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Pigs are considered one of the most "capricious" and "insidious" varieties of mushrooms: in 1981 they were officially classified by experts as poisonous. But skilful housewives have learned how to properly "handle" them, and even prepare pigs for consumption for the winter. It is important to remember: if you do not immediately heat treatment, these mushrooms can very quickly deteriorate, losing all their edible properties. How to pickle, freeze, salt pigs, read on.

Is it possible to freeze pigs for the winter and how to do it?

This way of storing food is rapidly gaining popularity from year to year. Therefore, many culinary experts have a question about whether it is possible to freeze pig mushrooms for the winter. The answer is yes, but with one very important remark: only after preliminary cooking. Its technology consists of the following successive stages:

1. Clean the mushrooms from forest debris, wash thoroughly, soak in salt water, let stand for five to six hours, then pour out the water. Soak twice more in the same way.
2. As soon as the pigs are soaked, strain them with a colander, put in a cooking vessel, pour water there in the proportion: mushrooms - 1 kg / water - 1 l / salt - 1 tsp.
3. The liquid with the pigs should be boiled, then boil them for five minutes on a medium-power fire under a lid, then drain the water from them.
4. The second time, pour salted water over the pigs (the proportion is the same), after boiling, boil for half an hour and pour out the liquid again.
5. Pour the pigs again with the same salted water, let the mass boil, boil for about 50 minutes, put in a colander at the end, cool.

Now you can freeze the pigs, boiled until cooked, for the winter: they have the property of being stored in the freezer for about 6 months. Before cooking any dish with them, they will need to be defrosted at room temperature.

What can be cooked from pigs for the winter: a recipe for mushroom caviar with lemon juice

Mushroom caviar is considered one of the most delicious and versatile snacks. She can both diversify the table for the holiday, and use it as "minced meat" for pies, pies, as an ingredient in the process of creating other culinary masterpieces. Therefore, to the question of what can be prepared from pigs' mushrooms for the winter, one of the answers is caviar. Below are some simple recipes that, among other things, do not require significant financial costs.

Caviar from pigs with lemon juice for the winter is distinguished by its original taste. To prepare it, you should take the following components:

• 1 kg of pigs;
• 0.2 kg of onions;
• 50 g green parsley;
• 0.1 l of sunflower oil;
• 20 ml lemon juice;
• 20 g salt;
• a pinch of ground black pepper.

The procedure for preparing caviar from pig mushrooms for the winter is presented in the photo recipe step by step:

Prepare the mushrooms, as before cooking - remove the garbage from them, wash, soak three times for five hours in salted water.

After that, they must be cut into small pieces, put into a cooking vessel, pour water there so that all specimens are covered, salt, let them boil, and boil over a moderate heat for 50 minutes. At the same time, it is important to monitor the appearance of foam and constantly remove it.

Peel the onion, cut into small cubes, fry in sunflower oil.

Wash the parsley, dry it, chop finely.

Put the pigs in a colander so that the liquid is completely gone, let them cool, grind with a meat grinder. Add parsley, fried onion and butter to the chopped mushrooms, after frying the remaining in the pan. Pour lemon juice into the caviar, add pepper, stir thoroughly.

Put the mass in jars, sterilize for 40 minutes, roll up with pre-boiled lids.

Recipe for mushroom caviar from pigs with tomatoes for the winter

Another equally tasty mushroom caviar for the winter is prepared from pigs, salad peppers and tomatoes. You should prepare such a list of components in order to create this dish:

• pigs - 2 kg;
• vinegar - 20 mg;
• onions - 0.8 kg;
• sunflower oil - 0.2 l;
• carrots - 0.4 kg;
• salad pepper - 1 kg;
• tomatoes - 0.4 kg;
• garlic - 2 teeth.;
• salt, granulated sugar, ground black pepper - according to your own taste.

The recipe for making such caviar from pigs for the winter includes several sequential steps:

1. Perform preliminary preparation of mushrooms, as in the previous recipe.
2. Next, pour boiling water over the pigs, cook for half an hour, put in a colander so that the water is completely glass.
3. Twist the mushrooms in a meat grinder, and then - salad peppers and tomatoes (you must first remove the peel from the vegetables). Mix all.
4. Fry carrots and onions until half cooked.
5. In order for the caviar to be homogeneous from the mushrooms of pigs for the winter, you need to grind all the ingredients in a blender.
6. Then put the mass in a cauldron, add salt, granulated sugar, pepper, sunflower oil, boil for an hour on a low-power fire. Add garlic, vinegar to the finished caviar, arrange in jars, sterilize for 30-40 minutes and roll up.

Harvesting pigs for the winter: a recipe for spicy mushroom caviar

For lovers of piquant tastes, there is a recipe for spicy caviar from pig mushrooms for the winter. According to him, you will need the following set of ingredients:

• 7 liter bucket of pigs;
• 3 heads of onions;
• salt to taste;
• 1 tbsp. refined vegetable oil;
• 5 allspice peas;
• 5 pieces. dried cloves;
• 1 tbsp. l. vinegar essence (70%)

Pigs for harvesting for the winter in this way need to be processed using the following technology:

1. Soak the mushrooms for a day, changing the water 3-4 times.
2. Put the pigs in a saucepan, put allspice peas and cloves in a gauze bag, place with mushrooms, add salted water and boil for an hour after boiling.
3. Finely chop the onion, fry it in vegetable oil until golden, season with salt.
4. Put the pigs in a colander, after the water drains, grind in a blender, pour the fried onions into the mass, mix.
5. Pour vegetable oil and vinegar essence into caviar, mix thoroughly, boil, boil for 20 minutes, stirring constantly.
6. Spread the caviar in jars, sterilize for about 30 minutes, roll up.

Fragrant mushroom roe from pigs

Another option for spicy and aromatic caviar made from pig mushrooms for the winter requires the following set of components:

• 1 kg of pigs;
• 600 g of onions;
• 200 ml of vegetable oil;
• 80 ml of apple cider vinegar;
• 1.5 liters of water;
• 20 g salt;
• 50 g of cilantro, parsley, dill.

To cook mushroom caviar from pigs according to this recipe for the winter, you need to adhere to the following sequence of steps:

1. Wash the mushrooms, cut into medium-sized pieces, put in a saucepan, pour salted water into it, boil everything and boil for about 40 minutes. The foam that forms on the surface must be constantly removed.
2. Remove the pigs from the water with a slotted spoon, cool, twist in a meat grinder.
3. Cut the onion into cubes, fry in vegetable oil, and also mince.
4. Wash greens, dry, chop finely.
5. Mix the mushroom mass with the onion, add greens, apple cider vinegar, the rest of the vegetable oil to the mixture, stir thoroughly.
6. Put caviar in jars, sterilize for 40 minutes, seal.

Caviar from salted pigs

You can use salted pigs for mushroom caviar for the winter. The recipe includes the following ingredients:

• 1 kg of salted pigs;
• 200 g onions;
• 0.1 l of sunflower oil.

The cooking procedure is simple, not time consuming and consists of the following steps:

1. The pigs must be thoroughly washed under running water.
2. Then you should dice the onion and fry it in sunflower oil.
3. Further, both mushrooms and fried onions must be ground in a meat grinder, add the remaining oil to the resulting mass and mix thoroughly.

Such caviar is suitable both for consumption immediately after preparation, and for preparation for the winter. If you choose the second method, then the mass needs to be decomposed into banks, in each of which you need to add 1 tbsp. l. sunflower oil (over the volume specified in the recipe). Caviar is closed with polyethylene lids and stored exclusively in the refrigerator chamber.

Harvesting pigs with carrots for the winter

Another quick and low-cost recipe for mushroom caviar with vegetables is presented below, for this preparation you need:

• 1 kg of pigs;
• 600 g carrots;
• 500 g onions;
• a mixture of ground peppers and salt - to taste;
• sunflower oil for frying.

Pig mushrooms in the process of harvesting caviar for the winter should be processed as follows:

1. Wash, soak, boil in one of the ways described in the previous recipes.
2. Then cut them into small slices, fry in sunflower oil.
3. Wash the carrots, dry, wrap in foil and bake in the oven, then peel them.
4. Dice the onion and fry until golden.
5. Grind carrots, onions, mushrooms and mix. Pour sunflower oil into a saucepan, put the mushroom mass there, let it boil, simmer for 25 minutes with constant stirring.
6. Put in jars, sterilize for 30 minutes, roll up.

Note to the hostess: for sterilization, the workpiece must be laid out in jars of the same volume and size. Spread a kitchen towel at the bottom of the pan, put containers with the workpiece in it, fill it with water so that its level reaches the shoulders of the cans, put it on fire, boil and from that moment count the time allotted in the recipes for sterilization.

How to cook pickled pig mushrooms for the winter

Pickled pigs are a very nutritious snack that mushroom lovers love to feast on throughout the winter season. There are many popular recipes, among which every gourmet can find the one that suits his taste the most. Before preparing pickled pig mushrooms for the winter according to the traditional recipe, you need to stock up on the following ingredients:

• mushrooms - 1 kg;
• garlic - 2 tooth;
• dill - 2 branches;
• water - 1 l;
• salt - 1 tbsp. l .;
• granulated sugar - 1 tbsp. l .;
• cloves - 4 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns - 5 pcs.;
• vinegar - 2 tbsp.

A detailed recipe with a photo shows how to cook marinated pig mushrooms for the winter:

During the day, the cleaned and washed pigs should be soaked in salt water (changing the liquid 3 times) to remove toxic substances and bitterness. The mushrooms prepared in this way should be put in a saucepan, poured with salted water, boil for 30 minutes after boiling.

Next, the pigs must be washed, filled with clean cold water and left for an hour, then put in jars. Next, the marinade should be boiled. Bring the water to a boil, add all the spices there, boil for 3-5 minutes and pour over the pigs.

Pigs marinated for the winter with cinnamon in jars

Another interesting way to cook pickled pigs for the winter with a slight oriental flavor is to add cinnamon to the marinade. The list of components for the procurement includes the following products:

• mushrooms - 1 kg;
• water - 1 l;
• salt - 2 tbsp. l .;
• vinegar - ½ tbsp.;
• bay leaf - 3 pcs.;
• black peppercorns - 5 pcs.;
• dill - 5 branches;
• ground cinnamon - to taste;
• granulated sugar - 2 tbsp. l .;
• garlic - 10 teeth;
• sunflower oil.

The cooking technology is as follows:

1. Prepare the pigs in advance, as in the previous recipe.
2. After that, put the mushrooms in a saucepan, cover with salt water, after boiling, boil for 25 minutes, put in a colander, let the liquid go, put the pigs in jars.
3. Boil the marinade by boiling water, adding the whole list of spices, as well as vinegar.
4. Pour boiling marinade over the mushrooms, add 1 tbsp to each container. l. sunflower oil and roll up.

You need to store pig mushrooms pickled in jars for the winter in a cool place - in the basement, on the loggia, or better - in the refrigerator chamber.

Spicy pigs for the winter

Admirers of piquant tastes will certainly like mushrooms pickled with the addition of onions. To prepare such a culinary masterpiece, you cannot do without the following list of products:

• mushrooms - 1 kg;
• onion - 1 pc .;
• garlic - 2 teeth.;
• black peppercorns - 4 pcs.;
• vinegar - 2 tbsp. l .;
• salt;
• vegetable oil.

Next, you need to adhere to this step-by-step technology:

1. Soak the peeled and washed pig mushrooms, which will be cooked for the winter according to this recipe, as described in the first pickling recipe.
2. Then pour them with plenty of water, salt, add black peppercorns, boil.
3. Chop the onion in half rings, chop the garlic, put a little in each jar.
4. Next, put the mushrooms themselves in the banks. Add 1 tbsp to each of them. l. vinegar and vegetable oil. Close with tight plastic lids, shake to mix all the components, store in the refrigerator. It should be consumed in the current autumn-winter season.

How to deliciously preserve pig mushrooms for the winter with olive oil

To get especially tasty and tender pigs for the winter, add olive oil to the marinade. So, you will need the following ingredients to prepare such a homemade product:

• olive oil - 0.75 l;
• wine vinegar - 0.5 l;
• salt - 2 tbsp. l .;
• bay leaf - 4 pcs.;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.

Then proceed in the following sequence:

1. As before, pre-prepare the mushrooms for cooking: peel, rinse, soak, as described in the first recipe.
2. Then put them in a saucepan, fill with water, salt, add vinegar there.
3. Before pickling and preserving pig mushrooms for the winter, boil them for 10-15 minutes after boiling. Drain the liquid.
4. Sterilize glass jars, put mushrooms in them (layer of pigs - layer of spices). Pour olive oil over each jar. Sterilize for 30 minutes, seal, cool and store in a cool place.

Harvesting pigs with vegetable oil

You can use sunflower oil for cooking - only in this case, the mushrooms will need to be fried on it first. The recipe for cooking fried pickled pig mushrooms for the winter provides for the following necessary components:

• 1 kg of pigs;
• 7 peas of black pepper;
• 5 peas of allspice;
• 3 laurel leaves;
• 0.1 l of sunflower oil;
• 1.5 tbsp. l. salt;
• 3 tooth. garlic.

Harvesting pigs for the winter according to this recipe involves the following steps:

1. Peel each mushroom, wash, soak the mass (as described earlier).
2. Next, boil the pigs for about half an hour in a large volume of water.
3. Drain the water, replace it with clean water, boil it again, only now for an hour.
4. Then remove the mushrooms from the liquid using a slotted spoon, put in a frying pan with sunflower oil.
5. Add salt, garlic and spices there.
6. Fry the mass over low heat for 40 minutes, stirring occasionally.
7. Arrange the mushrooms in jars, close with plastic lids, cool, store in the refrigerator, use during this season.

Canned pigs with citric acid for the winter

Canned pigs boiled with citric acid have an unusual taste for the winter. For such preservation you will need:

• mushrooms - 1 kg;
• salt - 2 tbsp. l .;
• citric acid - 2 g;
• water - 400 ml;
• vinegar essence - 1 tsp;
• black peppercorns - 5 pcs.;
• bay leaf - 3 pcs.

Follow the step-by-step recipe with a photo, preparing pigs for the winter in a marinade in accordance with this method:

Remove debris and wash the mushrooms. Then soak them for 3 hours: fill with plenty of water and change the liquid every 30 minutes.

After that, scrape off the cap and leg of each mushroom with a knife. Cut large specimens. Wash the whole mass again in clean water, preferably running.

Put the pigs in a saucepan, cover with water, boil, add salt, citric acid, boil for 30 minutes, removing the foam and stirring the mass.

Throw the mushrooms in a colander, rinse and boil for another hour in another water.

Prepare the filling: add the remaining ingredients from the list to the boiling water, transfer to the boiling pig filling, cook for another 15 minutes with regular stirring.

Sterilize glass jars, put mushrooms with marinade in them, roll up.

Pig mushrooms for the winter, prepared according to the described recipe, must be stored in a dark and cool place (not necessarily in the refrigerator compartment).

We close the pigs in brine for the winter

Mushrooms soaked in brine are considered one of the best savory appetizers to go with any side dish. The recipe for cooking pigs in brine for the winter is simple, you need to take:

• 1 kg of mushrooms;
• 1 horseradish sheet;
• 1 dill umbrella;
• 2 leaves of cherries and currants;
• 6 peas of allspice;
• 8 black peppercorns;
• 2 bay leaves;
• 2 tbsp. l. salt.

Next, you need to do the following operations:

1. Before cooking according to this recipe for the winter, pig mushrooms must be washed and soaked for a day in salted water, periodically changing the liquid. Then boil in a large volume of the same salted water for half an hour.
2. Change the liquid, salt generously, bring to a boil again and cook for another 2 hours.
3. After an hour of cooking, add spices and leaves to a container with mushrooms.
4. After cooking, put the mushrooms in jars, pour with brine. We close the pigs in brine for the winter with dense plastic thermal covers and send them for storage in the refrigerator.

If there is no room in the refrigerator compartment, you need to preserve the mushrooms using metal lids. But you will have to eat them in the same winter - such a blank is not stored for a long time.

Study recipes, choose the most interesting ones, make your own adjustments, because the kitchen is a place for creative searches and experiments.