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

Podtopolniki or poplar rowing are mushrooms well known in Siberia. They are also known among the people as “frosts” and “sandboxes”. It is not so difficult to salt the subfloors. However, there are a number of nuances that must be remembered before proceeding with salting.

How to prepare podtopolniki for salting

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

Podtopolniki are classified as conditionally edible species, which means they require more attention when processing them. Rows are collected from the second decade of August to the beginning of October. As a rule, their mycelium is large, so it is not difficult to collect almost the entire basket in one place.

You can determine the age of mushrooms by the hat. In adult specimens, its lamellar part has a brown-red color, in young podtopolniks, the plates are white-pink. The whole mushroom is used in the blanks. The legs of the rows are fleshy, therefore, like the hats, they go into conservation.

You can collect rowing from August to October

Before cooking, podtopolniki are cleaned of forest debris: 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 that, the subfloors must be soaked.

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

Before cooking, the sandpiper is checked. If, after soaking, it has become elastic and stronger (does not break when pressed), then it can be used in conservation or cooking.

Podtopolniki are fried, boiled, salted and marinated. In any case, they are a great addition to both a family dinner and a festive dinner. However, it is salting that is one of the most popular ways to prepare sandboxes.

How to salt podtopolniki mushrooms for the winter

There are many recipes for delicious salting of poplars, which differ from each other not only in a set of additional ingredients, but also in cooking options. Mushrooms are salted in 2 ways: hot and cold.

Hot salting of poplars 

The advantages of the hot salting method are obvious:

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

Horseradish root can be added to salting for pungency and piquancy of taste.

For salting podtopolniks in jars in a hot way, you will need:

• poplar rowing – 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 poplars well and boil in lightly salted water for 30-35 minutes.
2. Drain the water, rinse the rows and put them in a colander.
3. In the meantime, sterilize the jars and put dill, a couple of cloves of garlic and sandboxes (caps down) on the bottom of glass containers.
4. Lay podtopolniki in layers, sprinkling with salt and adding spices.
5. Pour salt with the last layer, put the load and “forget” about the blanks for 2 weeks.

Cold salting of poplars

Cold salting allows you to save most of the vitamins and elasticity of the structure. As a result, “neat” crunchy mushrooms are obtained at the output, which can decorate any feast.

Cold salting of poplars is different in that it does not require cooking, but it is necessary to pay more attention to the preliminary preparation of forest raw materials.

Sandboxes are cleaned of dirt, needles and moss, washed in clean water and cut off the lower part of the leg. Then they are placed in a container, poured with cold water and left for 1,5-2 days. The fluid is changed every 6-8 hours. After 2 days, the poplars are washed well and thrown into a colander to dry a little. If necessary, use paper towels or napkins.

You will need:

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

Before salting, the rows are subject to soaking for 2 days

Cooking process:

1. Garlic is placed at the bottom of pre-sterilized jars.
2. Then the subfloors are laid out in layers.
3. Each layer is salted, shifted with garlic and spices.
4. The last layer is salt, bay leaf and 1-2 garlic cloves.
5. Oppression is placed on top, after which the mushrooms are sent to be 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, then you can add cold boiled water.

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

Recipes for salting podtopolnikov

Salting of the poplar row can be carried out both separately and in combination with a variety of ingredients. Sandpipers go especially well with spices (cloves, allspice) and fresh herbs (parsley, dill, cilantro).

The classic recipe for salty podtopolnikov for the winter

The classic salting recipe implies a minimum list of ingredients and heat treatment of sandboxes. Mushrooms are pre-sorted, cleaned and washed in several waters. Then the poplars are poured with cold water and soaked for at least a day with regular fluid changes.

You will need:

• podtopolniki (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 salting podtopolniks in a hot way with photos illustrating the cooking process is as follows:

1. Rinse the sandboxes well and put them in a colander.
2. Then put the podtopolniki in a saucepan, add water and send to 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. Throw boiled mushrooms on a sieve and dry.
6. In pre-sterilized jars in the oven, put the dill inflorescences, then the poplars and pour everything with the marinade.
7. Roll up the covers.

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

Salted poplars with garlic

Garlic has high fungicidal properties, and also gives mushroom preservation an appetizing and refined aroma.

In the absence of a fresh product, dried garlic can be used.

You will need:

• podtopolniki – 6 kg;
• dill – 4 umbrellas;
• garlic – 10 cloves;
• laurel leaves – 10 pcs.;
• spices (any) – to taste;
• salt (coarse grinding) – 180 g.

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

Step-by-step cooking:

1. Wash the mushrooms well, soak 3 days before cooking, not forgetting to change the water regularly (every 8 hours).
2. Rinse well before cooking and drain in a colander to drain excess liquid.
3. Mix salt with spices.
4. In an enameled container, lay out clean podtopolniki, garlic, salt mixture and bay leaf in layers.
5. Put under oppression and send to a cold place for 21 days.
6. After the sandboxes are salted, you can arrange them in sterilized jars, close the lids and put them in the refrigerator.

Salting podtopolnikov for the winter without vinegar is simple and accessible ingredients. They can be served as a separate appetizer or used in salads and savory pastries.

How to salt podtopolniki for the winter in banks

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

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

You will need:

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

You can serve mushrooms to the table with onions and sour cream

Stages of preparation:

1. Pour the mushrooms with water and cook for 15-20 minutes, then drain the liquid, rinse the sandboxes and again, pour cold water over medium heat for 40-50 minutes.
2. Drain the water, put the poppers in a colander and let them dry as much as possible.
3. Put a pair of dill umbrellas into jars sterilized in the oven in advance and start laying the row (with the caps up), sprinkling the layers with salt, pepper and the remaining herbs.
4. Salt the top layer generously and put under oppression for 6-7 days.
5. After a while, check the mushrooms for the formation of brine (if it is not enough, add boiled water).

It is better to store podtopolniki 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. Serve with onions and fresh sour cream.

Video of salting podtopolnikov:

How to salt podtopolniki under a nylon cover

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

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

Nylon covers are used in the course of any preparations: 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.

You will need:

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

The blank can be used in soups and hot dishes

Stages of preparation:

1. Wash the mushrooms well and boil 2 times. The first time – simmer over medium heat for 15 minutes after boiling, the second – 40.
2. Between cooking, sandboxes must be rinsed, and at the end, folded into a colander and allowed to dry.
3. Bring water to a boil, salt, add bay leaf, pepper and dry dill. You can add your favorite spices if you like.
4. Put the poplars in clean sterilized jars, pour in brine and cork with nylon lids scalded in boiling water.

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

How to salt sandbox mushrooms with carrots and onions

By adding carrots to the recipe, you can get a beautiful dish that is not ashamed to be served on the festive table.

You will need:

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

Salted sandboxes can be consumed after 1 month

Stages of preparation:

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 marinade, add pepper and bay leaf. 2 minutes before the end, add vinegar.
4. Put the mushrooms in sterilized jars with their caps down and pour over the hot marinade.
5. Roll up the lids, turn over, wrap in a blanket and keep it until it cools completely.

Then send the underfloors for storage in the basement. You can use it no earlier than 1 month later.

How to pickle podtopolniki with currant leaves

Currant leaf is often used in preservation due to its aroma. Most often, blackcurrant leaves are harvested, but the white variety is not used, since it has practically no smell.

This recipe calls for the hot-salting poplar row method.

You will need:

• poplar rowing (prepared, soaked) – 4 kg;
• coarse salt – 200 g;
• laurel leaves – 6 pcs.;
• Onion – 1 units;
• black pepper peas – 20 pcs .;
• dill (umbrellas) – 10 pcs.;
• cloves – 10 pcs.;
• currant leaf (fresh) – 8 pcs.

Store salted mushrooms in the basement or refrigerator

Stages of preparation:

1. Boil the poplars in salted water (20 minutes).
2. Drain the liquid, pour the mushrooms again with clean water, add the coarsely chopped onion and cook for another 20 minutes.
3. Throw the poplars in a colander, remove the onion, 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. Send the mushrooms to the marinade and simmer over low heat for 12-15 minutes.
6. Put 2 sheets of currant and 2 sprigs of dill on the bottom of jars sterilized in the oven.
7. Carefully place sandboxes with marinade in jars and screw them on with lids.

The blanks cool down in the room and are stored in the basement or refrigerator. Mushrooms can be consumed no earlier than a month later.

How to salt poplar row with coriander

A simple recipe for salting with coriander is within the power of even novice cooks.

You will need:

• podtopolniki (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 several times with boiling water.
2. Prepare the marinade: bring the 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 among sterilized jars, poured almost to the very top.
5. Roll up lids.

Subject to all the rules of preparation, podtopolniki can be stored for up to 1 year.

How to pickle sandboxes with onions

It does not require much effort and salting poplar row with onions.

You will need:

• podtopolniki (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.

From salty sandpipers you can cook mushroom soups and julienne

Stages of preparation:

1. Boil the soaked sandboxes (20 minutes), put 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 everything over medium heat for 5-7 minutes. At the end add vinegar.
4. In sterilized jars, lay onions and mushrooms in layers, pour everything with marinade and roll up the lids.

Podtopolniki cool in the room for a day, then they are stored in a refrigerator or cellar.

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

Video on how to pickle podtopolniki at home:

How to pickle poplar row with dill and zest

Lemon zest will give mushroom preserves a citrus and summer flavor, and make the dish sparkle with new colors. However, such salting of poplars has its own characteristics.

You will need:

• podtopolniki (prepared) – 5 kg;
• water – 1,6 l;
• dill seeds – 10 g;
• lemon peel – 8 g;
• salt – 60 g;
• sugar – 80 g;
• vinegar (9%) – 100 ml;
• black pepper (peas) – 20 pcs.

Row poplar – a source of fiber and thiamine

Steps:

1. The rows are boiled for 15 minutes, then they are thrown back on a sieve and dried.
2. The marinade is prepared: the water is brought to a boil, spices, vinegar (except for the zest) are added and simmered for 7 minutes.
3. Podtopolniki are sent to a saucepan with marinade, then zest is introduced and boiled for another 15 minutes.
4. Mushrooms with marinade are laid out in pre-sterilized jars and corked 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 a refrigerator or cellar, as 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. Do 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 can not use podtopolniks with mold, a sharp unpleasant odor or a lot of mucus.

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

Conclusion

It is easy to salt subfloors. Depending on the chosen method and recipe, the salting procedure takes from 1,5 to 2 hours. Most of the recipes are within the power of even beginners, and the result is not much inferior to the masterpieces of experienced chefs.