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How to salt pigs at home. What to do with pigs? How to cook pigs? Classic Ingredients

Fried, stewed, pickled - mushrooms at all times were considered a delicacy and a real decoration of any festive table. True culinary experts can really skillfully cook and serve truffles, champignons, chanterelles, but, moreover, they know how to salt conditionally poisonous pigs correctly so that a noisy feast does not end with a collective visit to the hospital. than to treat them to their guests, they are subject to heat treatment without fail in order to protect the upcoming use in food.

Pig salting different ways Is fascinating culinary process, which after so many years has turned into a real alchemical ritual. It provides for the use of certain ingredients - olive oil, currants and even cinnamon. The only thing that remains unchanged is the several stages of preparing the product itself for the salting procedure.

  1. First of all, mushrooms are thoroughly cleaned of all debris that could remain after harvesting, soaked in cool water and kept in this state for 60 minutes. There are also recipes where it is clearly indicated that these ingredients must be soaked for at least 24 hours. Moreover, before placing the product in the water, it must be salted.
  2. After that, the delicacy is cut into neat small cubes and boiled (with the exception of the cold cooking method) for 15-20 minutes.
  3. After the specified time, when the pigs become dark in color, it will be possible to proceed with the salting procedure itself.

Experienced housewives recommend that novice cooks choose small-sized mushrooms so that they do not crawl during the cooking process. In addition, it is advisable to salting pigs at home literally immediately after collecting them, so that they do not disappear and pests - worms - do not start in them. It should also be noted that glass or enamelled containers are considered the most suitable storage containers. In wooden barrels, the product can be aged for a much shorter period of time. But earthenware dishes are completely contraindicated for salting pigs for the winter, regardless of the recipe.

How to salt pigs in a cold way: salting mushrooms with garlic and dill

Experts say that both technologies have their own advantages: cold salting for pigs - that is, one that does not involve heat treatment - is a guarantee that the product will turn out to be crispy, and it can also be used as a secret ingredient for all kinds of dishes. The second method guarantees a thorough and high-quality procedure of the so-called "disinfection", which is necessary in order not to fear for your health.

  1. It is necessary to pay attention to the fact that for the cold method of salting pig mushrooms, you will need not only 1 kg of the product itself, but also 2 tablespoons of ordinary salt, several cloves of garlic, a couple of pieces of black currant leaves and a branch of dill to taste.
  2. You need to start by pouring the mushrooms with pre-salted cool water and leaving them for 24 hours. Remember that it is imperative to change the brine every 4-5 hours so that the future dish does not have a bitter taste. Note: Experienced culinary experts advise storing a container with a product for 24 hours in a basement or any other room with a low temperature.
  3. When 24 hours have elapsed, the pigs need to be put in bowls, sprinkled with salt and add garlic, currants and dill. After that, a press is placed on them, and the product is sent to a dark room for a month.

How to salt pigs in glass jars under nylon lids

Having learned how to salt pig mushrooms using the cold method, housewives begin to experiment with "hot technology".

This will also require:

  • 5 pieces of currant leaves,
  • condiments such as garlic, bay leaves, cloves, black pepper, and salt,
  • and, of course, 1 kg of the mushrooms themselves.
  1. The key ingredient is thoroughly cleaned and all legs are cut off. Only then is the product placed in the container filled with cold brine. In this form, the mixture is kept for 24 hours.
  2. A day later, the pigs are boiled for half an hour in well salted water and the foam must be removed in the process.
  3. Then the mushrooms are washed and boiled one more time to complete the processing procedure. In addition, the above seasonings are added to add aroma and flavor. This stage takes 15-20 minutes.
  4. Now the moment comes to understand how to properly salt pigs for the winter in glass jars: firstly, the vessels must be sterilized in advance, and secondly, they must not be closed iron lids... These guidelines help you avoid a serious illness called botulism. That is why most often chefs follow a recipe that tells about how to safely salt pigs under nylon lids - it provides all the same steps described.
  5. Do not forget that before you seal the containers, you need to add currant leaves and other seasonings to them. By the way, some chefs also prefer to use cherry leaves or horseradish. Remember that mushrooms are filled with the liquid in which they were cooked.
  6. When the month is up, the product can be served.

How to salt fried pigs for the winter in a hot way (with video)

There is another recipe for hot salting of pig mushrooms: it practically does not differ from the previous one, but it includes the process of frying a key ingredient. After the delicacy has been soaked and cooked, it is sent to the skillet. Then the mixture is thoroughly sprinkled with salt, finely chopped garlic, pepper and bay leaf is added. In order for the salting of pigs with the help of this hot method recipe to succeed, the cook fries the mushrooms for 35-40 minutes, stirring well, and only then puts them in the jars and closes them with nylon lids.

By the way, in order to see with your own eyes how to salt pigs with a hot method, watch the video with detailed instructions:

Recipe for salting mushrooms of pigs with cinnamon for the winter in a hot way

Since every year virtuoso chefs experiment more and more with the preparation of all kinds of dishes, at the disposal of novice chefs there are now many recipes for unusual salting of pig mushrooms for the winter. One of them can be called the one that involves the use of an ingredient such as cinnamon.

It should be noted that in addition to this spice, the chef will need a couple of tablespoons of salt, 9% vinegar, sugar, garlic - about 10 prongs, dill and bay leaf. You can also add black pepper in the form of peas for flavor.

  1. A delicacy, cleaned of dirt and thoroughly soaked, must be cooked.
  2. This recipe for hot pickling delicious mushrooms pigs requires the preparation of a marinade, in which the ingredients will be boiled. That is why you first need to add the listed spices to the water - you need half a teaspoon of cinnamon and salt, and then bring the mixture to a boil.
  3. When the liquid begins to boil, you need to pour out the mushrooms and cook them for 20 minutes.
  4. After that, the product is cooled and laid out in sterilized containers. Do not forget that the resulting dish is filled with the remaining marinade.

How to salt pigs with butter at home

There is another method of how you can salt pigs for the winter using hot way: for this, the hostesses, in addition to the already known seasonings, add not just oil to the dish, but its refined version - oil made from the fruits of the olive tree.

  1. Small mushrooms, pre-soaked, are boiled for 10 minutes in an enamel bowl filled with vinegar.
  2. After that, the delicacy is washed and sent to the pan, where it is thoroughly fried in olive oil - you will need 3 glasses, with the obligatory addition of spices.
  3. Then the process of preparation for storage is repeated: the mushrooms are laid out in clean containers and closed with lids.

It is the use of olive oil that gives the dish a slightly sour taste, which is so highly valued by gourmets.

How to hot salt pigs in pre-soaked cans

Many experienced housewives also advise you to try salting pigs for the winter, resorting to the hot method, during which you will definitely need garlic and not ordinary, but iodized salt. Also, in order for the taste to be more intense, dill, currant leaves and black pepper should be added during cooking.

First of all, if large mushrooms are caught, it is imperative to cut them into smaller cubes. After that, the product is placed in a basin and poured cold water... This 15-hour pre-soak pig mushroom pickling recipe also includes regular fluid changes every 5 hours to flush out toxic toxins from a key ingredient.


At the end of this stage, the delicacy is placed in a pot of salted water and cooked for 5 minutes. Then the brine is drained, the product is washed and heat-treated again, but now the time interval is half an hour. The third time the mushrooms are boiled for another 40 minutes.


Only after that, black currant leaves, dill are placed on the bottom of clean containers, and dried pigs pour out on top, the layers of which alternate with a mixture of iodized salt, pepper and garlic.


The future dish is poured with boiling water, and then oppression is placed in the jars - a small load: it can be, for example, a glass of water.


The pickles must definitely cool, and only then they can be transferred to a cool room, where the temperature will not be higher than 8 ° C. After 40-45 days, the product can be safely served.

Take a close look at the photo of how to salt pig mushrooms correctly: wise housewives do not neglect advice on what is best to withstand favorite delicacy in glass containers with nylon lids.

By the way, for those who want to get a quick result, the experimenters have come up with an express method. The cooking technology is simple: you need to clean the key ingredient, wash it and put it in glass plates. After that, the mushrooms need to be salted so that a brown solution forms within two hours. It will be a signal that the time has come to treat guests to delicious mushrooms cooked with their own hands.

Recipe for salting pigs for the winter in jars or wooden containers

Many culinary experts are interested in such a recipe for salting pigs for the winter in wooden containers or jars, which will allow you to cook a large amount of a delicacy at a time. Thanks to the advice of elders - in particular, beloved grandmothers - this idea can be realized with little or no difficulty. It should be noted that before starting cooking, the hostess should have on hand a pound of rock salt, 30 currant leaves, two large cloves of garlic, a bunch of dill and, of course, more black pepper. This amount of ingredients is required to cook 10 kg of mushrooms.

  1. Cooks who know how to salt pigs at home say that this product it is imperative to process - if not thermally, then it is imperative to wash and clean the mushrooms from debris.
  2. Only after that they can be soaked for 24 hours, and then blanched - pour over with boiling water.
  3. Having chosen a container (you need a bucket, a barrel or a wide basin), it must be sterilized and dried.
  4. Then salt should be poured onto the bottom of the bowl, into which the mushroom caps will be tamped.
  5. After that, the product can be sprinkled with garlic, pepper and other ingredients.
  6. When you finish laying out, you need to cover the contents of the container with a clean cloth, and place either a large lid or a wooden circle on top of it. In addition, a press is also necessarily placed on top, and only then the pickles are sent to the cold room.
  7. The product is considered final after 45 days.
  8. Note: the brine in which the mushrooms are located must completely cover them.

How to cook pigs for the winter: "grandmother's recipe", how to salt mushrooms


One of the popular ways to cook and salt pig mushrooms for the winter is the so-called "grandmother's recipe". It differs from those listed above in that it involves the use of sugar, vinegar essence and cloves.

The cooking technology still includes a peeling and slicing stage. However, immediately after that, the chefs do not soak the main ingredient, but pour it in water and send it to cook. Within 10 minutes, the foam that forms is removed, after which the fire turns off, and the container with mushrooms is carefully removed. Then the pigs are washed, and the cooking procedure is repeated with the only difference that the water will need to be salted.

In order to fully understand how to salt pigs in jars using this hot method, experts advise you to pay attention to the fact that during the third stage of boiling the product, you also need to add bay leaf, pepper, cloves and, if desired, dill. To preserve the fragrant smell, carefully cover the pan with the mixture with a lid. After 15 minutes - after the moment of boiling - a teaspoon of sugar is also added, after which the pickles languish for another 10 minutes.

After this period of time, the mushrooms are removed from the fire and poured over with vinegar essence. Only after that, the delicacy can be laid out in jars, having previously placed dill umbrellas in them, and rolled up with lids.

It should be noted that there is a special way of salting pig mushrooms for the winter. This is a dry technology that involves just the addition of common salt. To get out tasty product, you need to carefully sort the key ingredient, wipe it with any cloth, and then cut it into small cubes. It must be remembered that in this case the mushrooms are not washed, but are immediately placed in containers and sprinkled with salt. Then they are covered with paper or cloth and placed under the load. A month later, a delicacy prepared in own juice, you can safely try.

As you can see, there are many proven recipes for how to salt pigs for the winter in order to get not only healthy, but also tasty product.

Not all mushroom pickers collect pig mushrooms, because they are not sure of it and do not know how to properly process them. But this is not a reason to pass by this mushroom! After all, pigs can be salted and eaten. How to salt pigs? We will tell you about this now.

How to salt pigs for the winter in jars - a recipe

Pigs are an excellent base for making snacks. You need to be able to properly prepare the pigs in order to salt, then their taste will not disappoint you.

  1. Before you salt the pigs, they need to be soaked in cool water for 24 hours, where you can add salt there. Water for pigs needs to be changed sometimes, the more often the better. Salting pigs is not such a troublesome business, in just an hour you can process several kilos of these delicious mushrooms.
  2. In order to salt pigs for the winter, it is recommended to use hot method... Prepared, soaked in water and well washed pigs are placed in a saucepan, poured with cool water and placed on a small fire.
  3. When the water boils, skim off the foam and let the pigs boil for 20 minutes, stirring occasionally.
  4. Boiled mushrooms are transferred to a colander so that excess water is glass, and then cooled. A wooden barrel is considered the most suitable container for salting pigs for the winter, but ceramic dishes can also be used. Chilled pigs, to be salted, are laid in layers in a washed barrel, sprinkled with salt. To make the pigs dense and crispy for the winter, you can add cherry and horseradish leaves there, and for flavor, add dill stalks to the barrel, which are cut into several parts, as well as cloves of garlic and allspice.
  5. When the barrel is full, cover the pigs with gauze or a clean cloth, and put a press on top and put the pickled mushrooms in a cool place. In a month, salted pigs can be tasted.

Tips on how to salt pigs for the winter:


  1. The pigs that you salt for the winter in this way are fragrant. In order for the pigs to be stored longer, it is necessary to put the container with mushrooms in a well-ventilated room, the temperature is about five degrees. If the temperature drops below, the pigs may freeze, and this will have the worst effect on their taste, and on the structure (the mushrooms will crumble). If the temperature in the room is higher than the specified norm, the brine may turn sour, and the pigs may deteriorate.
  2. Control the amount of brine in the barrel with the pigs - if it evaporates and the pigs begin to dry out, then add the required amount of not hot boiled water. This will help keep the salted pigs intact and safe.

Pig mushrooms grow in the forests of the Russian Federation from June to October. Prefers moist soil, grows near old trees. More often, pig mushrooms grow in groups. Some pigs are classified as poisonous, since it has the ability to accumulate toxins. So how to cook pig mushrooms? Nothing fancy, just stick to our recommendations and our proven recipes.

Pig salad - recipe

  • 200 grams - pig mushrooms;
  • one medium onion;
  • 1 tbsp. l - sunflower oil;
  • salt;
  • 1 tsp - vinegar (three percent);
  • greens.

How to cook pigs for salad?

  1. Pig mushrooms are very good in various salads. In order to cook the pigs, the mushrooms must be soaked for 2-3 hours, and the water must be drained. Rinse the pigs well, and in salted boiling water and cook for 25 minutes. Next, put the mushrooms in a colander and let the water drain completely.
  2. After the pig mushrooms have cooled, cut them into slices for salad. Add chopped onions and sunflower oil, and toss with vinegar. Sprinkle with chopped herbs before serving. The recipe for this pig salad is best paired with hot boiled potatoes.

Pig caviar - recipe


  • 1.5 kg - boiled pig mushrooms;
  • 750 g - onions;
  • 400 g - carrots;
  • 400 g - tomatoes;
  • 150-200 g - vegetable oil;
  • 2.5 tbsp. spoons - salt;
  • 1.5 tbsp. spoons - sugar;
  • 1 tsp - vinegar essence;
  • 0.5 kg - bell pepper;
  • 4 cloves - garlic.

How to cook pigs for caviar?

  1. Most mushroom lovers like pigs mushroom caviar based on them. In order to cook it, boil the mushrooms for 30-40 minutes, rinse well and let the water drain completely.
  2. Next, pass the pig mushrooms through a meat grinder together with pepper and tomatoes.
  3. Fry the carrots and onions for caviar on sunflower oil... Then grind the frying with a blender and add to the pigs mushrooms.
  4. Then add 2-3 tablespoons of oil to a clean saucepan and put the mixture of pigs and vegetables there. Add salt and sugar to the mass, put on low heat. After boiling the mixture, turn the heat to low.
  5. Cook pig caviar according to this recipe for about an hour, then put the caviar in sterilized jars and roll up.

How to cook pigs for different dishes?


  1. When choosing between two types of pigs - thick and thin - it is better to cook thick pigs. They are not as toxic, and you will not create a risk to your health by cooking with this mushroom.
  2. Nevertheless, this type of pig must be boiled before further use, or better even several times.
  3. The first time the pigs need to be cooked for 5-10 minutes, drain the water. Boil the mushrooms for the second time for 30–40 minutes and also drain the broth. Only after these actions can the pig mushrooms be fried, salted, etc. Conditionally edible mushrooms must be wiped with a clean napkin before salting.

Pig mushrooms are one of the most common and unpretentious mushrooms. They live everywhere: in groves, coniferous forests, raspberries, and most of them grow in groups. They are also found within the city in an open area. It is interesting that at first these mushrooms were called "black mushrooms", since their cap and trunk are black.

In adult specimens, the edges of the cap fall slightly downward, while in young specimens, on the contrary, they are raised upward. You can recognize these mushrooms due to the peculiarities of their appearance: they have a small depression in the center of the cap. Its size can reach 20 cm or more!

Specialists in the field of medicine and nutritionists still cannot agree on the harms and benefits of these mushrooms. Pigs contain trace elements such as potassium, magnesium, sodium, etc. Until 1981, they belonged to conditionally edible mushrooms. A little later, experts found out that these plants have the peculiarity of accumulating heavy metals, which then cannot be removed from the human body. But, despite this - pigs are very popular!

How to clean pig mushrooms?

The pigs are very delicious mushrooms... But not everyone knows how to properly handle and clean them before cooking. If the mushrooms have been lying for a long time and grass and leaves have adhered to them, they must be soaked for an hour in clean cold water, rinsed from debris and soaked again in cold water for 1 hour.

Then the mushrooms must be cut into small pieces and cooked over the 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 salt pig mushrooms correctly?

In general, pigs are not very suitable for making soups or frying. But for salting - that's it! Only it is better to choose small-sized mushrooms for this, if you use large specimens, then their caps can creep out. Moreover, you need to cook freshly harvested pigs as quickly as possible, because they tend to deteriorate very quickly and even worms start in them!

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

Pig mushroom pickling recipes

Pig salting with vegetable oil and cinnamon

Composition for 1 liter of marinade:

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

    • Preparation:

    • After soaking, clean the mushrooms from dirt and boil.
    • 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.
    • It is necessary to cook everything for 20 minutes, regularly skimming off the foam. Then the pan with mushrooms should be removed from the heat and cooled.
    • Arrange the mushrooms in pre-sterilized jars and pour over the remaining marinade. Pour 2 tbsp into each jar from above. l. vegetable oil.

    Cold way of salting pigs

    Composition:

  • Mushrooms - 1 kg
  • Salt - 50 g
  • Dill - 10 branches
  • Black currant 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 pour out the old water. In the 1st water after the 1st soaking, the mushrooms should be boiled for 5 minutes; in 2nd water - 30 min; in the 3rd - 40 minutes.
    • Now the mushrooms should be peeled, soaked and boiled. After cooking, they must be put in a colander and cooled.
    • 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 into a container for 3 hours, then add another portion of boiled and seasoned mushrooms. The brine should cover them completely.
    • It is necessary to store a container with mushrooms at a temperature of 5-8 degrees in a dark, dry place. They are salted in this way for 45 days.

    Pig salting with olive oil

    Composition:

  • 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 tablespoon

    • Preparation:

    • Soak the 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 the mushrooms in layers in 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 tighten the cans.
    • Mushrooms cooked in this way for six months are stored.

    Grandma's recipe for pickling pigs

    Composition:

  • Pigs - by volume (for 4 l)
  • Salt - 3 tablespoons
  • Sugar - 1 tsp
  • Bay leaves - 6 pcs.
  • Allspice peas - 7 pcs.
  • Dill (umbrellas) - 7 pcs.
  • Carnation - 6 pcs.
  • Acetic essence - 0.5 tbsp.

    • Preparation:

    • Rinse 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 poured 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 pig, pour water again so that it completely covers them, put to cook. V
    • during this cooking add 2 tablespoons to 1 liter of water. salt. If foam forms, it should also be removed.
    • After boiling, the mushrooms must be boiled for 25 minutes, then drain the water, but there is no need to rinse the mushrooms.
    • For the 3rd cooking, add 1 tablespoon to 1 liter of water. salt, bay leaves, 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 boiling, 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 the mushrooms need to be removed from the heat and add the vinegar essence, mix well.
    • Now the mushrooms need to be laid out in jars, and each of them should contain 2 dill umbrellas and roll them up with lids.
    • Then the banks should be turned over, while they do not need shelter. Once 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 slightly edible, their popularity is not diminishing! The main thing when preparing them is to follow the recipe exactly, be sure to properly soak and boil the mushrooms. In this case, you will definitely get an excellent appetizing snack.

    2015-11-15T05: 40: 08 + 00: 00 adminhomework

    Pig mushrooms are one of the most common and unpretentious mushrooms. They live everywhere: in groves, coniferous forests, raspberries, and most of them grow in groups. They are also found within the city in an open area. It is interesting that at first these mushrooms were called "black mushrooms", since their cap and trunk are black. In adults ...

    [email protected] Administrator Feast-Online

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    Black milk mushrooms and pigs grow mainly in deciduous and coniferous forests, on moist soil. They belong to the Lamellar family; after the cut, milky sap is released. Without preliminary preparation, they can taste bitter. Special training will help get rid of this. There are some peculiarities of how to salt black milk and pigs to make them hard and crispy.

    Depending on the region, mushrooms are called differently: black milk mushroom, boletus, pig, green tea and so on. The name does not matter, the main thing is confidence in edibility. If you come across some unfamiliar specimen, and there is no experienced mushroom picker nearby, it is better to throw it out.

    Pigs and black milk mushrooms, what is the difference

    Mushrooms differ from each other in appearance. Hat with a diameter of up to 20 centimeters, funnel-shaped with inwardly rounded edges. Coloring from yellow-brown to olive. When cut, the flesh darkens slightly. The leg tapers towards the bottom.

    The peculiarity of milk mushrooms is that they grow in large groups, it is worth finding one and you can cut a whole basket.

    Over the past year, some experts have recognized the mushroom as poisonous. It contains a substance that can accumulate in the body and lead to death in the future.

    The black lump is larger and has a dark brown stem. Refers to conditionally edible specimens. It settles mainly on wood.

    Preparing the main ingredient

    Pigs can be pickled and salted in different ways. Previously, they were prepared with a simple in the classic way... Today it is a whole culinary ritual, which includes the use of various ingredients that add spice.

    Only the preparation process does not change. Even in the forest, it is necessary to clean the caps and legs from leaves and grass and only then put them in the basket. Fold up with caps so that debris does not penetrate between the plates.

    After arriving home, they must be sorted out immediately and fine dirt must be removed again. Cut off the spoiled and wormy parts. Soak in cold salted water and soak for two hours. The soaking time depends on the recipe to be used.

    Readiness for further processing can be seen by the color of the mushrooms, they should darken.

    Small, young pigs are ideal for salting, because they are strong and do not creep during the cooking process.

    A container of any volume is suitable for salting, the main thing is that it is covered with enamel or made of glass. It is contraindicated to use containers made of clay.

    Delicious recipes for preparations with mushrooms

    Mushroom recipes that you can use at home.

    Hot salted milk mushrooms and pigs

    Ingredient List:

    • mushrooms - 1 kg;
    • currants - 5 sheets;
    • salt;
    • Bay leaf;
    • garlic;
    • black and allspice

    Cooking steps and their description:

    • Clean pigs from small dirt and grains of sand. Separate the caps from the legs and soak in warm water for half an hour. Rinse in multiple waters.
    • Pour in salt water and leave to stand for 24 hours.
    • Boil for thirty minutes.
    • Drain, fill with new and boil again.
    • Add salt and seasoning. The amount of salt depends on personal preference, but it is best to try brine. It should be a little saltier, then the mushrooms, after absorbing the salt, will be moderately salty.

    • Boil the milk mushrooms for another ten minutes.
    • Put the currant leaves in a previously sterilized container.
    • Fill the containers with caps one centimeter below the neck and fill with brine. The marinade should completely cover the milk mushrooms.
    • Cover with boiled nylon lids.
    • If there are a lot of mushrooms, you can salt them in an enamel container with oppression.
    • You can try the workpiece no earlier than one month.

    In a cold way

    This method is used most often.

    Products:

    • pigs - 2.5 kg;
    • salt - 1 tbsp. l .;
    • dill, currant leaves, cherries.

    Step-by-step instruction:

    • Go through the milk mushrooms, carefully removing all small contaminants. Rinse several times. If specimens are very dirty, use a brush. Soak the mushrooms and keep them for three days. Change the water from time to time.
    • Catch the milk mushrooms and squeeze a little with your hands.
    • Put in a wide bowl in layers: herbs, mushrooms, salt, spices.

    • Alternate until the end of the main product.
    • Cover the top with a cloth or gauze in several layers. Put on top wide dish to fit and put oppression. A jar or bottle of water is suitable as oppression.
    • The workpiece is sent to a cool place for thirty days.
    • It is important to constantly monitor the brine level, the milk mushrooms must be covered with brine.
    • After a month, you can try the fungus for the first time.
    • For ease of storage and to prevent the formation of mold, arrange the workpiece in jars, fill it with brine and cover with plastic lids.
    • Store in a cool, dark place.

    Pigs and black milk mushrooms in banks

    A simple and quick recipe for cooking pigs.

    Required Ingredients:

    • pigs - 1 kg;
    • favorite seasonings and spices;
    • salt.

    Cooking method:

    1. The recipe only requires mushroom caps. They must first be processed and soaked in salty liquid.
    2. After two days, pour out the brine, collect clean water and boil.
    3. Strain the broth, rinse and repeat the procedure, but with the addition of spices. Cook for 30 minutes.
    4. Rinse cans with soda, rinse with water and stand over steam.
    5. Distribute spices and herbs evenly.
    6. Spoon the pigs into the jars, pour in the brine and cover with plastic lids. Store in a cellar.

    Required Ingredients:

    • pigs - 1 bucket;
    • salt;
    • onions - 3 pcs.;
    • sunflower oil;
    • allspice - 6 pcs.;
    • cloves - 2 pcs.;
    • refined oil - 1 tbsp.;
    • vinegar essence - 1 tbsp.

    Cooking instructions:

    • Soak the pigs, changing the water often.
    • Boil water and salt. Add caps and cook for an hour.
    • Dip the spices in a cloth bag. This will allow them to be quickly removed after cooking.
    • Fry the onions until soft in a pan.

    • Drain the water from the mushrooms and grind them in any convenient way: using a blender, meat grinder.
    • Add vinegar essence and sunflower oil.
    • Stir and boil for ten minutes, stirring constantly, because the mass can burn and acquire an unpleasant smell and taste.
    • Distribute in containers and seal.

    Salted barns: a classic recipe

    The classic recipe for marinating barns is not losing ground. The perfect complement to mashed potatoes. The dish can be consumed immediately after cooking.

    Ingredients:

    • pigs - 1 kg;
    • water - 1 l;
    • salt - 25 g;
    • sugar - 25 g;
    • garlic, pepper, bay leaf;
    • vinegar - 50 g.

    Cooking method:

    1. Cut the previously prepared barns into pieces.
    2. Boil for half an hour in slightly salted water.
    3. Change the water and boil the barns for one hour.
    4. Change the water and add all remaining ingredients to make the marinade. Boil the barns for fifteen minutes.
    5. Drain the liquid.
    6. Chop the garlic and dill and sprinkle with the cooled mushrooms.
    7. The mushrooms are completely ready to eat. Can be folded into a container and kept in the refrigerator for several days.

    With onion

    Ingredient List:

    • pigs - 1 kg;
    • onions - 0.5 kg;
    • water - 1.5 l;
    • salt - 30 g;
    • sunflower oil - 50 ml;
    • vinegar essence - 10 ml.

    Cooking method:

    1. Boil the pre-treated pigs in salted water until they come down.
    2. Peel the onion and cut into rings.
    3. Pour oil and mushrooms into a bowl with thick sides, salt to taste and fry.
    4. Fry the onions separately until golden brown.
    5. Combine both ingredients and pour in vinegar. Simmer over low heat. The mass must be constantly stirred so that they do not burn.
    6. Distribute in disinfected banks and roll up.

    Cinnamon

    Ingredient List:

    • water - 1 l;
    • salt - 50 g;
    • sugar - 25g;
    • cinnamon - 2 g;
    • vinegar - 75g;
    • bay leaf, pepper, garlic.

    Step-by-step cooking recipe:

    1. Peel the pigs, soak and boil twice. Salt the water after boiling.
    2. Prepare the marinade by boiling water with the above ingredients.
    3. Put the pigs in brine and boil for 15 minutes. During this time, they are saturated with spices and seasonings and become fragrant.
    4. Arrange in sterilized containers, pour sunflower oil on top.
    5. Roll up the lids.

    Salting wet milk mushrooms without vinegar

    Required products:

    • soaked mushrooms - 1 kg;
    • salt - 30 g;
    • favorite spices.

    Cooking method:

    1. Place the soaked milk mushrooms, caps up, in a bowl. Sprinkle each layer with salt.
    2. Put horseradish leaves, dill and other spices on the bottom, in the middle and on top.
    3. When half of the specimens are stacked, pour mineral water... Continue styling.
    4. The top two rows should not be underwater.
    5. Let it dry for a week. The milk mushrooms will give juice and will be completely under water.
    6. You can eat it after 7 days.

    For ease of storage, it can be arranged in jars and covered with nylon lids.


    A quick way to pickle dry mushrooms for the winter

    The method of salting dry milk mushrooms is no different from fresh ones.

    Products:

    • dry mushrooms;
    • horseradish and other greens;
    • salt.

    Cooking method:

    1. The pigs need to be rinsed well in several waters. A brush will help make cleaning easier.
    2. Place the mushrooms in a large bowl with the plates facing down. Add water and soak for 72 hours. Periodically, the water must be drained and new recruited.
    3. Put the finished pigs in a container in layers.
    4. Rub each hat thoroughly with salt.
    5. Greens and garlic can be added between the layers.
    6. Put a cloth on top and cover with a plastic lid.
    7. Place in a dark place with a temperature not exceeding 5 degrees.
    8. Salting time is 30 days.

    Dried milk mushrooms can also be marinated hot. It is similar, the difference is that the main ingredient must be boiled before salting. Spices can be used at your own discretion.

    How to salt pigs

    Piggy- this is a general name, so called mushrooms, which belong to the boletovye, the pig family. In total, about eight are known different types pigs. Most often, the pig grows in deciduous or coniferous forests. Distinctive features of this mushroom are curved edges, brown color, and also a small stem with yellowish plates.

    The most common pigs are of two types - thin and thick... Moreover, a thin pig is found much more often than a fat one. The flesh of the pig is quite dense, it quickly darkens at the cut site. This mushroom has a bitter and sour taste. The pig outwardly resembles a camelina mushroom, however, saffron milk caps have milky juice, while pigs do not. 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 fast enough heat treatment otherwise this mushroom may go bad. 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 enamel dishes; you can also use wooden tubs or barrels. Do not salt mushrooms in clay pots, as under the influence of salts, the coating of the dishes can be destroyed, and harmful substances will get into the mushrooms. For salting, it is preferable to choose strong, rather than wormy pigs.

    Salted pigs - this is great dish, which is perfect as a snack on festive table, and also as an addition to the first or second courses for lunch or dinner.

    There are several different ways salting pigs. We will look at the most common ones.

    1. Cold way salting pigs.
    This method of salting mushrooms involves their preliminary soaking, it takes place without heat treatment.

    For cold salting of pigs, the mushrooms must first be soaked in cold water to remove the bitter taste from them.

    Mushrooms must be soaked in a cool room. The pigs are soaked 3 times for 5 hours, while it is necessary to pour fresh salted water each time. The soaked pigs are placed in prepared glass jars, sprinkling each layer with a height of about 5 cm with salt. 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 salting.

    2. Hot way of salting pigs.
    This method of salting involves boiling mushrooms before salting, without pre-soaking. This method is usually used in the hot season, when mushrooms can sour during soaking.

    Before salting, the mushrooms must be cleaned first. The pigs are cleared of soil, 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 each 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 caps down, a layer of no more than 6 cm, and sprinkled with salt. The amount of salt is determined at the rate of 50 grams. for 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 are compacted and give juice, they add fresh mushrooms, following the same styling method and adding salt at the same rate.

    This is done until the mushroom sediment is completed. After each adding mushrooms, you must put on a press. The 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, chopped garlic cloves in halves and allspice peas in the container.

    Jars with salted pigs should be taken out to a cool and dark place. After 40-45 days, the mushrooms can be tasted.

    3. Salting pigs in oil.
    This method of salting involves the addition of vegetable oil.

    First, the mushrooms must be pre-prepared - rinsed, peeled, large pigs cut into several parts. Then the mushrooms should be boiled in boiling salted water (10 grams of salt, 1 liter of water). Skim off the foam immediately after boiling, then continue cooking 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 the pan. Add enough vegetable oil to cover the mushrooms completely. Then add the 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 pickling pigs.
    This method of salting pigs involves only adding salt, no brine is 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. When 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 over the cloth. This liquid is the juice secreted by the mushrooms. So, pigs will be salted the most in a simple way- "in its own juice". For this method of salting, you do not need to add any spices to jars with mushrooms. Dry salting results in the natural taste and aroma of mushrooms. It will be possible to taste pigs salted in this way in 30-40 days.

    5. Express salting of pigs.
    This method of salting is suitable for a small amount of mushrooms, provided that they are eaten soon. However, it is not suitable for long-term storage of pigs.
    Pigs salted in this way can be eaten within an hour and a half after cooking.

    We wash the collected small pigs, clean them, put them in one layer in glassware so that the mushroom caps are at the bottom, then sprinkle them with a lot of salt. When a brownish solution appears, the pigs can be eaten.

    This method of salting 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 salt this type of mushroom, but also to comply with their conditions correct storage so that the cooked salted pigs do not spoil.

    For salted mushrooms, the temperature in the room where they are stored is ideal option should 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 monitor the pigs that have been salted in a wooden tub. Be sure to check the amount of water - if it is not enough, add cold boiled water. In some cases, the tub or lid will start to grow moldy. To get rid of mold, rinse the areas where the mold has accumulated with hot, salted water.

    The amount of salt you add to the pig salting solution is also important. So, for example, if the solution is too thick, the mushrooms will become too salty, and a slightly salted solution can lead to fermentation of the mushrooms.

    Please note that it is not recommended to close or wrap up wooden tubs with mushrooms - this way mold appears in them faster.