Marinade for pigs per 1 liter of water. Interesting facts about pigs

Even when it turned out to be a “non-mushroom” year, you can always find a lot of mushrooms in the forest, albeit not white ones, but of lower quality, but still fish for fishlessness and cancer. That is why, along with the mushroom elite, many also close pigs for the winter. Properly cooked, this mushroom also has excellent palatability. The only way he can earn dislike is the dark color they acquire after cooking. Now let's look at a few recipes for pickling pig mushrooms and preparing them for the winter.

Recipe number 1. How to close pigs for the winter in brine

Let's talk about how to pickle pig mushrooms in brine. First you need to clean and cut the mushrooms, if they are quite large. Besides, preparatory stage involves soaking pigs for two days, while changing the water every 6-7 hours.

Ingredients:

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

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

Cooking method:

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

Pay your attention to the fact that salting pigs in this way occurs quite quickly, while they remain light and appetizing, acquiring light fragrance spices. So they are served on the table, washed with water and sprinkled with vinegar, some hostesses decorate them with onion slices and sprigs of greens, pouring vegetable oil.

Recipe number 2. How to marinate pigs for the winter in oil

Salting mushrooms with vegetable oil has its advantages. First of all, this way they are stored much longer and acquire a different, more spicy flavor. Therefore, if you are wondering how to salt pig mushrooms, write down the recipe.

Ingredients:

• allspice;
• salt;
• peppercorns;
• a few cloves of garlic;
• vegetable oil;
• laurel

Cooking method

1. As in previous recipe, pre-mushrooms must be boiled for two hours.
2. After that, the water is replaced, and salted pigs are boiled for another hour. Then they are washed in cold water several times.
3. Let the mushrooms drain well, after which they will be ready for further preparations.
4. Boiled pigs are placed in a large frying pan and poured with vegetable oil so that the mushrooms are completely covered with it.
5. Further, the preparation of pigs for the winter according to this recipe provides for their long frying, during which spices and salt are gradually added to the dish. Mushrooms should be salty, but not oversalted. Remember that they will not take much salt.
6. On medium heat, the mushrooms are fried for 40 minutes, then rolled into sterilized jars.

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

Recipe number 3. Pigs for the winter in olive oil

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

Ingredients:

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

Cooking method

1. Prepare pigs by cleaning and rinsing big amount water.
2. Take enamel pan, carefully put the mushrooms there, salt and pour vinegar. Bring to a boil and simmer for 10 minutes until softened.
3. Drain the mushrooms and rinse them with water.
4. Take a frying pan of a suitable size and pour olive oil into it, bring it to a boil and put the mushrooms in it. Fry them a little, add spices, garlic and spices.
5. After that, fry for another 10 minutes and roll up in pre-sterilized jars.

This gourmet recipe pickling pigs gives them a piquant taste with a slight olive-sour tinge. It is perfect for lovers unusual combinations, and also for people who are not too fond of just mushrooms. Total pot recipe, as a rule, it turns out somewhere around 1.5 kg of product.

As you can see, there are many ways to prepare pigs for the winter. The recipes presented above are the most relevant, popular and fast, however, each hostess has a lot of amendments in this regard, adding unusual, often secret ingredients that make their home-style taste unique.

Soak the pigs 3 times for 5 hours, changing the salted water. Boil pigs for minutes in the first water, in the second water, in the third.

Attention! Officially, the pig mushroom is classified as poisonous, be extremely careful!

How to cook pigs

1. Before cooking the pig, clean it of forest debris, wash and soak in salted water for 5 hours, drain the water.
2. Repeat the soaking process two more times.
3. Strain the soaked pigs through a sieve, put in a saucepan and pour water.
4. For 1 kilogram of mushrooms for boiling, add 1 liter of water and 1 teaspoon of salt.
5. Bring the pigs to a boil, after boiling the pigs, the power of the burner must be reduced to an average value and cook for 5 minutes, covered with a lid.
6. Drain hot water.
7. Pour pigs again cold water, boil and boil for 30 minutes; drain the decoction.
8. Pour the pigs with fresh cold water into last time, bring to a boil and cook for 40 minutes until fully cooked.
9. Throw the boiled pigs on a sieve, cool, transfer to a bowl and use as directed. injure mushrooms in a decoction in the refrigerator for no more than 3 days.

How to salt pigs

Products for salting pigs
per 1 kilogram of fresh pigs
Coarse salt - 50 grams
Dill - 10 sprigs
Leaves blackcurrant- 3 sheets
Peppercorns - 5 pieces
Garlic - 5 teeth

How to pickle pigs 1. Clean, wash, soak and boil pigs.
2. Throw the pigs after cooking in a colander and cool.
3. Put the pigs in a sterilized jar, sprinkling with salt and shifting with garlic and pepper. Then pour boiled water and cool.
4. Put the mushrooms in a container under oppression for 3 hours, then add the boiled mushrooms again, sprinkling with salt and seasonings. The pig brine should completely cover the mushrooms.
5. Store pigs at a temperature of 5-8 degrees, in a dry, dark place.
6. Pigs are salted for 45 days.

How to marinate pigs

How to marinate pigs
for 1 liter marinade for pigs
Coarse salt - 2 tablespoons
Vinegar 9% - half a glass
Black peppercorns - 5 pieces
Lavrushka - a couple of sheets
Dill - 5 stalks
Cinnamon - on the tip of a knife
Sugar - 2 tablespoons
Garlic - 10 teeth

How to marinate pigs
1. Boil pigs.
2. Prepare the marinade: put salt and spices into the water, add vinegar, put on fire.
3. When the marinade boils, add the mushrooms.
3. Cook for 20 minutes, removing the foam.
4. Remove the pot of pigs from the heat.
5. Cool the pigs.
6. Put the mushrooms in a jar, pour the remaining marinade.
7. Pour 2 tablespoons on top vegetable oil.

Salad with boiled pigs

Products
Pigs boiled - 150 grams
Onions - 3 small onions
Vegetable oil - 3 teaspoons
Vinegar 3% - 0.5 teaspoon
Parsley - a couple of sprigs for garnish

Preparing pig salad
1. Cut the pigs into thin slices, leave small ones for decoration.
2. Shred onion.
3. Finely chop the greens.
4. Mix onions with pigs.
5. Dress the salad with oil.
5. Sprinkle with vinegar.
6. Sprinkle the salad with herbs and garnish with whole small mushrooms.

Fkusnofakty

- Pigs are representatives families pigs. They have long been classified as conditionally edible mushrooms, and only in 1981 they began to be classified as poisonous. But that doesn't stop experienced mushroom pickers collect pigs and cook delicious dishes from them.

- Finished the pigs should sink to the bottom of the pan.

Boiled pigs can be frozen They will keep in the freezer for up to six months. Frozen pigs need to be thawed at room temperature before use.

Medium pig height 7 cm. The diameter of a fleshy and thick hat with a wavy edge is 12-15 cm. At the edge, the hat is slightly turned inside out, and towards the center it has a depression similar to a funnel. The color range of pigs is from brown-gray to olive. Young mushrooms are characterized by lighter shades.

Piggy often called pig, dunka or cowshed. - Exists two kinds pigs: thick and thin. Slim pig represents fleshy mushroom from light brown to brown ocher. The cap diameter is 10-15 cm. There is a small, up to 9 cm tall, thin (no more than 1.5 cm) dense stem. A fat pig looks like a large, up to 20 cm in diameter, mushroom, with a short, no more than 5 cm, and 2-3 cm thick leg. Young pigs have a velvety light olive-colored hat, older pigs have bare, rusty-brown skin on the hat. The pig has a yellowish dense pulp, which quickly becomes brown on the cut. The pig harvesting season starts in July and ends in late October with warm and humid weather.

Pigs often meet on the edges of coniferous or deciduous forests, under birches, oaks, near shrubs, not far from glades or the outskirts of swamps.

- calories boiled pigs - 30 kcal / 100 grams. - To exclude mushroom poisoning, including pigs, you need to gather only young specimens away from highways, enterprises and cities; use any mushrooms in food in limited quantities due to the fact that they are difficult to digest by the body, and store in the refrigerator for no more than three days.

- Distinguish pig from poisonous mushrooms easy on outward signs according to the description.

home peculiarity pigs - a quick darkening of the cut or place of pressure on the surface.

Simple recipes for marinated pigs

Pigs are found everywhere - they can be found in coniferous forests, they also grow in deciduous. There are several varieties of these mushrooms, some of which should never be eaten, but some are quite suitable for eating, but only after following strict recommendations for their preparation.

Today you will learn how to marinate pigs so that they are not only safe to eat, but also very tasty.

Pickled pigs: a classic recipe

You will need:

• pigs - 1 kilogram,
• garlic - 2-3 cloves,
• dill - a few branches,
• water - 1 liter (for marinade),
• salt - 1 tablespoon,
• sugar - 1 tablespoon,
• cloves - 3-4 pieces,
• bay leaf - 2-3 pieces,
• black pepper - 5 peas,
• vinegar - 2 tablespoons.

Cooking method

• We clean the pigs, rinse under running water and cut in small pieces.
• Pour the mushrooms with water for a day. Periodically, the water should be drained and replaced with fresh water.
• We shift the soaked mushrooms into a saucepan, pour water, salt steeply. We put on the fire and after boiling, cook for half an hour.
• We wash the pigs under running water several times.
• Pour water into a saucepan, salt, bring to a boil.
• We put the mushrooms in boiling water and cook for half an hour.
• Rinse thoroughly, fill with cold water and soak for at least an hour.
• While the pigs are soaking, we will prepare the marinade. Dilute salt, sugar, vinegar in water. Add spices from the list. We mix.
• Throw the mushrooms in a colander, rinse thoroughly again.
• Pour marinade over pigs. Bring to a boil and boil for 10 minutes.
• We put coarsely chopped garlic and chopped dill in the mushrooms. We mix. Marinated pigs are ready to eat.

Pigs marinated in olive oil

You will need:

• pigs - 1 kilogram,
• olive oil - 750 ml,
• white wine vinegar - 500 ml,
• salt - 2 tablespoons,
• bay leaf - 4 pieces,
• cloves - 6 pieces,
• white peppercorns - 1 tablespoon.

Cooking method

• We clean the pigs and wash them thoroughly. We cut into small pieces. Fill with water and soak for about a day, periodically changing the water.
• Transfer the soaked mushrooms to a bowl. Pour salted water and cook for about half an hour.
• Drain the water, wash the mushrooms.
• Pour vinegar into a saucepan, add a pinch of salt. I put pigs. We put on fire and boil until the mushrooms soften, about 10 minutes.
• Drain the mushrooms in a colander to drain excess liquid.
• Lay out the pigs in glass jars layers, alternating mushrooms with spices.
• Drizzle mushrooms with olive oil.
• Close the banks tightly.
• Mushrooms should be stored in the refrigerator for no longer than six months.

How to pickle pigs: another recipe

You will need:

• pigs - 1 kilogram,
• water - 1 liter (for marinade),
• coarse salt - 2 tablespoons,
• vinegar 9% - 1/2 cup,
• black peppercorns - 5 pieces,
• bay leaf - 2-3 pieces,
• dill - 5 stalks,
• cinnamon - on the tip of a knife,
• sugar - 2 tablespoons,
• garlic - 10 cloves,
• vegetable oil.

Cooking method

• We clean the pigs, wash them, cut them into small pieces. Fill with water and soak for several hours, periodically changing the water.
• Boil the mushrooms for half an hour. We drain the water. We wash the mushrooms.
• Again, fill the pigs with water and cook for 20 minutes. Drain the mushrooms in a colander and rinse thoroughly.
• We prepare the marinade: dilute vinegar and all the spices indicated in the list of ingredients in water (attention: the amount is indicated based on one liter of water). We put on fire.
• Put the pigs into the boiling marinade. Cook for 20 minutes, constantly removing the foam.
• We take it off the fire. Let's cool down.
• We lay out the pigs in sterilized jars.
• Pour in the marinade.
• Pour 2 tablespoons of vegetable oil on top of each jar.
• We close the jars and put them in a cold place.

Whichever way you choose to marinate the pigs, you can add onions and a little vegetable oil to the mushrooms before serving. Bon appetit!

Source: http://OnWomen.ru/kak-marinovat-svinushki.html

Svinushka mushrooms marinated for the winter cooking recipes

Of all the mushrooms, marinated pig mushrooms for the winter are the most delicious. The process of preparing them takes a lot of time, but finished product so tasty that it is not a pity for the spent forces. These mushrooms are a great addition to potatoes. This amazing appetizer perfect for any feast.

How to cook pig mushrooms for the winter

This recipe does not contain a variety of spices and complex, unfamiliar components. Using a minimum of products, the mushrooms are surprisingly tasty, with a pleasant mushroom aroma.

You will need:

• a couple of st. l. salt;
• 2 gr. citric acid;
• couple 200 gr. glasses of water;
• 1 tsp vinegar essence;
• 5 regular peppercorns;
• 3 leaves of laurel.

1. The first step is to soak the mushrooms. For this purpose, it is poured out into a large and deep bowl and filled with water. This process is carried out for three hours. At the same time, every half hour the pigs are poured with fresh water.
2. After soaking, each of the specimens is cleaned, both hats and legs are slightly scraped with a knife. If there are very large mushrooms, they should be cut.
3. Pigs are washed, periodically changing the water or under running water.
4. Prepared pigs are transferred to a saucepan and immediately filled with water so that it only slightly covers the mushrooms.
5. During the cooking process, salt and citric acid are added to the pan.
6. It is necessary to boil the product for about half an hour, stirring from time to time and be sure to remove the resulting foam.
7. Upon completion of this process, the mushrooms are thrown back into a regular colander and must be washed.
8. After washing, the pigs are boiled again in another water for a whole hour. It is not necessary to wash them a second time.
9. In another container, the necessary filling is being prepared. To do this, water is mixed with all the components that have remained unused.
10. Cooled mushrooms are added to the filling, and the whole mixture boils for a quarter of an hour with constant stirring. The foam removal process should no longer be carried out.
11. While the product is being cooked, prepare the jars. They are washed using ordinary soda and must be sterilized.
12. Hot mushrooms and marinade are laid out in prepared jars and immediately rolled up.

After reviewing the recipes on our website, you can also cook other delicious preparations, such as salting porcini mushrooms and marinating wild garlic for the winter.

Step-by-step recipe for pickled pigs for the winter

Pigs cooked according to this recipe are incredibly fragrant, tender, with unobtrusive spiciness. They can be safely added to salads and various soups. In the same way self snacks such mushrooms will not be on the table for a long time, they are eaten in a matter of minutes.

You will need:

• 3 kg. freshly picked pigs;
• quarter 200 gr. a glass of vinegar;
• a couple of st. l. Sahara;
• a couple of st. l. salt;
• 10 cloves;
• 15 regular peppercorns;
• 4 leaves of laurel;
• 10 cloves of early garlic;
• 50 gr. dill greens.

1. Mushrooms are washed and soaked for a couple of hours in ordinary water.
2. Upon completion of this process, each copy is crushed into several parts and boiled in pre-salted water for at least half an hour.
3. After the first cooking, the mushrooms are washed especially carefully, changing the water four times.
   Re-boiling also lasts half an hour. At the same time, the water is salted again.
4. Only after the second cooking, the mushrooms are immersed in cold water and insisted for at least an hour.
5. For the actual marinade, water is mixed with all the spices, sugar, salt and the necessary acid, be sure to boil.
6. Mushrooms that have stood for an hour in water are added to the marinade and boiled for at least ten minutes. In the last minutes, greens and peeled garlic are added.
7. This time, using ordinary soda, the jars are washed and necessarily sterilized.
8. A hot finished product is laid out in a thermally processed container and they are immediately rolled up.

This recipe differs from similar ones in the first place by using not ordinary sunflower oil, but olive oil. It is this ingredient that creates more delicate taste, adds sophistication and perfection to mushrooms.

You will need:

• 1 kg. freshly picked pigs;
• 600 gr. a glass of olive oil;
• 400 gr. white wine vinegar;
• a couple of st. l. salt;
• 4 leaves of laurel;
• 6 cloves;
• 1 st. l. white peppercorns.

1. All mushrooms must be cleaned and washed with special care. Only after that they are cut into identical pieces.
2. Crushed pigs are immersed in water, where they should stay for about a day. In this case, you should change the water from time to time.
3. After soaking, they are transferred to a suitable dish, poured with salted cold water and boiled for half an hour.
4. Wash boiled mushrooms.
5. In a saucepan, water is diluted with vinegar and salt. Mushrooms are again poured into it and boiled for at least another 10 minutes.
6. Ready mushrooms are moved to the most ordinary colander, thus leaving unnecessary liquid.
7. Jars are prepared, using soda they are washed and necessarily subjected to sterilization.
8. Spices and mushrooms are alternately laid out in a thermally treated container.
9. Each jar is filled with olive oil.
10. Banks are rolled up with high quality and moved to the darkest and coolest room.

Important! Before starting the harvesting process, you need to carefully review each mushroom. In no case do not use wormy or even worse rotten specimens. They should be sent straight to the trash, for food, and even more so for harvesting, they are strictly forbidden to use.

Also on our website you can find recipes on how to prepare green beans so that all your family will like it.

How to pickle pig mushrooms with onions

It is very difficult to imagine a marinade in which there is no onion. With its help, one achieves unforgettable taste And amazing taste, which is actually appreciated in marinades. Accordingly, pigs simply cannot do without an onion.

You will need:

• couple kg. freshly picked pigs;
• a couple of cloves of early garlic;
• 1 PC. Luke;
• 4 regular peppercorns;
• 400 gr. vegetable oil;
• a couple of st. l. vinegar;
• 1 st. l. salt.

1. As in previous cases, mushrooms must be soaked for at least several hours, cleaned, washed, and only after that they are already boiled in lightly salted water.
2. After cooking, the pigs are washed and again immersed in a pot filled with water.
3. Salt and pepper are added to the mushrooms, the contents of the pan are boiled.
4. Jars must be prepared in advance, washed using soda for these purposes and subjected to mandatory sterilization.
5. Onions and garlic are peeled from their husks. Garlic is used in the form of whole cloves, and onions must be cut into thin rings.
6. Sliced ​​onion and peeled garlic spread in a heat-treated container.
   Boiled pigs are neatly laid out on top.
7. Finally, oil and vinegar are added to them.
8. The jars are rolled up with high quality and shaken a little to evenly distribute the liquid.
9. The finished product after cooling is moved to the refrigerator.

For thrifty housewives, we have also prepared pickled zucchini recipes that will not only decorate your dinner table, but also become beautiful and tasty addition to your dinner.

Pickled pig mushrooms recipe for the winter

Mushrooms turn out fabulous, quite spicy and with a gentle forest scent. Such an appetizer is surprisingly able to decorate even the simplest and most boring day. By themselves, pigs are tender mushrooms, and in this marinade they are even more airy.

You will need:

• 1 kg. freshly picked pigs;
• 1 liter of water;
• 5 regular peppercorns;
• a couple of st. l. salt;
• floor 200 gr. a glass of vinegar;
• a couple of laurel leaves;
• 50 gr. Sahara;
• a couple of heads of early garlic;
• third tsp. cinnamon;
• a couple of sprigs of dill greens;
• 400 gr. oils.

1. All mushrooms are carefully sorted out and washed with special care, as they may have small litter and grains of sand.
2. Each copy is cut into pieces and soaked for a couple of hours.
3. Only after the soaking process is completed, mushrooms can be boiled. To do this, they are poured with salted water and boiled for about half an hour.
4. At the end of the first cooking, the water from the mushrooms is drained and they are washed.
5. They are re-filled with water and boiled for at least another quarter of an hour.
6. Ready mushrooms are again transferred to a colander and washed again.
7. In another saucepan, water is mixed with vinegar, everything is added the right spices. After boiling such a liquid, pigs are immersed in it and boiled for another twenty minutes.
8. The pan is removed from the stove and cools slowly.
9. Jars are prepared, washed using ordinary soda and must be sterilized.
10. The finished product is laid out in a thermally treated container and filled with marinade.
11. At the end, oil is poured into the jars (a couple of spoons per jar is enough).
12. The jars are rolled up with high quality and after cooling they are moved to the cellar or refrigerator.

Important! The addition of vegetable oil to the marinade is necessary not only to give more rich taste. Its main function is somewhat different. It is it that is able to prevent the appearance and reproduction of bacteria in such delicious preparations. Just a couple of spoons and you won’t have to worry about the appearance of such an undesirable mold, especially botulism.

Every mushroom picker knows how tasty marinated pigs are. For many, this species is the favorite and is not even compared with boletus and boletus. Such a product in pantries and cellars is not worth the debt. Having tried one jar, you involuntarily reach for the second and third. Such blanks must certainly be in the bins.

For lovers winter preparations Our recipe box also contains recipes for pickled cucumbers, which can serve as a separate dish or be used to make salads.

Source: http://receptynazimu.com/konservirovanie-gribov/svinushek.html

Pickled pigs: photos and simple recipes on how to pickle mushrooms for the winter in jars

With the onset of autumn, a lot of various mushrooms appear in the forests - boletus, mushrooms, porcini, chanterelles and many other species. Experienced collectors know which ones to collect and which ones to avoid.

From July to October, in the forests and on the edges, you can find the mushroom Svinushka or Svinukha edible. This is a very unpretentious mushroom that grows in large groups in various forests. Visually, it resembles a breast, has a yellow color, a large hat and a short leg.

It is important to know that the pig family is quite large, it has both edible species, and poisonous. Therefore, if you are not sure, it is better to ask local experienced residents for advice.

A distinctive feature by which you can recognize the pig is a characteristic hollow on the hat, and the size of the hat can reach 15 cm in diameter.

Pickled pig mushrooms have long been popular and respected. Pickles, soups and roasts from this product, competently and tasty cooked, are distinguished incredible taste. After all, the pig is a mushroom, ideal for pickling and salting.

It is worth dwelling in more detail on the recipes for the preparation of marinated pig mushrooms, as a preparation for the winter.

Do not forget about the toxicity of pigs, so strict adherence to all recommendations regarding the cooking time will be the key to a tasty and safe treat.

A very simple recipe for marinated pigs

A very simple recipe for marinated pig mushrooms, it differs quite a bit simple set components, but at the same time, high labor intensity and time costs. It is not enough to bring mushrooms from the forest, you still need to make an effort to cook them. But the result will surpass expectations.

Sequencing:

to pickle mushrooms, a long soak in a large basin is required in order to wash out all the sand, moss and forest debris. Every half hour you need to change the water in the basin, thoroughly washing the mushrooms. After 3-4 hours of water procedures, the mushrooms are ready for further processing;

when the pigs are soaked, you need to arm yourself with a handy knife and peel off the film. When everything is cleaned, you need to rinse everything again under the tap, fill it with water and put it on the stove. For every kilogram of pigs, 50 g of salt and 2 g of citric acid are poured into the water;

after the mushrooms have been boiled for about 20 minutes, they must be washed in in large numbers water, drain and boil again. This time for about an hour;

while the pigs are cooking, you can prepare the marinade. For each kilogram of mushrooms, you need to take 500 g of water, boil it and add 2 bay leaves, 6-7 black and allspice peas and 50 g of 9% vinegar.

After an hour, marinade is introduced into the pan with mushrooms, boiled for another 15 minutes and marinated hot pork mushrooms are laid out in glass containers for conservation. The jars should be steam sterilized for 10 minutes and the lids should be boiled.

It is desirable to store preservation in a dark, cool place.

How to marinate pigs deliciously at home in a hot way

Our grandmothers also knew how to pickle pig mushrooms to make a delicious holiday dish.

Freshly picked pigs in the forest need to be washed, peeled and cleaned of debris, and washed again. Then cut into cubes of a convenient size. Pour enough cold water. Bring to a boil and cook for 15 minutes over low heat, skimming off the foam. After that, rinse again, pour clean water, add 50 g of salt for each kilogram of mushrooms and cook for another 45 minutes over low heat.

Again, change the water in the pan without rinsing the contents, add for every 2 liters - 25 g of salt, 10 peppercorns, 5 cloves, 2 bay leaves and dried dill with seeds.

There is no single recipe to properly pickle pig mushrooms, but at the same time, one thing unites all methods - these mushrooms like to cook for a long time. Therefore, there is no need to be lazy and reduce the cooking time.

Cover the pan tightly with a lid and cook for another 20 minutes, add 25 g of sugar and vinegar 5 minutes before the end. In the meantime, prepare a container to place the still hot product in it.

Spin the jars and wait for the right opportunity to enjoy the incredible taste

The classic recipe for marinating pigs

Look at the photo of marinated pigs using classic recipe marinade. This is very appetizing dish, harmonizes especially well with fried potatoes. The dish according to this recipe does not have to be rolled into jars, it is ready for use after cooking is completed. And store ready meal in the refrigerator can be about a month.

The recipe for marinade for pigs marinated for storage will be as follows:

based on 1 kg of product, you need to take 1 liter of water, boil and add 25 g of salt and sugar, 2 cloves of garlic, 2 bay leaves, 5 cloves, 5 black peppercorns and 50 g of vinegar to it.

The cooking method remains the same - wash the product thoroughly, cut into convenient cubes and boil for 30 minutes in salted water. Then change the water, rinse in running water, salt and cook for about an hour. Then change the water again, pour in the prepared marinade and cook for 15 minutes.

While the mushrooms are cooling, you can chop a couple of cloves of garlic and a bunch fresh dill, add cardamom grains, sprinkle cooled mushrooms with this mixture and serve

Is it possible to pickle pigs and how to do it?

Many sources say that pigs are dangerous inedible mushrooms and it is dangerous to eat them. However, the accumulated experience of generations associated with the processing of pigs specifically suggests the opposite. Therefore, if pigs are found in a neighboring forest, then doubts should be put aside whether it is possible to pickle pig mushrooms.

This is not only possible, but also necessary, since their aroma cannot be confused with anything.

Very tasty result it will if you try this way how to marinate pigs quickly at home.

For the marinade you will need:

• 100 g sunflower oil;
• 5 peppercorns;
• 75 g of salt;
• 3 bay leaves;
• 2 large cloves of garlic.

This composition is designed for 1 kg of raw feedstock.

Pigs are washed, cut and boiled in a standard way, as in previous versions. But the difference is that the marinade is introduced

not in the pan during cooking, but later. When the product is boiled twice, you need to drain the water, put everything in a deep frying pan, pour oil with spices and simmer under the lid for half an hour.

The contents of the pan should be stirred periodically, avoiding burning.

Then everything is put into clean jars, are filled with marinade and vegetable oil, but you can not roll them up, but simply hide them in the cellar.

Oil is an excellent preservative and will not allow the product to deteriorate quickly, and they will not be able to stand for too long.

How to cook marinated pork mushrooms quickly and tasty?

How to cook marinated pig mushrooms quickly and tasty to spicy taste pleased the receptors and surprised the guests? This recipe contains an ingredient such as onions. The more onions, the spicier the taste.

Mushrooms should be prepared for pickling standard recipe, having carried out a thorough washing and 2 stages of cooking with a change of water.

When the water is changed for the third time, you need to add a tablespoon of salt and 5 peppercorns to it, per kilogram of mushrooms.

Prepare liter jars, in each place the onion head cut into half rings and 2 cloves of garlic. Submit ready mushrooms, pour 50 g of vegetable oil and vinegar on top.

Close the jars, mix their contents by turning them over several times and send them to the cellar or refrigerator to wait in the wings.

This simple recipe for pickled pigs without preservation is sure to please lovers of spicy taste.

Spicy pickled pigs with vinegar: a recipe for the winter

An excellent result can be obtained by boiling these mushrooms in a boiling marinade or using original way how to marinate pigs with hot marinade.

Sequencing:

1. Wash the product, remove moss, leaves and other vegetation and soak for 12-14 hours, changing the water every hour.
2. Boil three times in water for 40 minutes, rinsing and straining with a colander.
3. Prepare a marinade from 1 liter of water, 100 g of salt, 25 g of sugar, 2 bay leaves and 10 peppercorns. Bring everything to a boil and place the pigs in the marinade.
4. 15 minutes after the start of the boil, add 125 g of vinegar and boil for another 5 minutes.

Got pickled spicy mushrooms pigs with vinegar, they need to be laid out in prepared jars and rolled up.

After cooling, store in a cold place.

How to marinate pigs for the winter in jars of olive oil

As you know, olive oil is very beneficial for health when used in food. Why not use this useful product choosing a way to pickle pig mushrooms for the winter in jars.

For this useful tasty preparation you need to prepare the pigs by long soaking and boiling in three waters.

In the meantime, prepare the seasoning mixture by grinding the following ingredients in a mortar: 50 g sea salt, 4 bay leaves, 15 peas different peppers, 5 pieces. carnation.

When cooking the product for the third time, add 500 ml to the pan wine vinegar and 1 tsp. salt. Boil the mushrooms until soft, then drain the liquid.

For storage for the winter, the resulting marinated pig mushrooms should be put in jars, sprinkled with layers of crushed spices.

When the jars are full, you need to pour olive oil on top and close tightly.

All ingredients are given per 1 kg of the original product.

Such a preparation can be stored in the refrigerator for up to six months.

Recipe for pigs marinated with cinnamon in jars for the winter

There is another interesting option how to marinate pigs. Look at the photo with the dish prepared according to this recipe.

For this recipe, the marinade is prepared as follows:

1. in 1 liter of boiling water, add 50 g of salt, 25 g of sugar, 2 g of cinnamon, 75 g of vinegar, 3 bay leaves, 10 peppercorns and 2 cloves of garlic;
2. in a boiling marinade, you need to put prepared and boiled pigs twice, let it boil for 10 minutes;
3. put the mushrooms into jars, pour hot marinade over them, pour 25 g of oil into each jar as a preservative.

You can store such pickled pigs in jars in the refrigerator. For conservation for the winter, it is better to roll up.

Recipe for cold-marinated pigs for the winter

It is not necessary to cook the product in brine for harvesting for the winter. Various recipes preparations of pickled pigs allow you to make supplies by cold pickling.

For this method, mushrooms must be thoroughly cleaned of debris and films, boiled three times and washed.

Chilled pigs should be cut into pieces of a convenient size and put in layers in a marinating container, sprinkled with spices.

The set of spices consists of:

• 50 g salt
• 2 large bunches of dried dill
• 3 currant leaves,
• 3 bay leaves,
• 3 garlic cloves and a dash of pepper.

All components are well ground in a mortar or coffee grinder.

After the mushrooms are stacked and sprinkled fragrant seasonings, you need to fill them with boiled water and create oppression. The entire structure is placed in a cold place for 2 weeks, and they can be stored for up to six months.

If you need to speed up the process of how to pickle pig mushrooms for harvesting for the winter, then into the water when last brew 100 g of vinegar is added.

Pigs marinated in the ratio "1:2:3"

There is a mushroom marinade recipe used by famous chefs. With its use, you can cook pickled pigs for the winter. Check out the product photo for this recipe.

The proportion is called "1:2:3" and shows the ratio of vinegar - sugar - water.

For example, for 1 kg of raw materials, you need to take 25 g of salt, 100 g of vinegar, 200 g of sugar and 300 g of water.

According to this recipe, marinated pig mushrooms are prepared for the winter in this way:

1. Mushrooms are boiled in the first water for 40 minutes, in the second water - 30 minutes, in the third, salted - 20 minutes.
2. Mushrooms are added to the boiling marinade and boiled for 20 minutes. Then everything is transferred to jars, shifting with onion rings.
3. Pour the mushrooms with marinade and preserve.

Such marinated pigs are stored according to a recipe from chefs, such as regular marinades for the winter in banks.

There is an authoritative opinion that any marinade must comply taste buds author. And if everything basic recipes pickled pigs prepared for the winter are made with vinegar, then the remaining components can be varied to taste.

For the marinade, bring to a boil a mixture of water, salt, sugar and vinegar, add spices to taste - bay leaf, nutmeg, various peppers, cinnamon, dill inflorescences.

Prepared pigs are poured with boiling marinade and tightly closed with a lid.

Look at the photo how to pickle pigs for harvesting for the winter.

Fragrant pigs, with pickled onions and garlic and fragrant herbs What could be better for dinner?

Soak the pigs 3 times for 5 hours, changing the salted water. Boil pigs for 5 minutes in the first water, 30 in the second water, in the third 40 minutes.

How to salt pigs

What is needed for salting pigs
per 1 kilogram of fresh pigs
Coarse salt - 50 grams
Dill - 10 sprigs
Blackcurrant leaves - 3 leaves
Peppercorns - 5 pieces
Garlic - 5 teeth

How to pickle pigs 1. Clean, wash, soak and boil pigs.
2. Throw the pigs after cooking in a colander and cool.
3. Put the pigs in a sterilized jar, sprinkling with salt and shifting with garlic and pepper. Then pour boiled water and cool.
4. Put the mushrooms in a container under oppression for 3 hours, then add the boiled mushrooms again, sprinkling with salt and seasonings. The pig brine should completely cover the pigs.
5. Store pigs at a temperature of 5-8 degrees, in a dry, dark place.
6. Pigs are salted for 45 days

How to marinate pigs

How to marinate pigs
for 1 liter marinade for pigs
Coarse salt - 2 tablespoons
Vinegar 9% - half a glass
Black peppercorns - 5 pieces
Lavrushka - a couple of sheets
Dill - 5 stalks
Cinnamon - on the tip of a knife
Sugar - 2 tablespoons
Garlic - 10 teeth

How to marinate pigs
1. Boil pigs.
2. Prepare the marinade: put salt and spices into the water, add vinegar, put on fire.
3. When the marinade boils, add the mushrooms.
3. Cook for 20 minutes, removing the foam.
4. Remove the pot of pigs from the heat.
5. Cool the pigs.
6. Put the mushrooms in a jar, pour the remaining marinade.
7. Pour 2 tablespoons of vegetable oil on top.

The recipe for marinated pigs was shared with me by my grandmother Sveta. I have never seen such “magic” mushrooms as hers. Gentle sliding mushrooms are good with potatoes, and just for a snack.

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

Fat young pigs are used for food. Mushrooms are best collected away from residential areas, deep in the forest.

So, we are preparing marinated pigs in jars for the winter. We have a bucket of pigs. Before cooking pigs need a good and long "bath". Mushrooms are soaked in salt water for at least 10 hours with regular replacement of water with salt. Each fungus is thoroughly washed from foliage and dirt. Only then can you start cooking.

For the marinade you need to take acetic acid, sugar, salt, bay leaf, cloves, black pepper, allspice, coriander peas. From the spices we will cook the marinade. The garlic will go directly into the seam.

Pigs are boiled in three stages for 15 minutes. After each boiling in lightly salted water, the foam is removed, the pigs are leaned back in a colander and washed. Mushrooms sat on the bottom - finally cooked.

Ready pigs are boiled for 15 minutes in the marinade before canning. In a small saucepan of water, dissolve the salt and sugar. Then add spices and acetic acid. After that, pigs are sent to the marinade.

Banks for seaming mushrooms are carefully calcined in the oven. It is better to take a small glass container with new sterile screw caps. Peeled garlic cloves are laid out in jars.

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

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