How to salt and pickle pigs in a hot and cold way: the best recipes for cooking. Salting pigs with garlic, dill, cinnamon, onions, in oil: simple and tasty recipe

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

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One of the most popular ways to prepare forest mushrooms is their salting and pickling. Pickled and saline mushrooms are considered a delicious snack that can be pleased with yourself all year round. That is why most hostesses try to make as much mushroom conservation as possible.

Before cooking pigs for the winter, read the article — Pig mushrooms are edible and inedible: varieties - About whether it is possible to eat them.

Salted pigs with garlic, dill: recipe for cooking

This recipe for mushroom snacks can be considered classic. The process of preparing salted pigs with garlic is quite simple, so anyone will cope with it.

Fresh pigs - 1.5 kg
Umbrellas of dill - 7 pcs.
Salt - 70 g
Black currant leaves - 5 pcs.
Garlic - 7 cloves
Black pepper with peas - 10 pcs.

Next, proceed to the preparation of salted pigs:

First you need to put the mushrooms 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 needs to be changed at least 2 times.
Please note that according to the recipe, we will use only mushroom hats and it is desirable that they are medium size. If the pigs are large, cut them into 2-3 parts.
Then we lay all the mushrooms in a deep container, which is filled with water. We plant water and wait until it boils. After the water begins to boil, cook pigs for 10 minutes. Then we drain the water, we musty the mushrooms.
We repeat the procedure again, however, we increase the cooking time to half an hour. After half an hour, the pig is washed again, and change the water in the container.
The third time we boil pigs in salt water for 45-60 minutes. After that, we throw all the mushrooms into a colander and let the liquids completely drain from them.
While the mushrooms are being prepared, we need to prepare the rest of the ingredients. Currant leaves and dry, we do the same with dill.
We clean the garlic and cut with slides, plates.
The containers in which we will lay the ingredients will certainly sterilize.
In a separate container, mix salt, pepper with peas and chopped garlic.
At the bottom of each container we put the leaves of currants and dill, then tightly tamp the mushrooms in the container, each layer of which must be sprinkled with a mixture of salt, pepper and garlic.
Then we boil the water, let it cool a little and pour it into a container with pigs. The amount of water must be calculated correctly, because under the oppression it will rise and pour over the edge.
We send oppression to the banks. As a oppression, you can use any container with water that is placed in a jar.
We are waiting for the contents of the cans to completely cool down, and rearrange them in a cool and dark place, for example, a cellar, a refrigerator, etc.
The salting process will last about 1.5 months. After this time, salty pigs can be consumed in food.

Salty pigs: hot salting method

The peculiarity of this recipe is that pigs need to not only boil, but also fry. The process of preparing this delicacy is very expensive in time, but the result is definitely worth it.

Fresh pigs - 1.5 kg
Salt - 4 tbsp.
Garlic - 2 heads
Refined sunflower oil - 200 ml
Lavrushka, black pepper with peas - at your discretion

The process of preparing salted pigs according to this recipe consists of such stages:

For this recipe, we will need to take young and not very large mushrooms. If your pigs are large, be sure to cut them into a couple of parts, but give preference to young specimens. Back in the forest, throw out all rotten and worm mushrooms out of the basket, because at home they will bring you even more trouble.
Sort out the mushrooms, clean them of dirt and rinse. Next, transfer the pigs into a deep container and pour water into it. Soak the mushrooms for 1 day. During this time, it will be necessary to change water at least three times in the container. After the end of this procedure, rinse the mushrooms again.
Next, we transfer the pigs into a container with salted water and cook after boiling the liquid for about half an hour. We drain the water, wash the mushrooms.
Boil the mushrooms in salted water again, but we do it for 1 hour. We wash the pigs again.
The final time to boil mushrooms we will be in fairly salty water for 2 hours. Now we send the pigs to a colander and wait until all the water drains from them.
We clean the garlic and rub on a grater, chopped with a knife if desired.
Pour the indicated amount of oil into the pan and lay out the mushrooms. It is important to note that there should be so many oils so that it covers the mushrooms, if you are not enough for 200 ml, slightly increase its amount
In a separate container, mix salt, spices and garlic. We send this mixture to the pan, mix all the ingredients
On medium heat, constantly stirring, fry pigs for at least half an hour. If you want to get more fried mushrooms, increase cooking time to 45 minutes.
While the mushrooms are fried, take up the sterilization of the containers in which you will lay mushrooms. Also do not forget about the lids
We send well -fried pigs to banks and wait until they cool
Next, we send the tank with a treat to a cool place for further storage
You can eat mushrooms prepared according to this recipe after 2 days, since they were cooked for a long time, and even fried

Salty pigs coldly: Easy recipe

To prepare such salty pigs, you will need a minimum of strength, however, the salting itself will last long enough.

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

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

Fresh pigs - 10 kg
Salt - Paul 1 kg
Dill umbrellas - 1 beam
Black currant leaves - 20 pcs.
Garlic - 3 heads
Black pepper with peas - at your discretion

Next, we follow the instructions for the preparation of salted pigs:

My mushrooms several times, we remove twigs and dirt from them. According to this recipe, we will only use mushroom hats, so we separate the legs. If desired, they can be processed and fry. Put the pigs in a deep container and pour salted water into it. We soak the mushrooms for 1 day, while changing the water at least 4 times, and each time we plant it.
Next, we transfer the mushrooms into a large container, pour them with salt water and cook for 1 hour. The foam, which will form during cooking, be removed. After the specified time, the mushrooms are again washed and threw back into a colander so that all the water of the glass is from them.
We clean the garlic and finely cut it. Those who love more sharp dishes can take the amount of garlic indicated in the recipe, for those who do not like sharp, there will be enough 2 heads.
Dill and currant leaves must be washed and dry.
Since the number of mushrooms is large enough, you can take a bucket or wooden barrel as a capacity for salting. The container must be treated with boiling water, and then dried.
First, pour a layer of salt into the container, then we begin to lay mushrooms into it.
Each layer of pigs must be flavored with salt, spices, garlic and shifted with dill and currant leaves. In this case, the mushrooms need to be tamped a little so that they lay tightly to each other.
When all the mushrooms are in the container, we cover the upper layer with a clean cloth. We put a plate on the fabric on the fabric, and we already put the press on it.
We send the container to the dark and cool place for 2 months. In this case, you need to look at the state of the mushrooms. After a little time, they will give juice, and they will merge in it. If you see that the juice does not cover all the pigs, be sure to share boiled salt water into the container. Salt water at the rate of 25 g of salt per 1 liter of cold boiled water.

Pickled pigs: classic recipe

Pig, pickled according to this recipe, are very tasty and fragrant, they can easily be used as a snack for the festive table.

Fresh pigs - 1.5 kg
Garlic - 5 cloves
Water - 1.5 l
Salt - 1.5 tbsp.
Sugar - 1.5 tbsp.
Lavrushka, black pepper, cloves - at your discretion
Vinegar - 3 tbsp.
Dill - 1 beam

We will cook pickled mushrooms like this:

Rinse the mushrooms several times under running water, do not grind small specimens at will, large ones - cut into a couple of parts.
Send the crushed pigs to a container with salt water and soak the mushrooms in it for 1 day. At the same time, water in 24 hours. It will be necessary to change at least 3 times.
Rinse the mushrooms again, put them in a deep container and fill them with water. We salt the water.
After the water boils, cook pigs for 40 minutes. The foam, which is formed during the preparation process, is sure to remove. Rinse the mushrooms and repeat the procedure again.
Next, pour 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 water from them.
We clean the garlic and grind with a knife.
We wash and dry the dill, chop.
To prepare the marinade in a separate container, boil the indicated amount of water, add salt, sugar, spices and vinegar to boiling water.
In the boiling marinade, lay the mushrooms and cook them for 15-20 minutes.
Next, mix the mushrooms with garlic and herbs in the container. If desired, this dish after such manipulations can already be eaten or you can lay mushrooms on sterilized banks and close them. In this case, it may be necessary to slightly increase the amount of vinegar in the marinade.

Pickled pigs in oil: recipe

According to this recipe, we will use olive oil, however, those who do not have such oil at hand can use the usual sunflower refined oil.

Fresh pigs - 1.5 kg
Oil - 1 liter
Wine vinegar - 700 ml
Salt - 3 tbsp.
Lavrushka, cloves, black pepper with peas - at your discretion

Cooking pigs in oil in this way:

Rinse the mushrooms, clean it and grind in small pieces. If you do not like finely cut mushrooms, cut each mushroom into 2 parts.
Pour pigs with cold salt water and soak them in it for 1 day. During this time, the water must be changed in the container about 3-4 times.
Next, pigs must be boiled in salt water for 1 hour. At the same time, do not forget to remove the forming foam. After that, wash the mushrooms
Pour the specified amount of vinegar into a clean container and add salt. As soon as the liquid boils, lay the mushrooms in it and boil them for about 15 minutes. Their softness will talk about the readiness of pigs.
Next, drain the liquid from the pigs and let it completely drain from them.
The containers in which we will lay mushrooms must be sterilized.
Now in the container we lay pigs, each layer of which we shake with spices.
Then pour oil into each jar.
Close the containers with lids, wait until the mushrooms are cooled in them and send the banks to a cool place for permanent storage.
The mushrooms closed in this way will be suitable for eating for about 6 months.

Pigs pickled with cinnamon: recipe

Such mushrooms are very fragrant and tasty. If desired, you can also add fragrant, pink pepper, lemon and badyan zest.

Fresh pigs - 1.5 kg
Water - 1.5 l
Salt - 3 tbsp.
Vinegar - 150 ml
Sugar - 3 tbsp.
Garlic - 2 heads
Bay leaf - 5 pcs.
Sunflower oil refined - in each jar of 2.5 tbsp. l.
Lemon Zest - 1 tsp
Badyan ground - a couple of a pinch
Pepper peas - at your discretion

Next, we follow the instructions for the preparation of mushroom conservation:

Pigs according to this recipe should be used young and small, but if you do not have such, grind large specimens. So, rinse the mushrooms, remove dirt and garbage from them.
Next, pour pigs with salt water and soak them for 12 hours. During this time, we change the water in the container twice. Rinse the mushrooms again
Now we transfer the mushrooms into a container with salted water and cook them for about 40 minutes. We remove the foam that will appear in the cooking process. We drain the liquid, rinse the pigs and boil them in clean, salted water again for 1 hour.
Next, we throw the mushrooms on a colander and let the water completely drain from them.
We clean the garlic and mine.
While water flows, we will prepare 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 to it, except for the battery, we also send garlic to the pan. We put the mushrooms in the marinade and cook them in 25 minutes, not forgetting to remove the foam.
After the indicated time, turn off the fire under the container and wait until the marinade and mushrooms cooled.
The containers in which we will close pigs will certainly sterilize. We send a little a bady to the bottom of each.
We lay the mushrooms in the container, pour them with a marinade almost to the very top of the jar.
Then add vegetable oil to each jar in the amount of 2.5 tbsp.
Close the containers and send it to a cool and dark place.

Pigs pickled with onions: recipe

It is unlikely that some housewife can be surprised by a combination of mushrooms with garlic and onions. However, it is precisely such a recipe that is most popular, since pickled pigs prepared according to it are very appetizing and aromatic.

Fresh pigs - 2 kg
Garlic - 7 cloves
Onion - 2 pcs.
Sunflower oil refined - 0.5 l
Vinegar - 4 tbsp.
Salt - 1.5 tbsp.
Sugar - 1 tsp
Mustard in grains, pink peppers - at your discretion

We will cook pickled mushrooms like this:

We wash the pigs, clean the garbage. Next, put the mushrooms in salted water and soak for at least 1 day. We change water during this time 4 times.
Next, wash the mushrooms and place their container with salt water, cook for 45 minutes. We remove the foam during cooking.
Rinse the mushrooms and boil again for 1 hour, but add spices, granulated sugar, salt to the container. Next, we transfer the mushrooms into a deep plate and let the liquids drain from them.
We clean the onion from the husk and cut into half rings.
We clean the garlic and chop the slides.
The containers in which we will lay mushrooms will be sterilized.
On the bottom of the containers we lay out onions and garlic.
Next, lay mushrooms in the banks.
Then pour a little oil and vinegar into each jar.
Close the containers and each slightly shaking. This is necessary in order for oil and vinegar to enter all pigs.
We are waiting for the mushrooms to cool and rearrange the banks with conservation in a cool place.

You can pickle and salt mushrooms in completely different ways. The most important thing in this process is to process mushrooms qualitatively - to soak and boil them. These processes cannot be ignored, especially if you close forest mushrooms that can harm our body.