Podpolniki (Tricholoma populinum) are classified as conditionally edible mushrooms. In regions where forests are rich in white and aspen mushrooms, it is not even harvested. But salted or pickled ryadovka has an exquisite taste and pleasant crunch, which is appreciated in appetizers, keeps its shape well and can decorate the table.

Salt underfloor heating

The mushroom has several names. Some housewives have been preparing pickles from podpolnikov for a long time, but they call them milk mushrooms or pigs. Other names:

• poplar;
• poplar sandpiper;
• sandstone;
• poplar row;
• sub-fieldman.

The mushroom is lamellar, therefore fragile. Salting with poplar ryadovka should be carried out on the first day after harvesting. Only in this way will the salting look beautiful, and the glass jars will not explode from fermentation during the winter.

Important! Like all mushrooms, floodplains absorb soil impurities and harmful atmospheric exhausts. It is categorically impossible to salt mushrooms collected in the city or along the highways. You should not use the collection bought on the occasion from strangers - salt the mushrooms only if their origin is known.

The first step in preparing a poplar row is the bulkhead brought from the forest. Mushrooms must be cleaned of debris adhering to the cap, sorted out. Sorting the mushroom basket by age will help to make the preserves beautiful as well, as in the picture: in one jar you can pickle small caps, in the other you can make salting of the largest podpolnikov cut into quarters. Parsing before salting and pickling will also preserve the appearance. Old, crumbling plates will not muddy the conservation brine with small mushrooms. Such raw materials will not be wasted either. If there are a lot of debris in the collection, they can be safely boiled and fried for mushroom caviar - used in dishes where integrity is not of fundamental importance.

Age can be determined by the following criteria:

Young shoots appear with round caps. It should be used for long-term harvesting - salt, pickle. Such hats will crunch effectively, and the legs will be salted quickly and evenly. With some methods of salting, it will be possible to serve an appetizer to the table after 2-3 months.

Middle-aged mushrooms have flat caps. Their plates are dense, but the legs are solid. You can cook such a mushroom, just salted - it will be only after 3-4 months. Such poplar ryadovka salting recipes imply long-term (with a lot of salt or vinegar, as popular home preservatives).

Salting large-sized podpolnikov with round caps is not recommended. These are old mushrooms that, when tamped into a jar, can break, and when finished, they can taste bitter. There are other recipes for this material.

Important! Soups from podpolnikov are not prepared because of their bitterness, which does not go away, no matter how much the product is cooked. Young mushrooms smelling of flour can be fried. Solyanka, mushroom sauce and caviar are made from canned mushrooms. Dry underfloor is also not common - its skin is too dense to quickly release moisture.

Ingredients

Salt podpolniki, like cabbage or tomato, can be cold, dry and hot. The latter is considered an express method: banks can be opened after 3-4 weeks. The technique is safe - during hot processing, the risk of mold spores and bacteria getting into the banks is reduced. It is better to salt the poplar rower for long-term storage using the cold method or dry. In this case, the mushrooms will retain their crunch and density.

The ingredients used for cooking are similar in all recipes. The set of spices may differ. Main components: