Podtopolniki for the winter: recipes for cooking with butter and garlic, photos, videos

The idea of ​​preparing flood mushrooms for the winter will, without a doubt, come to every mushroom picker who is familiar with these gifts of the forest and has been lucky enough to collect a large number of them during the season. Homemade preparations from them are tasty and exceptionally aromatic. Having opened the jar, its contents can be safely placed on the table as an independent snack, or you can use it to make a fragrant mushroom soup, a spicy salad, original caviar or an unusual sauce. The variety of recipes for preparing poplars (also known as sandpipers, poplars or poplar rows) for the winter is impressive. These mushrooms are salted, pickled, fried, supplemented with various spices and ingredients. The main thing is not to forget that they need to be processed in a certain way before being used in cooking, and also to adhere to all the subtleties of making and storing preserves. In this case, preparations from poplar mushrooms for the winter will undoubtedly turn out beyond all praise.

How to cook sandbox mushrooms for the winter

Regardless of what recipes are used to prepare preparations from sandpiper mushrooms for the winter, these gifts of the forest must first be processed.

It is advisable to clean the dirt before putting it into the trash bin.

As soon as you bring fresh mushrooms home from the forest, you must immediately complete the following steps:

• put the floodplains in a wide bowl and pour in cool water so that the liquid covers them, this is done in order to get rid of the tart taste;
• leave the container with mushrooms in a cool place for 3 days, be sure to change the water in the morning and evening;
• after this period, you should rinse the rows well, getting rid of any remaining dirt, sand and adhering debris;
• using a knife, thoroughly clean the poplar caps from the mucous film on the surface, cut off the lower third of the stem, remove damaged areas;
• cut large floodplains into small pieces (small ones can be left whole);
• dissolve table salt in water (2 tsp per 1 liter), fill a wide pan, put in the mushrooms, wait until it boils and boil for at least 20 minutes;
• After draining the water, you can then use the poplar row in accordance with the requirements of the recipe for the desired preparation for the winter.

Poplar rows require mandatory pre-treatment

Recipes for preparing floodplains for the winter

A poplar row is an excellent choice for a housewife who wants to store several cans of homemade canned mushrooms for the winter.Dense fleshy caps and legs hold their shape well, do not lose elasticity and color, and remain tasty and beautiful for a long time. They are extremely good both salted and pickled. And if you have the desire and opportunity to put in a little more effort, you can preserve a real delicacy for the winter - fried poplar row, preserved in oil.

Simple and interesting recipes for preparing floodplains for the winter, supplemented with photos, can be found below.

How to prepare salted podtopolniki for the winter

One of the most popular ways to prepare sandpiper mushrooms for the winter is pickling. Traditionally, they are salted in a “cold” or “hot” way. In the first case, the podtopolniki take longer to cook, but come out crispier and denser. But the second method allows you to get results much faster.

According to any of these recipes, it is recommended to cook salted floodplains for the winter with garlic, herbs, pepper, cloves, and bay leaves. You can add fresh leaves of horseradish, currants or cherries to the preparation - this will add additional notes to the rich aroma of the dish.

Ingredients:

Preparation:

1. Thoroughly clean and rinse the soaked floodplains.
2. If you choose the “hot” salting method, you should boil the mushrooms in salted boiling water for half an hour. Then you need to rinse them again and let the excess water drain.If you decide to salt the floodplains using the “cold” method, you do not need to boil them.
3. Sprinkle the bottom of the container with salt, add some spices and chopped garlic cloves.
4. Place the floodplains tightly in a container with their caps down, sprinkling each layer with salt, herbs and spices.
5. Cover with a clean cloth and place pressure on top. Place in a cool place. After a couple of days, check whether the juice has appeared; if not, the pressure should be made heavier.

Rows salted using the “hot” method should first be boiled

For those who like to put more garlic in their preparations, we can recommend pickling hot sunflowers with olive oil for the winter.

Ingredients:

Preparation:

1. Prepare small sterile jars (0.5-1 l) and lids.
2. Peel the garlic cloves and cut into thin slices. Pour the required amount of salt into a container from where it will be convenient to scoop it up with a teaspoon.
3. Boil the soaked, washed and, if necessary, chopped mushrooms in boiling water for 20 minutes, periodically removing the foam using a slotted spoon.
4. Drain the water. Fill the jars tightly with still hot sunflower seeds, alternately laying out a layer of mushrooms, a few cloves of garlic, and a teaspoon of salt.
5. Pour a full tablespoon of olive oil on top of each jar. Close the lid tightly, turn it upside down, wrap it in a warm cloth and leave until it cools.
6. Store the cooled pickles in a cool place - a cellar or refrigerator.

Podtopolniki, salted with garlic and olive oil, is an excellent appetizer for lovers of spicy dishes.

How to prepare pickled floodplains for the winter

Podtopolniki are extremely aromatic and tasty, cooked for the winter in a spicy marinade: with garlic, onion, pepper and your favorite spices. Their recipe is very simple and does not require much effort.

Compound:

Preparation:

1. Boil the prepared mushrooms for 30 minutes. Then drain off the excess water.
2. Finely chop the onion. Combine with vinegar, spices and put on the stove. After waiting for it to boil, cook for 20 minutes.
3. Place mushrooms in the marinade, add water and simmer for another 5 minutes.
4. Distribute the floodplains along with the liquid into prepared jars, roll up, cool and store in the cellar.

Pickled poplars are very easy to prepare.

Podtopolniki, closed for the winter in tomato sauce, turn out to be very pleasant and original in taste. These canned mushrooms will be an excellent base for vegetable stew or delicious soup. However, they can also be served as an independent dish.

Ingredients:

Preparation:

1. Dissolve tomato paste or sauce in water.Add salt, sugar and let it boil.
2. Place the pre-processed and boiled floodplains into the hot marinade. Add all the spices and spices according to the recipe, with the exception of vinegar. Boil for 10 minutes.
3. Add vinegar and keep the boiling mixture on low heat for another 15 minutes.
4. Distribute mushrooms into sterile glass jars. Pour marinade on top. Cover with prepared tin lids. Place the jars in a wide container of boiling water and sterilize for 20 minutes.
5. Roll up the canned food with lids. Wrap in a warm blanket or thick towel and leave until completely cool.

The taste of canned floodplain will be richer if you add tomato sauce or paste to the marinade.

A simple and interesting way to prepare pickled podtopolniks for the winter is shown in the video:

How to cook fried floodplains for the winter

Many people mistakenly believe that fried mushrooms are an exclusively summer and autumn delicacy. In fact, you can pamper yourself and your household with this delicious dish even after the end of the “quiet hunting” season. To do this, you just need to have time to prepare several jars of floodplains, fried with the addition of oil, for the winter.

Ingredients:

Preparation:

1. Place the pre-soaked, peeled and boiled in salted water in a colander. After waiting for the water to drain, cut the mushrooms into small slices.
2. Melt the butter in a saucepan, add vegetable oil to it and fry the pieces of sunflower oil over low heat for about an hour, stirring occasionally. The pan lid must be closed.
3. Next, remove the cover.Continue frying the mushrooms until the juice has evaporated and the oil mixture becomes clear.
4. Place the finished floodplains in small sterile jars. Spread the oil mixture evenly on top. Cover the jars with metal lids, immerse them up to their hangers in boiling water and sterilize for about an hour.
5. Roll up the jars and let cool completely.

Podtopolniki fried in fat can also be prepared for future use.

Then you need to additionally heat the required amount of oil in a frying pan and add it in boiling form to those jars that do not have enough of it.

You can use the Bulgarian recipe for preparing fried subtopolniks for the winter. Unlike the previous one, it involves quickly frying the mushrooms over high heat, and you should put cloves of garlic and chopped herbs directly into the jars with the poplars.

Ingredients:

Preparation:

1. Prepare and sterilize jars in advance.
2. Drain the remaining water from the floodplains, previously soaked and boiled in salted boiling water. Cut the mushrooms into arbitrary slices and fry in vegetable oil over high heat without covering the pan with a lid.
3. Place the subtopolniks in jars, layering them with thin slices of garlic and chopped herbs.
4. Add vinegar and salt to the oil remaining after frying the mushrooms. Boil and let cool. Pour this oil over the floodplains in jars, making sure that the layer in the upper part of the containers is 3-3.5 cm thick.
5. Cover the jars with lids. Sterilize winter preparations in a wide bowl with boiling water for at least 40 minutes.

Poplar poplars fried according to the Bulgarian recipe are extremely tasty.

Terms and conditions of storage

If floodplains are salted for the winter in a wooden tub or other container that is not sealed or sterilized, they should be kept in a cold place - in the underground or on a refrigerator shelf. They can be stored in this form for about six months.

Podtopolniki, salted or pickled for the winter in hermetically sealed glass jars, can be stored in the cellar or on a pantry shelf. This product can be eaten for 2 years. However, once the jar has been opened, it should be kept in the refrigerator and the contents consumed within 1 week.

Storing fried mushroom preparations for the winter is allowed in the basement, cellar or refrigerator. Canned food sealed with metal lids is suitable for consumption throughout the year.

Conclusion

Podtopolniks for the winter, preserved at home, are an excellent opportunity to stock up for future use some of the rich “boot” brought from the forest during the mushroom season. At first you will have to work a little: these mushrooms must be soaked for several days, then they should be washed well and boiled in boiling water. But then, from dense, elastic subtopolniks with appetizing fleshy pulp, you can prepare almost any dish. As for preparations for the winter, poplar row is exceptionally good marinated in tomato, with various spices and garlic, salted in any of the traditional ways or rolled in jars with the addition of olive oil, and also preserved fried in fat.It’s worth trying all the suggested recipes to choose the one you like best. However, we must not forget that mushroom preparations for the winter should be properly stored and not eaten after their expiration date.

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