Marinating poplar rows: recipes for the winter

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

Processing poplar rows before pickling

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

It is worth saying that poplar rowing has a small drawback, which 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 rowan mushrooms, they are cleaned of forest debris, cut off the lower part of the leg and pour plenty of water for 10-12 hours. At the same time, change the water 3-4 times 3-4 times to a cooler so that the mushrooms do not become acidic.

Garlic Recipe for Poplar Rows

Pickled poplar rowing is obtained with a delicious taste and aroma of forest mushrooms. The proposed recipe is the simplest, which in turn makes preparation of the workpiece easier. Garlic added to mushrooms gives the appetizer a more subtle and refined taste that everyone will like.

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

Pickled mushrooms poplar rows with cloves

Pickled poplar marinated with the addition of cloves is considered by many to be a classic recipe. Culinary experts assure that cloves will add to the mushrooms sophistication in taste and tenderness in aroma. In other words, this spicy spice will make your dish popular on the holiday table.

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

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

1. After cleaning and soaking, the row is boiled 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. In sterilized jars, lay out the leaves of currant, ½ part sliced ​​garlic and ½ part clove.
5. On top we distribute the mushrooms to half the jar without the marinade and pour 1 tbsp. l vinegar, then put the mushrooms again.
6. With the top layer we distribute the leaves of currant, the rest of the garlic and cloves.
7. Pour another 1 tbsp. l vinegar and only then pour the boiling marinade.
8. We roll up, turn over and wrap it with an old blanket until it cools completely, then we take it out to the cellar.

The recipe for pickled poplar rows with onions

Some housewives ask how to pickle a row of poplar with onions. Note that you don’t need much effort, but the taste of the mushrooms is amazing. This appetizer, prepared for the winter, will please not only your guests, but also diversify your family’s daily menu.

• 2 kg rowing;
• 400 g of onion;
• 700 ml of water;
• A pinch of nutmeg;
• 4 bay leaves;
• 1.5 tbsp. l salts;
• 2.5 tbsp. l Sahara;
• 6 tbsp. l vinegar.

We offer pickling a row of poplar mushroom according to the recipe below:

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

How to pickle poplar dressing with dry mustard

The pickle, pickled at home with the addition of dry mustard, will make the mushrooms spicy, delicate in taste and fragrant.

• 2 kg rowing;
• 2 tbsp. l salts;
• 2.5 tbsp. l sugar;
• 1 tbsp. l dry mustard;
• 3 tbsp. l vinegar
• 1 liter of water;
• 2 dill umbrellas;
• 6 peas of black pepper.

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

1. After cleaning and soaking, the row must be boiled in water for 20 minutes, removing the foam.
2. Put in a colander, drain, and in the meantime cook the marinade.
3. Allow boiling water from the recipe, add salt, sugar, dill, dry mustard and peppercorns.
4. Boil for 10 minutes and pour in a thin stream of vinegar to prevent foam formation.
5. Arrange rows in jars to the very top, press down so that there is no void, and pour hot marinade.
6. Close with tight nylon covers, wait until it cools down and take it out 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 workpiece a special taste and aroma.

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

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

• 2.5 kg of rows;
• 800 ml of water;
• 1 tbsp. l dill seeds;
• 1 tbsp. l (without top) lemon peel;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 50 ml of vinegar 9%;
• 10 peas of black pepper.

1. The peeled and soaked rowings are boiled in water for 15 minutes.
2. They recline on a sieve, and after draining are introduced into a boiling marinade.
3. Marinade: all spices and spices, except lemon peel, are mixed in water, boiled for 5 minutes.
4. Riddles are placed in the marinade and cooked for 15 minutes.
5. Pour lemon zest, mix and cook for another 15 minutes over low heat.
6. Everything is distributed in sterilized jars and closed with tight nylon caps.
7. Banks are left in the cooling room and then taken to the cellar.

Pickled poplar coriander rows

Poplar mushrooms, poplar marinated with coriander, can be cooked even by beginner cooks. It is enough to adhere to certain rules, and the procurement will be stored for more than 12 months. Incredibly tasty and fragrant mushrooms prepared for the winter according to this recipe will certainly become a frequent guest at your holiday table.

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

A detailed recipe showing how to pickle a poplar row has its secrets. In this embodiment, the mushrooms are not pre-boiled, but scalded in boiling water.

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

Marinating poplar rows with wine vinegar

In the recipe for pickling poplar rowing, you can use wine vinegar. With this ingredient, mushrooms acquire an unusual aroma and taste. And even a small amount of spices will allow the appetizer to fully open.

• 2 kg rowing;
• 1 liter of water;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 150 ml of wine vinegar;
• 8 cloves of garlic;
• 3 bay leaves;
• 10 peas of black pepper;
• 1 sprig of rosemary.

1. Spread scalded rowing in boiling water, pour salt and sugar, boil for 15 minutes.
2. We introduce all other spices and spices, except wine vinegar, and boil for another 15 minutes over low heat.
3. Pour vinegar, turn on the fire for 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 into the mushrooms.
5. Close tight plastic lids and leave to cool at room temperature.
6. We take out the cooled cans with the workpiece in the cellar or put in the refrigerator.

Recipe for pickled poplar rows with carrots and pepper

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

Mushrooms in combination with vegetables will be an additional reservoir of nutrients and healthy vitamins for your body.

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

You need to pickle poplar mushrooms according to all the rules offered in a step-by-step recipe in order to protect yourself and your loved ones from poisoning. Try to cook this appetizer once, and you will always enjoy it, because it will become one of your favorites.

1. After cleaning and soaking, rowings are boiled in salted water for 20 minutes.
2. Tilt in a colander to completely glass the water.
3. Peel the carrots, wash them and cut them into thin slices, peel and chop the onions in half rings.
4. Lay vegetables and all spices with spices in boiling water and cook 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, boil for 7-10 minutes over low heat and pour in the rowings.
8. Roll up with sterile covers, turn over and cover with a blanket.
9. After complete cooling, which takes up to 2 days, the cans with blanks are placed in the refrigerator.