How to pickle podtopolniki (Pesochniki, Ryadovki, Topolevki): recipes, photos and videos

All recipes for pickled podtopolniks include two stages: preparation for canning and the pickling process itself. To get a tasty and fragrant 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 can not collect them near roads and large highways, so as not to get severe poisoning of the body.

Preparation for pickling poplar rows

Podtopolniki are not very popular with mushroom pickers. However, those who are familiar with the taste of pickled sandpipers annually prepare treats 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, as the row quickly becomes unusable.

Step-by-step instructions for preparing podtopolniks will help to avoid mistakes in the pickling process:

• It is necessary to sort out the mushrooms, remove damaged, spoiled specimens;
• for harvesting, select strong, fleshy fruiting bodies;
• sort crops by size. Cut large hats into pieces;
• rinse with cold water;
• place podtopolniki in a deep basin, pour cold salted water. As a result, bitterness will leave the mushroom body, the flesh will retain color;
• leave the container in a dark, cool 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 impurities of sand, debris;
• clean the crop and cook for half an hour. Water should be salted at the rate of 10 g per liter of liquid;
• in the process of cooking, remove the foam with a slotted spoon;
• strain the poplars when they completely settle to the bottom of the pan;
• rinse again under running water, dry.

Pickled poplar row

At the end of all procedures, the podtopolniks are completely ready for further pickling. The next step is to sterilize the containers and lids. These actions are mandatory, as they are the guarantor of the preservation of the quality of the workpiece.

How to pickle podtopolniki mushrooms for the winter

The technology of preserving pickled podtopolniks is conditionally divided into two main methods: cold and hot. The first one requires a lot of time (more than 1,5 months), however, the preparation has the best taste, the fruiting body retains dense pulp. In this case, the podtopolnik should be blanched to get rid of bitterness.

The hot method of harvesting is more popular, since you can get the finished dish in a few days. Mushrooms have tender flesh, absolutely safe. Pickling subfloors does not require expensive components and special equipment, which is confirmed by the following video:

The conservation process for sandpipers can vary. In some recipes, mushrooms are boiled in salted water and then lie down in the filling. Others – involve cooking in a ready-made marinade, which allows you to save a richer mushroom flavor.

Lay podtopolniki in a jar should be tight, trying not to damage the caps. The remaining air cushions between the pieces of pulp can cause the fermentation process. Fill the jar with marinated sandpipers to the very neck, as indicated in the photo.

Recipes for pickled podtopolniki for the winter

When choosing a poplar row marinating recipe, you need to consider the amount of the harvested crop and the future storage location. If there is not enough space in the refrigerator, hot preservation should be preferred. This will allow you to arrange winter supplies in the pantry or cellar.

The classic recipe for marinating podtopolniki

The most popular is a delicious and simple recipe for pickled sandpipers. For the preparation you will need a minimum of components:

• podtopolniki – 2 kg;
• filtered water – 1,5 l;
• table vinegar 9% – 65 ml;
• black pepper (grains) – 8-10 pcs.;
• sugar – 2 tablespoon;
• salt – 1 Art. l .;
• inflorescences of dried cloves – 3 pcs.;
• bay leaf – 3-4 pcs.

Pickled podtopolniki mushrooms

Cooking process:

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

Recipe for pickled podtopolniki for the winter without sterilization

Podtopolniki can be marinated without a long sterilization process. You need to prepare the following ingredients:

• fresh row – 1 kg;
• granulated sugar – 1 tbsp. l .;
• salt – 2 Art. 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 marinating podtopolnik mushrooms

Cooking process:

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

Marinating podtopolnik mushrooms for the winter in jars

Spicy pickled podtopolniki can be deliciously cooked at home in simple jars. It is not necessary to use wooden or plastic containers.

Composition:

• 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

We prepare marinade for podtopolnikov for 1 liter of water:

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

Preservation process:

1. In a separate container, combine boiled poplars and horseradish;
2. Distribute the mushroom mass into jars, let it brew for 10 minutes
3. Pour the resulting boiling marinade into prepared jars with mushrooms, horseradish;
4. Sterilize for 20-25 minutes and roll up the lids.

How to marinate sandpipers with lemon zest

A special marinade recipe for poplars with the addition of lemon zest retains the original rich mushroom flavor. You will need the following products:

• podtopolniki – 2,8 kg;
• filtered water – 1 l;
• dill in grains – 1 tbsp. L.;
• lemon peel – 1 tbsp. L.;
• salt – 60 g;
• sugar – 50 g;
• table vinegar 9% – 3 tbsp. l.;
• black pepper – 8-10 peas.

Preparation of marinade for podtopolnikov

The process of preparing marinated rows:

1. Dissolve all components in water, except for the lemon peel;
2. Boil marinade for podtopolniks no longer than 3-5 minutes;
3. Put boiled mushrooms into boiling water;
4. Continue the cooking process for another 15 minutes;
5. Dip the lemon zest into the pan;
6. Reduce heat, cook for 10 minutes;
7. Distribute the hot billet into jars, roll up the lids.

How to pickle poplar rows with mustard

The addition of dry mustard to the marinade gives the poplar a special aroma, piquant taste, and retains a delicate structure.

To harvest two kilograms of poplar row, prepare the following components:

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

Topolevka marinated with mustard

The process of preparing marinated rows:

1. Topolevka prepare, boil;
2. Prepare boiling water, dip the rest of the spices into it;
3. Reduce the intensity of the fire, cook for 7-10 minutes;
4. Remove from stove, slowly add vinegar;
5. Place mushrooms tightly in jars;
6. Fill the container with hot marinade, cork with plastic lids.

How to pickle podtopolniki with carrots and onions

Podtopolniki marinated with onions and carrots will perfectly complement the festive feast. Mushroom aftertaste goes well with spirits and meat dishes.

Pickling Ingredients:

• poplar rowing – 1,65 kg;
• wine vinegar – 0,5 l;
• onions – 1 pcs.;
• carrots – 1 pc.;
• bay leaf – 2-3 pcs .;
• black pepper – 5-7 peas;
• dried clove inflorescences – 2 pcs.;
• rock salt – 20 g;
• sugar – 15

Marinated podtopolnki with vegetables

The process of preparing pickled mushrooms:

1. Podtopolniki pre-boil;
2. Free the onion from the husk, wash under running water, cut into small cubes;
3. Peel carrots, chop similarly to onions;
4. Put vegetables, spices into the pan, add vinegar;
5. Bring the mixture to a boil, continue cooking for a quarter of an hour;
6. Dip the poplar into the boiling marinade, simmer over low heat for 5-7 minutes;
7. Remove the contents of the pan with a slotted spoon, arrange in jars;
8. Boil the remaining liquid for 10 minutes, pour into the mushrooms with vegetables;
9. Seal the container with polyethylene lids.

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.

Pickling Ingredients:

• podtopolniki – 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

Preservation technology:

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

How to marinate a row of poplars with coriander

Anyone who loves sandpiper mushrooms with a spicy taste will love the pickling recipe with coriander. Serve with herbs and vegetable oil.

You need to prepare the following products:

• podtopolniki – 2 kg;
• water – 0,8 l;
• coriander in grains – 1 tsp. L.;
• Onion – 1 units;
• 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 cooking pickled rows:

1. Blanch the soaked podtopolniki three times for 10 seconds;
2. Boil the marinade from the specified amount of water and spices;
3. Lower the row into the pan, cook for about half an hour over low heat;
4. Arrange the workpiece in jars, add the rest of the brine, roll up the lids.

How to pickle sandbox mushrooms for the winter with wine vinegar

Fragrant mushroom snacks have always been a decoration of the festive table. However, pickled gray row can also be used as a pie filling.

The composition of the dish:

• sandboxes – 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:

1. Dip blanched podtopolniki in boiling water, salt, add sugar;
2. Boil the contents of the pan for about a quarter of an hour;
3. Add marinade with spices, boil for 15 minutes;
4. Reduce the fire, add vinegar;
5. Simmer the workpiece for 7-10 minutes;
6. Distribute sandboxes and marinade into jars, close with lids.

How to pickle poplar mushrooms with carrots and peppers

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

• podtopolniki – 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 podtopolniks

Procurement order:

1. Podtopolniki are boiled in salted water;
2. Cut the peeled vegetables: carrots – into circles, onions – into half rings;
3. Chopped vegetables, spices, dip in boiling water, cook over moderate heat for 8-10 minutes;
4. Add podtopolniki to the boiling marinade, remove from the stove after 8-10 minutes;
5. Remove podtopolniki, vegetables with a slotted spoon, distribute in a glass container;
6. Bring the liquid to a boil again, keep on fire for 5-7 minutes;
7. Fill the container with brine, roll up the lids.

Terms and conditions of storage of pickled poplars

The appetizer can be eaten after 30-40 days, from the moment of pickling. The blank, corked with plastic or glass lids, is edible for 12-18 months, tin – 10-12 months.

Storage conditions for pickled podtopolniks:

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

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

Conclusion

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