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Poplar ryadovka grows throughout Russia in pine and mixed forests, less often in deciduous ones. Although some people avoid harvesting these fruiting bodies, considering them inedible, yet many mushroom pickers have appreciated their taste. Having a dense consistency and beautiful appearance, they are excellent for all processing techniques: pickling, salting, frying and freezing. If you have collected a whole crop of such edible and tasty mushrooms, then several recipes for pickling poplar row will come in handy.

Processing poplar rows before pickling

If you know some of the secrets preceding the process of pickling a poplar row, then there will be no problems with recipes. So, special attention should be paid to the primary processing of mushrooms. It is known that the right preparation will ensure quality results. Then, in winter, you can safely pamper your loved ones and guests with delicious snacks prepared at home.

It is worth saying that the poplar row has a small drawback that is easy to get rid of. It turns out that these mushrooms have bitterness, which is removed by soaking in cold water for several hours.

Before pickling poplar mushrooms, they are cleaned of forest debris, the lower part of the leg is cut off and poured with plenty of water for 10-12 hours. At the same time, the water is changed to colder 3-4 times so that the mushrooms do not turn sour.

Recipe for pickling poplar rows with garlic

Pickled poplar ryadovka is obtained with a delicious taste and aroma of forest mushrooms. The proposed recipe is the simplest, which in turn makes the preparation of the workpiece easier. Garlic added to mushrooms gives this snack a subtler and more sophisticated flavor that everyone will love.

• 2 kg of rows;
• 2 tbsp. salt;
• 700 ml of water;
• 3 tbsp. l. vinegar;
• 1.5 tbsp. l. Sahara;
• 10 cloves of garlic;
• 4 bay leaves.

Pour the cleaned and soaked rows with water at the rate of 1 liter per 1 kg of mushrooms, let it boil and cook for 15 minutes.

While boiling, remove the foam from the surface with a slotted spoon.

Drain the water, pour in a new portion and continue to cook for 5 minutes.

Peel and dice the garlic cloves, add to the mushrooms, add salt and sugar, stir.

Toss the bay leaf into the marinade and boil the mushrooms for 20 minutes.

Pour in vinegar, let the marinade boil for 5-7 minutes and remove from the stove.

Arrange the rows in sterilized jars, fill with marinade and roll up.

Wrap it up, let it cool completely and take it to the cellar.

Pickled poplar mushrooms with cloves

Poplar rows marinated with cloves are considered by many to be a classic recipe. Culinary experts claim that cloves will add sophistication to mushrooms in taste and tenderness in aroma. In other words, this piquant spice will make your dish a must-have on the festive table.

• 3 kg rows;
• 6 tbsp. l. vinegar 9%;
• 4 cloves of garlic;
• 8 carnation buds;
• 3 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 liter of water;
• 10 black currant leaves.

A recipe showing how to pickle a poplar row should be done in stages.

1. After cleansing and soaking, boil the row in salted water for 20 minutes.
2. We drain the water and fill it with a new portion, the amount of which is indicated in the recipe.
3. Add salt, sugar and cook for 10 minutes, constantly removing the foam.
4. Put currant leaves, ½ part of garlic cut into slices and ½ part of cloves in sterilized jars.
5. Distribute the mushrooms from above to half a jar without marinade and pour 1 tbsp. l. vinegar, then put the mushrooms again.
6. With the top layer we distribute the currant leaves, the rest of the garlic and cloves.
7. Fill in another 1 tbsp. l. vinegar and only then pour in the boiling marinade.
8. We roll it up, turn it over and wrap it with an old blanket until it cools completely, then take it to the cellar.

Recipe for making pickled poplar rows with onions

Some housewives ask how to marinate the poplar rower with onions correctly? Note that you do not need much effort, but the taste of the mushrooms will be delicious. This appetizer, prepared for the winter, will delight not only your guests, but also diversify your family's everyday menu.

• 2 kg of rows;
• 400 g onions;
• 700 ml of water;
• Pinch of nutmeg;
• 4 bay leaves;
• 1.5 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 6 tbsp. l. vinegar.

We suggest pickling the poplar mushroom according to the recipe below:

1. Peeled and soaked mushrooms are poured into boiling salted water and boiled for 20 minutes.
2. Throw back on a sieve to glass, rinse and put in a boiling marinade, cook for 15 minutes.
3. Marinade: salt, sugar, vinegar, bay leaf and nutmeg are added to boiling water and cooked for 5-7 minutes over low heat.
4. Sterilized jars are filled with a layer of onions cut into thin half rings.
5. Then the rows are distributed and poured with hot marinade to the very top.
6. The jars are covered with lids and sterilized in water for 40 minutes.
7. They roll it up, let it cool and take it to the cellar.

How to pickle poplar rows with dry mustard

A row, marinated at home with the addition of dry mustard, will make the mushrooms spicy, delicate in taste and aromatic.

• 2 kg of rows;
• 2 tbsp. l. salt;
• 2.5 tbsp. l. sugar;
• 1 tbsp. l. dry mustard;
• 3 tbsp. l. vinegar;
• 1 liter of water;
• 2 dill umbrellas;
• 6 black peppercorns.

Step by step instructions will tell you how to marinate poplar row with this unusual ingredient.

1. After cleaning and soaking, the row should be boiled in water for 20 minutes, removing the foam.
2. Put in a colander, drain, and in the meantime prepare the marinade.
3. Bring the water from the recipe to a boil, add salt, sugar, dill, dry mustard and peppercorns.
4. Boil for 10 minutes and pour in vinegar in a thin stream so that no foam forms.
5. Arrange the rows in jars to the very top, press down so that there is no emptiness, and pour hot marinade over.
6. Close with tight nylon lids, wait until cool and take to the cellar.

Recipe for pickling poplar rows with dill seeds and lemon zest

The recipe for pickled poplar rows with the addition of lemon zest and dill seeds will give the preparation a special taste and aroma.

The richness that will be inherent in the appetizer thanks to these spices will appeal to all lovers of mushroom dishes.

It can be placed on the table as an independent dish or added as an auxiliary ingredient to salads.

• 2.5 kg rows;
• 800 ml of water;
• 1 tbsp. l. dill seeds;
• 1 tbsp. l. (top off) lemon zest;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 ml vinegar 9%;
• 10 black peppercorns.

1. Peeled and soaked rows are boiled in water for 15 minutes.
2. They are thrown back on a sieve, and after draining are introduced into a boiling marinade.
3. Marinade: all spices and spices are mixed in water, except for lemon peel, boiled for 5 minutes.
4. Rows are laid in the marinade and boiled for 15 minutes.
5. Lemon zest is poured in, mixed and cooked for another 15 minutes over low heat.
6. Everything is distributed in sterilized jars and closed with tight nylon lids.
7. Banks are left in the room to cool, and then taken to the cellar.

Pickled poplar rows with coriander

Poplar ryadovka mushrooms marinated with coriander can be cooked even by novice cooks. It is enough to adhere to certain rules, and the workpiece will be stored for more than 12 months. Incredibly tasty and aromatic mushrooms prepared for the winter according to this recipe will definitely become a frequent guest on your festive table.

• 2 kg of rows;
• 800 ml of water;
• 1 tsp coriander;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 50 ml vinegar;
• 5 peas of allspice.

A detailed recipe showing how to pickle a poplar rower has its own secrets. In this version, the mushrooms are not boiled beforehand, but are scalded in boiling water.

1. Clean the rows, soak and put in a colander.
2. In boiling water, lower the colander together with the rows for 5-10 seconds several times.
3. Prepare the marinade with all of the ingredients listed and add the mushrooms.
4. Boil for 30 minutes over low heat and distribute in sterilized jars.
5. Top up with marinade to the very top and close with tight nylon lids.
6. Wrap with a blanket and leave to cool, take to the cellar.

Marinating poplar rows with wine vinegar

You can use wine vinegar in the recipe for pickling poplar ryadovka. With this ingredient, mushrooms acquire an extraordinary aroma and taste. And even a small amount of spices will allow the appetizer to unfold to the fullest.

• 2 kg of rows;
• 1 liter of water;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 150 ml wine vinegar;
• 8 cloves of garlic;
• 3 bay leaves;
• 10 black peppercorns;
• 1 sprig of rosemary

1. Put the scalded rows in boiling water, add salt and sugar, boil for 15 minutes.
2. We introduce all the other spices and herbs, except for wine vinegar, and boil for another 15 minutes over low heat.
3. Pour in vinegar, turn on the fire to medium mode and cook the mushrooms in the marinade for 10 minutes.
4. We lay out the rows in sterilized jars, filter the marinade, let it boil again, and then pour it into the mushrooms.
5. We close it with tight plastic lids and leave to cool at room temperature.
6. We take out the cooled jars with the workpiece in the cellar or put it in the refrigerator.

Recipe for pickled poplar rows with carrots and peppers

The recipe for making poplar rows marinated with carrots and peppers will enrich your daily menu in winter, as well as decorate any feast.

Mushrooms combined with vegetables will provide an additional reservoir of nutrients and beneficial vitamins for your body.

• 2 kg of rows;
• 100 ml vinegar 9%;
• 1 liter of water;
• 3 carrots;
• 5 onions;
• 1 tbsp. l. salt;
• ½ tbsp. l. Sahara;
• 3 bay leaves;
• 1 tsp ground coriander;
• 2 tsp ground paprika;
• 1.5 tbsp. l. Korean seasoning.

It is necessary to pickle ryadovka poplar mushrooms according to all the rules proposed in the step-by-step recipe in order to protect yourself and your loved ones from poisoning. Try to cook this snack once and you will always enjoy it because it will become one of your favorites.

1. After cleaning and soaking, the rows are boiled in salted water for 20 minutes.
2. Throw in a colander to completely drain the water.
3. Peel the carrots, wash and cut into thin slices, peel the onions and chop them in half rings.
4. Put vegetables and all the spices with spices in boiling water and simmer for 10 minutes over low heat.
5. Spread the mushrooms in the marinade, cook for 10 minutes and remove from the stove.
6. Allow to cool completely and spread with a slotted spoon in prepared sterilized jars.
7. The marinade is filtered, allowed to boil again, boiled for 7-10 minutes over low heat and the rows are poured.
8. Roll up with sterile lids, turn over and cover with a blanket.
9. After complete cooling, which takes up to 2 days, the jars with the blanks are placed in the refrigerator.