What to do with pigs? How to cook pigs? Pickled pigs Salting pigs in a cold way

Even when it turns out to be a “non-mushroom” year, you can always find a lot of mushrooms in the forest, albeit not porcini mushrooms, but of lower quality, but still, in the absence of fish and cancer - fish. That is why, along with the mushroom elite, many close their pig houses for the winter. When properly prepared, this mushroom also has excellent taste. The only thing that might make them disliked is the dark color they acquire after cooking. Now let's look at a few recipes on how to pickle pork mushrooms and prepare them for the winter.

Recipe No. 1. How to close pigs in brine for the winter

Let's talk about how to marinate pork mushrooms in brine. First you need to peel and cut the mushrooms if they are quite large. In addition, the preparatory stage includes soaking the pigs for two days, and the water must be changed every 6-7 hours.

Ingredients:

peppercorns;
allspice;
Bay leaf;
salt;
horseradish leaves;
dill;
currant and cherry leaves.

After soaking in salted water, the mushrooms become tender and lose their original bitterness. Therefore, after this you can start marinating the pigs.

Cooking method:

We cook pork. To do this, take a large container of boiling water and boil for two hours. After this, the mushrooms are drained and washed well under running water.
We wash the pan and put it on the fire again, bring it to a boil, add salt and put half-boiled mushrooms in it. Add spices and herbs here and cook for another two hours.
At this time, we sterilize the jars. As soon as the mushrooms are ready, they can be rolled up and left to brew in a warm place. Next, after the jars reach room temperature, they are taken to a cold place - a cellar, closet or refrigerator.

Please note that salting pigs in this way occurs quite quickly, while they remain light and appetizing, acquiring a light aroma of spices. So they are served on the table, washed with water and sprinkled with vinegar; some housewives decorate them with slices of onion and sprigs of herbs, pouring vegetable oil on them.

Recipe No. 2. How to marinate pigs for the winter in oil

Pickling mushrooms with vegetable oil has its advantages. First of all, this way they are stored much longer and acquire a different, more piquant aroma. Therefore, if you are interested in how to salt pork mushrooms, write down the recipe.

Ingredients:

allspice;
salt;
peppercorns;
several cloves of garlic;
vegetable oil;
laurel

Cooking method

As in the previous recipe, the mushrooms must first be boiled for two hours.
After this, the water is replaced, and the salted pork is cooked for another hour. Next, they are washed in cold water several times.
Let the mushrooms drain thoroughly, after which they will be ready for further preparation.
Boiled pigs are placed in a large frying pan and poured with vegetable oil so that the mushrooms are completely covered with it.
Next, preparing pigs for the winter according to this recipe involves frying them for a long time, during which spices and salt are gradually added to the dish. Mushrooms should be salted, but not over-salted. Remember that they will not take much salt.
The mushrooms are fried over medium heat for 40 minutes, then rolled into sterilized jars.

Such pigs can be added to many dishes for the winter, including salads and soups. Thus, unlike the first recipe, pigs with butter are not only an independent dish, but also an excellent seasoning.

Recipe No. 3. Winter pigs in olive oil

This recipe has strict proportions based on 1 kg of mushrooms. Moreover, such pickled pigs are stored for the winter for six months or more. In addition, the recipe does not require long cooking and soaking of mushrooms, which is extremely convenient.

Ingredients:

mushrooms - 1 kg;
wine vinegar - 500 ml;
olive oil - 700 ml;
slightly chopped bay leaf;
salt;
cloves - 5 pcs.;
white pepper - 2 tsp.

Cooking method

Prepare the pigs by peeling and rinsing with plenty of water.
Take an enamel pan, carefully place the mushrooms there, add salt and pour vinegar. Bring to the boil and cook them for 10 minutes until softened.
Drain the mushrooms and rinse them with water.
Take a frying pan of a suitable size and pour olive oil into it, bring to a boil and place the mushrooms in it. Fry them a little, add herbs, garlic and spices.
After this, fry for another 10 minutes and roll into pre-sterilized jars.

This delicious recipe for marinating pigs gives them a piquant taste with a slight olive-sour tint. It is perfect for lovers of unusual combinations, as well as for people who are not too fond of just mushrooms. In total, the recipe usually yields about 1.5 kg of product.

As you can see, there are many ways to prepare pigs for the winter. The recipes presented above are the most current, popular and quick, however, every housewife has many amendments in this regard, adding unusual, often secret ingredients to the dishes that make their taste unique at home.

Grandma Sveta shared her recipe for pickled pigs with me. I have never seen such “magic” mushrooms as hers. Delicate sliding mushrooms are good with potatoes, or just as a snack.

Fears about pigs are rather far-fetched. Our ancestors ate these mushrooms, and everything was fine. I just don’t understand how this yummy can have a conditionally edible “status”. Properly prepared pigs are tasty and completely harmless, if everything is in moderation. Marinate the mushrooms in small jars with screw caps. We will only store it in the refrigerator.

Fat young pigs are used for food. It is better to collect mushrooms away from residential areas, deep in the forest.

So, we are preparing pickled pigs in jars for the winter. We have a bucket of pigs. Before cooking, pigs need a good and long “bathing”. Mushrooms are soaked in salt water for at least 10 hours with regular replacement of water and salt. Each fungus is thoroughly washed to remove leaves and dirt. Only after this can you start cooking.

For the marinade you need to take acetic acid, sugar, salt, bay leaf, cloves, black pepper, allspice, coriander peas. We will make a marinade from spices. The garlic will go directly into the seaming.

The pigs are cooked in three stages of 15 minutes each. After each boiling, the foam is removed in lightly salted water, the pigs are placed in a colander and washed. The mushrooms sank to the bottom and were finally cooked.

Before canning, the finished pigs are boiled for 15 minutes in the marinade. In a small saucepan with water you need to dilute salt and sugar. Then add spices and acetic acid. After which the pigs are sent to the marinade.

Jars for sealing mushrooms are thoroughly calcined in the oven. It is better to take small glass containers with new sterile screw caps. Peeled garlic cloves are placed in jars.

Then - hot pigs with marinade. The lids are immediately screwed on, and the jars are turned upside down and wrapped in a blanket.

A day later, the jars of pickled pigs are transferred to the refrigerator, where they are stored until winter. Two months after seaming, the pigs turn out to be especially tasty, but it is advisable to eat them before spring. In general, any mushrooms are not subject to long-term injury, especially homemade ones without additives.

You can salt pork, but with great care and always with heat treatment. Pig mushrooms (or pig mushrooms) are very popular among connoisseurs of “quiet hunting”. Experienced housewives know that they can be used to make delicious preserves for the winter if they are soaked, boiled several times and the appropriate spices are added.

Previously, they were classified as conditionally edible species of the 4th (lowest) category of nutritional value. In many modern reference books, as well as in current sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) pigs are classified as inedible and even poisonous. In addition, it is believed that these particular mushrooms have an exceptional ability to absorb heavy metals, toxic chemicals, radionuclides and other dangerous components from the soil. But mushroom pickers with many years of experience, who collect these mushrooms year after year, believe that if they are properly prepared, the danger is minimal.

Read about marinating pigs (pigs, cows, fillies) in this article.

What mushrooms should you not pick?

Svinushki and any other mushrooms cannot be collected in the following areas:

near industrial enterprises and large agricultural farms;
near fields that are treated with chemical fertilizers and plant protection products;
in the vicinity of landfills and landfills intended for storing household and industrial waste;
in the right-of-way of railways and along the sides of highways;
in gardens and parks located within the city.

In addition, edible mushrooms collected after a long drought, as well as too “mature” specimens (overgrown mushrooms), can be dangerous.

It must be remembered that if there is any deviation (unpleasant odor, unusual color of the cap or stem, unusual change in the flesh on the cut, etc.), the mushroom should be discarded immediately.

If you are not sure about the edibility of the mushrooms you find, it is better not to take them at all!

Preparation

Before salting pigs at home, they must be thoroughly cleaned of debris - twigs, leaves, rot, damaged areas must be cut out, the largest specimens must be cut into several parts and filled with cold water for a day. During this time, it is recommended to change the water 4-5 times. It is advisable to use small pig caps or small mushrooms for pickling. After soaking, you can proceed directly to salting using any of the following methods.

Recipes

It is better to salt pig mushrooms using a hot method with frying (we do not recommend salting pig mushrooms using a cold method).

For preparations, use only coarse table salt without iodine content.

This is a simple recipe, but only in terms of the amount of ingredients - you will need a minimum of them. But with mushrooms you will have to work hard, since they require serious preliminary preparation: soaking and triple boiling. Using this method, you can salt pigs for the winter in large quantities.

Number of servings/volume: 2.5-3 l

Ingredients:

fresh pigs – 3 kg;
rock salt – 150 g;
dill with umbrellas – 8-10 pcs.;
black currant leaves – 10 pcs.;
garlic – 8-10 cloves;
black peppercorns – 10-15 pcs.

Preparation:

Wash the pigs, cut off any suspicious fragments, cut the medium-sized mushrooms into 2 parts.
Place the mushrooms in a container/basin, cover with cold water and leave for 16-18 hours. Change the water 4-5 times.
Drain the liquid, pour the soaked pigs with salted water, put on the fire, wait until it boils and boil for 10 minutes.
Drain the first water and pour a new portion of salted water over the mushrooms, but this time cooking will take 30 minutes from the moment it boils.
Repeat the process again. The third time, the mushrooms are cooked for 45 minutes.
Wash the dill and blackcurrant leaves, cut the peeled garlic into slices.
Place dill umbrellas and currant leaves on the bottom of sterilized jars.
Place the mushrooms in a sieve or colander and let the water drain.
Place the pigs into jars, sprinkling them in layers with salt, pepper and garlic slices.
Boil clean water and fill the jars to the very top.
Place a pressure in each of them: a regular glass filled with water will do.
The jars are kept indoors at room temperature until completely cooled, and then sent to a cold place - a cellar or refrigerator.
After 45 days, the pickles are ready.

Bon appetit!

It is somewhat labor-intensive, but after such processing you can eat pork without fear for your health. In addition, thanks to frying, the taste of mushrooms becomes more intense, so pickling this method is very popular.

Important! The required volume of vegetable oil in this recipe depends on the number and size of mushrooms and in each case it turns out different.

Number of servings/volume: 3 l

Ingredients:

fresh pigs – 4 kg;
table salt – 8 tbsp. l.;
garlic – 3-4 medium-sized heads;
vegetable oil – enough for frying;
bay leaf – 10-15 pcs.;
black peppercorns – 10 pcs.;
allspice peas – 10 pcs.

Preparation:

Rinse young pigs thoroughly and soak them in cold water for 48 hours. Change the water at least 4 times a day.
After 2 days, drain the water and rinse the mushrooms.
Pour salted water into a saucepan and cook them after boiling for about an hour and a half. Don't forget to skim off the foam.
Drain the water and repeat the process. Cooking time for the second time is 45 minutes.
Drain the mushrooms in a colander and allow excess liquid to drain.
Wash the seasonings, peel the garlic and chop it into a paste.
Place the pigs in a deep enough frying pan, pour in enough oil to cover them completely.
Add spices and salt, mix everything.
Fry the mixture for about 45 minutes, stirring occasionally.
Place the finished mushrooms in clean, dry, sterilized jars and cover with nylon lids.
Leave in the room until completely cooled, then transfer to the cellar or put in the refrigerator.
The first sample can be taken within a day.

Enjoy the taste, bon appetit!

Video

We invite you to get acquainted with another recipe for salting pigs in the following video:

He has been involved in gardening work, especially harvesting and preserving crops, since childhood. Excellent knowledge of the Russian language helps you share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He enjoys experimenting in the garden - the field for them is located right behind the house. Therefore, I am ready to try new recipes for canning and pickling, as well as original dishes from my own harvest, and share them with you.

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Svinushka mushrooms are one of the most common and unpretentious mushrooms. They live everywhere: in groves, coniferous forests, raspberry fields, and most grow in groups. They are also found within the city in open areas. Interestingly, at first these mushrooms were called “chernushnikami”, since their cap and trunk are black.

In adult specimens, the edges of the cap are slightly lowered, while in young specimens, on the contrary, they are raised upward. These mushrooms can be recognized by their 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. Pig mushrooms contain microelements such 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 properly prepare mushrooms?

Svinushki are very tasty mushrooms. But not everyone knows how to properly process and clean them before cooking. If the mushrooms have been sitting for a long time and grass and leaves have stuck to them, they must be soaked for an hour in clean cold water, rinsed to remove debris and soaked 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.

Culinary secrets

In general, pigs are not very suitable for making soups or frying. But for salting - just right! Just choose small-sized mushrooms for this; if you use large specimens, their caps may spread. Moreover, you need to cook freshly picked pigs as quickly as possible, because they tend to spoil very quickly and even worms appear in them!

Immediately before pickling mushrooms, they need to be soaked for 24 hours in cool water, and you can add a little salt to it. The water should be changed periodically. The process of salting pigs in itself is not a troublesome task.

Recipes for salting pigs

Mushrooms with hints of cinnamon

Ingredients for 1 liter of marinade:

Salt - 2 tbsp. l.
Vinegar 9% - ½ tbsp.
Black peppercorns - 5 pcs.
Bay leaf - 2 pcs.
Dill - 5 stems
Cinnamon - on the tip of a knife
Sugar - 2 tbsp. l.
Garlic - 10 cloves

Preparation:

After soaking, clean the mushrooms from dirt and cook.
Make the marinade: put salt and spices in water, pour in vinegar and put it all on the fire. When the marinade boils, add mushrooms to it.
You need to cook everything for 20 minutes, skimming off the foam regularly. Then remove the pan with mushrooms from the heat and cool.
Place the mushrooms in pre-sterilized jars and pour in the remaining marinade. Pour 2 tbsp into each jar on top. l. vegetable oil.

Cold salting method

Compound:

Mushrooms - 1 kg
Salt - 50 g
Dill - 10 sprigs
Blackcurrant leaves - 3 pcs.
Black peppercorns - 5 pcs.
Garlic - 5 cloves

Preparation:

Soak the mushrooms in cold salted water 3 times for 5 hours, changing it each time, but do not throw out the old water. In the first water after the first 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 peeled, soaked and cooked. After cooking, they must be placed in a colander and cooled.
Then the pigs need to be placed in sterilized jars, sprinkled with salt, garlic and pepper, and then filled with boiled water and allowed to cool.
Now the mushrooms need to be placed under pressure in a container for 3 hours, then add another portion of boiled and seasoned mushrooms. The brine should completely cover them.
The container with mushrooms must be stored at a temperature of 5-8 degrees in a dark, dry place. They are salted in this way for 45 days.

Piglets with olive oil

Compound:

Svinushki - 1 kg
Olive oil - 0.75 l
White wine vinegar - 500 ml
Salt - to taste
Bay leaf - 2 pcs.
Cloves - 6 pcs.
White peppercorns - 1 tbsp. l.

Preparation:

Soak the mushrooms, rinse them, put them in a saucepan, add vinegar and add a little salt. Then put on the fire and simmer until they soften - about 10 minutes, then drain all the liquid.
Layer the mushrooms in glass jars or pots, alternating with a bay leaf, broken in half, and peppercorns.
Now you need to fill the pigs with olive oil and tighten the jars.
Mushrooms prepared in this way can be stored for six months.

Recipe from grandma's piggy bank

Compound:

Svinushki - by volume (per 4 l)
Salt - 3 tbsp. l.
Sugar - 1 tsp.
Bay leaf - 6 pcs.
Allspice peas - 7 pcs.
Dill (umbrellas) - 7 pcs.
Cloves - 6 pcs.
Vinegar essence - 0.5 tbsp. l.

Preparation:

Wash and peel the mushrooms well. If they are large, then it is better to cut them into convenient pieces.
Now the mushrooms need to 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 cooked for 10 minutes, then drain the water and rinse the mushrooms well.
After the pork, pour water again until it completely covers them, and set to cook. IN
During this cooking process, add 2 tbsp to 1 liter of water. salt. If foam forms, it should also be removed.
After boiling, the mushrooms should be cooked for 25 minutes, after which the water should be drained, but there is no need to rinse the mushrooms.
For the 3rd cooking, add 1 tbsp to 1 liter of water. salt, bay leaf, allspice, 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, the mushrooms need to be cooked for 15 minutes and add 1 tsp. sugar, cook for another 10 minutes.
Now you need to remove the mushrooms from the heat and add vinegar essence, mix well.
Now the mushrooms need to be put into jars, and each of them should have 2 dill umbrellas and roll them up with lids.
Then the jars should be turned over, but they do not need shelter. Once they have cooled, they can be moved to a permanent storage location.

Marinating pigs is not much different from marinating other types of mushrooms. Svinushka, or as it is sometimes called, barnyard, is a rather tasty mushroom, but it greatly stains the water in which it is boiled and your hands too dark.

But these are all minor things. In the season when there are plenty of saffron milk caps, it would be a sin not to pickle them for the winter in the same way as salting pig mushrooms. Pickled pork is something that is impossible to refuse.

So, let's get to work!

Classic recipe ingredients:

Svinushki – 1 kilogram,
Dill - a few sprigs (I take umbrellas),
Salt, sugar - a tablespoon,
Garlic – 3 cloves,
Bay leaf – 3 pcs,
Cloves – 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 milk mushrooms, is a few blades of grass on the cap. Therefore, it is easy to clean: 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.

Next, the pork can be cut into several pieces, but small specimens can not be cut at all. Of course, if there are a lot of mushrooms, you can sort them by size. Cut all the large ones and cook separately, but do not cut the small ones; use them later, for example, for decoration. But if there are not many mushrooms, you can cook them all together. I didn’t cut it at all, I don’t like cooking these. I'd better cut it later.
Next, pour cold water over the mushrooms for exactly one day. Change the water periodically.

Then drain the water, fill it with new water and add salt. Cook for about forty minutes, after which we drain the broth.

We wash the mushrooms under running water and soak them again in water for at least an hour.

Now you can prepare the marinade.
Dissolve sugar, vinegar and salt in water (in one liter). All spices that are indicated in the ingredients, except garlic and dill, are also added to the water. Mix everything.

The water needs to drain from the mushrooms; to do this, put the pigs in a colander.
Now fill the pork with marinade.
Bring everything to a boil and simmer for 15 minutes. A minute before the fire turns off, add finely chopped garlic and dill with umbrellas.

Now you have learned how to pickle pork mushrooms according to the classic recipe. After a week they can be eaten or left for the winter. You can seal the jars with regular nylon lids. It is better to store in a cool place. I store it in the refrigerator - it makes me feel better.