The recipe for pickling poplar rows for the winter
Although the mushroom is considered conditionally edible and has bitterness, it is distinguished by a pleasant powdery aroma. Poplar rowovka is suitable for eating, a variety of dishes are prepared from it, but before cooking, the row row needs to be soaked for 2-3 days. This is done in order to remove bitterness from the fungus.
The most delicious poplar rows are obtained thanks to salting. It is the salting process that makes these fruiting bodies stunningly delicious and fragrant. As noted above, after preliminary cleaning, the mushrooms are poured with a large amount of cold water and left for 2-3 days, constantly changing the liquid. Before salting, the row of poplar is boiled in salted water for 30-40 minutes, depending on size: the larger it is, the longer it takes to boil.
To better cope with the bitterness of the mushroom, during its cooking, you need to change the water 2 times. Sometimes some housewives add a peeled onion cut into 2 halves and a pinch of citric acid.
There are several variations of pickles: with seasoning “in Korean”, chili pepper, garlic or ginger. This approach will completely hide the bitterness of fruiting bodies.
The classic recipe for pickling poplar rows
We offer our readers the classic recipe for pickling salted rowan poplar, which will surprise not only you, but also your guests with its sophistication.
- Ryadovka - 2 kg;
- Water - 3 tbsp .;
- Salt - 5 tbsp. l .;
- Black peppercorns - 10 pcs.;
- Bay leaf - 3 pcs.;
- Carnation - 6 inflorescences;
- Dill (umbrellas) - 5 pcs.;
- Blackcurrant leaves - 6 pcs.
Salting for winter poplar row should be carried out in stages.
Fresh rows are cleaned of forest debris: they remove the remains of grass, leaves and cut the lower part of the legs. Mushrooms are washed in water from sand, earth and pour cold water for 2-3 days. Soak rowing, constantly changing the water.
Spread in a pan, pour cold water and cook for 20 minutes, removing foam from the surface.
Drain the water, add new and let it boil. Add salt (for 1 kg of mushrooms take 1 tbsp. L. Salt), peeled and cut onion and cook for another 20 minutes.
Throw back into a colander, drain and lay on a kitchen towel to dry. Marinade: in a saucepan, mix all the ingredients from the recipe and let it boil.
Put the rows in the brine, boil for 15 minutes and distribute in sterilized jars. Pour to the top with hot brine in which they were boiled and roll.
Turn upside down, wrap with an old blanket and leave for 24 hours until completely cooled. Take out to the basement and after 40-45 days, rowing can be put on the table.
