Salting sunflowers: with garlic, onions and carrots, the best recipes with photos and videos

Podtopolniki or poplar row are mushrooms well known in Siberia. People also know them as “frosts” and “sandpipers”. Salting floodplains is not that difficult. However, there are a number of nuances that you need to remember before you start pickling.

How to prepare floodplains for salting

Podtopolniki have a pleasant, slightly sweet taste and light aroma. The mushrooms themselves are fleshy and medium-sized. The caps of adult specimens reach 18 cm in diameter.

Podtopolniks are classified as conditionally edible species, which means they require more attention when processing them. The row is collected from the second ten days of August to the beginning of October.As a rule, their mycelium is large, so collecting almost the entire basket in one place is not difficult.

You can determine the age of mushrooms by the cap. In adult specimens, the lamellar part is brown-red in color; in young subtopolids, the plates are white and pink. The preparations use the whole mushroom. The legs of the rows are distinguished by their fleshiness, therefore, like the caps, they are preserved.

You can collect rows from August to October

Before preparation, floodplains are cleared of forest debris: pine needles, moss, grass, soil. It is more convenient to do this with a brush or a dry soft cloth. Then the rows are sorted out, separating wormy and too old specimens. After this, the floodplains must be soaked.

The soaking procedure lasts from 2 to 3 days. Podtopolniki are placed in a basin and filled with plenty of cold water. The fluid is changed every 6-8 hours. They do this in order to get rid of the bitterness that is inherent in floodplains.

Before cooking, the sandbox is checked. If after soaking it becomes elastic and stronger (does not break when pressed), then it can be used in canning or cooking.

Podtopolniki are fried, boiled, salted and pickled. In any case, they are a great addition to both a family lunch and a holiday dinner. However, salting is one of the most popular ways of preparing sandboxes.

How to pickle mushrooms for the winter

There are many recipes for delicious pickling of subtopolniks, which differ from each other not only in the set of additional ingredients, but also in the preparation options.Mushrooms are salted in 2 ways: hot and cold.

Hot salting of floodplains

The advantages of the hot salting method are obvious:

• the product does not need to be soaked for several days;
• the period of salting of floodplains is from 7 to 14 days;
• The preparations can be stored for up to 8 months.

You can add horseradish root to the pickling for a sharp and piquant taste.

To salt the floodplains in jars using the hot method you will need:

• poplar row – 2 kg;
• salt – 80 g;
• laurel leaves – 6 pcs.;
• black pepper (peas) – 10 pcs.;
• cloves – 6 pcs.;
• garlic – 6 cloves;
• dill.

Steps:

1. Wash the sunflowers well and cook in lightly salted water for 30-35 minutes.
2. Drain the water, rinse the rows and place in a colander.
3. Meanwhile, sterilize the jars and place dill, a couple of cloves of garlic and sandpipers (caps down) on the bottom of the glass containers.
4. Lay the floodplains in layers, sprinkling with salt and adding spices.
5. Add salt as the last layer, place the weight and “forget” about the preparations for 2 weeks.

Cold salting of floodplains

Cold salting allows you to preserve most of the vitamins and elasticity of the structure. The result is “neat” crispy mushrooms that can decorate any feast.

Cold salting of floodplains is distinguished by the fact that it does not require cooking, but more attention must be paid to the preliminary preparation of forest raw materials.

Sandpipers are cleaned of dirt, pine needles and moss, washed in clean water and the lower part of the leg is cut off. Then place it in a container, fill it with cold water and leave for 1.5-2 days.The fluid is changed every 6-8 hours. After 2 days, the floodplains are washed well and placed in a colander to dry a little. If necessary, use a paper towel or napkins.

Required:

• undertopolniks – 5 kg;
• salt – 180 g;
• bay leaf - to taste;
• black pepper (peas) – 15 pcs.;
• garlic – 9-12 cloves.

Before salting, the rows must be soaked for 2 days

Cooking process:

1. Garlic is placed at the bottom of pre-sterilized jars.
2. Then the floodplains are laid out in layers.
3. Each layer is salted and topped with garlic and spices.
4. The last layer is salt, bay leaf and 1-2 garlic cloves.
5. A pressure is placed on top, after which the mushrooms are stored in a cool room for 1 month.

After a month, you need to check and make sure that there is enough brine and it covers the rows completely. If it is not enough, you can add cold boiled water.

Podtopolniki are served with unrefined vegetable oil and finely chopped onions.

Recipes for salting floodplains

Salting poplar rows can be done either separately or in combination with a variety of ingredients. Sandpipers go especially well with spices (cloves, allspice) and fresh herbs (parsley, dill, cilantro).

Classic recipe for salted podtopolniks for the winter

The classic salting recipe involves a minimal list of ingredients and heat treatment of sandboxes. First, the mushrooms are sorted, cleaned and washed in several waters. Then the floodplains are filled with cold water and soaked for at least a day with regular replacement of the liquid.

Required:

• subtopolniks (prepared) – 3 kg;
• salt - 80 g;
• granulated sugar – 75 g;
• vinegar essence – 20 ml;
• pepper (peas) – 8 pcs.;
• laurel leaves – 5 pcs.;
• dill umbrellas – 6 pcs.;
• cloves – 7 pcs.

The classic recipe for hot salting of floodplains with photos illustrating the preparation process is as follows:

1. Rinse the sandboxes well and drain in a colander.
2. Then transfer the floodplains into a saucepan, add water and cook over medium heat for 25-30 minutes.
   
3. Drain the broth, rinse the sandboxes, fill them with water again and keep on fire for 40-45 minutes.
   
4. Prepare the marinade: boil 1 liter of water in a saucepan and add salt, granulated sugar, cloves, bay leaf, dill and simmer for 15-20 minutes.
   
5. Place the boiled mushrooms on a sieve and dry.
6. Place dill inflorescences in jars pre-sterilized in the oven, then poplars and pour marinade over everything.
7. Roll up the lids.

After cooling, the sandboxes can be stored in the refrigerator or basement.

Salted sunflowers with garlic

Garlic has high fungicidal properties, and also gives preserved mushrooms an appetizing and refined aroma.

If fresh product is not available, dried garlic can be used.

Required:

• undertopolniks – 6 kg;
• dill - 4 umbrellas;
• garlic – 10 cloves;
• laurel leaves – 10 pcs.;
• spices (any) - to taste;
• salt (coarsely ground) – 180 g.

Podtopolniki can be served as a separate snack or used in salads with vegetable oil

Step-by-step preparation:

1. Wash the mushrooms well and soak 3 days before cooking, remembering to change the water regularly (every 8 hours).
2. Before cooking, rinse the sunflowers well and place in a colander to remove excess liquid.
3. Mix salt with spices.
4. Place clean poplars, garlic, salt mixture and bay leaf in layers in an enamel container.
5. Place under pressure and send to a cold place for 21 days.
6. After the sandboxes are salted, you can put them in sterilized jars, close the lids and put them in the refrigerator.

Salting floodplains for the winter without vinegar is characterized by the simplicity and availability of ingredients. They can be served as a separate appetizer or used in salads and savory baked goods.

How to pickle floodplains for the winter in jars

Salt is a well-known, time-tested preservative. It significantly increases the shelf life of products, even those that have not undergone heat treatment (cold salting).

Before using sandboxes in a recipe, they must be soaked so that all the bitterness is gone and lightly dried, leaving them in a colander for a while.

Required:

• subtopolniks (prepared) – 2 kg;
• sea ​​salt, coarse – 200 g;
• pepper (peas) – 12 pcs.;
• dill (umbrellas) – 8 pcs.

You can serve mushrooms with onions and sour cream

Cooking steps:

1. Pour water over the mushrooms and cook for 15-20 minutes, then drain the liquid, rinse the sandboxes and again, fill them with cold water, and place them on medium heat for 40-50 minutes.
2. Drain the water, place the floodplains in a colander and let them dry as much as possible.
3. Place a pair of dill umbrellas into jars previously sterilized in the oven and begin laying the row (caps up), sprinkling the layers with salt, pepper and the remaining herbs.
4. Generously salt the top layer and place under pressure for 6-7 days.
5. After a while, check the mushrooms for the formation of brine (if there is not enough brine, add boiled water).

It is better to store floodplains in the refrigerator or basement at a temperature of 2 to 7 °C.Before use, they must be rinsed in cool water to remove excess salt. You can serve with onions and fresh sour cream.

Video of salting floodplains:

How to salt floodplains under a nylon cover

Nylon covers quickly gained popularity due to the many advantages of their use:

• easy to put on jars;
• do not rust and do not release harmful substances into the marinade;
• can be reused;
• do not require the use of special devices;
• are inexpensive.

Nylon lids are used for any preparation: from pickled cucumbers to homemade stew. They are suitable for both hot and cold salting. Before use, the lids are washed well with baking soda, rinsed and dipped in boiling water for 15-20 seconds.

For salting poplar rows for the winter, medium-sized specimens are best suited.

Required:

• subtopolniks (prepared) – 3 kg;
• water – 2 l;
• salt – 80 g;
• dry dill – 10 g;
• pepper (peas) – 8 pcs.;
• bay leaf – 7 pcs.

The preparation can be used in soups and hot dishes

Cooking steps:

1. Wash the mushrooms well and boil them twice. The first time - simmer over medium heat for 15 minutes after boiling, the second - 40.
2. Between cooking, the sandboxes must be rinsed, and at the end, placed in a colander and allowed to dry.
3. Bring water to a boil, add salt, bay leaf, pepper and dry dill. If desired, you can add your favorite spices.
4. Place the floodplains in clean, sterilized jars, fill with brine and seal with nylon lids scalded in boiling water.

Allow the preparations to cool and store in the refrigerator.This semi-finished product can be used in soups and hot dishes.

How to pickle mushrooms with carrots and onions

By adding carrots to the recipe, you can get a beautiful dish that you wouldn’t be ashamed to serve on a holiday table.

Required:

• sandpipers (soaked) – 2 kg;
• sugar – 20 g;
• carrots (medium) – 2 pcs.;
• onions – 2 pcs.;
• salt – 80 g;
• vinegar (9%) – 60 ml;
• pepper (peas) – 8 pcs.;
• laurel leaf – 8 pcs.

Salted sand lances can be consumed after 1 month

Cooking steps:

1. Peel the vegetables, chop the onion into half rings, cut the carrots into cubes.
2. Pour 3 liters of water into a saucepan, add vegetables and bring to a boil. Simmer for 7-9 minutes over low heat.
3. Salt the marinade, add pepper and bay leaf. Add vinegar 2 minutes before the end.
4. Place mushrooms in sterilized jars, caps down, and pour hot marinade over them.
5. Roll up the lids, turn over, wrap in a blanket and keep it like that until it cools completely.

Then send the floodplains for storage in the basement. Can be used no earlier than after 1 month.

How to pickle sunflowers with currant leaves

Currant leaf is often used in canning due to its aroma. Blackcurrant leaves are most often collected, but the white variety is not used, since it has virtually no odor.

This recipe requires the use of the hot-salting method for poplar rows.

Required:

• poplar row (prepared, soaked) – 4 kg;
• coarse table salt – 200 g;
• laurel leaves – 6 pcs.;
• onion – 1 pc.;
• black peppercorns – 20 pcs.;
• dill (umbrellas) – 10 pcs.;
• cloves – 10 pcs.;
• currant leaf (fresh) – 8 pcs.

You need to store salted mushrooms in the basement or refrigerator.

Cooking steps:

1. Boil the poplars in salted water (20 minutes).
2. Drain the liquid, cover the mushrooms again with clean water, add the coarsely chopped onion and cook for another 20 minutes.
3. Place the mushrooms in a colander, remove the onions, and let the mushrooms dry (if necessary, blot with a paper towel).
4. Prepare the marinade: dissolve salt in 1.5 liters of water, add pepper, cloves and bay leaf.
5. Add the mushrooms to the marinade and simmer over low heat for 12-15 minutes.
6. Place 2 currant leaves and 2 dill sprigs on the bottom of jars sterilized in the oven.
7. Carefully place the sandboxes with the marinade into the jars and screw on the lids.

The pieces are cooled indoors and stored in the basement or refrigerator. You can eat mushrooms no earlier than after a month.

How to salt poplar row with coriander

A simple recipe for pickling with coriander can be done even by novice cooks.

Required:

• subtopolniks (prepared) – 4 kg;
• water – 1.6 l;
• coriander – 15 g;
• salt – 50 g;
• sugar – 60 g;
• apple cider vinegar – 100 ml;
• allspice – 10 pcs.

Salted poplar can be stored in the refrigerator for up to 1 year.

Steps:

1. The main product is scalded with boiling water several times.
2. Prepare the marinade: bring water to a boil and add salt, sugar, coriander and allspice.
3. Boil the marinade for 20-30 minutes, then cool and add vinegar.
4. Podtopolniki are distributed into sterilized jars and filled almost to the very top.
5. Roll up the lids.

If all preparation rules are followed, floodplains can be stored for up to 1 year.

How to pickle sandpipers with onions

Salting a poplar row with onions does not require much effort either.

Required:

• subtopolniks (soaked) – 4 kg;
• onion – 800 g;
• water – 1.4 l;
• nutmeg – 1 pinch;
• bay leaf – 8 pcs.;
• coarse rock salt – 60 g;
• sugar – 100 g;
• vinegar (9%) – 90 ml.

You can make mushroom soups and julienne from salted sandpipers

Cooking steps:

1. Boil the soaked sandpipers (20 minutes), place on a sieve and let dry.
2. Peel the onion and cut into half rings.
3. Prepare the marinade: boil water, add spices and simmer over medium heat for 5-7 minutes. At the end, add vinegar.
4. Place layers of onions and mushrooms in sterilized jars, pour marinade over everything and roll up the lids.

The floodplains cool in the room for a day, then they are put away for storage in the refrigerator or cellar.

Salted sandpiper mushrooms are served with unrefined vegetable oil and fresh chopped dill.

Video on how to salt floodplains at home:

How to pickle poplar rows with dill and zest

Lemon zest will add a citrus and summer aroma to canned mushrooms and make the dish sparkle with new colors. However, such salting of floodplains has its own characteristics.

Required:

• undertopolniks (prepared) – 5 kg;
• water – 1.6 l;
• dill seeds – 10 g;
• lemon zest – 8 g;
• salt – 60 g;
• sugar – 80 g;
• vinegar (9%) – 100 ml;
• black pepper (peas) – 20 pcs.

Poplar row - a source of fiber and thiamine

Steps:

1. The row is boiled for 15 minutes, then placed on a sieve and dried.
2. Prepare the marinade: bring water to a boil, add spices and vinegar (except zest) and simmer for 7 minutes.
3. Place the podtopolniks into a saucepan with the marinade, then add the zest and boil for another 15 minutes.
4. Mushrooms with marinade are placed in pre-sterilized jars and sealed with pre-scalded nylon lids.

After cooling at room temperature, the pickling is stored in a cool place.

Terms and conditions of storage

Podtopolniks are stored in the refrigerator or cellar, since salted and pickled rows need cold. Terms vary from 6 months to a year.

In the apartment, if there is a cold cabinet, you can organize storage in it. You should not leave mushrooms in the pantry or on the balcony in direct sunlight.

After opening the jar, the shelf life is reduced to 7-10 days. You should not eat sunflowers with mold, a strong unpleasant odor or a large amount of mucus.

Salted sand lances should be washed before use to get rid of excess salt.

Conclusion

Salting floodplains is easy. Depending on the chosen method and recipe, the salting procedure takes from 1.5 to 2 hours. Most of the recipes can be done even by beginners, and the result is not much inferior to the masterpieces of experienced chefs.

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