Podpopolniki (mushrooms): recipe for pickling for the winter

Procurement of vegetables and fruits for the winter is a matter of habit. Mistresses patiently bustle in the kitchen, so that in the winter they will please their relatives with home-made pickles, jams and so on.

Is it difficult to salt mushrooms

One of the most difficult and important tasks that are performed at home is pickling mushrooms. However, salted crispy mushrooms, and even made with their own hands, certainly are one of the main decorations of the festive table in Russia.

It is not every woman who knows how to prepare salted mushrooms . Each type of mushroom is prepared according to its technology. Below are the recipes, following which you will be able to pickle the podtopolniki for the winter. Mushrooms - a product that can not be treated negligently. Before embarking on this difficult matter, you need to carefully read the rules that must be observed.

What does an Siberian guest look like?

Podtopolniki - mushrooms are quite common in Siberia. They are also called a poplar row, and in the people they are known as frosts. These fungi belong to the family of redoed and are considered conditionally edible.

At the rank of a poplar, a hemispherical convex and very fleshy hat, the diameter of which varies from six to twelve centimeters. If you have met a representative whose hat has thin cracked and wrapped edges or is wavy and flat, then you have fresh mushrooms underfloor (photo above). Its pulp has a mild, slightly reddish color.

Plates located on his hat, fused with a leg. The adult mushroom is easy to recognize - it has brownish-red plates, while in the young specimen they are completely white.

The legs of the podspolnikov are fleshy. Their length varies from three to eight centimeters, and the width can reach four centimeters. Young and adult mushrooms have a leg of the same color as the plates. When you click on it, you may see a small dark spot.

From August to October, the Siberians collect the podtopolniki. Mushrooms grow under poplars in large groups and are sometimes found in parks and roadside roads. Local people often harvest them for the winter.

Recipe # 1 - pickled podtopolniki

Here is one way to cook mushrooms. Recipes from each family, but this one is the most time-consuming.

To prepare one liter of marinade you will need:

1. 6 pieces of cloves and the same number of dill umbrellas.
2. Sweet or black pepper (you can use both, and peas and bay leaf - 10 pieces each.
3. 3 teaspoons of acetic essence.
4. Sugar and salt (do not use iodized) - 2 tablespoons.

Freezes need to be soaked in cold water for two days. Twice a day it must be changed. This procedure will allow to get rid of the natural bitter taste, which the bottlenecks have. The mushrooms are then thoroughly washed using a brush to clean the surface of the dirt, and boiled in salted water for fifteen minutes.

The water in which our mushrooms were brewed, it is necessary to drain and pour into a saucepan a fresh portion. After that, the bottles are cooked for about 45 minutes and we put it back in a colander.

In order to pickle a 10-liter bucket of the product, you need to prepare a half liter of marinade.

Boil all the water, then add the bay leaf and dill into it. Gently fall asleep spices, sugar and salt. Another 15 minutes the mixture should boil. Only after that, you can add vinegar essence to it. After another five minutes turn off the ready marinade.

Mushrooms are stacked in sterilized jars with their caps down. Fill the dishes to the shoulders. In the jars we fill the marinade up to the brim and immediately we seal them with sterilized capron lids. After our banks cool down, they must be placed in a cool place (the refrigerator is also suitable). After 30 days, mushrooms can be eaten.

Recipe number 2 - solim podtopolniki hot method

Here's another good way to prepare mushrooms for the winter. The podtopolniki must be thoroughly cleaned and rinsed under the faucet. After that they are placed in a saucepan and boiled in salted water for about half an hour. Then the poplar rowing is washed once more and thrown back to the colander.

Boiled mushrooms must be salted (50-60 grams of salt per 1 kg of product) and add the spices to taste. Dill umbrellas, horseradish, onions, garlic, etc. can be used. The finished product is placed under pressure in a suitable size dish.

You can consume them in food after 7-8 days.

Recipe # 3 - cold way of salting

Here is another way to pick up mushrooms. Just like in the first case, all mushrooms are thoroughly cleaned and washed. After that, they put their caps down in prepared dishes, sprinkling each new layer with spices and salt.

For 1 kilogram of product you need 50-60 grams of salt.

The dishes are covered with a lid and pressed down with oppression.

Recipe # 4 - picking mushrooms in pieces

For this recipe, you will need (per 1 kilogram of product):

1. A sheet of black currant - 2 pieces.
2. Dill - 5 grams.
3. Three pieces of cloves and peppers.
4. Bay leaf - 1 piece.

By the way, this recipe is suitable for pickling other types of mushrooms.

Peeled rows of strips cut (should get a few large parts) and rinse thoroughly.

In a saucepan pour 100-150 ml of water (about half a glass), mix with two tablespoons of salt and put it on the fire.

In boiling water we place mushrooms and cook, stirring constantly. As soon as the water in the saucepan boils again, add all the spices to the pan and cook for another 20 minutes. Mushrooms are ready when it sinks to the bottom, and the brine becomes transparent.

Let the resulting mixture cool down and put it into cans, pouring brine. You can consume in food after 50 days.

Recipe number 5 - another way to pickle mushrooms

In order to prepare marinade, for 1 kilogram of frost, you need:

1. Carnation, cinnamon and pepper - add to taste.
2. Cover and citric acid - 2 frames.
3. Sugar - 10 grams.
4. Salt - 15 grams.
5. Water and vinegar - 125 ml.

The podtopolniki clean and rinse, the largest cut into several parts. Boil in water, in which you must add salt and vinegar in advance. After the marinade boils, foam is removed from it and the mushrooms are boiled for another 25 minutes, gently stirring. After the mushrooms are cooked (remember - the brine should become transparent, and the bottoms fall to the bottom of the dishes), the remaining spices are added.

The finished product is spread over the cans and poured into the marinade. After that, they are covered with lids and sterilized with a weak boil for half an hour.

It remains to roll our banks. So our pickled mushrooms are ready. You can even send photos of your workpieces to your friends. Perhaps they decide to drop by to visit you to taste delicious mushrooms and find out the secret of their cooking.