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With the onset of autumn, a mass of various mushrooms appears in the forests - boletus, mushrooms, white, chanterelles and many other species. Experienced collectors know which ones can be collected and which ones are best avoided.

From July to October, in the forests and on the edges, you can find the Pig or Pig edible mushroom. This is a very unpretentious mushroom that grows in large groups in various forests. Visually, it resembles a lump, has a yellow color, a large cap and a short leg. It is important to know that the family of pigs is quite large, there are both edible and poisonous species in it. Therefore, without being sure, it is better to ask for advice from local experienced residents. A distinctive feature by which you can recognize the pig is a characteristic depression on the cap, and the size of the cap can reach 15 cm in diameter.

Pickled pig mushrooms have been popular and respected for a long time. Pickles, soups and stews made from this product, competently and deliciously cooked, have an incredible taste. After all, a pig is a mushroom ideal for pickling and salting. It is worth dwelling in more detail on the recipes for preparing pickled pig mushrooms, as a preparation for the winter. Do not forget about the toxicity of pigs, therefore, strict adherence to all recommendations regarding the cooking time will be the key to a tasty and safe treat.

A very simple recipe for making pickled pigs

A very simple recipe for pickled pig mushrooms, is distinguished by a fairly simple set of 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 exceed expectations.

Sequencing:

to pickle mushrooms will require a long soaking in a large basin 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 rinsing 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 each kilogram of pigs, 50 g of salt and 2 g of citric acid are poured into the water;

after the mushrooms have boiled for about 20 minutes, they need to be rinsed in plenty of water, drained and boiled again. This time about an hour;

while the pigs are boiling, 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 peas of black and allspice and 50 g of vinegar 9%.

After an hour, a marinade is introduced into a pan with mushrooms, boiled for another 15 minutes and the hot marinated pig mushrooms are placed in a glass container for preservation. The jars should be steam sterilized for 10 minutes and the lids should be boiled.

It is advisable to store the preservation in a cool dark place.

How to deliciously marinate pigs at home in a hot way

Our grandmothers also knew how to marinate pig mushrooms correctly to make a delicious festive dish.

The pigs freshly picked in the forest must be washed, peeled and debris removed, and washed again. Then cut into cubes of a convenient size. Fill with enough cold water. Bring to a boil and cook for 15 minutes over low heat, skimming off the foam. After that, rinse again, cover with clean water, add 50 g of salt for each kilogram of mushrooms and cook for another 45 minutes on low heat.

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

There is no single recipe to properly marinate pig mushrooms, but at the same time, one thing unites all methods - these mushrooms like to cook for a long time. Therefore, you do not 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 each of sugar and vinegar 5 minutes before the end. In the meantime, prepare the container to place the still hot product in it.

Twist the cans and wait for the right opportunity to enjoy the incredible taste

The classic recipe for pickling pigs

Take a look at the photo of marinated pigs using the classic marinade recipe. This is a very appetizing dish that goes especially well with fried potatoes. According to this recipe, the dish does not have to be rolled up in jars, it is ready to eat after the end of cooking. And you can store a finished dish in the refrigerator for about a month.

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

per 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 - thoroughly wash the product, cut into convenient cubes and boil for 30 minutes in salted water. Then change the water, rinse in running water, salt and cook for another hour. Then change the water again, pour in the prepared marinade and cook for 15 minutes.

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

Can pigs be pickled 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, suggests the opposite. Therefore, if pigs are found in the neighboring forest, then doubts about whether it is possible to pickle pig mushrooms should be set aside.

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

A very tasty result will be if you try this method of how to pickle pigs quickly at home.

For the marinade you will need:

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

This composition is designed for 1 kg of raw feedstock.

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

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

Stir the contents of the pan periodically to avoid burning.

Then everything is put into clean jars, 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 spoil the product quickly, and they will not be able to stand for too long.

How to cook pickled pig mushrooms quickly and tasty?

How to cook pickled pig mushrooms quickly and tasty so that the spicy taste delights the receptors and surprises the guests? This recipe contains an ingredient such as onions. The more onions, the more piquant the taste.

The mushrooms should be prepared for pickling according to the standard recipe, after thorough washing and 2 stages of cooking with a change of water.

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

Prepare liter jars, in each place a head of onion cut into half rings and 2 cloves of garlic. Put ready-made 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 making pickled pigs without canning is sure to delight 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 by using the original method of marinating pigs with a 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.

It turned out pickled spicy pig mushrooms with vinegar, they need to be laid out in prepared jars and rolled up.

After cooling, store in a cool 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 healthy product when choosing a way to marinate pig mushrooms in jars for the winter.

For this healthy and tasty preparation, you need to prepare the pigs by soaking and boiling for a long time in three waters.

In the meantime, prepare a mixture of seasonings by grinding the following components in a mortar: 50 g of sea salt, 4 bay leaves, 15 peas of different peppers, 5 pcs. carnation.

During the third cooking of the product, add 500 ml of wine vinegar and 1 tsp to the pan. salt. Boil the mushrooms until soft, then strain the liquid.

For storage for the winter, the resulting pickled pig mushrooms must be folded into jars, sprinkled with layers of crushed spices.

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

All ingredients are per 1 kg of the original product.

Such a blank 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 for how to marinate pigs. Look at the photo with a 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 twice boiled pigs, let it boil for 10 minutes;
3. Transfer the mushrooms to jars, pour hot marinade, on top, as a preservative, pour 25 g of oil into each jar.

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

The recipe for cold marinated pigs for the winter

It is not necessary to cook the product in brine for preparation for the winter. A variety of recipes for making pickled pigs allow you to make stocks by cold pickling.

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

Chilled pigs need to be cut into pieces of a convenient size and put in layers in a pickling container, sprinkling with spices.

The spice set consists of:

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

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

After the mushrooms are laid and sprinkled with aromatic spices, 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 marinate pig mushrooms for harvesting for the winter, then 100 g of vinegar is added to the water during the last cooking.

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

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

It is recommended to add spices to the boiling marinade to taste - pepper, cloves, cinnamon. There are lovers of pickled onions, along with mushrooms.

According to this recipe, pickled 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 water - 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 marinade over the mushrooms and preserve.

These pickled pigs are stored according to the recipe from the chefs, as are ordinary marinades for the winter in jars.

There is an established opinion that any marinade should match the taste buds of the author. And if all the basic recipes for pickled pigs harvested for the winter are made with vinegar, then the rest of the ingredients 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 of how to pickle pigs for harvesting for the winter.

Fragrant pigs, with pickled onions and garlic and aromatic herbs - what could be more pleasant for dinner.