Salting and pickling pigs for the winter (+18 photo)

Most mushroom pickers are happy to collect and cook pigs, despite the fact that there is an official ban on their collection. In foreign sources, all types of these mushrooms are not recommended for use in food, while in Russia only thin sows are completely forbidden to eat, thick ones are conditionally edible and are used in food, although they do not have high taste qualities (according to wikipedia).

There are many ways to prepare and prepare them for the winter. Porcini mushrooms can be both salted and pickled, and even frozen. The main thing is to strictly follow the recipes, the only way you can correctly and without danger to life stock the product for the winter.

Features of the species and selection of edible fruits

So, you can choose to collect only thick pigs. Their flesh has a dense consistency and quickly darkens in the cut. The taste of the fruiting body has a bitter and slightly sour taste. Outwardly, this specimen is very similar to saffron milk, but it secretes milky juice, and the pig does not have such juice. A distinctive feature of the pig is a brown hat with curled edges. The peduncle is small, thick, with yellowish plates.

Mushrooms grow in small groups in coniferous and deciduous forests. Mushroom pickers are advised to choose only young specimens when they are sufficiently elastic inside. The young mushroom is small in size and has a slightly shaggy hat. Old fruits are most often loose inside.

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When collecting this species, it is important to remember that a thin hedgehog spoils very quickly, so it should be heat treated as soon as possible. Even with a slight delay, the harvested crop may begin to rot.

Methods for salting pigs at home

Salt pigs at home is quite simple. The main thing is to adhere to all recommendations when preparing a conditionally edible fruit and strictly follow a specific recipe.

Cooking before salting

First of all, the mushroom crop should be cleaned of garbage. Before salting, it is soaked in water for one hour. Before this, it is worth a little salting of the sows. The peeled fruit bodies are cut into small cubes and placed in a pan. The tank is filled with water and placed on a stove. Cook on low heat for about 20 minutes. When the mushrooms darken, you can start pickling.

Cold ambassador

This method eliminates heat treatment, which is the key to crispy mushrooms. To salt the pigs in this way, the following steps should be followed:

1. Harvested is poured with salted water for a day. It is important to remember that water must be changed every 4 hours. Such a manipulation will save the fruits of a bitter aftertaste. A bowl of mushrooms is best placed in a cool place.

   

2. Soaked pigs are laid in containers, salt, add dill, garlic and currants.
3. The mixture is crushed with oppression and transferred to a dark, cool place for one month.

Hot way

Hot salted mushrooms are more safe to eat. This process takes much longer, but thorough sterilization helps prevent food poisoning.

For cooking, you will need the following ingredients:

• 1 kg of fresh pigs;
• 2 tbspsalts;
• one middle head of garlic;
• about 100 g of sunflower oil;
• 5 bay leaves;
• 5-10 pcs. peas of black pepper.

The fruits should be washed well and soaked in cold water for two days. At the same time, water is changed about five times during this period. After soaking, the liquid is drained, and the fruits are washed again in clean water.

Prepared mushrooms undergo the following processing:

1. The pigs are poured into the pan, poured water and set to cook.
2. After boiling, the resulting foam is necessarily removed. Water can be slightly salted. Cook them from 1.5 to 2 hours.
3. The cooked product is washed, poured into a clean container and poured with clean water. The pan is placed on the stove and the contents are boiled for another hour.
4. After this, the fruiting bodies are poured into a colander and allowed to drain water.
5. The head of garlic is peeled and chopped well.
6. For frying, you need a rather capacious frying pan, in which mushrooms should be poured.
7. Vegetable oil should cover the contents of the pan, because its amount can be increased.

   

8. The mixture is sprinkled with garlic, salt, pepper and bay leaves. All this is well mixed and fried over medium heat for 40 minutes. During frying, stir-fry should be regularly stirred.
9. Cans with lids should be pre-sterilized and allowed to dry.
10. The finished product is laid out in jars and covered with lids. After cooling, the cans are transferred to a cool place.

    

You can try such pickles only after a day, when they are completely cooled.

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Mushroom pickling for the winter

The pigs pickled in the classical way are not only safe, but also very tasty.

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This recipe consists of the following ingredients:

• 1 kg of pigs;
• a few cloves of garlic;
• a couple of sprigs of dill;
• 1 liter of water for the preparation of marinade;
• 1 tbsp salt and sugar;
• 3-4 pcs. cloves;
• 3 bay leaves;
• 5-6 peas of black pepper;
• 2 tbsp vinegar.

Forest harvest is washed, peeled and cut into small slices. Then it is soaked in clean water for 24 hours (periodically changing the water). The soaked product is transferred to a container, poured with fresh water, well salted and put on the stove. After boiling, remove the foam and cook for 30 minutes.

The boiled fruits should be thoroughly washed in running water several times. Then they take a clean pan, fill it with water, salt again and bring to a boil, after which they throw mushrooms there. The second time you need to cook, too, about 30 minutes. The boiled pigs are poured with cold water and left to soak for one hour.

Now you can start cooking the marinade. Sugar, salt, prescription spices and vinegar are poured into the water.

All mix thoroughly. Soaked mushrooms are poured into a colander and washed again. After that, pour them with marinade and boil for 10 minutes. Add chopped garlic and chopped sprigs of dill. The mixture is mixed well. The pickled gifts of the forest are ready to eat.

The mushrooms marinated for the winter in olive oil are very tasty. This recipe is perfect not only for sows, but also for most representatives of edible species.

Before pickling the fruits, prepare the following components:

• 1 kg pig;
• 750 ml of olive oil;
• 500 ml of white wine vinegar;
• 2 tbsp salts;
• 4 bay leaves;
• 6 pcs. Cloves;
• 1 tbsp white pepper peas;
• several branches of dill.

Harvested crops should be thoroughly washed and cleaned.Large specimens are cut into small pieces, and small ones can be left whole. The chopped product is poured with water and left for a day, periodically changing the water. After soaking, the mushrooms are prepared as follows:

1. The sows are transferred to the pan, poured with water, add a little salt and cook for about 30 minutes.

   

2. The liquid is drained, and the mushroom mass is washed with clean water.
3. The required amount of vinegar is poured into the container and a pinch of salt is poured. The washed mushrooms are transferred to the pan and boiled them for 10 minutes so that they soften.
4. The welded mass is thrown into a colander and allowed to drain excess fluid.
5. Pigs are laid out in banks in layers, alternating mushroom mass with spices.

   

6. Each jar is filled with olive oil and clogged.

Keep such a marinade in a cool place. The shelf life of this product is no more than 6 months.

The next method of pickling also includes washing, peeling and slicing the product. Boil the mushroom mass twice in salted water: the first time - 10 minutes, the second - 30 minutes. After cooking, prepare the necessary spices (for 3-4 liters of boiled pork sow): 1 tbsp. salt, 7 bay leaves, allspice peas - 5-7 pcs., 5-8 sprigs of dill, 7 pcs. carnations.

Boiled mushrooms are placed in a pan, poured with water and spices are added. After boiling, boil for another 15 minutes and add 1 tsp. Sahara. Boil another 10 minutes and pour 0.5 tbsp. 70% vinegar essence.

The finished product is distributed in sterilized jars and 2 branches of dill are added to each of them. Banks are rolled up, and after cooling down they are transferred to the cellar.

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Answers to Common Questions

If the mushroom picker basket is filled with sows, it is worth considering how to save forest gifts for the winter. Salted and pickled mushrooms will be an excellent addition to the festive table, but subject to their safe preparation.