crispy mushrooms will delight everyone who tastes them with their taste and aroma.

The great thing is that hot-salted podtopolniks at home can be used not only as an independent snack. They make amazing ingredients for making salads, soups and many other mushroom dishes.

Caviar made from salted mushrooms turns out to be especially tasty, and this dish is not difficult to prepare: just chop the subtopolniks in a blender along with fried vegetables, after which all that remains is to put the resulting mass on a plate!

Canned mushrooms with lemon zest

To preserve three liters of floodplains, we will need:

• liter of water;
• two kilograms of mushrooms;
• 20 grams of dry dill;
• peel of one lemon;
• 50 grams of salt;

• a quarter glass of sugar;
• 50 ml table vinegar;
• carnation;
• plum/cherry sprig;
• peppercorns.

Preparation:

1. We soak the mushrooms for two days and put them in jars.
2. Three lemon peels on a fine grater.
3. Cook the remaining ingredients for twenty minutes.
4. Pour the marinade over the floodplains and let it brew for two hours.
5. Pour out the marinade and seal the jars tightly.

With mustard

For three liters of mixture you need to take:

• poplar row - two kilos;
• coarse salt - two tablespoons;
• sugar - three tablespoons;
• dry mustard - one tablespoon;
• table vinegar - three tablespoons;

• chopped garlic;
• nutmeg;
• liter of water;
• dill;
• peppercorns.

Step-by-step preparation:

1. Boil the floodplains for half an hour.
2. Cook everything except the garlic for ten minutes.
3. Let the water drain from the mushrooms and compact them into jars.
4. Fill everything with brine to the brim. The main thing is that foam does not form.

This preparation can already be consumed after three to four weeks. The main thing is to make sure that the marinade does not turn sour. A bulging lid will indicate this.

Dishes from rows

Gourmets highly value poplar dishes for their taste and smell, reminiscent of the smell of cucumbers and freshly ground flour. To emphasize the natural taste of mushrooms, it is recommended to use a minimum of spices when cooking.

The peak harvesting period is August and September. The assembled floodplains go through several stages of preparation, the longest of which is cleaning and soaking.

Bitterness is eliminated by keeping peeled mushrooms in water.

Important: if you neglect thorough cleaning, the jars will begin to explode and their contents will rot. Winter preparations, main dishes and casseroles are prepared from poplar trees.

Hot salting method

To pickle three liters of our mushrooms, you should take:

• three kilograms of soaked and washed floodplains;
• three tablespoons of salt;
• liter of water;
• coriander;
• currant leaf;

• Bay leaf;
• horseradish root;
• three garlic cloves;
• dill umbrella;
• peppercorns.

And the preparation of hot pickling is as follows:

1. Cook the mushrooms for thirty minutes.
2. Three garlic and horseradish on a fine grater or finely chop.
3. Boil the marinade for ten minutes.
4. Place the greens at the bottom of the jar.
5. We tamp our mushrooms and fill them with hot marinade.
6. Shake the jar a little and roll it up tightly.

This salting method is the fastest. Podtopolniki marinated in this way can be eaten within two weeks.

Cold salting method

We've sorted out the hot method of salting floodplains, now we'll find out the second method - the cold one.

For this we need:

• three kilograms of mushrooms;
• half a glass of salt;
• Bay leaf;

• garlic;
• currant;
• horseradish roots.

It is prepared as follows:

1. The mushrooms are cleaned, washed and doused with boiling water.
2. Place greens in jars.
3. Mushrooms are laid out in layers, mixed with salt and remaining herbs.
4. A press is placed on top.
5. After four hours, add mushrooms to the very top.
6. We create a “pillow” of greenery and roll up the lid.

With this method of salting, the maximum amount of nutrients is retained. The mushrooms will be ready in two to three months. They can be used either separately or as a seasoning for salads.

Secrets of pickling row mushrooms

In order for the rows to be stored in jars for a long time without loss of quality, and their taste not to be overwhelmed by spices, it is important to know how to properly pickle mushrooms. It is recommended to adhere to the following tips when salting rows:

1. The caps of the fruiting bodies are salted. The legs are set aside separately for frying or stewing in the near future.
2. Regardless of the method of salting the rows, they are soaked for several hours in cold water. With the hot salting method, 2-3 hours are enough. The cold cooking method requires longer soaking - the mushrooms are kept in water for at least 2 days, changing it periodically. In stagnant water they will turn sour.
3. Salting of rows is carried out in glass, enamel or wooden containers without cracks.
4. In its pure form, the raw material is usually not salted - several layers of mushrooms are alternated in a jar with leaves of fruit trees and sprinkled with various spices. They give the caps a pleasant spice flavor and rich aroma.
5. Cut the caps for pickling coarsely, especially if you have to prepare them using the cold method. After a long stay in water and subsequent boiling, the mushrooms will noticeably decrease in size, so small specimens do not need to be chopped.
6. To make the salted rows dense and crispy, you need to look for recipes for winter preparations using cherry leaves - they make the mushrooms elastic.
7. Horseradish will prevent the caps from turning sour. Horseradish leaves are used in pickling.
8. It is better not to overdo it with spices. If you add a lot of spices to a jar of mushrooms, they will eventually overwhelm the taste and smell of the rows themselves.
9. In the process of preparing rows, you cannot use tin buckets. The brine will react with the surface of the metal and as a result, toxic substances will begin to be released.

Important! Before filling jars with mushrooms and spices, you need to sterilize them in any convenient way.

How to pickle poplar row with coriander

This method of preparing pickling has an irresistible spicy taste, which, in combination with herbs and vegetable oil, will not leave any lover of pickled mushrooms indifferent.

To prepare, you need to take the following ingredients:

• two kilos of floodplains;
• liter of water;
• a teaspoon of coriander seeds;
• one onion;
• two teaspoons of salt;

• three teaspoons of sugar;
• a couple of bay leaves;
• three tablespoons of vinegar;
• five peas of allspice.

Marinate as follows:

1. Dip the floodplains into boiling water, add salt and sugar.
2. Cook everything for 15 minutes.
3. Add spices and boil for a quarter of an hour.
4. Set the heat to low and add vinegar.
5. Simmer the contents in the pan for ten minutes.
6. Distribute everything into jars and close the lids tightly.

Useful tips

Each housewife has her own secret recipes for preparing various dishes. Pickling mushrooms is a fairly simple process, but it also contains some secrets that give pickles their unique flavor:

1. Don't be afraid to experiment. When pickling mushrooms, you can add various ingredients: vegetables, herbs and spices. It is recommended to make several jars with different flavors, and then use the best one as a base.
2. To simplify the process of cleaning mushrooms, you can use the following method. During soaking, bitterness and some harmful substances come out of the mushrooms. However, blades of grass and small forest litter, as well as particles of earth and sand remain on the inside of the cap in its relief part. It can be very difficult to remove them and completely wash the mushrooms. In this case, you can scrape off this mushroom “accordion” with a knife. The caps will become even and smooth, and the debris will be scraped off along with these membranes.
3. When cold-salting, not only herbs and spices are added, but also berries. Lemons and citrus fruits can add a very interesting and original taste and aroma. They need to be cut into very thin rings and transferred to mushrooms along with other spices.
4. Salted mushrooms can be marinated at any time. To do this, they need to be transferred to a new container (glass jar) and filled with pre-prepared marinade. To speed up the process, add vinegar or citric acid. Mushrooms will also marinate quickly if you pour them with a hot solution. This snack can be eaten within an hour.
5. If the mushrooms are over-salted, this is very easy to correct. They need to be transferred to a deep bowl (the larger the better) and filled with cold water. Leave for 2-3 hours. If possible, it is advisable to change the water every 30 minutes.
6. If there is a lot of vinegar in pickled mushrooms, that is, they are sour, then you can eliminate this problem this way: transfer the mushrooms into a clean container and fill them with new brine with a lot of salt and spices. It is advisable to choose something aromatic, such as garlic, cloves or dill.
7. The fastest and simplest salad with salted rows is made like this: you need to cut the mushrooms into pieces, add onions, your favorite spices and vegetable oil. Mix all the ingredients and the salad is ready.
8. Glass or wooden containers are used for pickling mushrooms. You can also pickle them in an enamel bowl, however, you need to carefully inspect it so that there are no chips. Tin containers are not used as they oxidize.
9. The quality of mushrooms, their taste and structure are influenced not only by cooking methods and spices, but also by proper storage. The room where the pickles will be located must be cool with a temperature of 5-6 degrees Celsius. If the storage conditions are minus, then after defrosting the mushrooms will limp and become loose (they will lose their structure and their taste will also change). In addition, the mushrooms will partially lose their aroma, elasticity and attractive appearance.
10. And also they should not be stored in a warm room. Even room temperature is completely unsuitable for storing salted preparations, as they will simply sour and be unsuitable for further use.
11. Sometimes the amount of brine in jars with salted mushrooms is reduced. In this case, you just need to add it. That is, prepare a solution with all the spices, taking into account the proportional ratio of salt.

Row mushrooms are found in forests throughout Russia. Peak collection occurs in August and September. In terms of “fertility”, the rows can be compared to honey mushrooms - if you find them, then there are a large number of them at once. Mushrooms of this type have a specific taste and aroma.

With cloves

Podtopolniki marinated with cloves are considered a classic roll. Cloves add sophistication and tenderness to mushrooms. This dish can rightfully become a highlight on your holiday table.

To prepare we need to take the following ingredients:

• three kilograms of poplar rows;
• six tablespoons of ten percent vinegar;
• four garlic cloves;
• eight heads of cloves;
• three tablespoons of salt;
• four tablespoons of sugar;
• liter of water;
• ten blackcurrant leaves.

This delicious supplement is prepared as follows:

1. Soak the mushrooms, peel and cook in salted water for twenty minutes.
2. Drain the water and fill it with clean water.
3. Add sugar and salt and cook for ten minutes. Do not forget to remove the foam.
4. Place currant leaves, half garlic and half cloves in sterilized jars.
5. Then place empty mushrooms on top to about half the jar and add a tablespoon of vinegar.
6. We repeat the procedure.
7. Place the remaining currant leaves, garlic and cloves under the lid itself.
8. Next, add vinegar and fill everything with marinade.
9. We roll up the jars tightly, turn them over, cover them with something warm and let them cool.

It is better to store this pickling in a cool place.

With carrots and peppers

Podtopolniki, like other mushrooms, go well with vegetables. And in winter, such nutritious pickling will be an excellent source of missing vitamins for your body.

To spin these useful rows we will need:

• two kilograms of mushrooms;
• one hundred milliliters of table vinegar;
• liter of water;
• three carrots;
• five onions;
• a tablespoon of salt;

• half a tablespoon of sugar;
• three bay leaves;
• a teaspoon of ground coriander;
• two teaspoons of ground paprika;
• one and a half tablespoons of Korean seasoning.

To ensure that the mushrooms do not spoil and you can constantly make excellent pickling, which will delight you with its excellent taste, you must strictly follow each point of this recipe:

1. Podtopoldniks need to be soaked, peeled and boiled in salted water for twenty minutes.
2. Transfer the mushrooms to a colander and let the water drain completely.
3. Wash the carrots, peel and finely cut into rings or half rings. Finely chop the onion.
4. Bring the water to a boil and put all the vegetables and spices in the pan, reduce the heat and cook for ten minutes.
5. Next, add our subtopolniks to the marinade and cook for another ten minutes.
6. After cooling completely, transfer the mushrooms to sterilized jars.
7. Strain the marinade, bring to a boil, cook for ten minutes and pour over our poplar rows.
8. Roll up the jars, turn them over and cover with something warm.

The pickling will cool completely in a couple of days, after which it should be stored in a cool place.

Characteristics and useful properties

Rows have their own characteristics. They do not grow scattered like russula, boletus, boletus or boletus, but form families. Moreover, groups of mushrooms are not arranged in groups like milk mushrooms, but are arranged in orderly rows. Hence their name - rows.

Collecting them is a pleasure: you can sit down and cut a full basket from one clearing. Mostly rows grow in pine, cedar trees and spruce forests. Sometimes they can be found in mixed forests among birches and oaks.

The harvesting season for these wonderful mushrooms begins in early summer and ends in late autumn. They are not afraid of frost and do not lose their structural and useful qualities. Some varieties appear in early spring. Row mushrooms are considered conditionally edible mushrooms, that is, they cannot be eaten raw. And you can also find their doubles, or, more precisely, mushrooms very similar to them, which are poisonous species and can be dangerous to human life.

Row mushrooms have the following appearance:

1. The mushroom cap is round-oval in shape with a slightly raised center in the shape of a cone. It can be from 2 to 25 cm in diameter. The older the mushroom, the more the cap flattens and becomes more even. Its color depends on the species, it can be completely white, with shades of yellow or brown tones. Its structure is smooth and even on top, and white and embossed on the inside.
2. The stem of the row is quite high, light and dense. Sometimes the height can reach more than 15 centimeters. The surface of the leg is smooth and without membranes.

Freshly cut mushrooms have a specific delicate and subtle aroma. When picking or purchasing mushrooms, you must pay attention to their appearance and smell.

These mushrooms are very beneficial for human health. They contain vitamins B, D, K, A, C, PP. They also contain various minerals, amino acids and other beneficial substances. In medicine, they are used in the complex treatment of diseases such as diabetes, arrhythmia, nervous system disorders, oncology, rheumatism and to normalize blood pressure.

Terms and conditions of storage of pickled poplars

On average, the snack is ready to eat one and a half months after seaming. Mushrooms covered with glass or plastic lids can be stored for about eighteen months, and with iron lids - a year.

Glass or plastic lids help preserve pickles longer due to the lack of oxidation.

It is better to store pickled floodplains in a dry, ventilated room at a temperature of no more than ten degrees. And preferably without direct sunlight.

With proper sterilization of containers and preparation of mushrooms for packing, as well as under the correct storage conditions, your mushrooms will retain their taste and beneficial properties for a long time.

Rules for choosing a row in a store

It is better to buy poplar from mushroom pickers you trust. The main risks when buying rowing are its incorrect collection. If specimens were found near a highway or heavy industry, it is dangerous to eat. The view absorbs everything in the area like a sponge. Be sure to remember this when collecting on your own.

When purchasing, be sure to inspect the product for worms. They are not suitable for food. You can tell if a specimen is wormy by looking at the cut off stem. It is also worth discarding old mushrooms. Usually they have a dried out structure, and the stem does not fit well to the cap.