How to salt and marinate pigs for the winter using hot and cold methods: the best cooking recipes. Salting pigs with garlic, dill, cinnamon, onion, in oil: a simple and tasty recipe

In this article we offer simple recipes for preparing pigs for the winter. In this case, salting and marinating of mushrooms will be used.

One of the most popular ways to prepare wild mushrooms is to pickle and marinate them. Marinated and pickled mushrooms are considered a delicious snack that you can enjoy all year round. That is why most housewives try to make as much mushroom preservation as possible.

Before preparing pig mushrooms for the winter, read the article - Edible and inedible pig mushrooms: varieties - about whether they can be eaten.

Salted pigs with garlic, dill: recipe

This mushroom appetizer recipe can be considered a classic. The process of preparing salted pork with garlic is quite simple, so anyone can handle it.

Fresh pork – 1.5 kg
Dill umbrellas – 7 pcs.
Salt – 70 g
Black currant leaves – 5 pcs.
Garlic – 7 cloves
Black peppercorns – 10 pcs.

Salted pigs
Next, we proceed to preparing salted pigs:

First, the mushrooms need to be put in order. To do this, they need to be washed, cleaned of dirt, twigs, etc. Next, soak the mushrooms in water for about 10 hours. During this time, the water in the container must be changed at least 2 times.
Please note that according to the recipe we will only use mushroom caps and it is advisable that they be medium in size. If the pig caps are large, cut them into 2-3 pieces.
Then we put all the mushrooms in a deep container, which we fill with water. Add some salt to the water and wait until it boils. After the water begins to boil, cook the pork for 10 minutes. Then drain the water and be sure to wash the mushrooms.
We repeat the procedure again, however, increase the cooking time to half an hour. After half an hour, we wash the pigs again and change the water in the container.
For the third time, boil the pigs in salted water for 45-60 minutes. After this, put all the mushrooms in a colander and let the liquid drain completely from them.
While the mushrooms are cooking, we need to prepare the remaining ingredients. Wash and dry the currant leaves; do the same with the dill.
Peel the garlic and cut into slices and slices.
The containers in which we will place the ingredients must be sterilized.
In a separate container, mix salt, peppercorns and chopped garlic.
Place currant leaves and dill at the bottom of each container, then compact the mushrooms tightly into the container, each layer of which must be sprinkled with a mixture of salt, pepper and garlic.
Then we boil water, let it cool a little and pour it into containers with pigs. The amount of water must be calculated correctly, since under pressure it will rise and flow over the edge.
We send oppression to the banks. As oppression, you can use any container of water that fits in a jar.
We wait until the contents of the cans have cooled completely and move them to a cool and dark place, for example, a cellar, refrigerator, etc.
The salting process will last approximately 1.5 months. After this time, the salted pigs can be eaten.

What do pigs look like and where to collect them?

There are two main types of these mushrooms:

The pig is fat. Such mushrooms are most often found on the stumps of coniferous trees. You can start collecting them in the first month of summer. They are characterized by a large cap, the diameter of which can reach 20 cm. As a rule, it has a reddish-brown color. Below you can notice thin plates of a yellowish tint. If the cap is broken, the fracture site begins to darken in the air. The pig's leg is short and dense. Often it has a curved shape. This type of mushroom is still considered inedible, so it is not recommended to eat it.
The pig is thin. Such mushrooms can be found near spruce, poplar and birch trees. They are characterized by a large fleshy cap, the diameter of which can reach 10 cm. In young mushrooms, the cap has a flat shape. As the mushroom matures, the cap becomes funnel-shaped. The mushroom stem is short and has a lighter color compared to the cap. It is this type of pork that is best suited for marinating at home. The main thing is to choose the right recipe and strictly follow it.

Salted pigs: hot salting method

The peculiarity of this recipe is that the pork must not only be boiled, but also fried. The process of preparing this delicacy is very time-consuming, but the result is definitely worth it.

Fresh pork – 1.5 kg
Salt – 4 tbsp.
Garlic – 2 heads
Refined sunflower oil – 200 ml
Bay leaf, black peppercorns - at your discretion

Hot cooking
The process of preparing salted pigs according to this recipe consists of the following steps:

For this recipe we will need to take young and not very large mushrooms. If you have large pigs, be sure to cut them into a couple of pieces, but give preference to young specimens. While still in the forest, throw out all the rotten and wormy mushrooms from the basket, since at home they will bring you even more trouble.
Sort through the mushrooms, clean them of dirt and rinse. Next, transfer the pigs into a deep container and fill it with water. Soak the mushrooms for 1 day. During this time, it will be necessary to change the water in the container at least three times. After completing this procedure, rinse the mushrooms again.
Next, transfer the pigs into a container with salted water and cook after the liquid boils for about half an hour. Drain the water and wash the mushrooms.
Boil the mushrooms again in salted water, but do this for 1 hour. We wash the pigs again.
The final time we will boil the mushrooms in fairly salty water for 2 hours. Now we put the pigs in a colander and wait until all the water drains from them.
Peel and grate the garlic, chop it with a knife if desired.
Pour the specified amount of oil into the pan and add the mushrooms. It is important to note that there should be enough oil to cover the mushrooms; if 200 ml is not enough for you, increase the amount slightly
In a separate container, mix salt, spices and garlic. Place this mixture in a frying pan and mix all the ingredients.
Over medium heat, stirring constantly, fry the pork for at least half an hour. If you want more fried mushrooms, increase the cooking time to 45 minutes.
While the mushrooms are frying, start sterilizing the containers in which you will put the mushrooms. Also don't forget about the lids.
We send well-fried pigs to jars and wait until they cool down
Next, we send the containers with treats to a cool place for further storage.
You can eat mushrooms prepared according to this recipe after 2 days, since they were boiled for a long time, and even fried

Edible or not?

According to the latest data, pig mushrooms are classified as inedible mushrooms . However, cases of poisoning by them are quite rare. Apparently, the opinion about these mushrooms as poisonous is based on the following circumstances:

The pigs actually contain substances that are unsafe for human health. Some of them (for example, muscarine ) are not destroyed even by heat treatment. True, the content of such components in mushrooms is so small that you can get poisoned only if you eat pigs without any idea of reasonable moderation;
In some cases, eating pigs leads to allergic reactions . This happens if mushrooms are included in the menu of a person who has hypersensitivity to certain proteins contained in the fruiting bodies;
pigs have the ability to accumulate salts of heavy metals and other substances hazardous to human health;
In our forests, mostly the thin mushroom grows, which an inexperienced mushroom picker can confuse with the much less common, but more dangerous thick mushroom (the photo shows that these mushrooms are very similar). There is a possibility that rumors of severe pig poisoning are based on just such cases.

Thick and thin pigs (pictured) are similar to each other, so inexperienced mushroom pickers can easily confuse them

If you still eat these mushrooms and are going to pickle pigs for the winter, be sure to follow the conditions that ensure your safety :

collect mushrooms only in places remote from cities, roads and railways, industrial and agricultural enterprises, heating mains, solid waste landfills and other objects that increase the content of hazardous substances in the soil;
do not collect or eat pigs grown after a long drought, as well as overgrown and damaged specimens;
use only the youngest mushrooms for food, which have not yet accumulated harmful substances in the fruiting bodies;
strictly follow all recommendations for mushroom processing technology;
do not include pork in the menu of elderly people, children, as well as patients suffering from allergic reactions and any chronic ailments;
Eat pork dishes no more than 2 times a week and in very small portions.

Cold salted pigs: an easy recipe

To prepare such salted pigs you will need a minimum of effort, however, the salting itself will last quite a long time.

This method is perfect if there are a lot of mushrooms and there is neither time nor desire to boil them 3-4 times.

All ingredients are given in the quantities required for salting 10 kg of pigs, but if necessary, you can reduce all ingredients by 2 times

Fresh pork – 10 kg
Salt – half 1 kg
Dill umbrellas – 1 bunch
Black currant leaves – 20 pcs.
Garlic – 3 heads
Black peppercorns - at your discretion

Salting pigs
Next, we follow these instructions for preparing salted pigs:

Wash the mushrooms several times, remove twigs and dirt from them. For this recipe we will only use mushroom caps, so we separate the stems. If desired, they can be processed and fried. Place the pigs in a deep container and pour salted water into it. Soak the mushrooms for 1 day, changing the water at least 4 times and adding salt each time.
Next, transfer the mushrooms to a large container, fill them with salt water and cook for 1 hour. Be sure to skim off the foam that will form during the cooking process. After the specified time has passed, rinse the mushrooms again and place them in a colander so that all the water drains from them.
Peel the garlic and chop finely. For those who like spicier dishes, you can use the amount of garlic indicated in the recipe; for those who don’t like it spicy, 2 heads will be enough.
Dill and currant leaves need to be washed and dried.
Since the number of mushrooms is quite large, you can use a bucket or wooden barrel as a container for pickling. The container must be treated with boiling water and then dried.
First, pour a layer of salt into the container, then begin to put mushrooms in it.
Each layer of pigs must be seasoned with salt, spices, garlic and topped with dill and currant leaves. In this case, the mushrooms need to be compacted a little so that they lie tightly to each other.
When all the mushrooms are in the container, cover their top layer with a clean cloth. We place a plate of the appropriate size on the fabric, and place the press on it.
We send the container to a dark and cool place for 2 months. In this case, you need to look at the condition of the mushrooms. After a little time they will give juice, and they will be salted in it. If you see that the juice does not cover all the pigs, be sure to add boiled salted water to the container. You need to salt the water at the rate of 25 g of salt per 1 liter of cold boiled water.

Marinated pigs: classic recipe

Pig marinated according to this recipe turns out very tasty and aromatic, they can easily be used as an appetizer for a festive table.

Fresh pork – 1.5 kg
Garlic – 5 cloves
Water – 1.5 l
Salt – 1.5 tbsp.
Granulated sugar – 1.5 tbsp.
Bay leaf, black peppercorns, cloves - at your discretion
Vinegar – 3 tbsp.
Dill – 1 bunch

Marinated pigs
We will prepare marinated mushrooms like this:

We wash the mushrooms several times under running water, do not chop small specimens if desired, cut large ones into a couple of pieces.
Place the chopped pigs into a container with salted water and soak the mushrooms in it for 1 day. In this case, water within 24 hours. will need to be changed at least 3 times.
We wash the mushrooms again, put them in a deep container and fill them with water. We salt the water.
After the water boils, cook the pork for 40 minutes. Be sure to remove the foam that forms during the cooking process. We wash the mushrooms and repeat the procedure again.
Next, fill the mushrooms with cold water and leave them to soak for another couple of hours.
After the specified time, we wash the pigs and drain the water from them.
Peel the garlic and chop it with a knife.
Wash and dry the dill, chop it.
To prepare the marinade, boil the specified amount of water in a separate container, add salt, granulated sugar, spices and vinegar to the boiling water.
Place mushrooms into the boiling marinade and cook for 15-20 minutes.
Next, mix the mushrooms with garlic and herbs in a container. If desired, this dish can already be eaten after such manipulations, or you can put the mushrooms in sterilized jars and close them. In this case, you may need to slightly increase the amount of vinegar in the marinade.

Marinated pigs in oil: recipe

For this recipe we will use olive oil, however, those who do not have such oil on hand can use regular refined sunflower oil.

Fresh pork – 1.5 kg
Oil – 1 l
Wine vinegar – 700 ml
Salt – 3 tbsp.
Bay leaf, cloves, black peppercorns - at your discretion

Svinushki are great for marinating.
Prepare pork in oil in this way:

We wash the mushrooms, clear them of debris and chop them into small pieces. If you don't like finely chopped mushrooms, cut each mushroom into 2 parts.
Fill the pigs with cold salted water and soak them in it for 1 day. During this time, the water in the container must be changed approximately 3-4 times.
Next, the pork should be boiled in salted water for 1 hour. At the same time, do not forget to remove the resulting foam. After this, wash the mushrooms
Pour the specified amount of vinegar into a clean container and add salt. As soon as the liquid boils, add mushrooms to it and boil them for about 15 minutes. Their softness will indicate the readiness of the pigs.
Next, drain the liquid from the pigs and let it completely drain from them.
The containers in which we will place mushrooms must be sterilized.
Now we put the pork in the container, each layer of which is flavored with spices.
Then pour oil into each jar.
We close the containers with lids, wait until the mushrooms in them cool down and send the jars to a cool place for permanent storage.
Mushrooms sealed in this way will be suitable for eating for about 6 months.

Preliminary activities

Before starting to prepare the marinades, the pigs are cleaned of any remaining soil and forest debris, washed several times, and then soaked for 24 hours, periodically changing the water.

Svinushki must be soaked in cold water for at least a day, and then boiled several times

Unlike many other mushrooms, pig mushrooms require a more thorough approach to pre-processing , so they are boiled at least 3 times for 20-25 minutes in a large amount of salted water, each time pouring out the resulting decoction. Then the mushrooms are washed with cold water, after which they are considered ready for pickling or pickling.

Pig marinated with cinnamon: recipe

These mushrooms are very aromatic and tasty. If desired, you can also add allspice, pink pepper, lemon zest and star anise to the marinade.

Fresh pork – 1.5 kg
Water – 1.5 l
Salt – 3 tbsp.
Vinegar – 150 ml
Granulated sugar – 3 tbsp.
Garlic – 2 heads
Bay leaf – 5 pcs.
Refined sunflower oil - 2.5 tbsp in each jar. l.
Lemon zest – 1 tsp.
Ground star anise - a couple of pinches
Peppercorns - at your discretion

Svinushki with added cinnamon
Next, follow these instructions for preparing preserved mushrooms:

For this recipe, you should use young and small pigs, but if you don’t have any, chop large specimens. So, rinse the mushrooms, remove dirt and debris from them.
Next, fill the pigs with salt water and soak them for 12 hours. During this time, we change the water in the container twice. Wash the mushrooms again
Now transfer the mushrooms to a container with salted water and cook them for about 40 minutes. Remove the foam that appears during the cooking process. Drain the liquid, wash the pigs and boil them in clean, salted water again for 1 hour.
Next, place the mushrooms in a colander and let the water drain completely from them.
Peel and wash the garlic.
While the water is draining, we will prepare the marinade. To do this, pour water and vinegar into a clean container. As soon as the liquid begins to boil, add sugar, salt, zest and spices, except star anise, and also add garlic to the pan. Add mushrooms to the marinade and cook for 25 minutes, remembering to skim off the foam.
After the specified time, turn off the heat under the container and wait for the marinade and mushrooms to cool.
The containers in which we will close the pigs must be sterilized. We add a little star anise to the bottom of each.
Place the mushrooms in containers and fill them with marinade almost to the very top of the jar.
Then add 2.5 tbsp vegetable oil to each jar.
We close the containers with lids and send them to a cool and dark place.

How to pickle mushrooms for the winter in jars with vinegar without first boiling

One of the required components when pickling mushrooms in jars without prior boiling is vinegar. Its proportions in recipes must be observed, since an insufficient amount of vinegar will cause the lids to swell, and too much will make the mushrooms too sour. You will learn how to pickle mushrooms for the winter in jars with vinegar without first boiling them from this recipe.

Ingredients for pickling mushrooms for the winter in jars with vinegar without prior boiling:

⦁ mushrooms - 1 kilogram;

⦁ 2/3 stk 8% acetic acid;

⦁ 1 tsp each cinnamon and sugar;

⦁ allspice, bay leaves, cloves;

⦁ salt - 1 tbsp; ⦁ a third of a glass of water.

The sequence of pickling mushrooms for the winter in jars with vinegar without prior boiling

1. Peel, wash and prepare mushrooms for pickling.

2. Pour salt and sugar into boiling water, pour in vinegar. Place mushrooms in boiling marinade.

3. Boil until done, which is determined by the mushrooms sinking to the bottom and the broth becoming transparent.

4. Add spices before finishing cooking. Remove the pan from the stove and distribute the mushrooms among the jars.

5. Pour vegetable oil on top and close the jars.

Pig marinated with onions: recipe

It is unlikely that any housewife can be surprised by the combination of mushrooms with garlic and onions. However, this is the recipe that is most popular, since the marinated pigs prepared according to it turn out to be very appetizing and aromatic.

Fresh pork – 2 kg
Garlic – 7 cloves
Onion – 2 pcs.
Refined sunflower oil – 0.5 l
Vinegar – 4 tbsp.
Salt – 1.5 tbsp.
Granulated sugar – 1 tsp.
Mustard beans, pink peppercorns - at your discretion

Marinated mushrooms
We will prepare marinated mushrooms like this:

We wash the pigs and clear them of debris. Next, put the mushrooms in salt water and soak for at least 1 day. During this time we change the water 4 times.
Next, wash the mushrooms and place them in a container with salted water and cook for 45 minutes. Remove the foam during cooking.
We wash the mushrooms and boil again for 1 hour, but at the same time add spices, granulated sugar, and salt to the container. Next, transfer the mushrooms to a deep plate and let the liquid drain from them.
Peel the onion and cut into half rings.
Peel the garlic and chop into slices.
We wash and sterilize the containers in which we will place the mushrooms.
Place onions and garlic at the bottom of the containers.
Next, put the mushrooms in the jars.
Then pour a little oil and vinegar into each jar.
Close the containers and shake each one slightly. This is necessary so that the oil and vinegar gets onto all the pigs.
We wait for the mushrooms to cool and move the cans of preserved food to a cool place.

You can pickle and pickle mushrooms in completely different ways. The most important thing in this process is to properly process the mushrooms - soak and boil them. These processes cannot be ignored, especially if you are closing wild mushrooms, which can harm our body.

Storage rules

There are 2 ways to store the finished product - frozen in the freezer or rolled up in jars in the basement.

For storage in the freezer, it is necessary to fill plastic bags with the finished product, removing as much air as possible. With this method of winter storage, mushrooms must be used within 1 year - that is how long they will retain their properties. After opening the package, the product should be consumed as quickly as possible.

Storage in jars must be carried out with their preliminary sterilization. Additionally, it is recommended to sterilize the product placed in the container. This can be done using multicookers. After this, the jars of caviar should be placed in a warm place to cool. Moreover, the longer this process takes place, the longer the product will last. Caviar from pigs for the winter must cool completely before placing it in a cool basement or cellar. The period is up to 3 years. Unsterilized product can only be stored in the refrigerator.