Pickling and marinating piglets for the winter (+18 photos)

Most mushroom pickers enjoy collecting and cooking pig mushrooms, despite the official ban on their collection. Foreign sources recommend against all types of these mushrooms for consumption, while in Russia, only thin pig mushrooms are completely banned. Thick pig mushrooms are considered conditionally edible and are eaten, although they don't have the best taste (according to Wikipedia).

There are many ways to prepare and preserve them for the winter. Pig mushrooms can be salted, pickled, and even frozen. The key is to strictly follow the recipes; this is the only way to properly and safely store them for the winter.

Characteristics of the species and selection of edible fruits

Therefore, only thick pig mushrooms should be selected for harvesting. Their flesh has a dense consistency and darkens quickly when cut. The fruiting body has a bitter and slightly sour taste. This mushroom is very similar in appearance to the saffron milk cap, but it secretes a milky sap, while the pig mushroom does not. A distinctive feature of the pig mushroom is its brown cap with curled edges. The stem is small, thick, with yellowish gills.

Mushrooms grow in small clusters in coniferous and deciduous forests. Mushroom pickers advise choosing only young specimens, when they are firm enough inside. Young mushrooms are small and have a slightly shaggy cap. Older mushrooms are often soft inside.

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When harvesting this variety, it's important to remember that thin svinka spoils very quickly, so it should be cooked as quickly as possible. Even a slight delay can cause the harvested crop to rot.

Methods for salting pigs at home

Pickling pig mushrooms at home is quite simple. The main thing is to follow all the instructions when preparing this conditionally edible fruit and strictly adhere to the specific recipe.

https://www.youtube.com/watch?v=8DVyUnRWXDo

Cooking before salting

First, the mushroom harvest should be cleaned of debris. Before pickling, soak it in water for an hour. Lightly salt the mushrooms beforehand. Cut the cleaned mushrooms into small cubes and place them in a saucepan. Fill the pan with water and place it on the stove. Cook over low heat for about 20 minutes. Once the mushrooms have darkened, they're ready to pickle.

Cold ambassador

This method eliminates heat treatment, which is the key to crispy mushrooms. To salt pork mushrooms this way, follow these steps:

1. The harvested mushrooms are soaked in salted water for 24 hours. It's important to change the water every 4 hours. This will remove the bitter taste. It's best to store the container in a cool place.

   

2. The soaked piglets are placed in containers, salted, and dill, garlic, and currants are added.
3. The mixture is pressed down with a weight and transferred to a dark, cool place for one month.

Hot method

Hot-salted mushrooms are safer to eat. This process takes much longer, but thorough sterilization helps prevent food poisoning.

To prepare you will need the following ingredients:

• 1 kg of fresh pigs;
• 2 tbsp. salt;
• one medium head of garlic;
• about 100 g of sunflower oil;
• 5 bay leaves;
• 5-10 black peppercorns.

The fruits should be thoroughly washed and soaked in cold water for two days, changing the water about five times during this period. After soaking, drain the liquid, and rinse the fruits again in clean water.

Prepared mushrooms undergo the following processing:

1. Pour the piglets into a saucepan, add water and set to boil.
2. After boiling, be sure to skim off any foam that forms. You can add a little salt to the water. Cook for 1.5 to 2 hours.
3. The cooked product is rinsed, poured into a clean container, and filled with clean water. The pan is placed on the stove and the contents are simmered for another hour.
4. After this, the fruiting bodies are poured into a colander and the water is allowed to drain.
5. The head of garlic is peeled and finely chopped.
6. For frying, you will need a fairly large frying pan, into which you should pour the mushrooms.
7. The vegetable oil should cover the contents of the pan, so its quantity can be increased.

   

8. Sprinkle the mixture with garlic, salt, pepper, and bay leaves. Mix everything well and fry over medium heat for 40 minutes. Stir the pork regularly during frying.
9. Jars with lids should be pre-sterilized and allowed to dry.
10. The finished product is placed into jars and sealed with lids. After cooling, the jars are transferred to a cool place.

    

You can try these pickles only after 24 hours, when they have cooled completely.

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Pickling mushrooms for the winter

Pork tenderloins marinated in the classic way are not only safe, but also very tasty.

This recipe consists of the following ingredients:

• 1 kg of piglets;
• a few cloves of garlic;
• a couple of sprigs of dill;
• 1 liter of water for preparing the marinade;
• 1 tbsp each of salt and sugar;
• 3-4 cloves;
• 3 bay leaves;
• 5-6 black peppercorns;
• 2 tbsp. vinegar.

The wild harvest is washed, cleaned, and cut into small slices. It is then soaked in clean water for 24 hours (changing the water periodically). The soaked product is transferred to a container, filled with fresh water, generously salted, and placed on the stove. After boiling, skim off any foam and simmer for 30 minutes.

The cooked mushrooms should be rinsed thoroughly under running water several times. Then, take a clean saucepan, fill it with water, add salt again, and bring to a boil. Add the mushrooms. Boil for about 30 minutes a second time. Pour cold water over the cooked mushrooms and let them soak for an hour.

Now you can begin preparing the marinade. Add sugar, salt, spices according to the recipe, and vinegar to the water.

Mix everything thoroughly. Drain the soaked mushrooms in a colander and rinse again. Then pour the marinade over them and simmer for 10 minutes. Add chopped garlic and chopped dill sprigs. Mix well. The pickled mushrooms are ready to eat.

Mushrooms marinated in olive oil for the winter are delicious. This recipe works well not only for pig mushrooms, but also for most edible mushrooms.

Before pickling the fruits, prepare the following ingredients:

• 1 kg of pigs;
• 750 ml olive oil;
• 500 ml white wine vinegar;
• 2 tbsp. salt;
• 4 bay leaves;
• 6 pcs. of cloves;
• 1 tbsp white peppercorns;
• several sprigs of dill.

The harvested mushrooms should be thoroughly washed and cleaned. Large mushrooms should be cut into small pieces, while smaller ones can be left whole. The chopped mushrooms should be soaked in water for 24 hours, changing the water periodically. After soaking, the mushrooms are prepared as follows:

1. Place the piglets in a saucepan, cover with water, add a little salt and cook for about 30 minutes.

   

2. The liquid is drained and the mushroom mass is washed with clean water.
3. Pour the required amount of vinegar into a container and add a pinch of salt. Transfer the washed mushrooms to the pan and boil for 10 minutes to soften.
4. The cooked mass is thrown into a colander and excess liquid is allowed to drain.
5. The pork is placed in jars in layers, alternating the mushroom mass with spices.

   

6. Each jar is filled with olive oil and sealed.

This marinade should be stored in a cool place. The shelf life of this product is no more than 6 months.

The next marinating method also involves washing, cleaning, and slicing the mushrooms. Boil the mushroom mixture twice in salted water: the first time for 10 minutes, the second for 30 minutes. After cooking, prepare the necessary spices (for 3-4 liters of boiled pork): 1 tablespoon of salt, 7 bay leaves, 5-7 allspice peas, 5-8 sprigs of dill, 7 cloves.

Place the boiled mushrooms in a saucepan, cover with water, and add the spices. After boiling, simmer for another 15 minutes and add 1 teaspoon of sugar. Simmer for another 10 minutes and then add 0.5 tablespoons of 70% vinegar essence.

The finished product is divided into sterilized jars, with two sprigs of dill added to each. The jars are sealed and, after cooling, transferred to the cellar.

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Answers to frequently asked questions

If a mushroom picker's basket is filled with pig mushrooms, it's time to consider how to preserve these forest bounty for the winter. Salted and pickled mushrooms are a great addition to the holiday table, but only if prepared safely.