Pickled sows: winter recipe recipes
From July to October in the forests and at the edges you can meet the mushroom Pig or Pig edible. This is a very unpretentious mushroom, grows in large groups in various forests. Visually, it resembles a breast, has a yellow color, a large hat and a short leg. It is important to know that the family of pigs is large enough, it has both edible and poisonous species. Therefore, not being sure, it is better to ask for advice from local experienced residents. A distinctive feature by which you can recognize the pig - a characteristic hollow on the hat, and the size of the hat can reach 15 cm in diameter.
Porcini mushrooms have long been popular and respected. The pickles, soups and roast from this product, competently and deliciously cooked, have an incredible taste. After all, a pig is a mushroom, ideal for pickling and pickling. It is worthwhile to dwell in more detail on recipes for pickling mushrooms of sows, as a preparation for the winter. Do not forget about the toxicity of pigs, so the strict implementation of all recommendations regarding cooking time will be the key to a tasty and safe treat.
Content
- A very simple recipe for pickled pigs
- How to deliciously pickle pigs at home in a hot way
- The classic recipe for pickling pigs
- Can sushi be pickled and how to do it?
- How to cook pickled mushrooms of a pig fast and tasty?
- Savory pickled sows with vinegar: recipe for the winter
- Sequencing:
- How to pickle winter pigs in jars of olive oil
- Recipe for sows pickled with cinnamon in jars for the winter
- The recipe for cold-marinated pigs for the winter
- Pigs marinated in a 1: 2: 3 proportion
A very simple recipe for pickled pigs
A very simple recipe for pickled mushrooms of sows, is distinguished by a fairly simple set of components, but at the same time, high complexity and time costs. It is not enough to bring mushrooms from the forest, you still need to make an effort to cook them. But the result will exceed expectations.
Sequencing:
to pickle mushrooms, it will take a long soak in a large basin, in order to wash all the sand, moss and forest litter. Every half hour, you need to change the water in the basin, thoroughly washing the mushrooms. After 3-4 hours of water procedures, the mushrooms are ready for further processing;
when the pigs are soaked, you need to arm yourself with a convenient knife and peel off the film. When everything is cleaned, you need to rinse everything again under the tap, pour water and put on the stove. For each kilogram of sows, 50 g of salt and 2 g of citric acid are poured into the water;
after the mushrooms are boiled for about 20 minutes, they need to be washed in plenty of water, drained and boiled again. This time around an hour;
while the sows are boiling - you can cook the marinade. For each kilogram of mushrooms, you need to take 500 g of water, boil it and add 2 bay leaves, 6-7 peas of black and allspice and 50 g of vinegar 9%.
After an hour, marinade is introduced into the pan with mushrooms, boiled for another 15 minutes and the pickled hot porcini mushrooms are laid out in a glass container for preservation. The jars should be steam sterilized for 10 minutes, and the lids should be boiled.
Store preservation preferably in a dark, cool place.
How to deliciously pickle pigs at home in a hot way
Our grandmothers also knew how to pickle porcini mushrooms in order to make a delicious holiday dish.
Freshly collected pigs in the forest should be washed, peeled and rubbish, and washed again. Then cut into cubes of a convenient size. Pour in enough cold water. Bring to a boil and cook for 15 minutes over low heat, removing the foam. After that, rinse again, pour clean water, add 50 g of salt for each kilogram of mushrooms and cook another 45 minutes on low heat.
Change the water in the pan again without washing the contents, add 25 g of salt, 10 peas of pepper, 5 cloves, 2 leaves of laurel and dried dill with seeds for every 2 l.
There is no single recipe to pickle porcini mushrooms correctly, but at the same time, one combines all the ways - these mushrooms love to cook for a long time. Therefore, you do not need to be lazy and reduce the cooking time.
Cover the pan tightly with a lid and cook for another 20 minutes, 5 minutes before the end add 25 g of sugar and vinegar. In the meantime, prepare the container to place the still hot product in it.
Spin the jars and wait for the right occasion to enjoy the incredible taste
The classic recipe for pickling pigs
Look at the photos of pickled sows using the classic marinade recipe. This is a very tasty dish, especially in harmony with fried potatoes. A dish according to this recipe does not have to be put in jars; it is ready for use after cooking is finished. And you can store the finished dish in the refrigerator for about a month.
The recipe for marinade for sows pickled for storage will be as follows:
based on 1 kg of product, you need to take 1 liter of water, boil and add 25 g of salt and sugar, 2 cloves of garlic, 2 bay leaves, 5 cloves, 5 peas of black pepper and 50 g of vinegar.
The cooking method remains the same - thoroughly wash the product, cut into convenient cubes and boil for 30 minutes in salted water. Then change the water, rinse in running water, salt and cook for about another hour. Next, change the water again, pour in the prepared marinade and cook for 15 minutes.
While the mushrooms are cooling, you can cut a couple of cloves of garlic and a bunch of fresh dill, add cardamom grains, sprinkle the cooled mushrooms with this mixture and serve.
Can sushi be pickled and how to do it?
Many sources say that sows are dangerous inedible mushrooms, and it is dangerous to eat them. However, the accumulated experience of generations associated with the processing of pigs is the opposite. Therefore, if the pigs are found in the neighboring forest, then you need to put aside doubts about whether it is possible to pickle mushrooms of the pig.
This is not only possible, but necessary, as their aroma cannot be confused with anything.
A very tasty result will be if you try this method of how to pickle sows quickly at home.
For the marinade you will need:
- 100 g of sunflower oil;
- 5 peas of pepper;
- 75 g of salt;
- 3 bay leaves;
- 2 large cloves of garlic.
This composition is designed for 1 kg of raw feedstock.
Pigs are washed, cut and boiled in the standard way, as in previous versions. But the difference is that the marinade is introduced
not into the pot during cooking, but later. When the product is boiled twice, you need to decant the water, transfer everything to a deep pan, add oil with spices and simmer under the lid for half an hour.
The contents of the pan should be periodically mixed to prevent burning.
Then everything is put in clean jars, filled with marinade and vegetable oil, but you can not roll them up, but simply hide them in the cellar.
Oil is an excellent preservative and will not let the product deteriorate quickly, and they will not be able to stand for too long.
How to cook pickled mushrooms of a pig fast and tasty?
How to cook pickled mushrooms of a pig fast and tasty, so that the piquant taste delights the receptors and surprises the guests? This recipe contains a component such as onions. The more onions, the more piquant the taste.
Mushrooms should be prepared for pickling according to a standard recipe, after thorough washing and 2 stages of cooking with a change of water.
When the water changes for the third time, you need to add a tablespoon of salt and 5 peas of pepper, per kilogram of mushrooms.
Prepare liter jars, in each place place the onion head and 2 cloves of garlic, sliced in half rings. Put the prepared mushrooms, pour 50 g of vegetable oil and vinegar on top.
Close the banks, mix their contents, turning them several times and send them to the cellar or refrigerator to wait in the wings.
This simple recipe for pickling pigs without preservation will surely please fans of a spicy taste.
Savory pickled sows with vinegar: recipe for the winter
An excellent result can be obtained by boiling these mushrooms in a boiling marinade or using the original method of how to pickle sows with hot marinade.
Sequencing:
- Wash the product, clean from moss, leaves and other vegetation and soak for 12-14 hours, changing water every hour.
- Boil three times in water for 40 minutes, rinsing and filtering with a colander.
- Prepare the marinade from 1 liter of water, 100 g of salt, 25 g of sugar, 2 bay leaves and 10 peppercorns. Bring everything to a boil and place the sows in the marinade.
- 15 minutes after the start of boiling, add 125 g of vinegar and boil for another 5 minutes.
The result was pickled spicy mushrooms of a pig with vinegar, they need to be laid out in prepared jars and rolled up.
After cooling, store in a cold place.
How to pickle winter pigs in jars of olive oil
As you know, olive oil is very good for health when applied to food. Why not use this useful product, choosing the way how to pickle pig mushrooms for the winter in jars.
For this wholesome and tasty preparation, you need to prepare the pigs by prolonged soaking and cooking in three waters.
In the meantime, prepare a seasoning mixture by grinding the following components in a mortar: 50 g of sea salt, 4 bay leaves, 15 peas of different peppers, 5 pcs. carnations.
At the third cooking of the product, add 500 ml of wine vinegar and 1 tsp to the pan. salt. Boil the mushrooms until soft, then decant the liquid.
For storage for the winter, the pigs received the pickled mushrooms must be folded into jars, sprinkled with layers of crushed spices.
When the cans are full, pour olive oil on top and close tightly.
All ingredients are given per 1 kg of the original product.
Such a workpiece can be stored in the refrigerator for up to six months.
Recipe for sows pickled with cinnamon in jars for the winter
There is another interesting option on how to pickle sows. Look at the photo with the dish prepared according to this recipe.
For this recipe, the marinade is prepared as follows:
- in 1 liter of boiling water you need to add 50 g of salt, 25 g of sugar, 2 g of cinnamon, 75 g of vinegar, 3 bay leaves, 10 peas of pepper and 2 cloves of garlic;
- in boiling marinade, you need to lay out prepared and double-boiled pigs, let it boil for 10 minutes;
- transfer the mushrooms into jars, pour hot marinade, top, as a preservative, pour 25 g of oil into each jar.
You can store such pickled pigs in jars in the refrigerator. For conservation for the winter it is better to roll up.
The recipe for cold-marinated pigs for the winter
It is not necessary to cook the product in brine for harvesting for the winter. A variety of recipes for pickled sows allow you to stockpile and by cold pickling.
For this method, mushrooms must be thoroughly cleaned of debris and films, boiled three times and washed.
Chilled pigs should be cut into pieces of convenient size and layered in layers in a container for pickling, sprinkled with spices.
A set of spices consists of:
- 50 g of salt
- 2 large bunches of dried dill,
- 3 sheets of currant
- 3 bay leaves,
- 3 cloves of garlic and a whisper of pepper.
All components are well ground in a mortar or in a coffee grinder.
After the mushrooms are laid and sprinkled with aromatic seasonings, you need to fill them with boiled water and create oppression. The entire structure is placed in a cold place for 2 weeks, and they can be stored for up to six months.
If you need to speed up the process of pickling porcini mushrooms for harvesting for the winter, then 100 g of vinegar is added to the water during the last cooking.
Pigs marinated in a 1: 2: 3 proportion
There is a recipe for mushroom marinade, which is used by famous chefs. With its use, you can cook pickled pigs for the winter. Check out the product photo for this recipe.
The proportion is called “1: 2: 3” and shows the ratio of vinegar - sugar - water.
For example, for 1 kg of feedstock, you need to take 25 g of salt, 100 g of vinegar, 200 g of sugar and 300 g of water.
In a boiling marinade, it is recommended to add spices to taste - pepper, cloves, cinnamon. There are lovers of pickled, along with mushrooms, onions.
According to this recipe, pigs pickled mushrooms are prepared for the winter in this way:
- Mushrooms are boiled in the first water for 40 minutes, in the second water - 30 minutes, in the third, salted, - 20 minutes.
- Mushrooms are added to the boiling marinade and boiled for 20 minutes. Then everything is transferred to banks, shifting onion rings.
- Pour mushrooms with marinade and preserve.
Preserved chef's pickled pigs like regular pickles for the winter in jars are stored.
There is an authoritative opinion that any marinade should correspond to the taste buds of the author. And if all the basic recipes for pickled pigs prepared for the winter are made with vinegar, then the remaining components can be varied to taste.
For the marinade, bring to a boil a mixture of water, salt, sugar and vinegar, add spices to taste - bay leaf, nutmeg, various peppers, cinnamon, dill inflorescences.
Prepared sows are poured with boiling marinade and tightly covered with a lid.
Take a look at the photo on how to pickle harvesting pigs for the winter.
Fragrant sows, with pickled onions and garlic and fragrant herbs - which could be nicer for dinner.
