Svinushki are mushrooms that must be cooked with mandatory pre-processing. They are hearty, meaty and have long attracted mushroom pickers who know how to deal with these conditionally poisonous mushrooms. In fact, it’s very easy to prepare pigs for the winter. Follow two rules and you won’t be afraid of poisoning:
- The pigs must be processed immediately after collection; they cannot be left. The longer they sit cut, the more toxic they become.
- Before cooking, pigs must be soaked. Place the washed mushrooms in a bowl, sprinkle with salt and fill with water. Leave for 5 hours. Then change the water, add salt again and keep the mushrooms for another 5 hours. In total, the procedure must be repeated three times.
After this, the mushrooms are ready for cooking. You can salt pigs for the winter, pickle them, or make caviar from mushrooms. Choose any recipe and enjoy this mushroom delicacy all year round.
How to salt pork at home: recipes
You can salt pork, but with great care and always with heat treatment.
Pig mushrooms (or pig mushrooms) are very popular among connoisseurs of “quiet hunting”. Experienced housewives know that they can be used to make delicious preserves for the winter if they are soaked, boiled several times and the appropriate spices are added. Previously, they were classified as conditionally edible species of the 4th (lowest) category of nutritional value. In many modern reference books, as well as in the current sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993), pigs are classified as inedible and even poisonous . In addition, it is believed that these particular mushrooms have an exceptional ability to absorb heavy metals, toxic chemicals, radionuclides and other dangerous components from the soil. But mushroom pickers with many years of experience, who collect these mushrooms year after year, believe that if they are properly prepared, the danger is minimal.
Read about marinating pigs (pigs, cows, fillies) in this article.
What mushrooms should you not pick?
Svinushki and any other mushrooms cannot be collected in the following areas:
- near industrial enterprises and large agricultural farms;
- near fields that are treated with chemical fertilizers and plant protection products;
- in the vicinity of landfills and landfills intended for storing household and industrial waste;
- in the right-of-way of railways and along the sides of highways;
- in gardens and parks located within the city.
In addition, edible mushrooms collected after a long drought, as well as too “mature” specimens (overgrown mushrooms), can be dangerous.
It must be remembered that if there is any deviation (unpleasant odor, unusual color of the cap or stem, unusual change in the flesh on the cut, etc.), the mushroom should be discarded immediately.
If you are not sure about the edibility of the mushrooms you find, it is better not to take them at all!
Recipes
It is better to salt pig mushrooms using a hot method with frying (we do not recommend salting pig mushrooms using a cold method).
For preparations, use only coarse table salt without iodine content.
Traditional pickling recipe
This is a simple recipe, but only in terms of the amount of ingredients - you will need a minimum of them. But with mushrooms you will have to work hard, since they require serious preliminary preparation: soaking and triple boiling. Using this method, you can salt pigs for the winter in large quantities.
Number of servings/volume: 2.5-3 l
Ingredients:
- fresh pigs – 3 kg;
- rock salt – 150 g;
- dill with umbrellas – 8-10 pcs.;
- black currant leaves – 10 pcs.;
- garlic – 8-10 cloves;
- black peppercorns – 10-15 pcs.
Preparation:
- Wash the pigs, cut off any suspicious fragments, cut the medium-sized mushrooms into 2 parts.
- Place the mushrooms in a container/basin, cover with cold water and leave for 16-18 hours. Change the water 4-5 times.
- Drain the liquid, pour the soaked pigs with salted water, put on the fire, wait until it boils and boil for 10 minutes.
- Drain the first water and pour a new portion of salted water over the mushrooms, but this time cooking will take 30 minutes from the moment it boils.
- Repeat the process again. The third time, the mushrooms are cooked for 45 minutes.
- Wash the dill and blackcurrant leaves, cut the peeled garlic into slices.
- Place dill umbrellas and currant leaves on the bottom of sterilized jars.
- Place the mushrooms in a sieve or colander and let the water drain.
- Place the pigs into jars, sprinkling them in layers with salt, pepper and garlic slices.
- Boil clean water and fill the jars to the very top.
- Place a pressure in each of them: a regular glass filled with water will do.
- The jars are kept indoors at room temperature until completely cooled, and then sent to a cold place - a cellar or refrigerator.
- After 45 days, the pickles are ready.
Pickling recipe: hot method with frying
It is somewhat labor-intensive, but after such processing you can eat pork without fear for your health. In addition, thanks to frying, the taste of mushrooms becomes more intense, so pickling this method is very popular.
Important! The required volume of vegetable oil in this recipe depends on the number and size of mushrooms and in each case it turns out different.
Number of servings/volume: 3 l
Ingredients:
- fresh pigs – 4 kg;
- table salt – 8 tbsp. l.;
- garlic – 3-4 medium-sized heads;
- vegetable oil – enough for frying;
- bay leaf – 10-15 pcs.;
- black peppercorns – 10 pcs.;
- allspice peas – 10 pcs.
Preparation:
- Rinse young pigs thoroughly and soak them in cold water for 48 hours. Change the water at least 4 times a day.
- After 2 days, drain the water and rinse the mushrooms.
- Pour salted water into a saucepan and cook them after boiling for about an hour and a half. Don't forget to skim off the foam.
- Drain the water and repeat the process. Cooking time for the second time is 45 minutes.
- Drain the mushrooms in a colander and allow excess liquid to drain.
- Wash the seasonings, peel the garlic and chop it into a paste.
- Place the pigs in a deep enough frying pan, pour in enough oil to cover them completely.
- Add spices and salt, mix everything.
- Fry the mixture for about 45 minutes, stirring occasionally.
- Place the finished mushrooms in clean, dry, sterilized jars and cover with nylon lids.
- Leave in the room until completely cooled, then transfer to the cellar or put in the refrigerator.
- The first sample can be taken within a day.
Enjoy the taste, bon appetit!
Preliminary activities
Before canning, mushrooms must be properly prepared. In general, the processing of pigs is practically no different from the preparation of other fruiting bodies.
- Only young mushrooms with dense flesh and small caps should be covered.
- All fruiting bodies are cleared of debris, damaged areas are cut out and the cut on the stem is renewed.
- The mushrooms are washed and soaked in salted water for 10–12 hours, changing the liquid every 6 hours.
After soaking, the mushrooms are cooked in several stages, 15–20 minutes each. The finished fruiting bodies are placed in a colander, and after the liquid has drained, they proceed to freezing, pickling or canning.
Video
We invite you to get acquainted with another recipe for salting pigs in the following video:
He has been involved in gardening work, especially harvesting and preserving crops, since childhood. Excellent knowledge of the Russian language helps you share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He enjoys experimenting in the garden - the field for them is located right behind the house. Therefore, I am ready to try new recipes for canning and pickling, as well as original dishes from my own harvest, and share them with you.
Dunki for the winter recipe | How to salt dunki
Recently, cases of poisoning with dunka mushrooms have become more frequent, so among the conditionally edible mushrooms, they will probably be classified as inedible. Harmful substances were found in duneka - toxins that destroy blood cells, and besides, these substances tend to accumulate in the body. Even boiling kills these toxins only partially. Therefore, it is not recommended to use dunki too often and in large quantities, and you also need to be careful about the correct way to prepare them and how to salt them.
How to pickle dunka mushrooms for the winter in a cold way?
Before salting the dunki, the mushrooms must be soaked for two days, and the water in which the mushrooms are soaked must be changed twice a day. That is, suppose that in the morning you poured cold water over the mushrooms. You don’t have to think about them until you go to bed. But before going to bed, be sure to change the water at night. Do the same in the morning and evening of the next day.
Only after this procedure can you do anything with dunka mushrooms, not only salt them, but also pickle them or fry them. But let’s return to where we started – to salting.
- First, in order to salt the dunki, you need to boil them. You need to do this twice: the first time for 10 minutes, and wash them, then the second time for 20 minutes, and wash them again. After this, you need to cook the dunki for 20 minutes in salted water - 2 tablespoons of salt per kilogram of mushrooms.
- In order to salt dunki, cooked mushrooms must be placed in sterilized jars. They need to be laid in layers, alternating with a variety of seasonings or spices, for example, bay leaves, peppercorns, currant leaves and garlic. Don’t forget that before using currant leaves for pickling, you need to pour boiling water over them - in order to avoid excess microbes getting into the mushrooms, which can harm not only the mushrooms themselves, but also your health.
- To pickle the dunki, fill the mushrooms with brine so that the mushrooms are completely covered with it. Next, we need to close the jars and place them in a cool, dark place for approximately 5-7 days. Well, after that they will be ready to eat.
Dunki has long been considered a tasty mushroom, but there is also much debate as to how edible they are. Dunki love proper preparation, and there is no escape from this. So the main thing in this matter is to prepare it correctly, otherwise if it is not prepared correctly it will be tasteless and bitter, so you need to know how to handle them.
Mushrooms with hints of cinnamon
Ingredients for 1 liter of marinade:
- Salt – 2 tbsp. l.
- Vinegar 9% - ½ tbsp.
- Black peppercorns – 5 pcs.
- Bay leaf – 2 pcs.
- Dill – 5 stalks
- Cinnamon - on the tip of a knife
- Sugar – 2 tbsp. l.
- Garlic – 10 cloves
Preparation:
- After soaking, clean the mushrooms from dirt and cook.
- Make the marinade: put salt and spices in water, pour in vinegar and put it all on the fire. When the marinade boils, add mushrooms to it.
- You need to cook everything for 20 minutes, skimming off the foam regularly. Then remove the pan with mushrooms from the heat and cool.
- Place the mushrooms in pre-sterilized jars and pour in the remaining marinade. Pour 2 tbsp into each jar on top. l. vegetable oil.
How to salt pork at home: recipes
You can salt pork, but with great care and always with heat treatment. Pig mushrooms (or pig mushrooms) are very popular among connoisseurs of “quiet hunting”. Experienced housewives know that they can be used to make delicious preserves for the winter if they are soaked, boiled several times and the appropriate spices are added.
Previously, they were classified as conditionally edible species of the 4th (lowest) category of nutritional value. In many modern reference books, as well as in the current sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993), pigs are classified as inedible and even poisonous . In addition, it is believed that these particular mushrooms have an exceptional ability to absorb heavy metals, toxic chemicals, radionuclides and other dangerous components from the soil. But mushroom pickers with many years of experience, who collect these mushrooms year after year, believe that if they are properly prepared, the danger is minimal.
Read about marinating pigs (pigs, cows, fillies) in this article.
What mushrooms should you not pick?
Svinushki and any other mushrooms cannot be collected in the following areas:
- near industrial enterprises and large agricultural farms;
- near fields that are treated with chemical fertilizers and plant protection products;
- in the vicinity of landfills and landfills intended for storing household and industrial waste;
- in the right-of-way of railways and along the sides of highways;
- in gardens and parks located within the city.
In addition, edible mushrooms collected after a long drought, as well as too “mature” specimens (overgrown mushrooms), can be dangerous.
It must be remembered that if there is any deviation (unpleasant odor, unusual color of the cap or stem, unusual change in the flesh on the cut, etc.), the mushroom should be discarded immediately.
If you are not sure about the edibility of the mushrooms you find, it is better not to take them at all!
Features of the view
The mushroom belongs to the Svinushkov family and has several popular names: solokha, dunka, svinukha, black milk mushroom. They got their name from the appearance of dark spots on the surface after touching, which look like dirt on a pig.
The species that is conditionally edible and is eaten is the fat pig. The external data of the mushroom are as follows:
- The cap is concave towards the center and curled at the edges, its diameter is up to 17 cm, the color range is from brown to gray-brown.
- The leg is up to 10 cm high and is similar in color to the cap, of medium density and without additional circles on it. Cylindrical in shape, tapering towards the bottom, diameter up to 1.5 cm.
The habitat of pigs is quite wide - these are coniferous and deciduous forests, shrubs, ravines and swamps of Eastern, Central and Southern Europe, as well as almost the entire territory of Russia, although they are not common. Fat pigs prefer shady areas. The growth period of pigs begins in the spring and continues until frost, which is partly why they are popular.
Preparation
Before salting pigs at home, they must be thoroughly cleaned of debris - twigs, leaves, rot, damaged areas must be cut out, the largest specimens must be cut into several parts and filled with cold water for a day. During this time, it is recommended to change the water 4-5 times. It is advisable to use small pig caps or small mushrooms for pickling. After soaking, you can proceed directly to salting using any of the following methods.
It is better to salt pig mushrooms using a hot method with frying (we do not recommend salting pig mushrooms using a cold method).
For preparations, use only coarse table salt without iodine content.
Traditional pickling recipe
This is a simple recipe, but only in terms of the amount of ingredients - you will need a minimum of them. But with mushrooms you will have to work hard, since they require serious preliminary preparation: soaking and triple boiling. Using this method, you can salt pigs for the winter in large quantities.
Number of servings/volume: 2.5-3 l
Ingredients:
- fresh pigs – 3 kg;
- rock salt – 150 g;
- dill with umbrellas – 8-10 pcs.;
- black currant leaves – 10 pcs.;
- garlic – 8-10 cloves;
- black peppercorns – 10-15 pcs.
Preparation:
- Wash the pigs, cut off any suspicious fragments, cut the medium-sized mushrooms into 2 parts.
- Place the mushrooms in a container/basin, cover with cold water and leave for 16-18 hours. Change the water 4-5 times.
- Drain the liquid, pour the soaked pigs with salted water, put on the fire, wait until it boils and boil for 10 minutes.
- Drain the first water and pour a new portion of salted water over the mushrooms, but this time cooking will take 30 minutes from the moment it boils.
- Repeat the process again. The third time, the mushrooms are cooked for 45 minutes.
- Wash the dill and blackcurrant leaves, cut the peeled garlic into slices.
- Place dill umbrellas and currant leaves on the bottom of sterilized jars.
- Place the mushrooms in a sieve or colander and let the water drain.
- Place the pigs into jars, sprinkling them in layers with salt, pepper and garlic slices.
- Boil clean water and fill the jars to the very top.
- Place a pressure in each of them: a regular glass filled with water will do.
- The jars are kept indoors at room temperature until completely cooled, and then sent to a cold place - a cellar or refrigerator.
- After 45 days, the pickles are ready.
How long to soak pigs? How long does it take to cook pork?
As already mentioned, mushrooms are poisonous and dangerous to human health. But still, this does not stop lovers of mushroom dishes, so they continue to prepare all kinds of dishes from mushrooms of this variety. How long should you cook the pork before it's done? The duration of their heat treatment is about two hours. And this does not include soaking time.
Such mushrooms are very dangerous to eat, despite their amazing taste. But if you nevertheless decide on such a culinary experiment, you should know how to properly prepare and heat them.
First of all, the pigs are sorted out and thoroughly washed to remove all the garbage that you took with you from the forest. Then a soaking procedure is required, and it lasts 15 hours.
First, the pigs are filled with chilled water and left for 5 hours. After this time, the mushrooms are thoroughly washed and again filled with water for 5 hours. The third time you need to do the same procedure. And only after that you can start cooking.
On a note! As a rule, to boil one kilogram of pork, you need to take 1 liter of water and 1 tablespoon of salt.
After the water reaches a boil, immerse a portion of mushrooms in it. We always measure the cooking time from the moment the liquid boils again. The first time we boil the pigs for 5 minutes. In general, cooking takes place in three stages.
Next, you need to drain the water, rinse the mushrooms and fill them with chilled water again.
After boiling, this time we detect it for half an hour. Simmer the pigs over moderate heat, the water should not boil too much.
After half an hour, we decant the water again and rinse the pigs. And fill them with chilled water again. Now we boil the pig mushrooms for 40 minutes after boiling. Only after this can they be eaten.
How long should you cook pork mushrooms before frying? Regardless of how you plan to use these wild mushrooms in the future, you need to boil them in three stages, as described above. In general, the duration of heat treatment is 75 minutes.
The pigs make delicious snack dishes, but they are used extremely rarely for making soups.
If you plan to marinate the pigs, then boil the mushrooms in clean water the first two times. And the third time you can cook them in the marinade for 40 minutes. The marinade is very easy to prepare. Add salt, granulated sugar, laurel leaves, allspice and clove inflorescences in the prescribed proportions. But acetic acid is added to the marinade at the very end.
On a note! It is better to roll the pickled mushrooms into jars and leave them for a few more months to infuse.
Only experienced mushroom pickers know what pigs look like and how to prepare them correctly without harm to their health. By the way, when the leg is cut, it instantly turns dark. The same applies to the cap, if you press it well.
In general, professional chefs advise not to experiment and use safe, edible mushrooms to prepare your gastronomic masterpieces. Even better - greenhouse champignons or veshki.
