How to salt pigs at home. How to salt pigs and black milk mushrooms at home in jars for the winter, description and step by step recipes. Preparing the main ingredient

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 juice is released. Without prior preparation, they can be bitter. Special training will help get rid of this. There are some features on how to salt black breast and pig so that they turn out hard and crispy.

Depending on the region, mushrooms are called differently: black mushroom, boletus, pig, greenfinch, and so on. The name does not play a role, the main thing is confidence in edibility. If some unfamiliar specimen has come across, and there is no experienced mushroom picker nearby, it is better to throw it away.

Pigs and black breasts, what's the difference

Mushrooms are different appearance. A cap with a diameter of up to 20 centimeters, funnel-shaped with rounded edges. Coloration yellow-brown to olive. When cut, the flesh darkens slightly. The leg tapers towards the bottom.

The peculiarity of 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 breast is larger and has a dark brown stem. Refers to conditionally edible specimens. Settles mainly on wood.

Preparing the main ingredient

Pickling and salting pigs can take place different ways. Previously, they were prepared simply 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 hats and legs from leaves and grass, and only then put them in the basket. Fold up with hats so that debris does not penetrate between the plates.

After arriving home, they must immediately be sorted and once again remove small contaminants. Cut off damaged and wormy parts. Soak in cold salty water and soak for two hours. Soaking time depends on the recipe to be applied.

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

Small-sized, young pigs are ideal for salting, because they are strong and do not spread during cooking.

A container of any size is suitable for salting, as long as it is enameled or made of glass. The use of clay containers is contraindicated.

Delicious mushroom recipes

Mushroom recipes that you can use at home.

Mushrooms and pigs hot salted

List of ingredients:

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

Preparation steps and their description:

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

Boil mushrooms for another ten minutes.
Arrange currant leaves in a pre-sterilized container.
Fill the containers with hats one centimeter below the neck and pour brine. The marinade should completely cover the mushrooms.
Cover with boiled nylon lids.
If there are a lot of mushrooms, you can salt them in an enameled container with oppression.
You can try the workpiece no earlier than one month.

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:

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

Alternate until the end of the main product.
Top with a cloth or gauze in several layers. Put a wide dish in size on top and put oppression. As oppression, a jar or a bottle of water is suitable.
The blank is sent to a cool place for thirty days.
It is important to constantly monitor the level of the brine, milk mushrooms must be covered with brine.
A month later, you can try the fungus for the first time.
For ease of storage and prevention of mold, spread the workpiece into jars, pour in brine and cover with plastic lids.
Store in a cool dark place.

Pigs and black milk mushrooms in jars

A simple and quick recipe for making pigs.

Required Ingredients:

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

Cooking method:

For the recipe, only mushroom caps are required. They must first be processed and soaked in a salty liquid.
After two days, pour out the brine, collect clean water and boil.
Drain the broth, rinse and repeat the procedure, but with the addition of spices. Cook for 30 minutes.
Rinse the jars with soda, rinse with water and soak over steam.
Evenly distribute spices and herbs.
Put the pigs into jars with a spoon, pour over the brine and cover with plastic lids. Store in the cellar.

Required Ingredients:

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

Cooking instructions:

Soak the pigs, changing the water frequently.
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.
Saute the onion in a pan until soft.

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

Salted cowsheds: a classic recipe

The classic recipe for marinating cowsheds is not losing ground. The perfect accompaniment 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:

Cut pre-prepared cowsheds into pieces.
Boil half an hour in slightly salted water.
Change the water and boil the barns again for one hour.
Change water and add all remaining marinade ingredients. Boil cowsheds for fifteen minutes.
Drain liquid.
Grind the garlic and dill and sprinkle the ready-cooled mushrooms.
Mushrooms are completely ready to use. Can be folded into a container and stored in the refrigerator for several days.

With onion

List of ingredients:

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

Cooking method:

Boil pre-treated pigs in salt water until they sink down.
Peel the onion and cut into rings.
Pour oil into a bowl with thick sides and put mushrooms, salt to taste and fry.
Separately, fry the onion until golden brown.
Combine both ingredients and pour in the vinegar. Simmer over low heat. The mass must be constantly stirred so that they do not burn.
Divide into disinfected jars and roll up.

Cinnamon

List of ingredients:

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

Step by step cooking recipe:

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

Salting wet milk mushrooms without vinegar

Required products:

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

Cooking method:

Put the soaked milk mushrooms with hats up in a bowl. Sprinkle each layer with salt.
Horseradish leaves, dill and other spices put on the bottom, in the middle and on top.
When half of the copies are laid, pour mineral water. Continue styling.
The top two rows should not be under water.
Let it soak for a week. Milk mushrooms will give juice and will be completely under water.
You can eat after 7 days.

For ease of storage, you can arrange in jars and cover with nylon lids.

A quick way to pickle dry mushrooms for the winter

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

Products:

dry mushrooms;
horseradish and other greens;
salt.

Cooking method:

Pigs must be washed well in several waters. A brush will help make cleaning easier.
Place the mushrooms in a large bowl, plate side down. Add water and soak for 72 hours. Periodically, water must be drained and new water must be added.
Put the finished pigs in a container in layers.
Rub each hat thoroughly with salt.
Between the layers, you can lay greens and garlic.
Put a cloth on top and cover with a plastic lid.
Put in a dark place with a temperature not higher than 5 degrees.
Salting time is 30 days.

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

Salted pigs in Russia are loved by many, even despite the fact that mushrooms are classified as conditionally edible, and some species of the pig family are even officially considered poisonous .

The recipes below on how to salt pigs for the winter in jars, subject to all the recommendations, will help you cook these mushrooms correctly.

How to cook deliciously, or, you can also find out if you read our website in more detail.

The classic way of salting pigs will tell you how to properly process and prepare mushrooms for salting, in the future, when eating, without fear for your health. Compliance with all points of the recipe guarantees a delicious result.

You will need:

one kg of fresh pig caps;
50 gr. non-iodized coarse salt;
ten sprigs of dill (umbrella);
three pcs. currant leaves (from blackcurrant);
five pcs. a clove of garlic;
5 pieces. black peppercorns.

Salt pig recipes:

Thoroughly wash freshly picked pigs in running water from forest debris and dirt, clean, remove suspicious places on the body of mushrooms, cut large specimens into several smaller pieces.
Fold the processed mushrooms in a wide basin and pour plain cold water. Soaking will take 15 hours, and the water in the basin must be changed every five hours - this is a prerequisite, since we must not forget that pigs are officially classified as poisonous mushrooms.
After soaking, place the mushrooms in a large saucepan, pour salted water over it, put on fire and wait for it to boil. Boil the pigs for five minutes after the water boils.
Drain the boiling water into the sink, and rinse the mushrooms in plain water.
Re-place the pigs in the pan, pour water and salt. This time, after boiling the liquid, cook for up to half an hour.
Pour hot water out of the pan, rinse the mushrooms again.
For the third time, pour the pigs with fresh water, add salt, boil and cook for forty minutes.
In the meantime, wash the currant leaves (black) and dill.
Cut the peeled garlic cloves into slices.
Sterilize jars in any convenient way and dry.
Throw the pigs boiled for the last time into a colander, let them lie down so that excess liquid is drained from them after cooking.
Processed pigs are packaged in sterilized containers in dense layers, and currant leaves and dill umbrellas are placed at the very bottom of the cans, and mushroom layers are sprinkled with salt mixed with peppercorns and garlic slices.
Boil clean water in a separate bowl (pot or kettle), which we then pour over the mushrooms in jars.
Put oppression in jars (for example, a glass filled with water).
Containers with pickles should cool down at room temperature, then you should rearrange the workpiece in a dark place cooler (5-8 ° C).
After 45 days, the pigs will be salted and ready to eat.

How to salt pigs in a hot way

Cooking mushrooms according to this recipe is quite laborious, but in the end you will be sure that pigs processed in different ways will not harm your health. The preparation is interesting in that, in addition to boiling, there is also the process of frying in oil - this is not typical for the mushroom pickling procedure, but very original. At the exit, you will get delicious salted pigs, which will go well with other dishes of the table.

Need:

fresh young pigs - 1 kg;
coarse salt without the addition of iodine - 2 tbsp. l.;
small head of garlic - 1 pc.;
oil (vegetable) - from 100 grams;
bay leaves - 5 pieces;
peppercorns (black and allspice) - 7-10 pieces.

How to salt pigs for the winter:

When collecting pigs in the forest, pay more attention to young and small specimens, after all, young mushrooms have not yet absorbed many harmful substances from the environment. The collected pigs (they are also pigs, dunks, cowsheds) are thoroughly washed with cool water, cleaned. If large mushrooms are caught, cut them into two or four smaller pieces.
Place prepared clean pigs in any large container, pour cold water over it to hide the mushrooms. Soaking will take two days. You don't need to put a yoke. The water must be changed three or four times every 24 hours.
After the soaking time, drain the water, rinse the mushrooms in fresh running water.
In a separate pan, put all the soaked pigs, pour enough water and put to boil.
After boiling, cook the mushrooms from one and a half to two hours. The foam formed on the surface must be removed. The water in which the mushrooms are boiled can be salted.
After the boiling time, rinse the mushrooms and put them back into a clean saucepan, pour fresh water over them. They should boil a second time - 1 hour.
After the lapse of time, rinse the boiled pigs again and put in a colander to drain excess liquid after washing.
Peel the head of garlic and grind all the cloves into a pulp.
Take a capacious frying pan, put boiled pigs.
pour vegetable oil so that it covers the mushrooms. The recipe indicates the approximate amount of oil, its amount can be increased if necessary in a particular case.
Sprinkle with salt, garlic gruel, add peppercorns and bay leaves. Mix the ingredients, put the pan on medium fire and fry the pigs for about forty minutes.
Do not forget to stir them during the frying process so that they do not burn.
Sterilize and dry jars and lids.
Finally, carefully arrange the mushrooms in jars, close the lids.
Containers with mushrooms should cool down and only then they can be put in a refrigerator or a cold cellar.
A day later, chilled mushrooms can be tasted, as they have undergone enough heat treatments and soaked in salt in a pan for forty minutes.

How to salt pork mushrooms recipe

Despite the fact that it is recommended to use the hot pickling method (boiling) for pigs, many people prefer cold pickling of these mushrooms (without heat treatment). With this method, the main thing is to pre-soak them in salted water. As a result, pigs are crispy and are a good basis for many dishes.

Required Ingredients:

freshly harvested pigs - one kilogram;
rock salt - 60 grams;
garlic cloves - 6 pieces;
black pepper - 6 peas;
dill with seeds - 3 sprigs;
blackcurrant - 5 leaves.

Salted pigs recipe:

Do not store freshly harvested pigs for a long time, they deteriorate very quickly. Collect about medium-sized specimens, because the larger ones have looser hats and will fall apart during cooking. Mushrooms wash, peel, cut off the legs (they are not needed in salting), hats, if desired, can be cut in half or left whole.
Pour prepared hats into a wide container (for example, a basin), pour cold salted water (two teaspoons without a slide per liter of water) so that they float freely in it.
Soaking mushrooms is recommended in a room with t not higher than 8 degrees, the process itself will take a day. Every five hours, the water must be changed and do not forget to add salt. Only then will you get rid of the bitter taste of these mushrooms.
After soaking the pig, rinse in plain water and leave to drain in a colander.
Cut the garlic into small pieces, rinse the leaves and dill in water. It is better to salt the pigs in a ceramic container, but if there is none, take ordinary glass jars, just sterilize in advance.
Put leaves and dill branches on the bottom of the container, then put the mushrooms mixed with salt, black pepper and pieces of garlic.
Cover with a clean cloth or gauze folded in three or four layers, put a weighty press on top of everything (for example, a clean large stone) and leave in a dark place with a temperature of 5-8 degrees.
After 45 days, the pigs will be salted and suitable for food.

How to salt pigs for the winter

The hot salting method is considered the safest, mushrooms are boiled, and all poisons are destroyed under the influence of high temperatures. Pigs are boiled in several waters for known reasons. This recipe contains strong-smelling ingredients such as cloves and garlic, which are ideal for preserving food, making it tastier and more aromatic.

You will need (for 0.7 kg pigs):

non-iodized salt - 40 grams;
garlic - 2 cloves;
cloves - 3 dry buds;
laurel - 3 sheets;
blackcurrant leaves - 2 pcs.;
sweet peas - 4-5 pcs.

How to salt pig mushrooms for the winter:

Pigs brought from the forest should be processed immediately. Clean off debris, remove all legs (they can be thrown away), rinse the hats thoroughly in water, cutting off all suspicious places from them.
Put pig caps in any capacious dish, soak in salt water (calculation: ten grams of salt / 1 liter of water) for 24 hours. During this time, change the water in the container 4-5 times, not forgetting to dilute it with salt each time.
After a day, boil the pigs in salt water for half an hour.
Pour boiling water in which the hats were boiled, and rinse them.
Pour fresh water into the pan again, put the pigs in it, bring to a boil.
In boiling mushroom water, add salt according to the recipe, randomly chopped garlic, all the leaves, pepper and, of course, spicy cloves.
So boil the ingredients for 15 minutes.
After the cooking time has elapsed, put the mushrooms in a colander.
Catch spices and leaves with a slotted spoon and distribute in pre-sterilized jars (lay on the bottom).
Put the mushrooms tightly in containers and pour the brine in which they and spices were prepared.
Cork with plastic lids, the jars should cool, and then rearrange to a colder and darker place.
A month later, you can enjoy salted pigs with a spicy clove flavor.

How to salt pig mushrooms for the winter

This salting recipe will tell you how to make a large amount of salted mushrooms, if you are lucky enough to collect a lot of them in the forest. The number of mushrooms in this recipe is from ten kilograms, that is, of course, you can salt 20, 30 kg, but calculate the number of products based on this recipe (for example, if ten kilograms of mushrooms / half a kilo of salt, then 20 kg / 1 kg, respectively and so on, with spices the same.)

Take:

ten kg of pigs;
500 g of rock salt;
1 bol. a bunch of overripe dill;
30 pcs. blackcurrant leaves;
two heads of garlic;
20 peas of allspice and black pepper.

Salting pigs for the winter:

Process the collected mushrooms.
Place the pig caps in large containers, fill with water (it should be slightly salted) and soak for 24 hours, changing the water four times.
Then they need to be blanched for 20 minutes.
Throw in a colander (sieve), let the water drain, at the same time the pigs will cool down.
Prepare a capacious container for salting (barrel, bucket, tub): pour boiling water over and dry.
Pour a layer of rock salt on the bottom of the selected container, then tamp a layer of mushroom caps (about 4-5 centimeters), salt again and scatter some of the spices with chopped garlic, repeat the process until you put all the ingredients. Hats are stacked with the ribbed side up.
Put on upper layer swine a clean cloth, put a wooden circle on it (a large plate, a lid) and put a press.
Store the container with salting at a temperature not exceeding +7°C.
Pigs will be ready in a month and a half.
When salted, the pigs will settle and give juice, this will be a brine in which they should be completely hidden, if you find that the brine is not enough, then add boiled chilled water with this calculation - 20 grams of salt / one liter of water.

Salted pigs are non-traditional favorites on the table among mushroom snacks however, they are still popular today. Many who have tried them in salty form say that they are very tasty. The main thing in the process of cooking these, and indeed all mushrooms, is the correct processing, otherwise food that is tasty at first can cause sad consequences.

Pigs are the most unpretentious mushrooms growing in groups in birch groves, conifers, raspberries, along forest paths and forgotten clearings. Despite the fact that mushrooms are considered conditionally edible, people collect them, fry them, cook soups, eat them and praise them. But not everyone knows that dunks, as pig mushroom pickers call it in a friendly way, can also be salted deliciously.

How to salt pigs in a dry way

With a cold form, piglets are not boiled, but salted fresh, after soaking.

Important: only mushrooms collected in a clean place (forest), and not at roadside dumps, can be salted in this way.

Required: for 1 kg of mushrooms - 50 gr. salt, 5 peas of black pepper and cloves, 4 cloves of garlic. Of the herbs are required - dill, parsley, currant leaves, oak. Desirable - mint stalks, cherry leaves, blackberries, strawberries. Take a large handful of greens.

Sort freshly picked mushrooms, rinse, remove eaten places and legs. Soak the pigs in a basin for three days, changing the water twice a day.
On the 3rd day, put half of the spices on the bottom of the prepared pan, on them - in layers, with hats down, mushrooms. Sprinkle each row with salt and seasonings.

Important: the thickness of one layer must be at least 5 cm.

Close the top of the mushrooms with a cloth, put a circle and a press. Put in a cool place, not forgetting to rinse the rag from mold once a week.

After two months, the pigs will be salted. Put them in jars, close with plastic lids, store in the basement. These mushrooms are perfect for stewed vegetables, fried meat, boiled potatoes, but the usual sauerkraut give it an original taste.

How to salt pigs in brine

After salting the mushrooms in brine, they can be tasted after 4 weeks.
Put the pigs soaked in water for two days in an enameled bucket, adding dill, garlic, cumin, horseradish, oak and cherry leaves along the way. When the container is filled to the top, pour in warm brine, made at the rate of 300 gr. salt per 10 kg of pigs.
Cover the mushrooms with gauze folded in two layers, put a plate on it, and a jar of water on top. Throw a napkin over a bucket and place in a cool corner. Pigs will turn out tight and crispy, with vegetable oil and onions - you will lick your fingers.

How to salt pigs in a hot way

clean the mushrooms, rinse, boil in salted water, throwing a pinch of salt per 1 liter of liquid;
cook, skimming foam, 1 hour. Turn off the fire, change the water, boil for another thirty minutes;
Throw boiled pigs in a colander, let cool, then lay in layers in a container, flavored with salt and spices. Close the upper mushrooms with horseradish leaves, put a napkin, circle, oppression.

After a couple of days, the pigs will settle, give juice, if desired, you can add to them fresh mushrooms. Salting will last more than a month, then transfer the mushrooms to a glass container and store.

How to salt pigs in vegetable oil

Rinse the mushrooms, cut large specimens into pieces, boil for 1 hour in salted water (10 g of salt per 1 liter of liquid). After the time has elapsed, take out the pigs and put them in a large frying pan, add a glass of hot water and simmer for half an hour. Then pour in vegetable oil so that it covers the mushrooms by half, put 3 crushed garlic cloves, a pinch of dry dill and parsley, heels of black peppercorns. Roast for 15 minutes, then fill sterilized jars, seal with plastic lids, and refrigerate.

Important: you can’t roll mushrooms with iron lids.

With such salting, it turns out ready meal, which you only need to get out of the jar, warm up and - a treat on the table.

Salt pigs in any way described and get delicious snack, spicy smelling of garlic, herbs and autumn forest.

Fried, stewed, pickled - mushrooms at all times were considered a delicacy and a real decoration of any holiday table. True cooks can really skillfully cook and serve truffles, champignons, chanterelles, but, moreover, they know how to properly salt conditionally poisonous pigs so that a noisy feast does not end with a collective visit to the hospital. than to treat their guests with them, they are necessarily subjected to heat treatment in order to secure the upcoming eating.

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

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

Experienced housewives recommend that novice cooks choose mushrooms that are small in size so that they do not spread during cooking. In addition, it is advisable to salt pigs at home literally immediately after they are collected, so that they do not disappear and pests - worms - do not start in them. It should also be noted that glass or enameled 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 is 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 advantages: cold salting for pigs - that is, one that does not involve heat treatment - is a guarantee that the product will turn out 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 be afraid for your health.

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, a few cloves of garlic, a couple of blackcurrant leaves and a dill branch to taste.
You need to start with the fact that the mushrooms should be poured with pre-salted cool water and left for 24 hours. Remember that every 4-5 hours it is necessary to change the brine so that the future dish does not have a bitter taste. On a note: cooks with experience advise storing a container with a product for a day in the basement or any other room with a low temperature.
When 24 hours have elapsed, the pigs should be laid out in bowls, sprinkle 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, the housewives begin to experiment with "hot technology".

This will also require:

5 pieces of currant leaves,
seasonings such as garlic, bay leaf, cloves, black pepper and salt,
and, of course, 1 kg of the mushrooms themselves.

The key ingredient is thoroughly cleaned, in addition, all the legs are cut off. Only after that, the product placed in the container is poured with cold brine. In this form, the mixture is aged for 24 hours.
After a day, the pigs are boiled for half an hour in well-salted water and be sure to remove the foam in the process.
Then the mushrooms are washed and boiled one more time to complete the processing procedure. In addition, the seasonings listed above are added to give aroma and taste. This step takes 15-20 minutes.
Now the time has come to understand how to properly salt pigs for the winter in glass jars: firstly, the dishes must be sterilized in advance, and secondly, they must not be closed with iron lids. These recommendations help to avoid a serious disease called botulism. That is why, most often, culinary specialists follow a recipe that tells how to safely salt pigs under nylon lids - it provides for all the same steps described.
You should not forget that before you seal the containers, you need to add currant leaves and other seasonings to them. By the way, some cooks prefer to use also cherry leaves or hell. Remember that mushrooms are filled with the liquid in which they were cooked.
When the month expires, the product can be served at the table.

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

There is another recipe for hot pickling of pig mushrooms: it practically does not differ from the previous one, however, it includes the process of frying the key ingredient. After the delicacy has been soaked and cooked, it is sent to the pan. Then the mixture is carefully sprinkled with salt, finely chopped garlic, pepper and bay leaf is added. To make the salting of pigs using this hot recipe a success, the cook fries the mushrooms for 35-40 minutes, stirring well, and only then lays them in jars and closes them with nylon lids.

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

Recipe for salting pig mushrooms 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, novice cooks now have many recipes for unusual salting of pig mushrooms for the winter. One of them can be called 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 cloves, dill and bay leaf. In addition, for taste, you can add more black pepper in the form of peas.

The delicacy, cleaned of dirt and thoroughly soaked, must be boiled.
This hot pickling recipe delicious mushrooms pigs require 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 will need half a teaspoon of cinnamon, and salt, and then bring the mixture to a boil.
When the liquid begins to boil, it is necessary to pour out the mushrooms and cook them for 20 minutes.
After that, the product is cooled and laid out in sterilized containers. It should not be forgotten that the resulting dish is poured with the remaining marinade.

How to salt pigs with butter at home

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

Mushrooms of small sizes, previously soaked, are boiled for 10 minutes in an enamel bowl filled with vinegar.
After that, the delicacy is washed and sent to the pan, where it is carefully fried in olive oil - you will need 3 cups, with the obligatory addition of spices.
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 allows you to give the dish a slightly sour taste, which is so highly valued by gourmets.

How to salt pigs in a hot way in jars with pre-soaking

Many experienced housewives it is also advised 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 to make the taste more saturated, dill, currant leaves and black pepper should be added during cooking.

First of all, if large-sized mushrooms are caught, it is necessary to cut them into smaller cubes. After that, the product is placed in a basin and filled with cold water. This 15-hour pre-soak recipe for salted hog mushrooms also calls for regular fluid changes every 5 hours, which is necessary to remove poisonous toxins from the key ingredient.

Upon completion of this stage, the delicacy is placed in a pot of salted water and boiled for 5 minutes. Then the brine is drained, the product is washed and again passes heat treatment, but now the time span is half an hour. The third time the mushrooms are boiled for another 40 minutes.

Only after that, blackcurrant leaves, dill are placed on the bottom of clean containers, and dried pigs are poured on top, the layers of which alternate with the mixture 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.

Pickles must definitely cool down, 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 at the table.

Take a close look at the photo of how to properly salt pig mushrooms: wise housewives do not neglect the advice that it is best to keep their favorite delicacy in glass vessels with nylon lids.

By the way, for those who want to get a quick result, the experimenters came 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 must be salted so that a brown solution forms within two hours. It will be a signal that the time has come to treat guests with delicious mushrooms cooked by themselves.

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

Many cooks 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 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 half a kilogram of rock salt, 30 currant leaves, two large garlic cloves, a bunch of dill and, of course, more black pepper. This amount of ingredients is needed to prepare 10 kg of mushrooms.

Cooks who know how to salt pigs at home say that this product must be processed - if not thermally, then mushrooms must be washed and cleaned of debris without fail.
Only after that they can be soaked for 24 hours, and then blanched - doused with boiling water.
Having chosen a container (you will need a bucket, a barrel or a wide basin), it must be sterilized and dried.
Then salt should be poured onto the bottom of the vessel, into which the mushroom caps will be tamped.
After that, the product can be sprinkled with garlic, pepper and other ingredients.
When finished 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 pickle is sent to a cold room.
The product is considered final after 45 days.
Note: the brine in which the mushrooms are located should completely cover them.

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

One of the popular ways to cook and salt pork 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 the stage of cleaning and cutting. However, immediately after this, the cooks do not soak the main ingredient, but fill it with water and send it to boil. Within 10 minutes, the foam that forms is removed, after which the fire is turned 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 paying attention to the fact that during the third stage of boiling the product, you must also add bay leaf, pepper, cloves and, if desired, dill. To preserve the aromatic smell, the pan with the mixture should be prudently covered with a lid. After 15 minutes - after the moment of boiling - a teaspoon of sugar is added, after which the pickle languishes for another 10 minutes.

After this period of time, the mushrooms are removed from the fire and watered. vinegar essence. Only after this, 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 to salt pig mushrooms for the winter. We are talking about dry technology, which involves only the addition of ordinary salt. To get the output delicious product, you need to carefully sort out the key ingredient, wipe it with any cloth rag, and then cut it into small cubes. It must be remembered that in this case the mushrooms are not washed, but immediately placed in containers and sprinkled with salt. Then they are covered with paper or a cloth flap and placed under the load. A month later, a delicacy cooked in own juice, feel free to try.

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

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

pigs - 1 kilogram,
coarse non-iodized salt - 50 ml,
dill - 10 branches,
blackcurrant leaves - 3 pieces,
black pepper - 5 peas,
garlic - 5 cloves.

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 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, the mushrooms should be reported 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

pigs - 1 kilogram,
salt - 50 grams,
black pepper - 10 peas,
allspice - 10 peas,
garlic - 1 head,
bay leaf - 5 pieces,
vegetable oil.

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 2 hours, stirring occasionally and skimming off the foam.
We wash the mushrooms.
Again, fill the pigs with water and cook for another hour.
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.
Saute mushrooms for 40 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.

One comment on ““How to salt pigs for the winter””

It even became interesting what would happen to the mushrooms if they were cooked for 3 hours)