Marinated Podtopolniki (Pesochniki, Ryadovki, Topolevki): recipes for the winter with photos

Content

1 Preparing for pickling poplar rows
2 How to pickle mushrooms for the winter
3 Recipes for making pickled poptopolniks for the winter
4 Terms and conditions of storage of pickled poplars
5 Conclusion

All recipes for pickled poplars include two stages: preparation for canning and the pickling process itself. To get a tasty and aromatic snack, you need to know how to properly process these mushrooms. They are able to absorb harmful substances from the environment, so they need long-term soaking. You cannot collect them near roads and highways, so as not to get severe poisoning of the body.

Preparing for pickling poplar rows

Podtopolniki are not very popular among mushroom pickers.However, those who are familiar with the taste of pickled sandpipers annually prepare the treat for future use. Harvest time is August-October. Spring varieties are harvested in May.

The taste and safety of winter harvesting depend on the primary processing of freshly picked mushrooms. The main manipulations are carried out immediately after harvesting, since the row quickly becomes unusable.

Attention! Podtopolnik, which emits an unpleasant odor (similar to dust, rot), is a poisonous species. Such mushrooms should not be eaten.

Step-by-step instructions for preparing floodplains will help you avoid mistakes during the marinating process:

It is necessary to sort through the mushrooms, remove damaged or spoiled specimens;
for harvesting, select strong, fleshy fruiting bodies;
sort the crop by size. Cut large caps into pieces;
rinse with cold water;
place the floodplains in a deep basin, fill with cold salted water. As a result, the bitterness will leave the mushroom body, the pulp will retain its color;
leave the container in a cool, dark room to avoid fermentation;
soak the collection for 1-1.5 days, regularly changing the water (every 4 hours);
rinse everything again to get rid of sand and debris;
clean the crop and cook for half an hour. Water should be salted at the rate of 10 g per liter of liquid;
skim off foam during cooking;
strain the floodwaters when they completely settle to the bottom of the pan;
Rinse again under running water and dry.

Pickled poplar row

At the end of all procedures, the floodplains are completely ready for further marinating. The next step is to sterilize the containers and lids.These actions are mandatory, as they guarantee the safety of the quality of the workpiece.

How to pickle mushrooms for the winter

The technology for preserving pickled poplars is conventionally divided into two main methods: cold and hot. The first one requires a lot of time (more than 1.5 months), but the preparation has better taste, and the fruit body retains dense pulp. In this case, the poplar should be blanched to get rid of bitterness.

The hot preparation method is more popular, since you can get the finished dish in just a few days. Mushrooms have delicate flesh and are absolutely safe. Marinating floodplains does not require expensive components or special equipment, as confirmed by the following video:

The conservation process for sandpipers varies. In some recipes, mushrooms are boiled in salted water and then left to pour. Others involve cooking in a ready-made marinade, which allows you to preserve a more intense mushroom aroma.

The floodplains should be placed tightly in the jar, being careful not to damage the caps. Remaining air cushions between pieces of pulp can cause fermentation. Fill the jar with pickled sandpipers to the very neck, as indicated in the photo.

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.

Important! During the process of cooking poplar rows, it is necessary to remove the resulting white foam.

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

Cooking process:

Carry out preliminary preparation, boil the mushrooms;
Place sandstones in a saucepan and add water;
Dissolve salt and sugar in liquid;
Bring to a boil over low heat;
Next, cook for no longer than 8-10 minutes;
Place spices in boiling water, add vinegar;
Continue cooking for another 8-10 minutes over low heat;
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

Cooking process:

Wash, soak, clean the poplar;
Place in a saucepan of a suitable container, pour in water;
Add salt, sugar;
Cook over low heat after boiling for about 20 minutes;
Place the first part of the spices into jars;
Lay out the floodplains;
The next layer is the second part of spices and vinegar;
Prepare boiling water from the remaining liquid and pour into a container;
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.

Compound:

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.

Sandpipers marinated in jars

Prepare the marinade for floodplains for 1 liter of water:

Dissolve salt crystals (30 g) and sugar (50 g) in warm liquid;
Boil;
Add bay leaf and pepper to boiling water, cook for 3-5 minutes;
Add vinegar and continue cooking for 2 minutes.

Canning process:

In a separate container, combine boiled poplar and horseradish;
Distribute the mushroom mixture into jars and let steep for 10 minutes.
Pour the resulting boiling marinade into prepared jars with mushrooms and horseradish;
Sterilize for 20-25 minutes and roll up the lids.

How to pickle sandpipers with lemon zest

A special recipe for marinade for floodplains with the addition of lemon zest preserves the original rich mushroom aroma. You will need the following products:

undertopolniks – 2.8 kg;
filtered water – 1 l;
dill beans - 1 tbsp. l.;
lemon zest – 1 tbsp. l.;
salt – 60 g;
sugar – 50 g;
table vinegar 9% - 3 tbsp. l.;
black pepper – 8-10 peas.

Preparing marinade for floodplains

The process of preparing pickled rows:

Dissolve all ingredients in water, except lemon peel;
Cook the marinade for floodplains for no longer than 3-5 minutes;
Place boiled mushrooms in boiling water;
Continue the cooking process for another 15 minutes;
Add lemon zest to pan;
Reduce heat, cook for 10 minutes;
Distribute the hot mixture into jars and roll up the lids.

How to pickle poplar rows with mustard

Adding dry mustard to the marinade gives poplar a special aroma, piquant taste, and preserves its delicate structure.

To prepare two kilograms of poplar rows, prepare the following components:

filtered water – 1 l;
salt – 60 g;
sugar – 70 g;
table vinegar 9% - 60 ml;
bay leaf – 1 pc.;
mustard (powder) – 1 tbsp. l.;
black pepper – 5-7 peas;
dill - 2 medium-sized inflorescences.

Poplar marinated with mustard

The process of preparing pickled rows:

Prepare poplar, boil;
Prepare boiling water and add the rest of the spices;
Reduce heat intensity, cook for 7-10 minutes;
Remove from heat, slowly add vinegar;
Place mushrooms tightly in jars;
Fill the container with hot marinade and seal with plastic lids.

How to marinate poptopolniki with carrots and onions

Podtopolniki marinated with onions and carrots will perfectly complement the festive feast. The mushroom aftertaste goes well with alcoholic drinks and meat dishes.

Ingredients for marinating:

poplar row – 1.65 kg;
wine vinegar – 0.5 l;
onion – 1 pc.;
carrots – 1 pc.;
bay leaf – 2-3 pcs.;
black pepper – 5-7 peas;
dried clove inflorescences – 2 pcs.;
rock salt – 20 g;
sugar – 15 g.

Marinated poptopolniki with vegetables

Process for preparing pickled mushrooms:

Boil the floodplains first;
Peel the onion, wash under running water, cut into small cubes;
Peel the carrots and chop them similarly to the onions;
Place vegetables, spices, and vinegar into the pan;
Bring the mixture to a boil, continue cooking for a quarter of an hour;
Place poplar into the boiling marinade and simmer over low heat for 5-7 minutes;
Remove the contents of the pan with a slotted spoon and place in jars;
Boil the remaining liquid for 10 minutes, pour into the mushrooms and vegetables;
Seal the containers with plastic caps.

How to pickle poplar mushrooms with cloves

Thanks to the presence of clove inflorescences, dishes acquire an exquisite taste and are always in demand during the holidays.

Ingredients for marinating:

undertopolniks – 3 kg;
table vinegar (9%) – 110 ml;
garlic – 3-4 cloves;
dried cloves – 6-8 buds;
water – 1 l;
rock salt – 100 g;
sugar – 100 g;
black currant leaves – 8-10 pcs.

Pickled poplars with cloves

Canning technology:

Perform manipulations to prepare mushrooms for pickling;
Pour water into the pan, add salt and sugar;
Mix well and put on the stove;
Dip the floodplains into the solution, cook for 8-10 minutes;
Fill the jars with spices: currant leaves, garlic, cloves;
Place the sandpipers boiled in the marinade to half the jar, add vinegar (20 g);
Fill the second half of the jar with poplar, spices, and again add a tablespoon of vinegar;
Fill the jar with boiling marinade and roll up the lid.

How to pickle poplar row with coriander

Anyone who loves spicy-tasting sandlot mushrooms will love this marinating recipe with coriander. Serve the treat with herbs and vegetable oil.

You need to prepare the following products:

undertopolniks – 2 kg;
water – 0.8 l;
coriander beans – 1 tsp. l.;
onion – 1 pc.;
rock salt – 30 g;
sugar – 40 g;
bay leaf – 2 pcs.;
table vinegar - 3 tbsp. l.;
allspice – 3-5 peas.

Marinated rows with coriander and onions

Step-by-step preparation of pickled rows:

Blanch the soaked floodplains three times for 10 seconds;
Cook the marinade from the specified amount of water and spices;
Place the row into the pan and cook for about half an hour over low heat;
Place the preparation into jars, add the remaining brine, and roll up the lids.

How to pickle mushrooms for the winter with wine vinegar

The decoration of the festive table has always been aromatic mushroom appetizers. However, pickled gray row can also be used as a pie filling.

Ingredients:

sandpipers – 2 kg;
filtered water – 1 l;
rock salt – 45 g;
sugar – 50 g;
wine vinegar – 0.15 l;
garlic – 6-8 cloves;
bay leaf – 2-3 pcs.;
black pepper – 8-10 peas;
fresh sprig of rosemary.

Pickled poplars in wine vinegar

Sequencing:

Place blanched sunflowers in boiling water, add salt and sugar;
Boil the contents of the pan for about a quarter of an hour;
Add marinade with spices, boil for 15 minutes;
Reduce heat, add vinegar;
Simmer the workpiece for 7-10 minutes;
Distribute the sandboxes and marinade into jars and close with lids.

How to pickle poplar mushrooms with carrots and peppers

The combination of lilac-legged row and vegetables will become the “highlight” of the feast and will saturate the body with vitamins and nutrients. List of products:

undertopolniks – 2 kg;
table vinegar 9% - 0.1 l;
water – 1 l;
carrots – 3 pcs.;
onions – 5 pcs.;
salt – 30 g;
sugar – 15 g;
bay leaf – 3 pcs.;
coriander (ground) – 10 g;
paprika (ground) – 20 g;
Korean seasoning – 2 tbsp. l.

When marinating, you can add any seasonings or vegetables to the subtopolniks.

Preparation order:

Podtopolniki are boiled in salted water;
Cut the peeled vegetables: carrots into slices, onions into half rings;
Place chopped vegetables and spices in boiling water and cook over moderate heat for 8-10 minutes;
Add subtopolniks to the boiling marinade, remove from heat after 8-10 minutes;
Remove the sunflowers and vegetables with a slotted spoon and distribute into glass containers;
Bring the liquid to a boil again, keep on fire for 5-7 minutes;
Fill the container with brine and roll up the lids.

Terms and conditions of storage of pickled poplars

The snack can be eaten after 30-40 days, from the moment of marinating. The product, sealed with plastic or glass lids, is edible for 12-18 months, with tin lids - 10-12 months.

Advice! To avoid oxidation of the lid and spoilage of the snack, you should give preference to plastic or glass material.

Storage conditions for pickled floodplains:

dry, ventilated room;
air temperature +8-10 °C;
no direct sunlight.

Compliance with the technological process, the use of sterilized utensils, as well as ensuring optimal storage conditions guarantee the preservation of the taste properties and quality of pickled floodplains.

Conclusion

Recipes for pickled subtopolniks have a common universal basis. Therefore, the technology can be used for all types of poplar rowing. To find “your” method of preparation, make two or three batches with different recipes. The cold season is the ideal time to taste pickled mushrooms.