Recipe for pickling poplar rows
The mushroom, which is known as the poplar ryadovka, is also popularly called the sandpiper or underfloor mushroom. This fruit body is ranked in the 3rd category of edibility, but it is quite rare. The very name of the mushroom suggests the idea of exactly where it should be collected. Deciduous forests with poplars, as well as wetlands are the favorite places of the sandpit. If the lover of "quiet hunting" is lucky enough to meet this cute mushroom, then delicious dishes and preparations for the winter are provided!
Marinating poplar ryadovka at home is one of the most popular ways to process mushrooms. They have a nice-tactile bonnet and firm flesh that is ideal for pickling and pickling. However, the sandpiper has one drawback - bitterness. It must be removed by prolonged soaking in several waters.
Preparation and pickling of 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 water and pour it over the mushrooms again. Leave for 2-3 days, periodically changing the liquid to a cold one, since the water in the room can become warm and then the mushrooms will ferment.
The next step in preparing the mushrooms is heat treatment. The poplar row should be boiled in salted water for at least 45 minutes, removing the formed foam. Then rinse under the tap and let dry a little. Now you can start the recipe for pickling poplar ryadovki.
- Poplar row (boiled) - 1.5 kg;
- Salt and sugar - 1.5 tbsp each l .;
- Vinegar 9% - 7 tbsp l .;
- Bay leaf - 4 pcs.;
- Black peppercorns - 10 pcs.;
- Carnation - 3 buds;
- Water - 1 liter.
To begin with, we make a marinade: in a saucepan with water, combine salt, sugar, cloves, bay leaves, pepper and 3 tbsp. l. vinegar. Then put the marinade over medium heat and cook for 5-7 minutes.
We put 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 together with the marinade in sterilized jars and roll them up. You can close them with boiled nylon lids, let them cool and take them out to a cool storage room.
