Podtopolniki (mushrooms): pickling recipe for the winter

Recipes for making pickled poptopolniks for the winter

When choosing a recipe for pickling poplar rows, you need to take into account the amount of harvest and the future location of storage of supplies. If there is not enough space in the refrigerator, you should give preference to hot preservation. This will allow you to place winter supplies in the pantry or cellar.

Classic recipe for pickling podtopolniks

The most popular is a delicious and simple recipe for pickled sandpipers. The preparation requires a minimum of components:

• undertopolniks – 2 kg;
• filtered water – 1.5 l;
• table vinegar 9% – 65 ml;
• black pepper (grains) – 8-10 pcs.;
• sugar – 2 tbsp;
• salt – 1 tbsp. l.;
• dried clove inflorescences – 3 pcs.;
• bay leaf – 3-4 pcs.

Marinated Podtopolniki mushrooms

1. Carry out preliminary preparation, boil the mushrooms;
2. Place sandstones in a saucepan and add water;
3. Dissolve salt and sugar in liquid;
4. Bring to a boil over low heat;
5. Next, cook for no longer than 8-10 minutes;
6. Place spices in boiling water, add vinegar;
7. Continue cooking for another 8-10 minutes over low heat;
8. Distribute the row into jars, add the remaining marinade, and close the lids.

Recipe for pickled poplars for the winter without sterilization

You can marinate floodplains without a lengthy sterilization process. You need to prepare the following ingredients:

• fresh row - 1 kg;
• granulated sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.;
• vinegar 9% – 125 ml;
• bay leaf – 2 pcs.;
• black pepper – 5-7 peas;
• dried cloves – 2 inflorescences;
• garlic – 2-3 cloves;
• dill - 3 umbrellas;
• currant leaves – 2-3 pcs.

Preparing for pickling mushrooms

1. Wash, soak, clean the poplar;
2. Place in a saucepan of a suitable container, pour in water;
3. Add salt, sugar;
4. Cook over low heat after boiling for about 20 minutes;
5. Place the first part of the spices into jars;
6. Lay out the floodplains;
7. The next layer is the second part of spices and vinegar;
8. Prepare boiling water from the remaining liquid and pour into a container;
9. Roll up the lids, turn over, cover with a blanket.

Marinating Podtopolnik mushrooms for the winter in jars

You can prepare delicious pickled podtopolniks at home in simple jars. It is not necessary to use wooden or plastic containers.

• poplar – 2 kg;
• horseradish - 1 tbsp. l.;
• vinegar 9% – 80 ml;
• salt – 35 g;
• sugar – 50 g;
• bay leaf – 3 pcs.;
• filtered water – 1 l;
• black pepper – 5-7 peas.

Is it difficult to pickle mushrooms?

One of the most difficult and responsible tasks that can be done at home is pickling mushrooms. However, salted crispy mushrooms, and even those made with one’s own hands, are certainly one of the main decorations of the festive table in Russia.

Not every woman knows how to cook salted mushrooms correctly. Each type of mushroom is prepared using its own technology. Below are recipes that you can follow to pickle floodplains for the winter. Mushrooms are a product that should not be treated with disdain. Before you begin this difficult task, you need to carefully read the rules that must be followed.

Processing before cooking and collection rules

More important than proper cooking is the correct processing and collection of the mushroom. You should adhere to these simple rules:

For collection, it is better to choose a basket with a large bottom and low sides. Baskets with high sides and a small bottom lead to mushrooms being crushed and losing their visual appeal. If you don't have a suitable basket, you can use a cardboard box. A small, sharp knife is best for collecting and subsequently cleaning mushrooms. A dull knife crumbles the mushrooms, breaks the stems, and results in only the caps in the basket. The tip of the knife should effectively remove dirt, leaves and damaged parts from the mushrooms. The poplar leg should be trimmed as close to the base as possible. Under no circumstances should you suddenly pull a mushroom out of the ground. This will damage the mycelium. You cannot mix collected mushrooms. When you get home, it’s better to sort them by type. All specimens have a different taste and it is not recommended to use them mixed. This will lose all the mushroom charm. If the harvest is small, you should take care to separate those individuals that are suitable for fresh frying. To facilitate processing, it is recommended to distribute the specimens by size. You need to cut out with a knife all parts that are soft, dark in color or damaged. Rinse and soak mushrooms only when necessary. If the species is suitable for drying and frying, it is not recommended to wash it

During the washing process, special attention should be paid only to those mushrooms that love sandy soil, as well as to those species that have a characteristic, unpleasant bitterness. To improve the taste of mushrooms that have a salty, pungent and bitter taste, you should resort to soaking. Dry mushrooms are also soaked

This way, their structure improves due to the fact that the specimens are saturated with moisture. You need to soak for 2 to 6 hours. If the specimen has characteristic taste “disadvantages,” then the water during soaking must be changed every hour. If the mushrooms are large, it is better to chop them. When cutting rows, it is recommended to separate the stems from the caps. The legs can be fried immediately, and the caps make excellent salt. It is better to cut mushrooms across rather than lengthwise. This way they will turn out to be more aesthetically pleasing and will look great on a dish or in a jar. Heat treatment of the product allows you to rid it of poisons and bitter taste. If you have the opportunity to use mushrooms without preliminary heat treatment, it is better not to use it. Cooking reduces the nutritional value and deprives the product of its characteristic bright aroma and taste. Poplar row needs to be pre-boiled. At the same time, the poplar does not become viscous, sticky or hard. You need to cook the product for 15-30 minutes in plenty of water. You can add salt to the water. The resulting decoction should not be eaten by people or animals.

Thermal treatment of mushrooms can be varied. There are at least 5 options for how to process the product, thus protecting yourself and your loved ones from poisoning or an unpleasant, bitter taste.

1. Boil a large amount of water with salt (half a teaspoon per 1 liter of water). Place the rows in boiling water and boil them for 10 minutes. After this, the product must be placed in a colander and rinsed with running water.
2. Mushrooms can be immersed in cold water. It definitely needs to be salted. Bring the water to a boil over high heat. As soon as the broth boils, the pan must be removed from the heat. The mushrooms need to be allowed to cool without removing them from the broth. After this, the product is washed with clean, running water.
3. Any method of boiling deprives the product of juice. To avoid this, after cooking, the product can be transferred to a gauze bag and allowed to drain.
4. Blanching helps the mushrooms retain their shape and a nice, crunchy texture. This method is mainly used to prepare delicious salt. Mushrooms need to be washed well and drained in a colander. After this, they need to be scalded with boiling water or immersed in boiling water for several minutes. This way the product becomes more elastic and does not break when placed in a jar.
5. You cannot wash and cut the rows if you do not intend to cook them on the same day. The product can only be cleaned. After this, it can be stored for no more than one night.

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.

Recipe No. 4 – pickle mushrooms in pieces

For this recipe you will need (per 1 kilogram of product):

1. Black currant leaf – 2 pieces.
2. Dill – 5 grams.
3. Three pieces each of cloves and peppercorns.
4. Bay leaf – 1 piece.

By the way, this recipe is also suitable for pickling other types of mushrooms.

Cut the cleaned rows (you should get several large pieces) and rinse thoroughly.

Pour 100-150 ml of water (about half a glass) into a saucepan, mix with two tablespoons of salt and put on fire.

Place the mushrooms in boiling water and cook, stirring constantly. As soon as the water in the pan boils again, add all the spices to the pan and cook for another 20 minutes. The mushrooms are ready when it sinks to the bottom and the brine becomes clear.

Let the resulting mixture cool and put it in jars, filling with brine. Can be eaten after 50 days.

How to distinguish poplar rows

There are more than 2 thousand species in the family, some of them are poisonous. The edible floodflower is distinguished by several characteristics:

• the pulp exudes a fresh floury smell, some describe the aroma as cucumber;
• poplar row is found only under poplar and does not grow in other places;
• The color of the edible variety is pale, but never completely white;
• the subtopolnik does not have a tubercle on the cap in the center.

Poplar row can be confused with chanterelle or crowded row, which is not dangerous, since the mushrooms are not poisonous. The edible species should be distinguished from the false poplar row shown in the photo.

The cap of this mushroom is more fleshy, the flesh is translucent, pale, and has a musty smell. It is more dangerous to confuse the poplar with the poisonous tiger species: its flesh does not have a repulsive taste and smells of fresh flour. But the cap is easy to distinguish by its dark scales arranged in stripes.

Comment! Inedible species differ from the poplar either in color or pungent odor

Be sure to pay attention to the shape and smoothness of the cap, as well as the tendency to grow underground

Recipe for pickling poplar rows (podtopolniks)

Poplar row, Podtopolniki, frosts, zabaluiki - each region of Russia has its own name for this mushroom. Some mushroom pickers don’t even know Podtopolniks, while others, on the contrary, value only them from the entire mushroom diversity. The mushroom has a dense consistency, beautiful (especially when young), and tasty. If you are lucky enough to collect a lot of tasty poplar rows, then this recipe will probably come in handy.

Recipe for making pickled poplar rows for the winter

Podtopolniki are most delicious when marinated. Preparation for pickling is the most important and time-consuming stage of preparation. We sort through freshly picked mushrooms, remove large debris, and discard wormy mushrooms. Fill with cold water. Place in a cool place for two days. During this time we change the water to fresh water 3-4 times. Then we take it out, drain all the water and thoroughly rinse the mushrooms from sand and debris under running water. Podtopolniks love to grow underground, and their mushroom shape is such that it can be very difficult to wash off this soil. And so that there is no unpleasant squeaking of grains of sand on your teeth when you eat rows of eggs, we use our secrets for high-quality cleaning. I rinse with a regular toothbrush with soft bristles. The process is long, but it's worth it.

Pour water into the pan in such a way that the mushrooms feel more than free there. Add a little salt (2-3 tablespoons of salt per 4-5 liters of water). Bring to a boil. Add washed poplar rows to boiling water. Cook over high heat for 10 minutes.

Reduce heat and cook over medium heat for another 10 minutes. The first boiling will eliminate the sharp floury taste characteristic of subtopolniks and allow the marinade to be transparent.

Using a slotted spoon, remove the mushrooms and quickly rinse under running water.

Drain the entire broth and pour clean water into the pan. We put it on fire. Add mushrooms and salt (at the rate of 1 tablespoon per liter of water). Add dill umbrellas, which will add flavor to the marinade and black peppercorns with a couple of cloves. Bring the mushrooms to a boil and immediately reduce the heat to low.

I like to marinate mushrooms with carrots and onions - they add a special taste to the mushrooms and become very tasty themselves. Therefore, we cut the carrots into thick cubes and onion rings (to taste, you can do without them at all). Add to the water a minute before readiness (when the mushrooms are already all at the bottom). Turn off the pan. Add 70% vinegar essence (at the rate of 2 teaspoons per 2 liters of water. Taste the marinade and, if it is bland or under-salted, add the required amount of vinegar or salt accordingly). Transfer the mushrooms to a clean (boiled) jar along with onions, carrots, peppercorns and cloves. We throw away the umbrellas.

Fill the mushrooms with hot marinade almost to the top. Top with a spoonful of refined vegetable oil.

Close with a boiled lid. A thin layer of oil will act as a second layer of preservation. The polypropylene lid will prevent botulism from developing.

We turn the jar over and let it sit and cool for half a day. After which we put the jar with pickled floodplains in a cool place. After a month, pickled poplar rows can already be safely eaten and treated to guests.

Podtopolnik salad “With vodka”

Row purple

Gray row

Preparations with mushrooms for the winter

Poplar row (poplar) is not considered a popular type of mushroom. But despite this, there are lovers in Russia who prepare delicious dishes and preserves from this type of mushroom.

Therefore, we suggest considering recipes for preparing poplar rows.

Pickled rows

The mushroom season is in full swing; everyone’s favorite honey mushrooms are beginning to appear in large numbers in rows. Few people know that pickled rows are very tasty! Try pickling a few jars of these mushrooms. And the Land of Soviets will help you in this matter.

• 1.5 kg rows
• 0.5 l wine vinegar
• 0.3 l water
• leek
• 1 carrot
• herbs: bay leaf, tarragon, borage
• lemon zest
• 2 tsp. salt
• 1 tsp. Sahara

1. Prepare the mushrooms for heat treatment: cut off the part of the stem that has soil on it, do not use wormy or old mushrooms, wash them.
2. Blanch the mushrooms in boiling water for 5 minutes.
3. Remove the mushrooms and let the water drain.
4. Cut the carrots and leeks into small slices and boil them for 15 minutes in wine vinegar along with herbs.
5. Place the mushrooms in the broth and continue boiling for another 5 minutes.
6. Using a slotted spoon, remove the mushrooms from the pan and transfer them to pre-prepared and sterilized jars.
7. Continue boiling the marinade without mushrooms for another 10 minutes and then let it cool.
8. Pour the cooled marinade into the jars filled with mushrooms, then close the jars with screw lids or roll up with regular lids. Your pickled rows are ready!

• 1 kg row
• 3 tbsp. water
• 25 g salt
• 1 tbsp table vinegar (5%)
• 10 g sugar
• 2 g citric acid
• 1-2 leaves of bay pepper
• 1 g cloves
• 1 g cinnamon
• 6 allspice grains

1. Prepare the mushrooms for pickling in the same way as in the previous recipe.
2. Pour 3 glasses of water into a saucepan, add salt and a glass of vinegar. Bring this marinade to a boil, then place the mushrooms in it.
3. Cook the mushrooms over low heat until fully cooked. When cooking, the mushrooms will produce foam; remove it with a slotted spoon. The foam also removes particles of dirt that might remain between the mushroom plates.
4. When the mushrooms sink to the bottom, you can consider the cooking finished.
   Now add citric acid, bay leaf, cloves, allspice and cinnamon sugar to the marinade. Note: Adding cinnamon will slightly affect the color of the brine and mushrooms.
5. Bring the mushrooms with the marinade to a boil.
6. Place the mushrooms in jars and fill them with marinade.
7. Roll up the jars and begin sterilization. If you used 0.5 liter jars, their heat treatment will last 20 minutes; for one-liter jars it should be increased to 25 minutes.

The essence of this pickling method is that the row is simply boiled, placed in jars and only then filled with brine.

• 1 kg row
• 2 tbsp. l. salt
• 1 tbsp. l. Sahara
• vinegar
• Bay leaf
• allspice and black pepper
• carnation
• garlic
• dill umbrellas
• black currant leaves

Step-by-step instruction:

1. Clean the mushrooms and scald with boiling water.
2. Place the prepared mushrooms in a saucepan and fill them with water so that they float freely. Add bay leaf.
3. Add salt and sugar to the mushrooms at the following rate: for 1 liter of water, 2 tablespoons of salt and 1 spoon of sugar.
4. Cook the rows for 20 minutes. The cooked mushrooms will sink to the bottom of the pan. Don't forget to skim off the foam.
5. While the mushrooms are cooking, sterilize clean jars.
6. Place the prepared mushrooms in jars.
   For each liter jar, add 2 tablespoons of 9% vinegar, 2 bay leaves, 2 clove buds, 3-5 black and allspice peas, 2 cloves of garlic, a dill umbrella and 12 black currant leaves.

   Attention: if you want the pickled rows to turn out not only tasty, but also fragrant, add vinegar and spices to each jar twice, first on the bottom, before adding mushrooms, and then on top.

7. Boil the marinade again and pour it over the mushrooms and spices.
8. Roll up the jars, then turn them upside down and cover them with a blanket. Leave the pickled rows wrapped until the jars have cooled completely.

We hope that our recipes will help you prepare delicious pickled rows. Bon appetit!

“Instant” champignons, marinated in Korean - cooking at home

Main components of the dish:

• champignons – 1 kg;
• garlic – 5-6 cloves;
• favorite greens – 40-50 g;
• red hot pepper – a small pod (if you don’t have fresh – 1 tsp ground);
• change of coriander, ground paprika - 1 tsp each;
• purified sunflower oil without additives – 120 ml;
• soy sauce – 50-60 ml;
• rice or apple cider vinegar (6% concentration) – 3 tbsp. l.;
• salt, granulated sugar - 0.75 tsp each;
• freshly ground black pepper – 0.5 tsp.

Main stages and subtleties of the recipe:

1. Let's start with the preparatory steps: wash and peel the mushrooms. If you get large ones, cut them into halves or quarters - they will marinate faster. After preparation, place the champignons in a heat-resistant container and fill with regular drinking water. Boil for 5-7 minutes (measure the time after the start of boiling) at medium heat. After cooking, drain them in a colander.

Greens (you can use several types, for example, dill and cilantro), chop as finely as possible.

Also chop the pepper and garlic. Heat the oil in a frying pan until it smokes white and add the chopped spices. Stir quickly and immediately remove from heat. The oil will be saturated with the aromas of the spices, and they will lose their excessive pungency, leaving only the rich taste.

Mix vinegar with soy sauce, sugar, salt, ground pepper, coriander. Pour the mixture over the champignons and add the chopped herbs. Pour hot oil with spices and stir the dish. Marinate for half an hour.

Store the snack in the main compartment of the refrigerator, tightly closed to prevent odors from mixing.

Answers to common questions

Sandpipers are very common mushrooms, so they often become a topic of discussion among mushroom pickers:

The cap is 4-10 (12-15) cm in diameter, thick-tongued, hemispherical, later convexly spread, dark brown, of different shades, naked, dry, slightly sticky in wet weather. The skin does not come off. The pores are angular, whitish, over time yellowish, greenish or olive-yellow, when touched they become blueish greenish, and then brownish. Spores 12-16×4.5-6 microns. The leg is cap-colored or lighter, bare or fibrous, sometimes thinly laminated, and turns blue when touched. The flesh is white or yellowish, darker under the skin, turns a little blue when cut in air, pleasant in smell and taste. A very good edible mushroom.

Grows in pine and mixed (with pine) forests, mainly on sandy soil. Collected in August-October. Widespread in Polesie, near the Forest-Steppe. Use boiled, fried; dried and pickled for future use.

Edible mushrooms are those whose cap and stem do not contain bitterness, harmful substances or an unpleasant odor. They can be boiled, fried and served immediately after collection, processing and proper preparation. Edible mushrooms include the following types: porcini mushrooms, saffron milk caps, oak mushrooms, chestnut mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, champignons, yellow chanterelle mushrooms, fly mushrooms, winter honey fungus, summer mushroom, autumn mushroom mushroom, boletus mushroom, Polish mushroom, russula (with the exception of stinging, beautiful, brittle , nondescript, which are classified as conditionally edible mushrooms), ram mushroom, oyster mushrooms, talkers, bigheads, umbrella mushrooms, puffballs, blackberries, greenfinch, goat, lacquer, yellowing chanterelle, swamp butterfly, red fly agaric, gray-pink fly agaric , dung beetles, rows, golden scales.

For 1 kg of boiled mushrooms - 45-60 g of coarse salt; garlic, dill stems with inflorescences, onions, horseradish, tarragon as desired.

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A few rules

To ensure that pickles delight you with their taste and aroma for as long as possible, you need to follow several rules:

• Pickles should be prepared in wooden or glass containers. You can use enamel cookware, but it must be free of cracks and chips.
• Don't take tin buckets. The brine will corrode their surface. This will release toxic substances.
• The room in which mushrooms are stored must be ventilated frequently. It should be cool (5-6°C). If the temperature is lower, the rows will freeze and crumble. In a warmer room they will quickly turn sour.
• If for some reason there is less brine, its deficiency can be replenished with cold boiled water.

As you can see, it is very easy to pickle rows in several ways. Before salting the rows hot or cold, you need to prepare the appropriate container and the mushrooms themselves. Pickles are not the only thing that can be made from these mushrooms. Dishes from the row amaze with their variety and taste.

Podtopolniki are little-known mushrooms, so only experienced mushroom pickers know about them. They are common in Siberia. From the name it is clear that they grow in close proximity to the poplar. Mushrooms have a fleshy cap and legs, have a high nutritional value, and therefore satisfy you for a long time.

Some housewives make blanks from poplar rows. Before cooking, they must be soaked, as they absorb harmful environmental substances. Picking mushrooms near the road is not recommended, as they can cause eating disorders and even poisoning.

In previous articles you could familiarize yourself with recipes for preparing honey mushrooms for the winter. Now let's look at recipes for salting and pickling poplar rows.

So, if you have collected mushrooms, then familiarize yourself with the methods of preparing them.

Best Recipes

Most often, soaked subtopolniks are used for preparing second courses, cold appetizers, and canning for the winter.

Fried poplar row

• Scald thoroughly cleaned, well washed and soaked mushrooms with boiling water and dry on a paper or cloth towel;
• cut the dried fruit bodies into relatively large strips, add salt to taste and fry in preheated oil in a frying pan;
• After the liquid from the mushrooms has evaporated almost completely, you need to add a small amount of flour and fry the mushrooms until fully cooked over low heat.

When serving, fried floodplains can be sprinkled with herbs. Fried mushrooms go well with sour cream or new potatoes.

Pickled poplars

It’s very easy to marinate floodplains for the winter. The peeled fruiting bodies should be boiled for about half an hour or blanched for no more than seven minutes, removing the foam. Place boiled or blanched mushrooms in sterilized jars, adding black peppercorns, cloves and bay leaves. To prepare the marinade, add three tablespoons of vinegar, a tablespoon of salt and one and a half tablespoons of sugar for each liter of water. Pour the hot marinade over the mushrooms placed in the jars and roll up the jars. These canned mushrooms can be stored for at least a year.

It should be noted that in addition to very good taste characteristics, the substances included in the mushroom pulp help improve appetite, accelerate metabolic processes and lower cholesterol levels. Poplar row pulp can stimulate the gastrointestinal tract, and also contains few calories, so it perfectly complements the menu of vegetarians or people on a diet.

Answers to frequently asked questions

How useful are floodplains? Are there any harm from them?

The nutritional value of cooked mushroom per 100 g of product is only 20 kcal. Moreover, it contains 3 g of protein, 0.5 g of fat and 2 g of carbohydrates. The product is rich in microelements - fluorine, selenium, manganese and potassium. Limits up to 150 g per day are dictated by the desire to eliminate the risk of individual intolerance - the row is a strong allergen.

How to clean mushrooms collected near roads and in city parks?

The poplar row, due to its symbiotic “friendship” with poplars, often produces mycelium in landscaping areas. Like all mushrooms, poplar has the ability to purify the earth and air, absorbing toxins, radionuclides and organic decomposition products. It is prohibited to collect mushrooms in the immediate vicinity of road and railway lines, as well as in areas where pets are walked and where people regularly relax.

Can you fry a poplar row or make soup from it?

Podtopolnik is a hard, fibrous mushroom that does not have a pleasant mushroom aroma. It does not make a tasty rich soup, although there are no restrictions on cooking methods. In canning (pickles and marinades) it is valued for its ability to retain its shape and crunch.

How to preserve fresh floodplains for the winter?

To keep the collection intact, it is frozen. It is difficult to dry completely voluminous dense caps and fleshy legs without special equipment. Freezing is carried out after sorting, cleaning and soaking the collection. Large mushrooms can be chopped into 4 parts, removing the stems.

Characteristics and rules for processing mushrooms

Podtopolnik is a conditionally edible mushroom from the family of the lamellar group. The variety is tenacious and unpretentious, growing from mid-August to early November. Its families are found in aspen, hazel, poplar groves and parks. Mushrooms prefer sandy soils. This mushroom received its second name - poplar row - due to its arrangement in the form of elongated groups resembling rows.

The pulp of the tortoiseshells is fleshy, white, with a mealy-sweet taste. The mushroom is rich in nutrients, minerals, vitamins and organic acids. Rowers are low in calories and contain a lot of protein, therefore they are in demand in dietary and vegetarian nutrition.

Before pickling, floodplains must undergo pre-treatment:

1. Thorough cleaning of debris and dirt.
2. Soaking for 3 days, changing water every 4 to 6 hours.
3. Boil for 30 minutes.

Even after prolonged soaking, only young floodflowers can be eaten. This type of mushroom is characterized by hyperactive absorption of harmful substances from the external environment, so old specimens have increased toxicity.

Hot salting method

Unlike traditional cold salting of forest products, this method has several advantages. The main one is that there is no need to soak the mushrooms; they are used immediately after initial processing. The salting process according to this recipe allows you to try the snack after 7 days. Shelf life up to 8 months. So, we begin to salt the poplar row for the winter, as indicated below:

Products:

• fresh mushrooms - 1 kg;
• rock salt - 60 g;
• dill inflorescences - 3 pcs.;
• black peppercorns - 10 pcs.;
• carnation inflorescences - 3 pcs.;
• horseradish root - 10 g;
• garlic - 10 cloves.

You need to do this:

1. Sort out the floodplains, clean and rinse well. Place in a large saucepan, fill with water and add a little salt. After boiling, cook for half an hour at medium heat.
2. Wash the jars with soap and dry in the oven. Arrange the ingredients in layers: salt-mushrooms-spices-salt. Lay out all the components in the same way. The final layer is salt, and then place a heavy weight. Store in a cool place for 14 days. After the time has passed, close the jars with lids and refrigerate.

Recipes and cooking methods

At home, poplar rows are salted cold and hot. When hot, mushrooms can be tasted after 2 - 3 days, cold pickling is a longer process - from 30 to 50 days, depending on the specific recipe.

Cold pickling

The simplest recipe for salting floodplains involves using salt and currant leaves as protection against mold. Based on your own preferences, you can add spices and dill.

The salting process looks like this:

1. The mushrooms, pre-soaked for 3 days and boiled for 30 minutes, are placed in a suitable container, sprinkled with salt. For 1 kg. rows will need 50 - 60 g of salt.
2. Each layer is pressed with your hands to remove air pockets. The mushrooms are tightly covered with currant leaves on top and pressed down with a weight.
3. Then the container is removed to a dark, cool place.

Expert opinion Vladimir Mikhailovich Melnikov Knows 1000 ways to cook, pickle and marinate any types of mushrooms. After 3 days, it is necessary to control the pickling process. If the mushrooms are not covered with the resulting juice, add brine (1 tablespoon of salt per 1 liter of water).

With horseradish, cherry and currant leaves

Mushrooms prepared according to this recipe come out especially crunchy due to the tannins contained in the leaves.

Ingredients for pickling 1 kg:

• Salt – 60 g.
• Black peppercorns – 5–6 pcs.
• Bay leaf – 2–3 pcs.
• Cloves – 3 pcs.

• Dill umbrella – 1 pc.
• Vinegar 70% - 2 tsp.
• Currant and cherry leaves - 3 pcs.
• Horseradish leaf – 1 pc.

Only experienced mushroom pickers know how to salt a poplar row. After all, such a product belongs to the widespread, but little known to the modern population, lamellar mushrooms. They are found from early August to October, and grow in poplar plantings in rings, groups or rows. Mushroom pickers are of particular interest in these rows, as they are edible, they are good to fry along with potatoes, as well as salt, dry, boil and pickle.

How to salt a poplar row for the winter

Required ingredients:

• freshly picked mushrooms – 1 kg;
• regular drinking water – ½ glass;
• fine table salt – 2 large spoons;
• black peppercorns – 5 pcs.;
• laurel leaf – 1 pc.;
• dried cloves – 3 pcs.;
• dried dill – 5 g;
• black currant leaves – 2 pcs.

Mushroom processing

Before salting the poplar row, all freshly picked mushrooms must be well processed. To do this, place the product in a large saucepan and fill with plain water. Next, each mushroom should be cleaned of debris, dried grass and leaves, using a regular knife. If the row caps are too large, they can be cut into 2-4 pieces.

It is especially worth noting that this product should only be washed in cool or cold water.

Heat treatment of mushrooms

When the water in the bowl boils again, you need to remove the foam from its surface using a slotted spoon, and then alternately add black peppercorns, bay and currant leaves, dried cloves and dill. After this, all ingredients should be mixed and cooked for 25 minutes.

The final stage in preparing the workpiece

How to salt a poplar row and roll it up for the winter? To do this, the finished mushrooms must be placed hot in sterilized jars, and topped with the aromatic brine in which they have been boiled for the last half hour. Next, the dishes should be rolled up, turned over and cooled for 17-23 hours. It is worth noting that the mushrooms will be completely ready for consumption only after 43-45 days.

How to serve dressed

Now you know how to salt poplar rows quickly and tasty. It remains to figure out how to serve it to the table. To do this, the mushrooms must be rinsed from mucus in cold water, and then put in a salad bowl, add onion half rings (chopped garlic can be used), pour in the fragrant sunflower oil, and then mix well. Bon appetit!

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Second option

Hot salting of rows is used when the dish needs to be prepared as quickly as possible or the housewife does not have the opportunity to soak the mushrooms for a long time. There are two recipes for pickling mushrooms in this way.

Recipe 1

Boil well-cleaned and washed rows in salt water for half an hour. After this, rinse them under running water and allow excess liquid to drain. All that remains is to place the mushrooms in prepared dishes, for example, in jars.

For 1 kg of the main product you will need 40 g of salt. It must be poured evenly between layers. Add garlic, onion, horseradish and herbs if desired. Close and press down the lid with a weight. You can eat it in a week.

Recipe 2

It is used if a large number of mushrooms are prepared. To begin with, they are blanched in special containers for 20 minutes. It is important to constantly remove foam from the surface. At the end of the process, excess water must be removed. Now the rows need to be placed in a container for pickling, sprinkling each layer with salt. Then proceed as with cold salting. As soon as the mushrooms have settled, place the press on top and leave for 30 days.

How to pickle mushrooms

Recipes for preparing floodplains for the winter can also be different.

Cold way

This variation of the preparation does not imply preliminary cooking of the mushrooms. Yes, the preparatory process is long, but the result is worth it. Elastic and crispy caps will delight your household all winter. For this we need:

• half a kilo of rows;
• three to four teaspoons of salt;
• one teaspoon of 70% vinegar;
• bay leaf, black peppercorns and garlic cloves to taste.

After the mushrooms are prepared for pickling, let's get down to business:

1. Start placing mushrooms in sterilized jars, caps down.
2. Sprinkle each layer with salt and spices.
3. The last layer should be spices and put something heavy on top of them.

Salting lasts for a month, but they can be stored in this form for six months. But when storing it is worth remembering the rules:

• Wooden containers should be used, but tin is strictly contraindicated, as it can spoil the brine.
• Keep only in cool or even cold rooms.
• Check the amount of juice released; if it is not enough, add boiled, cooled water.

Hot salting

This method has its advantages:

• Before such salting, there is no need to soak the rows, and immediately after washing you can begin cooking.
• They are salted for one week, therefore, after seven days they can already be eaten.
• They are stored for 7-8 months.
• Take two tablespoons of salt per kilogram of product.

Lovers of richer flavors can use traditional spices, such as:

• laurel;
• black peppercorns;
• dried cloves;
• dill, horseradish and garlic.

So, let's start cooking:

1. Boil the poplars in lightly salted water for 30 minutes; after boiling, reduce the heat to medium.
2. After this, they are placed in containers with their caps down, sprinkling each row with spices.
3. As in the previous recipe, the last layer is spices, on which the weight is placed. The pickling process lasts for two weeks.

Attention! After the mushrooms are boiled, they must be placed in a colander and allowed to drain, but not dry, as the caps should remain slightly damp

Salted poplars with carrots and onions

To obtain not only a tasty, but also a beautiful dish, the recipe is supplemented with carrots and onions.

The ratio is the same - a kilo of mushrooms and two tablespoons of salt. The following products will be required:

• coffee spoon of sugar;
• a couple of small carrots;
• one small onion;
• two tablespoons of 9% vinegar;
• peppercorns, lemon zest and bay.

The technology is the simplest:

1. Chop vegetables.
2. Pour one and a half liters of cold water into the pan, lower the vegetables and bring to a boil, then reduce the heat and simmer for 7-8 minutes.
3. At the end of cooking, add all the spices, including the zest, and pour in the vinegar.

Using these recipes, you can delight your family with original snacks all winter.

Published on March 16, 2018 by samsonmain. The entry was published in the section Pickling mushrooms. Add to bookmarks.

First option

You can salt rows at home in several ways - hot, cold and dry. Hot salting of rows for the winter allows you to eat mushrooms within a few days. Cold pickling takes a little longer. The rows turn out crispier and harder.

So, to salt the rows in a cold way, you need to prepare:

• mushrooms;
• salt and spices to taste.

First, the rows need to be soaked to remove the bitter taste. To do this, they are placed in a barrel or other container with holes to remove water and filled with cold water. Cover the top with a clean cloth or lid. Leave for 3 days, periodically changing the water. As soon as the mushroom caps become elastic and stop breaking, you can begin the main process. It consists of several stages.

1. Fold the prepared rows with the cap down. Each row is about 6 cm.
2. Sprinkle with salt and spices.
3. Close the barrel and put pressure on top.
4. After a couple of days, add fresh mushrooms. Do this until the barrel is filled to the top.
5. Now you need to fill the rows with salt solution and close tightly.

This is not the only recipe for cold-cooked salted rows. Some of them involve the use of greens, currant leaves, cherries and horseradish. What does the cooking process look like in this case:

1. Place the washed mushrooms in a prepared container with their caps facing down. The bottom should be covered with salt. It also needs to be covered with leaves and herbs (dill).
2. Sprinkle each subsequent layer with salt and, if desired, spices, for example, garlic, pepper or bay leaf.
3. Cover the rows with the same leaves. Place a clean cloth, a lid and a bend on top of them.
4. After a couple of days, check if the juice has appeared. If it is not enough, it is worth using heavier pressure.

You can serve the pickling on the table within a month.

Why are cherry, currant, horseradish, and dill leaves used in the recipe? They all perform one function or another. Currants and dill give the dish a unique aroma, horseradish makes the mushrooms spicy and prevents them from souring, and cherries provide crunch and elasticity to the fruit.