Lodgers for the winter: recipes for cooking with oil and garlic, photos, videos

The idea of ​​preparing podpolniki for the winter, no doubt, will visit every mushroom picker who is familiar with these gifts of the forest and was lucky enough to collect a large number of them during the season. Homemade products made from them are delicious and extremely fragrant. Having opened the jar, its contents can be safely put on the table as an independent appetizer, or you can make a fragrant mushroom soup, spicy salad, original caviar or an unusual sauce on its basis. The variety of recipes for preparing podpolniks for the winter (also known as sandpipers, poplar trees or poplar rows) is impressive. These mushrooms are salted, pickled, fried, supplemented with various spices and ingredients. The main thing is not to forget that they need to be processed in a certain way before being used in cooking, as well as adhere to all the intricacies of making and storing preservation. In this case, blanks from poplar mushrooms for the winter will undoubtedly turn out beyond praise.

How to cook sandpit mushrooms for the winter

Regardless of what recipes will be used to make preparations from sandpit mushrooms for the winter, these gifts of the forest must first be processed.

It is advisable to clear the dirt before sending it to the basket from the underfloor flooring

As soon as fresh mushrooms have been brought home from the forest, you need to do the following steps without delay:

• put the underfloor plates in a wide bowl and pour cool water so that the liquid covers them, this is done in order to get rid of the tart taste;
• leave the container with mushrooms in a cool place for 3 days, be sure to change the water in the morning and evening;
• after this period, the rows should be well washed, getting rid of the remnants of dirt, sand and adhering debris;
• using a knife, thoroughly clean the caps of the poplar trees from the mucous film on the surface, cut off the lower third of the leg, remove the spoiled places;
• cut large floodplains into small pieces (small ones can be left whole);
• dissolve table salt in water (2 tsp per 1 liter), fill a wide saucepan, lower the mushrooms, wait for a boil and boil for at least 20 minutes;
• draining the water, you can then use the poplar rowing machine in accordance with the requirements of the recipe for the desired harvest for the winter.

Poplar rows need mandatory preliminary processing

Recipes for cooking podpolnikov for the winter

Poplar ryadovka is an excellent choice for a hostess who wants to spin several cans of homemade canned mushrooms for the winter. Dense fleshy caps and legs keep their shape well, do not lose their elasticity and color, remain tasty and beautiful for a long time. They are extremely good both salted and pickled. And if there is a desire and opportunity to make a little more effort, you can close a real delicacy for the winter - fried poplar row, canned in oil.

You can familiarize yourself with simple and interesting recipes for cooking podpolniks for the winter, supplemented by photos, below.

How to cook salted podpolniki for the winter

One of the most popular ways to prepare sandpit mushrooms for the winter is salting. Traditionally, they are salted "cold" or "hot". In the first case, podpolniki take longer to cook, but come out crisper and denser. But the second method allows you to get the result much faster.

According to any of these recipes, salted podpolniki for the winter are advised to cook with garlic, herbs, pepper, cloves, bay leaves. You can add fresh horseradish, currant or cherry leaves to the preparation - this will add additional notes to the rich aroma of the dish.

Ingredients:

Preparation:

1. Thoroughly clean and rinse the soaked subfloors.
2. If the "hot" method of salting is chosen, you should boil the mushrooms in salted boiling water for half an hour. Then you need to rinse them again and let the excess water drain. If it is decided to salt the subfloors in a "cold" way, you do not need to boil them.
3. Sprinkle the bottom of the container with salt, add some of the spices and chopped cloves of garlic.
4. Place the podpolniki tightly in the container with the caps down, sprinkling each layer with salt, herbs and spices.
5. Cover with a clean cloth and place the oppression on top. Put in a cool place. After a couple of days, check if the juice has appeared, if not, the oppression should be made harder.

Hot-salted rows should be boiled first

For those who like to put more garlic in the workpieces, we can recommend pickling hot podpolniki with olive oil for the winter.

Ingredients:

Preparation:

1. Prepare small sterile jars (0.5-1 l) and lids.
2. Peel the garlic cloves and cut them into thin slices. Pour the required amount of salt into a container, from where it will be convenient to take it with a teaspoon.
3. Boil the soaked, washed and, if necessary, chopped mushrooms in boiling water for 20 minutes, periodically getting rid of the foam with a slotted spoon.
4. Drain the water. Fill the jars tightly with hot podpolnikov, alternately laying out a layer of mushrooms, several cloves of garlic, a teaspoon of salt.
5. Pour a full tablespoon of olive oil into each jar on top. Close tightly with a lid, turn upside down, wrap with warm cloth and leave to cool.
6. Store cooled pickles in a cool place - cellar or refrigerator.

Podpolniki, salted with garlic and olive oil, are an excellent appetizer for lovers of spicy dishes

How to cook pickled podpolniki for the winter

Podpolniki cooked for the winter in a spicy marinade: with garlic, onion, pepper and your favorite spices are extremely aromatic and tasty. Their recipe is very simple and requires little effort.

Composition:

Preparation:

1. Boil the prepared mushrooms for 30 minutes. Then drain the excess water.
2. Finely chop the onion. Combine with vinegar, spices and put on the stove. After boiling, cook for 20 minutes.
3. Put mushrooms in the marinade, add water and keep on fire for another 5 minutes.
4. Distribute podpolniki together with the liquid on the prepared banks, roll up, cool and store in the cellar.

Cooking pickled poplar is a snap.

Podpolniki, closed for the winter in tomato sauce, turn out to be very pleasant and original in taste. These canned mushrooms are an excellent base for a vegetable stew or mouth-watering soup. However, they may well be served as an independent dish.

Ingredients:

Preparation:

1. Dissolve tomato paste or sauce in water. Add salt and sugar and let it boil.
2. Put the pre-processed and boiled podpolniki in a hot marinade. Pour in all the spices and herbs according to the recipe, with the exception of vinegar. Boil for 10 minutes.
3. Add vinegar and simmer for another 15 minutes.
4. Distribute the mushrooms in sterile glass jars. Pour the marinade on top. Cover with prepared tin lids. Dip the jars into a wide container of boiling water and sterilize for 20 minutes.
5. Roll up canned food with lids. Wrap with a warm blanket or thick towel and leave until cool completely.

The taste of canned podpolnikov will be richer if you add tomato sauce or pasta to the marinade.

An easy and interesting way to cook pickled podpolnikov for the winter is suggested in the video:

How to cook fried podpolniki for the winter

Many people mistakenly believe that fried mushrooms are an exclusively summer and autumn delicacy. In fact, you can pamper yourself and your household with this delicious dish even after the end of the "quiet hunt" season. To do this, you just need to have time to prepare in time for the winter several jars of underfloor heating, fried with the addition of oil.

Ingredients:

Preparation:

1. Throw the floodplains previously soaked, peeled and boiled in salted water in a colander. After waiting for the water to drain, cut the mushrooms into medium-sized slices.
2. Melt the butter in a saucepan, add the vegetable oil to it and fry the pieces of the underfloor on low heat for about an hour, stirring occasionally. The lid of the pan must be closed.
3. Then remove the cover. Continue to fry the mushrooms until the juice that has evolved has evaporated and the mixture of oils becomes clear.
4. Place ready-made underfloor plates in small sterile jars. Spread the mixture of oils evenly on top. Cover the jars with metal lids, immerse them up to their shoulders in boiling water and sterilize for about an hour.
5. Roll up the cans and let cool completely.

Fat-fried podpolniki can also be harvested for future use.

Then it is necessary to additionally ignite the required amount of oil in a frying pan and add boiling oil to those jars in which there is not enough oil.

You can use the Bulgarian recipe for preparing fried podpolnikov for the winter. Unlike the previous one, it involves rapid frying of mushrooms over high heat, and cloves of garlic and chopped greens should be put directly into the jars to poplars.

The composition of the dish:

Preparation:

1. Prepare and sterilize banks in advance.
2. Drain the rest of the water from the floodplains, previously soaked and boiled in salted boiling water. Cut the mushrooms into random slices and fry in vegetable oil over high heat, without covering the pan with a lid.
3. Arrange the podpolniki on the banks, shifting the layers with thin slices of garlic and chopped herbs.
4. Add vinegar and salt to the oil remaining after frying the mushrooms. Boil and let cool. Pour this oil over the underfloor plates in banks, making sure that its layer in the upper part of the containers turns out to be 3-3.5 cm thick.
5. Cover the jars with lids. Sterilize the blanks for the winter in a wide bowl with boiling water for at least 40 minutes.

Poplar fried according to the Bulgarian recipe are extremely tasty.

Terms and conditions of storage

If subfloors are salted for the winter in a wooden tub or other container that has not been sealed or sterilized, they should be kept in a cool place - in the subfloor or on a refrigerator shelf. In this form, they are allowed to be stored for about six months.

Underfloors, salted or pickled for the winter in hermetically sealed glass jars, can be stored in the cellar or on the pantry shelf. This product can be eaten for 2 years. However, once the jar is opened, it should be kept in the refrigerator and the contents should be eaten within 1 week.

Storage of fried mushroom blanks for the winter is allowed in the basement, cellar or in the refrigerator. Tinned food rolled up with metal lids is usable throughout the year.

Conclusion

Podpolniki for the winter, preserved at home, is an excellent opportunity to store for the future part of the rich "booty" brought from the forest during the mushroom season. At first, you will have to work a little: these mushrooms must be soaked for several days, then they should be rinsed well and boiled in boiling water. But then from dense, elastic podpolnikov with appetizing fleshy pulp, you can cook almost any dish. As for the preparations for the winter, the poplar ryadovka is extremely good marinated in tomato, with various spices and garlic, salted in any of the traditional ways or rolled up in jars with the addition of olive oil, as well as canned fried in fat. It is worth trying all the proposed recipes in order to choose the one that you like the most. However, we must not forget that mushroom preparations for the winter should be properly stored and not eaten after their expiration date.

Recommended entries

Zucchini caviar for the winter without roasting

Eggplant caviar in pieces

Eggplant caviar in a slow cooker

Mother-in-law's language: step by step

Zucchini caviar with bell pepper

Eggplant caviar for the winter without sterilization

Lecho with onions: recipe

Adjika for the winter from tomato

Apricot Syrup Recipes