Salting sows in different ways

Fried, stewed, pickled - mushrooms have always been considered a delicacy and a real decoration of any holiday table. True chefs can really skillfully cook and serve truffles, champignons, chanterelles, but, moreover, they know how to properly salt conditionally poisonous pigs so that a noisy feast does not end with a collective visit to the hospital. Each hostess and chef this mushroom variety before than treating their guests with them, they are obligatorily subjected to heat treatment in order to protect the upcoming eating.

Preparation for salting sows at home

Salting sows in different ways is a fascinating culinary process, which after so many years has turned into a real alchemical ritual. It provides for the use of certain ingredients - olive oil, currants and even cinnamon. The only thing that remains unchanged is the several stages of preparing the product itself for the salting procedure.

1. First of all, mushrooms are thoroughly cleaned of all garbage that could remain after collection, soaked in cool water and kept in this condition for 60 minutes. There are also recipes where it is clearly indicated that these ingredients should be soaked for at least 24 hours. Moreover, before placing the product in water, it must be salted.
2. After that, the delicacy is cut into neat little cubes and must be boiled (with the exception of the cold cooking method) for 15-20 minutes.
3. After the specified time, when the sows become dark in color, it will be possible to proceed to the salting procedure itself.

Experienced housewives recommend that beginning cooks choose small mushrooms so that they do not creep out during the cooking process. In addition, it is advisable at home to pickle the sows literally immediately after their collection, so that they do not disappear and pests - worms - are not wound up in them. It should also be noted that the most suitable containers for storage are glass or enameled. In wooden barrels, the product can be aged for a much shorter period of time. But clay pots are completely contraindicated for salting sows for the winter, regardless of the recipe.

How to salt pigs in a cold way: pickling mushrooms with garlic and dill

Experts argue that both technologies have their advantages: cold pickling for sows - that is, one that does not require heat treatment - is the key to the fact that the product will turn out to be crispy, and it can also be used as a secret ingredient for all kinds of dishes. The second method guarantees a thorough and high-quality procedure of the so-called "disinfection", necessary in order not to fear for your health.

1. It is necessary to pay attention to the fact that for the cold method of salting the mushrooms of sows, you will need not only 1 kg of the product itself, but also 2 tablespoons of ordinary salt, several garlic cloves, a couple of pieces of blackcurrant leaves and a dill branch to taste.
2. You need to start with the fact that mushrooms should be poured with pre-salted cool water and leave them for 24 hours. Remember that every 4-5 hours it is necessary to change the brine so that the future dish does not have a bitter taste. Note: culinary experts with experience advise storing the product container for a day in the basement or any other room with a low temperature.
3. When 24 hours have elapsed, the pigs should be laid in pots, sprinkled with salt and added garlic, currants and dill. After that, a press is placed on them, and the product is sent to a dark room for a month.

How to salt pigs in glass jars under capron lids

After learning about how to salt porcini mushrooms using the cold method, the housewives begin to experiment with “hot technology”.

This will also require:

• 5 pieces of currant leaves,
• seasonings such as garlic, bay leaf, cloves, black pepper and salt,
• and, naturally, 1 kg of the mushrooms themselves.

1. The key ingredient is thoroughly cleaned, in addition, all legs are cut off. Only after this is the product placed in the container filled with cold brine. In this form, the mixture is aged for 24 hours.
2. After a day, the sows are boiled for half an hour in well-salted water and the foam is removed in the process.
3. Then the mushrooms are washed and boiled one more time to complete the processing procedure. In addition, the seasonings listed above are added to add aroma and taste. This stage takes 15-20 minutes.
4. Now comes the moment to understand how to salt pigs for the winter in glass jars: firstly, the dishes should be sterilized in advance, and secondly, they should not be closed with iron lids. These recommendations help to avoid a serious disease called botulism. That is why, most often, chefs follow a recipe that tells how to safely salt a sow under nylon covers - it provides all the same steps described.
5. You should not forget that before you seal the containers, you must add currant leaves and other seasonings to them. By the way, some cooks prefer to use also cherry leaves or horseradish. Remember that mushrooms are filled with the liquid in which they cooked.
6. When the month is up, the product can be served.

How to salt fried pigs for the winter hot way (with video)

There is another recipe for hot salting of mushrooms of sows: it practically does not differ from the previous one, however, it includes the process of frying the key ingredient. After the delicacy has been soaked and cooked, it is sent to the pan. Then the mixture is carefully sprinkled with salt, finely chopped garlic, pepper and bay leaf is added. In order for the salting of the sows using this hot method recipe to succeed, the culinary sautees the mushrooms for 35-40 minutes, stirring well, and only then puts them in the jars and closes them with nylon covers.

By the way, to see with your own eyes exactly how to salt the pigs in a hot way, watch the video with detailed instructions:

The recipe for salting mushrooms of pigs with cinnamon for the winter hot way

Since with each year virtuoso culinary experts are experimenting more and more with preparing all kinds of dishes, there are now many recipes for unusual salting of porcini mushrooms for the winter at the disposal of beginning cooks. One of them can be called one that provides for the use of such an ingredient as cinnamon.

It should be noted that in addition to this spice, the chef will need a couple of tablespoons of salt, 9 percent vinegar, sugar, garlic - about 10 teeth, dill and bay leaf. In addition, for the taste, you can add black pepper in the form of peas.

1. The delicacy, cleaned of dirt and thoroughly soaked, must be boiled.
2. This recipe for a hot method of salting delicious mushrooms of pigs requires the preparation of a marinade, in which the ingredients will be boiled. That is why you must first add the listed spices to the water - cinnamon will need half a teaspoon, and salt, and then bring the mixture to a boil.
3. When the liquid begins to boil, it is necessary to pour mushrooms and cook them for 20 minutes.
4. After this, the product cools and decomposes into sterilized containers. You should not forget that the resulting dish is poured with the remaining marinade.

How to salt pigs with oil at home

There is another method of how to salt the sows for the winter using the hot method: for this, the housewives, in addition to the well-known seasonings, add not just oil to the dish, but its refined version - oil made from the fruits of the olive tree.

1. Small mushrooms, previously soaked, are boiled for 10 minutes in an enameled bowl filled with vinegar.
2. After that, the delicacy is washed and sent to the pan, where it is thoroughly fried in olive oil - you will need 3 cups, with the obligatory addition of spices.
3. Then the process of preparing for storage is repeated: mushrooms are laid out in clean containers and closed with lids.

It is the use of olive oil that allows you to give the dish a slightly sour taste, which is so much appreciated by gourmets.

How to salt hot pigs in jars with pre-soaking

Many experienced housewives also advise you to try salting the sows for the winter, using the hot method, during which you will definitely need garlic and not ordinary, but iodized salt. Also, in order to make the taste more intense, dill, currant leaves and black pepper should be added during cooking.

Carefully look at the photo of how to salt the mushrooms of a pig correctly: wise housewives do not neglect the advice that it is best to withstand a favorite delicacy in glass dishes with nylon covers.

By the way, for those who want to get a quick result, the experimenters came up with an express method. The cooking technology is simple: you need to clean the key ingredient, wash it and put it in glass plates. After this, the mushrooms need to be salted so that a brown solution is formed within two hours.It will be a signal that it is time to treat guests with delicious hand-made mushrooms.

The recipe for salting pigs for the winter in banks or wooden containers

Many cooks are interested in such a recipe for salting pigs for the winter in wooden containers or jars, which will allow you to cook a large amount of delicacy at one time. Thanks to the advice of elders - in particular, beloved grandmothers - this idea can be realized practically without any special difficulties. It should be noted that before starting cooking, the hostess should have on hand half a kilogram of rock salt, 30 currant leaves, two large garlic cloves, a bunch of dill and, of course, more black pepper. Such a volume of ingredients is needed to prepare 10 kg of mushrooms.

1. Chefs who know how to salt pigs at home say that this product must be processed - if not thermally, then mushrooms must be washed and cleaned of garbage without fail.
2. Only after that they can be soaked for 24 hours, and then blanched - doused with boiling water.
3. Choosing a container (you will need a bucket, a barrel or a wide basin), it must be sterilized and dried.
4. Then, salt should be poured onto the bottom of the bowl into which mushroom caps will be rammed.
5. After this, the product can be sprinkled with garlic, pepper and other ingredients.
6. Having finished laying out, you need to cover the contents of the container with a clean cloth, and on top of it put either a large lid or a wooden circle. In addition, a press is also necessarily placed on top, and only then the pickle is sent to a cold room.
7. The product is considered finally finished after 45 days.
8. Note: the brine in which the mushrooms are located should completely cover them.

How to cook pigs for the winter: "grandmother's recipe", how to salt mushrooms

One of the most popular ways to cook and salt pig’s mushrooms for the winter is the so-called “grandmother’s recipe”. It differs from those listed above in that it provides for the use of sugar, vinegar essence and cloves.

The cooking technology still includes the cleaning and slicing phase. However, immediately after this, the cooks do not soak the main ingredient, but fill it with water and send it to boil. Within 10 minutes, the foam that forms is removed, after which the fire is turned off, and the container with mushrooms is carefully removed. Then the sows are washed, and the cooking procedure is repeated with the only difference that the water will need to be salted.

To fully understand how to salt pigs in jars using this hot method, experts advise you to pay attention to the fact that during the third stage of boiling the product, you also need to add bay leaf, pepper, cloves and, if desired, dill. To preserve the aromatic smell, cover the pan with the mixture with prudence. After 15 minutes - after the moment of boiling - a teaspoon of sugar is added, after which the pickle stews for another 10 minutes.

After this period of time, the mushrooms are removed from the fire and watered with vinegar essence. Only after that the delicacy can be laid out on the banks, having previously placed dill umbrellas in them, and rolled up the lids.

It should be noted that there is a special way of how to salt porcini mushrooms for the winter. We are talking about dry technology, which involves just the addition of ordinary salt. To get a tasty product at the output, you need to carefully sort the key ingredient, wipe it with any cloth and then cut into small cubes. It must be remembered that in this case the mushrooms do not wash, but are immediately placed in containers and sprinkled with salt. Then they are covered with paper or a cloth flap and placed under the load. After a month, a delicacy prepared in its own juice can be safely tasted.

As you can see, there are many proven recipes for how to salt the pigs for the winter to get not only healthy, but also tasty product.