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

The idea of ​​​​preparing podtopolniki for the winter, no doubt, will visit every mushroom picker who is familiar with these gifts of the forest and was lucky enough to collect a large number of them during the season. Homemade preparations from them are tasty and exceptionally fragrant. Having opened the jar, its contents can be safely put on the table as an independent snack, or you can make fragrant mushroom soup, spicy salad, original caviar or unusual sauce based on it. The variety of recipes for preparing poplars for the winter (also known as sandboxes, poplars or poplar rows) is impressive. These mushrooms are salted, marinated, 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 adhere to all the subtleties of manufacturing and storing preservation. In this case, blanks from poplar mushrooms for the winter will undoubtedly turn out to be beyond praise.

How to cook sandbox mushrooms for the winter

Regardless of what recipes will be used to prepare sandbox mushrooms for the winter, these gifts of the forest must first be processed.

Before sending to the basket from the underfloors, it is advisable to clean the dirt

As soon as fresh mushrooms are brought home from the forest, the following steps must be taken without delay:

• put the poplars in a wide bowl and pour 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, the rows should be washed well, eliminating the remnants of dirt, sand and adhering debris;
• using a knife, carefully clean the caps of poplars from the mucous film on the surface, cut off the lower third of the leg, remove the spoiled places;
• cut large poplars into small pieces (small ones can be left whole);
• dissolve table salt in water (2 tsp per 1 liter), fill a wide saucepan, lower the mushrooms, wait for it to boil 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 winter harvest.

Poplar rows require mandatory pre-treatment

Recipes for cooking podtopolnikov for the winter

Poplar rowing is an excellent choice for a hostess who wants to spin several cans of home-made canned mushrooms for the winter. Dense fleshy hats and legs keep their shape well, do not lose their elasticity and color, remain tasty and beautiful for a long time. They are extremely good both salted and pickled. And if there is a desire and an opportunity to make a little more effort, you can close a real delicacy for the winter – fried poplar row, canned in oil.

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

How to cook salty podtopolniki for the winter

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

Salty podtopolniki for the winter according to any of these recipes are advised to cook with garlic, herbs, pepper, cloves, bay leaf. You can add fresh horseradish, currant or cherry leaves to the preparation – this will add additional notes to the rich aroma of the dish.

Ingredients:

Preparation:

1. Thoroughly clean and rinse the soaked podtopolniks.
2. If the “hot” salting method is chosen, 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 it is decided to salt the poplars in the “cold” way, they do not need to be boiled.
3. Sprinkle the bottom of the container with salt, put some of the spices and chopped garlic cloves.
4. Tightly lay podtopolniki in a container with hats down, sprinkling each layer with salt, herbs and spices.
5. Cover with a clean cloth and place oppression on top. Put in a cool place. After a couple of days, check if the juice has appeared, if not, the oppression should be made harder.

Rows salted in the “hot” way should first be boiled

Those who like to put more garlic in the preparations can be recommended to pickle sharp poplars with olive oil for the winter.

Ingredients:

Preparation:

1. Prepare sterile small 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 collect it with a teaspoon.
3. Boil the soaked, washed and, if necessary, chopped mushrooms in boiling water for 20 minutes, periodically getting rid of the foam with a slotted spoon.
4. Drain the water. Tightly fill the jars with still hot poplars, alternately laying out a layer of mushrooms, a few cloves of garlic, a teaspoon of salt.
5. Top each jar with a full tablespoon of olive oil. Close the lid tightly, turn upside down, wrap in a warm cloth and leave to cool.
6. Store the cooled salt in a cool place – a cellar or refrigerator.

Podtopolniks salted with garlic and olive oil are a great appetizer for lovers of spicy dishes

How to cook pickled podtopolniki for the winter

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

Composition:

Preparation:

1. Boil prepared mushrooms for 30 minutes. Then drain off excess water.
2. Finely chop the onion. Combine with vinegar, spices and put on the stove. After boiling, cook for 20 minutes.
3. Put the mushrooms in the marinade, add water and keep on fire for another 5 minutes.
4. Distribute the poppets along with the liquid into prepared jars, roll up, cool and store in the cellar.

Pickled poplars are easy to cook

Podtopolniks closed for the winter in tomato sauce are very pleasant and original in taste. Such canned mushrooms will be an excellent basis for a vegetable stew or a delicious soup. However, they can be served at the table as an independent dish.

Ingredients:

Preparation:

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

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

A simple and interesting way to cook pickled podtopolniks for the winter is suggested in the video:

How to cook fried podtopolniki for the winter

Many mistakenly believe that fried mushrooms are an exclusively summer and autumn delicacy. In fact, you can treat yourself and your family to 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 podtopolniks fried with oil for the winter.

Ingredients:

Preparation:

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

Podtopolniki fried in fat can also be harvested for future use

Then it is necessary to additionally heat the required amount of oil in a pan and add it in boiling form to those jars in which it is not enough.

You can use the Bulgarian recipe for harvesting fried poplars for the winter. Unlike the previous one, it involves a quick frying of mushrooms over high heat, and garlic cloves and chopped herbs should be put directly into jars for poplars.

The composition of the dish:

Preparation:

1. Prepare and sterilize jars in advance.
2. Drain the remaining water from the poplars, 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. Arrange the poplars in jars, shifting the layers with thin slices of garlic and chopped herbs.
4. In the oil remaining after frying the mushrooms, add vinegar and salt. Boil and let cool. Pour the bottoms in jars with this oil, making sure that its layer in the upper part of the containers is 3-3,5 cm thick.
5. Cover jars with lids. Sterilize blanks for the winter in a wide bowl with boiling water for at least 40 minutes.

Poplars fried according to the Bulgarian recipe are extremely tasty.

Terms and conditions of storage

If podtopolniki are salted for the winter in a wooden tub or other container that is not clogged and has not undergone sterilization, they should be kept in a cold place – in the underground or on the shelf of the refrigerator. In this form, they are allowed to be stored 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 refrigerated and the contents consumed within 1 week.

Storage of blanks for the winter from fried mushrooms is allowed in the basement, cellar or in the refrigerator. Canned food, rolled up 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 the future part of the rich “booty” 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 you can cook almost any dish from dense, elastic poplars with appetizing fleshy pulp. As for preparations for the winter, poplar rowing is exceptionally good marinated in tomato, with a variety of spices and garlic, salted in any of the traditional ways or rolled up in jars with olive oil, and also canned fried in fat. It is worth trying all the proposed recipes to choose the one that you like the most. However, we must not forget that mushroom blanks for the winter should be properly stored and not eaten after their expiration date.