At least 10 species of pigs are known, and all of them contain substances that are toxic to the human body in one quantity or another. Most species are poisonous. This article suggests some of the most common recipes for pickling and pickling pigs for the future for the winter.
Selection and preparation of ingredients
For salting for the winter, only fresh, strong, small and medium-sized mushrooms without defects are suitable. Given that this type of mushroom is considered conditionally poisonous, the process of harvesting and preserving pigs must be strictly observed at each stage of processingotherwise, eating this tasty, mouth-watering and low-calorie snack can lead to severe poisoning.
Did you know? Mushrooms, like humans, are capable of secreting vitamin D when exposed to sunlight. In other words, mushrooms are also able to sunbathe, as the color of the hat clearly indicates.
The pigs are thoroughly cleaned of debris and soaked in salt water three times for 5-6 hours, each time changing the water. After the soaking procedure, rinse the mushrooms thoroughly, boil water in a shallow pan, add salt in the proportion of one liter of water to one tablespoon of salt, put the mushrooms and cook for 5 minutes, and then at least two times (if the mushrooms are large - you need more than two times) Cook for 30–35 minutes in water without salt. Water must be drained every time. Rinse the cooled mushrooms thoroughly under running water. The preparation stage for the procurement process is now complete.
Winter salting recipes for pigs
Pickled pigs are rightfully considered very tasty, and most importantly, a rare dish. Of the many ways to harvest these mushrooms for the future, the following main ones can be distinguished: hot pickling, pickling and salting in a cold way, under oppression, with vinegar. For pickling and preparation, 1 liter cans are suitable, which must be thoroughly washed with baking soda and sterilized for 10 minutes. in a steam bath (a pot of boiling water, covered with a strainer or colander with a flat bottom). Blanks for blanks are also sterilized.
Hot way
1 l 50 minutes
olive or sunflower oil
2-3 tbsp. l
Nutritional value per 100 g:
- Cut the mushrooms prepared as described above into pieces of the size you need.
- Boil cold water, add sugar and salt, then put bay leaf, pepper and garlic.
- Put mushrooms in boiling water and pour vinegar in a thin stream. Bring to a boil and cook for 20–25 minutes, stirring occasionally. You can cover the pan with a lid so that the marinade does not evaporate.
- Hot sows carefully, so as not to get burned, put in a jar, pour the marinade and pour in the last ingredient - olive or sunflower oil.
- Sterilize a jar of mushrooms for 20 minutes and then close the lid. Allow to cool, covering the blank with a blanket. The cooled jar must be stored in a cool, dark place.
Important! The marinade should cover the mushrooms completely to avoid mold during storage.
Cold way
1 L 1.5 hours
olive or sunflower oil
250 ml
Nutritional value per 100 g:
- Cut prepared and boiled pigs into strips 2 cm wide.
- Finely chop the garlic or use the garlic press (garlic).
- Heat olive oil or sunflower oil in a cast-iron cauldron or a frying pan with high edges, add garlic, broken bay leaves and pepper.
- After 3 minutes add the mushrooms and salt. Sauté for 1 hour, stirring occasionally. Allow to cool.
- In a pre-sterilized jar, put the pigs and pour vegetable oil from the pan, then close the plastic lid.
Important! The cooled jar should be stored only in the refrigerator.
Important! Iodized salt for blanks is not used.
Under the yoke
1 L 1 hour
dill
10 branches with inflorescence
blackcurrant leaves
3 pcs.
Nutritional value per 100 g:
- For prepared and boiled mushrooms, separate the hats. Boil purified water in a shallow pan, add salt, mushrooms and bring to a boil. Cook for 40 minutes, stirring occasionally.
- Cut the garlic along the length of the plates, wash the leaves of currant and dill inflorescences.
- Throw the hats of sows to a colander. Cool.
- At the bottom of a pre-sterilized and dried jar, put interspersed twigs with dill inflorescences and currant leaves, then put the mushrooms in dense layers, sprinkling each layer with a pinch of salt, garlic plates and peppercorns.
- Boil 1 liter of water and fill the jar with sows.
- In the banks to establish oppression, for this you can use, for example, a plastic bottle filled with water with a volume of 0.5 liters. Allow to cool. The cooled jar must be stored in a dark and cool place at a temperature of +5 ... + 8 ° С. Salted pigs in this way can be enjoyed only after 1.5–2 months.
Did you know? A stamp has been put into circulation in Estonia, showing a thin pig. This is done in order to attract people's attention to the problem of eating poisonous mushrooms.
With a bite
1 l40 minutes
boiled pigs
2.5–3 kg
table vinegar 9%
6–7 Art. l
Nutritional value per 100 g:
- Cut prepared and boiled pigs into 3-4 cm slices.
- Boil cold water in a shallow pan, add sugar and salt, put cloves, and then bay leaf and pepper.
- Add mushrooms, bring to a boil and cook for 15–20 minutes, stirring gently. You can cover the pan with a lid so that the marinade does not evaporate. At the end add vinegar and turn off the stove.
- Place hot pigs in a pre-sterilized and dried jar, pour the marinade.
- Tightly roll up a tin lid, turn over and allow to cool, covering with a plaid. The workpiece must be stored in a dark and cool place.
Features of storage of blanks
At home, the workpieces are stored in a cold room without direct sunlight at a temperature not exceeding + 5 ° C. Compliance with the rules of conservation and sterilization makes pickled mushrooms a tasty and healthy dish.
Important! Mushrooms canned for the winter are consumed throughout the year; they cannot be stored until the next harvest. This is due to the fact that the marinade reacts with the lid, as a result of which substances harmful to the body are produced in the product.
Despite the complexity of preparing pigs for pickling and pickling, it should be noted that the result of the process is worth it. The result of your efforts - delicious and crispy mushrooms - will not leave anyone indifferent. And most importantly, whatever you do, do it with pleasure!
