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

Preparing for salting pigs at home

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

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

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

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

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

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

How to salt pigs in glass jars under nylon lids

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

This will also require:

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

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

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

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

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

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

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

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

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

How to salt pigs with butter at home

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

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

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

How to hot salt pigs in pre-soaked cans

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It should be noted that there is a special way of salting pig mushrooms for the winter. This is a dry technology that involves just the addition of common salt. To get a delicious product at the output, 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 are immediately placed in containers and sprinkled with salt. Then they are covered with paper or cloth and placed under the load. A month later, you can safely try the delicacy prepared in your own juice.

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