Each experienced hostess have their own unique recipe for salting pigs. These unpretentious mushrooms grow in groups in coniferous and deciduous forests, sometimes they can be seen even within the city.
Pigs is a collective name, more than 8 species are known. Among them there are thin and thick, and the first is more common. Outwardly, they look like mushrooms, with the difference that the latter have milky juice.
A characteristic feature is the presence of a deep depression on the cap. The structure is tight, almost instantly darkening on the cut.
The taste is bitterly sour.
Pigs contain numerous trace elements such as magnesium and potassium. It is worth noting that until the early 80s they were conditionally edible. The fact is that many experts believe that pigs have the ability to accumulate heavy metals in the body, which cannot be removed. There is another point of view, according to which this type of mushroom has the ability to stop the development of tumors, as well as a powerful antibiotic effect.
However, salted pigs are very popular. This lovely dish, appropriate both at a festive feast, and as an addition to everyday first or second courses.
Preparation for cooking
Pigs are considered one of the most delicious mushrooms. But to avoid poisoning, they must be properly processed before cooking.
Clean the mushrooms from adhering leaves, grass and other debris, then put them in cool water and soak for at least an hour.
Cut into small pieces and boil for 20 minutes. After the water boils, the pigs will change their appearance and turn black. Don't be scared, it's normal.
Only after boiling they can be cooked.
Not very suitable for soups or frying. That is why many mushroom pickers do not collect them, because they do not know what can be cooked from them. Meanwhile, pigs are the best suited for salting.
Mushrooms should not be too large, as the caps will spread, it is advisable to use medium-sized mushrooms.
It is necessary to use pigs, especially thin ones, immediately after collection, as they disappear very quickly, especially thin ones, and worms can start in them.
Before starting the salting process, the mushrooms must be immersed in cold water with a small addition of salt and kept for a day. Water should be changed several times.
Salted in glass jars or in enamelware. Suitable wooden barrels and tubs. But earthenware should not be used. The fact is that under the influence of salt, the coating can be destroyed, while harmful substances will enter the mushrooms.
Cold pickling recipe for the winter
Ingredients:
Pigs - 1 kg;
Salt - 2 tablespoons;
Dill sprigs and blackcurrant leaves - 3-5 pieces;
Peppercorns - 6 pcs.;
Garlic - 5-6 cloves.
Cooking:
The recipe in the cold way does not involve heat treatment.
To start, pigs are poured cold salty water for a day, about every 5 hours the water needs to be changed. This is necessary in order to remove the bitter taste. It is advisable to keep in a cool room.
After the soaking mushrooms are laid out in jars and sprinkled with salt, a press is placed on them and left in a cold dark place, for example, in a cellar.
After 30 days, salted pigs can already be eaten.
Hot salting method
Ingredients:
Pigs - 1 kilogram;
Currant leaves - 4-5 pieces;
Seasonings: cloves, black peppercorns, garlic, bay leaf, salt, spices.
Cooking:
Clean fresh pigs from debris, cut off the legs that are not edible. Rinse, put in a container and pour cold water with salt. Endure the day.
Boil the mushrooms in highly salted soda for 30 minutes, remove the foam during cooking.
Throw in a colander, rinse. Boil a second time, since once is not enough, you need to remove all toxins.
In the water in which the pigs are boiled, add salt (to taste), sugar and seasonings. Boil in brine for 15 minutes.
Put seasonings in sterilized jars; many housewives, in addition to currant leaves, add horseradish and cherry leaves. Put the mushrooms and pour the water in which they were cooked. Close jars with tight nylon lids. To avoid such a dangerous disease as botulism, it is not recommended to roll jars with iron lids.
It is better to salt in a saucepan, but if there are a lot of pigs, then you can salt them for the winter in a wooden tub. To do this, process them as described in the recipe above. Put the mushrooms, sprinkle with seasonings, cover with several layers of gauze, put a wooden circle, put oppression on it.
You can eat after a month.
Hot-salted pigs are unusually tasty and fragrant.
Salting pigs in olive oil for the winter
Ingredients:
Medium-sized pig mushrooms - 1 kg;
Vinegar - 0.5 l;
Olive oil - 3 cups;
Seasonings, bay leaf, black pepper, salt, garlic.
Cooking:
Prepare the pigs for salting in the same way as in previous recipes. Fold into a large enamel pan, salt, add vinegar and cook for 10 minutes.
Drain water and rinse mushrooms.
Pour olive oil into a frying pan and add mushrooms. Fry them with spices. After that, fold with clean sterilized jars and close.
This savory recipe will appeal to even the most demanding gourmets, lovers unusual combinations. Pigs have a slightly sour taste and go well with other dishes, such as boiled potatoes and meat.
Quick salting
The recipe is very simple. Pigs are very tasty, but this method is only suitable if there are few mushrooms and they are supposed to be eaten immediately, they are not subject to storage.
Peel the pigs, wash them, put them in a glass dish with the hats down. Sprinkle with salt. After the appearance of a brown solution (after about two hours), you can eat.
Storage conditions
Salting mushrooms correctly is one thing, but it is also important to follow the rules for storing them so that they do not disappear over the winter.
If salted pigs are stored in a warm room, the temperature in which exceeds 6 degrees Celsius, then you can be sure that they will quickly lose their taste and deteriorate. Also make sure that the room is not too cold, the mushrooms will freeze, which will adversely affect them. palatability and structure - they will break.
Pigs salted in a wooden tub spoil the fastest. Sometimes the tree begins to mold, to get rid of the accumulation of the fungus, you need to wipe the damaged areas. hot salty water. It is not recommended to wrap or close the tubs, such measures will quickly lead to mold.
You need to monitor the amount of liquid, if it is not enough, then you just need to add cold boiled water.
The taste of pigs depends on the amount of salt in the solution. If there is a lot of it, then the mushrooms will be too salty, no matter how you wash them later. If there is not enough salt, they can ferment.
There are many recipes for making salted pigs for the winter, we have presented the most popular and simple ones. Every housewife can make many adjustments to the cooking method, experiment with seasonings and ingredients, and improve the recipe.
Swine mushrooms are one of the most common and unpretentious mushrooms. They live everywhere: in groves, coniferous forests, raspberries, and grow in most groups. They are also found in the city in open areas. It is interesting that at first these mushrooms were called "chernushniks", since their hat and trunk are black.
In adult specimens, the edges of the cap go down a little, while in young specimens, on the contrary, they are raised up. You can recognize these mushrooms because of the features appearance: they have a small depression in the center of the cap. Its size can reach 20 cm or more!
Experts in the field of medicine and nutrition still cannot agree on the harm and benefits of these mushrooms. Pigs contain such trace elements as potassium, magnesium, sodium, etc. Until 1981, they were classified as conditionally edible mushrooms. A little later, experts found out that these plants have the ability to accumulate heavy metals, which then cannot be removed from the human body. But, despite this - pigs are very popular!
How to clean pig mushrooms?
Pigs - very delicious mushrooms. But not everyone knows how to properly process and clean them before cooking. If the mushrooms have lain for a long time and grass and leaves have stuck to them, they must be soaked for an hour in a clean cold water, rinse off debris and soak again in cold water for 1 hour.
Then the mushrooms must be cut into small pieces and put on fire. After boiling, they need to be cooked for 20-25 minutes, during which time they will turn black. This is the normal state of boiled pigs. And after that, you can freeze them, cook soup with them or fry them.
How to pickle pig mushrooms?
In general, pigs are not very suitable for making soups or frying. But for salting - that's it! It is only better to choose small-sized mushrooms for this, if you use large specimens, then their hats can crawl. Moreover, you need to cook freshly picked pigs as quickly as possible, because they tend to deteriorate very quickly and even worms start in them!
Immediately before salting the mushrooms, they must be soaked for a day in cool water, and a little salt can be added to it. Water should be changed periodically. The process of salting pigs in itself is not a troublesome business.
Recipes for pickling pig mushrooms
Salting pigs with vegetable oil and cinnamon
Ingredients for 1 liter of marinade:
- Salt - 2 tbsp.
- Vinegar 9% - ½ tbsp.
- Black peppercorns - 5 pcs.
- Bay leaf - 2 pcs.
- Dill - 5 stalks
- Cinnamon - on the tip of a knife
- Sugar - 2 tbsp.
- Garlic - 10 cloves
Cooking:
- After soaking, clean the mushrooms from dirt and cook.
- Make a marinade: put salt and spices in water, pour in vinegar and put it all on fire. When the marinade boils, you need to add mushrooms to it.
- Cook everything for 20 minutes, regularly removing the foam. Then the pan with mushrooms should be removed from the heat, cool.
- Arrange mushrooms in pre-sterilized jars and pour over the remaining marinade. On top of each jar should be poured 2 tbsp. l. vegetable oil.
Cold way of salting pigs
Compound:
- Mushrooms - 1 kg
- Salt - 50 g
- Dill - 10 sprigs
- Blackcurrant leaves - 3 pcs.
- Black peppercorns - 5 pcs.
- Garlic - 5 cloves
Cooking:
- Soak the mushrooms in cold salted water 3 times for 5 hours, changing it each time, but the old water should not be poured out. In the 1st water after the 1st soaking, the mushrooms should be boiled for 5 minutes; in the 2nd water - 30 minutes; in the 3rd - 40 min.
- Now the mushrooms should be cleaned, soaked and boiled. After cooking, they must be put in a colander and cool.
- Then the pigs need to be laid out in sterilized jars, sprinkling them with salt, garlic and pepper, and then pour boiled water and let cool.
- Now the mushrooms must be transferred under oppression to a container for 3 hours, then add another portion of boiled and seasoned mushrooms. The brine should completely cover them.
- It is necessary to store the container with mushrooms at a temperature of 5-8 degrees in a dark, dry place. They are salted in this way for 45 days.
Salting pigs with olive oil
Compound:
- Pigs - 1 kg
- Olive oil - 0.75 l
- White vinegar– 500 ml
- Salt - to taste
- Bay leaf - 2 pcs.
- Carnation - 6 pcs.
- White peppercorns - 1 tbsp.
Cooking:
- Soak mushrooms, rinse, put in a saucepan, pour vinegar and add a little salt. Then put on fire and boil until they soften - about 10 minutes, then drain all the liquid.
- Arrange mushrooms in layers. glass jars or pots in layers, alternating with bay leaves broken in half and peppercorns.
- Now the pigs need to be poured olive oil and screw up the banks.
- Mushrooms prepared in this way are stored for six months.
Grandma's recipe for salting pigs
Compound:
- Pigs - by volume (per 4 l)
- Salt - 3 tbsp.
- Sugar - 1 tsp
- Bay leaf - 6 pcs.
- Allspice peas - 7 pcs.
- Dill (umbrellas) - 7 pcs.
- Carnation - 6 pcs.
- Acetic essence - 0.5 tbsp.
Cooking:
- Wash mushrooms well and clean. If they are large, then it is better to cut them into convenient pieces.
- Now the mushrooms must be filled with water so that it covers them completely and put on fire.
- As soon as foam begins to appear on the surface, it must be removed.
- After boiling, the mushrooms need to be boiled for 10 minutes, then drain the water and rinse the mushrooms well.
- After the pig, pour water again so that it completely covers them, put to boil. V
- during this cooking, add 2 tbsp to 1 liter of water. salt. If foam forms, it should also be removed.
- After boiling, the mushrooms must be boiled for 25 minutes, after which the water is drained, but it is no longer necessary to rinse the mushrooms.
- For the 3rd brew, add 1 tbsp to 1 liter of water. salt, bay leaf, allspice peas, dill and cloves.
- Moreover, when cooking, the pan must be covered with a lid so that the spices do not lose their smell.
- While the mushrooms are cooking, you can sterilize the jars.
- After boiling, mushrooms should be boiled for 15 minutes and add 1 tsp. sugar, cook for 10 more minutes.
- Now the mushrooms need to be removed from the heat and added vinegar essence, mix well.
- Now the mushrooms need to be laid out in jars, and each of them should have 2 dill umbrellas and roll them up with lids.
- Then the banks should be turned over, while they do not need shelter. After they have cooled, they can be transferred to a permanent storage location.
Pigs are very tasty mushrooms and, despite the fact that they are considered inedible, their popularity does not decrease! The main thing in their preparation is to strictly follow the recipe, be sure to properly soak and boil the mushrooms. In this case, you will definitely get a great appetizing snack.
Despite the fact that many people love such mushrooms as pigs, nevertheless, recently they are increasingly being said that they are conditionally edible, and some even classify them as poisonous. They say that if you do not follow the recommendations for their preparation, then the consequences of their use can be extremely sad. Today we will learn how to salt pigs, which will be not only healthy, but also very tasty.
How to salt pigs in the traditional way
You will need:
- pigs - 1 kilogram,
- coarse non-iodized salt - 50 ml,
- dill - 10 branches,
- blackcurrant leaves - 3 pieces,
- black pepper - 5 peas,
- garlic - 5 cloves.
Cooking method
- We clean the pigs, wash them. Fill with water. The water needs to be changed every five hours. In total, mushrooms should be soaked for 15 hours. Do not neglect this advice, because do not forget that pigs are considered poisonous mushrooms.
- Pour the mushrooms with salted water, put on the fire and cook for five minutes after boiling.
- Drain the water, wash the mushrooms.
- Fill with fresh water, add salt. We put on fire, bring to a boil and boil for half an hour.
- We wash the mushrooms, pour cool water, add salt. We send it to the fire and after boiling, cook for 40 minutes.
- We recline the pigs in a colander so that excess liquid escapes.
- We spread the mushrooms in sterilized jars in layers, alternating pigs with salt, black pepper and garlic cut into slices.
- Fill with boiling water.
- We put oppression.
- After a few hours, mushrooms should be added to the jar, also sprinkling them with salt and garlic. We put oppression.
- We remove the pigs in a dark cool place. After 45 days, the mushrooms will be ready.
How to salt pigs in vegetable oil
You will need:
- pigs - 1 kilogram,
- salt - 50 grams,
- black pepper - 10 peas,
- allspice - 10 peas,
- garlic - 1 head,
- bay leaf - 5 pieces,
- vegetable oil.
Cooking method
- We clean the pigs, wash them. Large specimens are cut into pieces.
- Pour the mushrooms with water for a day. Periodically, the water should be changed, and the mushrooms should be washed under running water.
- We shift the soaked mushrooms into a saucepan, pour water and put on fire.
- Cook for 30 minutes, stirring occasionally and skimming off the foam.
- We wash the mushrooms.
- Again, fill the pigs with water and cook for another 30 minutes.
- We wash the mushrooms and put them in a pan.
- Fill with vegetable oil.
- Add salt, black and allspice, bay leaf, garlic passed through a press.
- Fry the mushrooms for 15-20 minutes, stirring constantly.
- We lay out the pigs in sterilized jars.
- Seal with lids and put in the refrigerator.
Pigs salted according to the recipes proposed above are no worse than salted volushki. However, do not forget about the toxicity of these fungi, therefore, strictly follow the recommendations indicated by us, be sure to soak and boil pigs in several waters.
How to salt pigspig- this is a general name, the so-called mushrooms, which belong to the boletus, the pig family. There are about eight known various kinds pigs. Most often, the pig grows in deciduous or coniferous forests. Distinctive features of this fungus are curved edges, brown color, as well as a small leg with yellowish plates.
The most common pigs of two types - thin and thick. Moreover, a thin pig is much more common than a thick one. The flesh of the pig is quite dense, it quickly darkens at the cut point. This mushroom has a sour-bitter taste. The pig looks like a mushroom mushroom, but the mushrooms have milky juice, while the pigs do not have it. Pigs are conditionally edible mushrooms, and some mushroom pickers also believe that this type of mushroom has a unique antibiotic and antitumor effect.
Important! Please note that the thin pig is not stored for a long time, so it needs a fairly quick heat treatment, otherwise this mushroom may deteriorate. Even with a slight delay in processing, the mushroom begins to rot.
In what container is it recommended to salt pigs?
Pigs are salted most often in glass jars or in enamelware, you can also use wooden tubs or barrels. You should not salt mushrooms in clay pots, as under the influence of salts, the coating of dishes can be destroyed, and harmful substances will enter the mushrooms. For salting, it is preferable to choose strong, rather than wormy pigs.
Salted pigs - it great dish which is perfect as an appetizer festive table, and also as an addition to the first or second courses for lunch or dinner.
There are several various ways salting pigs. We will look at the most common of them.
1. cold way salting pigs.
This method of salting mushrooms involves their preliminary soaking, it takes place without heat treatment.
To salt pigs in a cold way, you must first soak the mushrooms in cold water to remove the bitter taste from them.
Soaking mushrooms is carried out necessarily in a cool room. Pigs are soaked 3 times for 5 hours, each time it is necessary to pour fresh salted water. The soaked pigs are laid out in prepared glass jars, pouring salt into each layer about 5 cm high. Salt is taken at the rate of 5% of the total weight of the mushrooms.
After filling the jar with mushrooms, add chilled boiled water (no more than 1 liter per 10 kg of pigs). After that, a press is placed on top of the mushrooms and left in a cold place protected from sunlight. Salted pigs can be used for food 30-45 days after they are salted.
2. Hot way of salting pigs.
This salting method involves boiling mushrooms before salting, without prior soaking. This method is usually used in the hot season, when mushrooms can turn sour during soaking.
Mushrooms must be cleaned before salting. Pigs are cleaned from the ground, damaged mushrooms are removed and washed.
Then the mushrooms should be boiled in boiling salted water (to prepare the solution, take 10 grams of salt for every liter of water). Immediately after boiling, it is necessary to remove the foam, and then continue to cook the pigs for another 60-90 minutes, then change the water and cook for another 1 hour. After that, the pigs need to be cooled in water, then put the mushrooms in pre-prepared glass jars (or other containers). A small layer of salt is poured onto the bottom of the jar, then the mushrooms are carefully laid out with their hats down with a layer of no more than 6 cm and sprinkled with salt. The amount of salt is determined at the rate of 50 gr. per 1 kg of prepared mushrooms.
Thus, the entire jar is gradually filled, the mushrooms are covered with a clean cloth, and a small load is placed on top. After 48-72 hours, when the mushrooms thicken and give juice, they are added fresh mushrooms, observing the same laying method and adding salt from the same calculation.
This is done until the sediment of the mushrooms is completed. After each addition of mushrooms, it is necessary to put a press. Mushrooms on top must be completely covered with the resulting brine. If it is not enough, then you should add a saline solution prepared from this calculation - for 5 kg of pigs 200 gr. salt, 600 ml of water and 1 gr. bay leaf. To make the mushrooms crispy and dense, it is also recommended to add horseradish and cherry leaves to the jars, and for a pleasant aroma, put dill stalks, garlic cloves cut into halves and allspice peas in a container.
Banks with salted pigs should be taken out to a cool and dark place. After 40-45 days, mushrooms can be tasted.
3. Salting pigs in oil.
This method of salting involves the addition of vegetable oil.
First, the mushrooms must first be prepared - washed, cleaned, large pigs cut into several parts. Then the mushrooms should be boiled in boiling salted water (10 g of salt 1 liter of water). Immediately after boiling, remove the foam, then continue to cook for another 60-90 minutes, then change the water and cook for another 1 hour.
After that, you need to drain the water, rinse the pigs and put them in a pan. Add enough vegetable oil to completely cover the mushrooms. Then add spices, crushed garlic and salt. Now lightly fry the pigs over low heat, stirring occasionally for 40 minutes. After frying, place the pigs in sterilized jars and close the lids.
4. Dry method of salting pigs.
This method of salting pigs involves only the addition of salt, while the brine is not added.
The pigs must be sorted out, wiped with a dry, clean cloth, if the mushrooms are large, then it is recommended to cut them into several parts. With dry salting, mushrooms do not need to be washed. After processing, the pigs are placed in jars or tubs in rows and sprinkled with salt. After that, they are covered with a clean rag or paper and a load is placed on top.
After a while, liquid will appear above the rag. This liquid is a juice that is secreted by mushrooms. So, pigs will pickle the most in a simple way- "v own juice". For this salting method, no spices need to be added to jars with mushrooms. With dry salting, you will get the natural taste and aroma of mushrooms as a result. It will be possible to try pigs salted in this way in 30-40 days.
5. Express salting of pigs.
This salting method is suitable for a small amount of mushrooms, provided that they will be eaten in the near future. However, it is not suitable for long-term storage pigs.
Pigs salted in this way can be eaten within an hour and a half after cooking.
We wash the collected pigs of a small size, clean them, put them in a single layer in a glass dish so that the mushroom caps are at the bottom, then sprinkle them with plenty of salt. When a brownish solution appears, the pigs can be eaten.
This salting method is not suitable for long-term storage, but it is well suited for those who want salty mushrooms right now.
Storage conditions for salted pigs
Of course, it is important not only to properly pickle this type of mushroom, but also to observe the conditions for their proper storage so that the cooked salted pigs do not deteriorate.
For salted mushrooms, the temperature in the room where they are stored should ideally be 6 degrees Celsius. At a lower temperature, they lose their taste, and at a higher temperature, the mushrooms begin to deteriorate.
It is especially necessary to carefully monitor pigs that have been salted in a wooden tub. Be sure to check the amount of water - if it is low, add cold boiled water. In some cases, the tub or lid begins to mold. In order to get rid of mold, wash the places where the fungus accumulates with hot salted water.
The amount of salt you add to the salting solution also matters a lot. So, for example, if the solution is too thick, then the mushrooms will become very salty, and a lightly salted solution can lead to mushroom fermentation.
Please note that it is not recommended to close or wrap wooden tubs with mushrooms - this way mold appears in them faster.
Pickling pigs is not much different from pickling mushrooms of other types. Svinushka, or as it is sometimes called, a cowshed - a mushroom is quite tasty, but it strongly colors the water in which it is boiled, and hands too, in a dark color.
But these are all trifles. In the season when it is full of mushrooms and - it is a sin not to pickle them for the winter in the same way as to pickle pig mushrooms. Pickled pig - which is not possible to refuse.
So, to business!
Classic recipe ingredients:
- Pigs - 1 kilogram,
- Dill - a few branches (I take umbrellas),
- Salt, sugar - a tablespoon,
- Garlic - 3 cloves,
- Bay leaf - 3 pcs,
- Carnation - 3 pcs,
- Peppercorns - 5 pcs,
- Vinegar - 2 tbsp. l,
- Water (for marinade) - 1 liter.
Svinushka is a mushroom that is never very dirty. The maximum that can be seen on it, unlike the breast, is a few blades of grass on the hat. Therefore, it is easy to clean it: pour the mushrooms with cold water for 15 minutes (at the same time they will begin to soak) and easily remove the dirt with your hands.
Further, pigs can be cut into several parts, and small specimens can not be cut at all. Of course, if there are a lot of mushrooms, you can sort them by size. Cut and cook all large ones separately, but do not cut small ones, use them later, for example, for decoration. But if there are not many mushrooms, you can cook everything together. I did not cut at all, I do not like to cook such. I'll cut it better later.
Next, pour the mushrooms with cold water for exactly a day. Change water periodically.
Then we drain the water, fill it with new water and salt it steeply. Cook for about forty minutes, after which we drain the broth.
We wash the mushrooms under running water, soak again in water for at least an hour.
Now you can prepare the marinade.
Sugar, vinegar and salt are dissolved in water (in one liter). All the spices that are indicated in the ingredients, except for garlic and dill, are also added to the water. We mix everything.
The water must drain from the mushrooms, for this we put the pigs in a colander.
Now pour the marinade over the pigs.
Bring everything to a boil and boil for 15 minutes. A minute before the fire is turned off, put finely chopped garlic and dill with umbrellas.
Now you have learned how to salt pork mushrooms according to classic recipe. After a week, they can already be eaten or left for the winter. You can cork jars with ordinary nylon lids. It is better to store in a cool place. I keep it in the refrigerator - it's so calmer for me.
