Marinating poplar rows in the home
Marinating poplar rowan at home is one of the most popular ways to process mushrooms. They have a pleasant to the touch hat, as well as a dense pulp, which is ideal for pickling and pickling. However, the sandbox 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 harvest 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 and pour mushrooms on it again. Leave for 2-3 days, periodically changing the liquid to cold, since the water in the room can become warm and then the mushrooms will ferment.
The next step in preparing mushrooms is heat treatment. Row of poplar need to be boiled in salted water for at least 45 minutes, removing the resulting foam. Then rinse under the tap and allow to dry a little. Now you can start the recipe for pickling poplar rowan.
- Rowing poplar (boiled) - 1.5 kg;
- Salt and sugar - 1.5 tbsp each. l .;
- Vinegar 9% - 7 tbsp. l .;
- Bay leaf - 4 pcs.;
- Black pepper grains - 10 pcs.;
- Carnation - 3 buds;
- Water - 1 l.
First, make the marinade: in a saucepan with water we combine salt, sugar, cloves, bay leaf, pepper and 3 tbsp. l vinegar. Then put the marinade on medium heat and cook for 5-7 minutes.
We lay the prepared mushrooms and continue cooking for another 15-20 minutes. At the end, add 4 tbsp. l vinegar and turn off the stove.
We distribute the mushrooms along with the marinade over sterilized jars and roll them up. You can close them with boiled nylon covers, let cool and take them out to a cool storage room.
