The mushroom, which is known as the poplar row, is also popularly called the sandbox or poplar. This fruit body is classified as edibility category 3, but it is quite rare. The very name of the mushroom suggests where exactly it should be collected. Deciduous forests with poplars, as well as wetlands are the sandpiper’s favorite places. If a lover of “quiet hunting” is lucky enough to meet this pretty mushroom, then delicious dishes and preparations for the winter are provided!

Pickling poplar row at home is one of the most popular ways to process mushrooms. They have a cap that is pleasant to the touch, as well as dense flesh, which is ideal for pickling and salting. However, the sandpiper has one drawback – bitterness. It must be removed by long soaking in several waters.

Preparing and marinating poplar rows

The first step is to sort out the harvested crop and leave only whole and strong specimens. Then rinse them in cool water. As already mentioned, this mushroom has a natural bitterness, so you need to get rid of it. To do this, immerse the hearth bodies in salted water for several hours. Then change the water to fresh and pour mushrooms with it again. Leave for 2-3 days, periodically changing the liquid to cold, as the water in the room can become warm and then the mushrooms will ferment.

The next step in preparing mushrooms is heat treatment. Poplar row should be boiled in salted water for at least 45 minutes, removing the resulting foam. Then rinse under the tap and let dry a little. Now you can proceed to the recipe for pickling poplar rows.

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  • Row poplar (boiled) – 1,5 kg;
  • Salt and sugar – 1,5 tbsp. l.;
  • Vinegar 9% – 7 tbsp l .;
  • Bay leaf – 4 pc .;
  • Black pepper grains – 10 pcs.;
  • Carnation – 3 buttons;
  • Water – 1 l.
To begin with, we make a marinade: in a saucepan with water, combine salt, sugar, cloves, bay leaf, pepper and 3 tbsp. l. vinegar. Then put the marinade on medium heat and cook for 5-7 minutes.
We lay the prepared mushrooms and continue to cook for another 15-20 minutes. At the end, add 4 tbsp. l. vinegar and turn off the stove.
We distribute the mushrooms along with the marinade in sterilized jars and roll them up. You can close them with boiled nylon lids, let them cool and take them to a cool storage room.

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