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

Poplar or poplar ryadovka are mushrooms well known in Siberia. The people still know them as "frosts" and "sandpipers". Salting the underfloor is not so difficult. However, there are a number of nuances that must be remembered before starting salting.

How to prepare subfloors for salting

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

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

You can determine the age of the mushrooms by the cap. In adult specimens, the lamellar part of it has a brown-red color, in young subfloors, 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 are preserved.

You can collect the rowing from August to October

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

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

Check the sandpiper before cooking. If after soaking it becomes elastic and stronger (does not break when pressed), then it can be used in preservation or cooking.

Podpolniki are fried, boiled, salted and pickled. In any case, they become a great addition to both a family dinner and a festive dinner. However, salting is one of the most popular ways to prepare sandpipers.

How to salt podpolnik mushrooms for the winter

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

Hot salting of podpolnikov

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;
• You can store blanks for up to 8 months.

You can add horseradish root to salting for a pungency and piquancy of taste.

For salting underfloor heating 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 well and cook in slightly salted water for 30-35 minutes.
2. Drain the water, rinse the rows and put them in a colander.
3. Meanwhile, sterilize the jars and place the dill, a couple of garlic cloves and sandpipers (caps down) on the bottom of the glass containers.
4. Lay the floor panels in layers, sprinkle with salt and add spices.
5. Pour salt with the last layer, place the load and “forget” about the blanks for 2 weeks.

Cold salting of podpolnikov

Cold salting allows you to preserve most of the vitamins and the elasticity of the structure. As a result, "neat" crispy mushrooms are obtained at the exit, which can decorate any feast.

Cold salting of podpolnikov differs in that it does not require cooking, but more attention should be paid to the preliminary preparation of forest raw materials.

Sandpipers are cleaned of dirt, needles and moss, washed in clean water and cut off the lower part of the leg. Then it is 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 floodplains are washed well and thrown back in a colander to dry a little. Use paper towels or napkins as needed.

Would need:

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

Before salting, the rows are to be soaked for 2 days.

Cooking process:

1. Garlic is placed on the bottom of pre-sterilized jars.
2. Then the underfields 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 put 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.

Podpolniki is served with unrefined vegetable oil and finely chopped onions.

Recipes for salting podpolnikov

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 salted floodplains for the winter

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

Would need:

• floodplains (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 podpolnikov with photos illustrating the cooking process is as follows:

1. Rinse the sandboxes well and discard in a colander.
2. Then transfer the underfloor heating to a saucepan, add water and send to cook over medium heat for 25-30 minutes.
   
3. Drain the broth, rinse the sandpots, fill them with water again and keep on fire for 40-45 minutes.
   
4. Prepare the marinade: in a saucepan, boil 1 liter of water and add salt, granulated sugar, cloves, bay leaves, dill and simmer for 15-20 minutes.
   
5. Throw the boiled mushrooms on a sieve and dry.
6. Put the dill inflorescences in the cans sterilized in the oven in advance, then podpolniki and pour everything with marinade.
7. Roll up the lids.

After cooling down, the sandpipes can be removed to the refrigerator or basement.

Salted podpolniki with garlic

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

If no fresh product is available, dried garlic can be used.

Would need:

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

Podpolniki can be served as a standalone snack or used in salads with vegetable oil

Step by step cooking:

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

Salting podpolnikov for the winter without vinegar is simple and affordable. They can be served as a stand-alone snack, or used in salads and savory pastries.

How to salt floodplains for the winter in banks

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

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

Would need:

• floodplains (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 the mushrooms with water and cook for 15-20 minutes, then drain the liquid, rinse the sandpit and again pour cold water over medium heat for 40-50 minutes.
2. Drain the water, fold the floodlights in a colander and let them dry as much as possible.
3. Put a pair of dill umbrellas in the cans previously sterilized in the oven and start laying the rows (with the caps up), sprinkling the layers with salt, pepper and the remaining herbs.
4. Salt the top layer generously and put under pressure 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 podpolniki in the refrigerator or basement at a temperature of 2 to 7 ° C. Rinse them in cool water before using them to remove excess salt. Serve with onions and fresh sour cream.

Video of salting podpolnikov:

How to salt podpolniki under a nylon cover

Nylon caps quickly gained popularity due to the many advantages of using them:

• 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 caps are used in 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 rowing for the winter, medium-sized specimens are best suited.

Would need:

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

This workpiece can be used in soups and hot dishes

Cooking steps:

1. Wash the mushrooms well and boil 2 times. The first time is to simmer over medium heat for 15 minutes after boiling, the second is 40.
2. Between cooking, the sandpipers must be rinsed, and at the end, put in a colander and allowed to dry.
3. Bring the water to a boil, add salt, add bay leaves, pepper and dry dill. You can add your favorite spices if desired.
4. Place the underfloor boxes in clean, sterilized jars, fill with brine and seal with nylon caps 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 sandpit 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.

Would need:

• 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 sandpipers can be consumed after 1 month

Cooking steps:

1. Peel the vegetables, chop the onion in 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 on low heat.
3. Salt the marinade, add pepper and bay leaf. Add vinegar 2 minutes before the end.
4. Put the mushrooms with their caps down in sterilized jars and cover with hot marinade.
5. Roll up the lids, turn over, wrap in a blanket and keep it until it cools completely.

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

How to salt podpolniki with currant leaves

The currant leaf is often used in conservation due to its aroma. Most often, black currant leaves are harvested, but the white variety is not used, since it has practically no smell.

This recipe requires the use of the poplar row hot salting method.

Would need:

• poplar rowing (prepared, soaked) - 4 kg;
• coarsely ground 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.

Store pickled mushrooms in your basement or refrigerator.

Cooking steps:

1. Boil the underfloor heating 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. Fold the podpolniki in a colander, remove the onions, 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 leaves.
5. Send the mushrooms to the marinade and simmer over low heat for 12-15 minutes.
6. Put 2 currant leaves and 2 dill sprigs at the bottom of the cans sterilized in the oven.
7. Gently arrange the marinade sandpipers in the jars and screw them up with lids.

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

How to salt a poplar rower with coriander

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

Would need:

• floodplains (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 the water to a boil and add salt, sugar, coriander and allspice.
3. The marinade is boiled for 20-30 minutes, then cooled and vinegar is introduced.
4. Podtopolniki are distributed among sterilized banks, poured almost to the very top.
5. Roll up the lids.

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

How to pickle sandpipers with onions

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

Would need:

• floodplains (soaked) - 4 kg;
• onions - 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 sandpipes.

Cooking steps:

1. Boil the soaked sandpipes (20 minutes), put them 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. Add vinegar at the end.
4. Lay onion and mushrooms in layers in sterilized jars, pour everything with marinade and roll up the lids.

The underfloor heating systems cool down in the room for a day, then they are stored in a refrigerator or cellar.

Serve salted sandpit mushrooms with unrefined vegetable oil and fresh chopped dill.

Video on how to salt the floodplains at home:

How to salt a poplar rower with dill and zest

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

Would need:

• floodplains (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 ryadovka - a source of fiber and thiamine

Steps:

1. The row is boiled for 15 minutes, then thrown back on a sieve and dried.
2. Prepare the marinade: the water is brought to a boil, spices, vinegar (except for the zest) are added and simmered over the fire for 7 minutes.
3. Submitters are sent to a saucepan with marinade, then the zest is introduced and boiled 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 salting is stored in a cool place.

Terms and conditions of storage

Storage of podpolnikov takes place in the refrigerator or cellar, since salted and pickled rows need cold. Terms range 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 a closet or on a balcony in direct sunlight.

After opening the jar, the shelf life is reduced to 7-10 days. Do not use podpolniki with mold, a strong unpleasant odor or a lot of mucus.

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

Conclusion

Salting the underfloor is easy. 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.

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