How to pickle cow mushrooms at home for the winter, recipes for making pig mushrooms

Pig mushrooms sprout in abundance in both deciduous and coniferous forests. Officially, they are considered inedible, but experienced mushroom pickers know the varieties that are completely safe to eat. This is especially true if you know the basic recipes for preparing and pickling pig mushrooms for the winter and know how to select the right specimens. After simple but careful preparation, they become an excellent delicacy.

The benefits and harms of mushrooms

The mushroom's popularity is due not only to its excellent taste, but also to its beneficial properties, including:

• micro- and macroelements necessary for the immune system;
• metals and almost a whole set of multivitamins;
• vegetable protein, not inferior in composition to its animal analogues;
• low calorie content (29 kilocalories), which classifies it as a dietary product.

The mushroom is rich in amino acids, which have a positive effect on the heart and digestive system and promote the breakdown of cholesterol. The main drawback of mushrooms is their ability to absorb hazardous substances, especially heavy metals, like a sponge.

Therefore, it is recommended to purchase prepared meats from trusted sources or collect them yourself, going deep into the forest, away from roads, garbage dumps, and industrial facilities. Also, due to the abundance of vinegar and marinades, people suffering from various gastrointestinal problems, gastritis, and ulcers should not consume pickled cowberries.

How to properly prepare mushrooms

When processing the harvest at home, accessible to everyone, it is important to thoroughly soak the mushrooms, removing the bitterness and absorbed toxic substances from the pulp.

First of all, sorting is carried out, during which, among the edible ones, young russulas with whole, unopened caps without signs of rot or damage remain.

During all stages of the soaking process, the mushrooms should be completely submerged in water, which can be achieved by supporting them with a small weight. First, any debris and sticky substance are washed off, and any worms that have crawled out are removed. The harvest is then soaked for approximately 8-12 hours.Next comes manual cleaning, re-sorting, and, if the recipe requires it, slicing. After washing, the cowsheds are soaked again for about two days, during which time the water should be changed at least four times.

In emergency situations, the rinsing cycle can be shortened by boiling the mushrooms, changing the boiling water periodically. However, this risk isn't worth it, so despite the urge to start stocking up on winter mushrooms as soon as possible, it's essential to soak the dangerous harvest properly. It's important to remember that preserved mushrooms should not be stored for more than nine months, and an opened jar of pickled cowberries is safe to consume, even if refrigerated for about a week.

Preparing piglets for winter: recipes

The wonderful flavor of canned mushrooms cannot be guaranteed without a high-quality marinade. There are many such recipes, so experiment to find your favorites and use them frequently.

Quick marinade recipe

A quick recipe will help simplify the preparation process and make it less tedious.

For this you need to stock up on:

• a kilogram of pig;
• coarse salt and sugar - about 20 grams;
• 500 grams of water, allspice;
• citric acid – 5-6 grams.

Begin preparing the mushroom marinade as soon as the water boils. Add all the ingredients to the liquid, let it simmer for a few minutes, and then pour into jars. You can further customize the recipe with spices to suit your taste.

Universal marinade

A universal marinade, suitable not only for pig mushrooms but also for other mushrooms, will easily marinate your harvest. Add granulated sugar (up to 100 grams), salt (about 40 grams), a standard set of spices, and 9% vinegar (100 grams) to 1 liter of water. After the mixture boils, add the processed mushrooms and simmer for at least half an hour. Then you can begin filling and sealing the jars.

Piglets with garlic and pepper

A bountiful mushroom harvest allows for the preparation of piquant, garlicky korniki. To quickly remove the bitter flavor, after each 10-15-minute boil, cool the mushrooms by placing them in a colander under running cold water. After several repetitions:

1. The mushrooms are thrown onto a paper towel and left to dry.
2. During this time, create a universal marinade in proportions of 1 kilogram to 2 liters.
3. The pork is mixed with 3-4 finely chopped cloves of garlic.
4. Disinfected jars are equipped with black peppercorns and dill umbrellas.

At the final stage, the jars are filled with the prepared mushrooms and marinade, and immediately sealed. The preserves are left in the kitchen until cool, and then transferred to their permanent storage location.

The classic method of pickling for the winter

To perform classical pickling mushrooms Glass or enamel containers or wooden barrels are used. It's best to avoid using chemicals to sterilize the containers; instead, treat them with mustard powder, rinse thoroughly, and scald them several times. Mix the cleaned mixture with coarse salt, at a ratio of 1 kilogram to 40 grams.

Once the containers are dry, horseradish leaves, dill, and allspice are placed on the bottom. Then, layer by layer, fill the containers with soaked mushrooms and salt, all the way to the top. Finally, cover the mushrooms with a few currant leaves and weight them down to conceal them under the released juice. In this case, the containers are not sealed with lids, but simply covered with a napkin.

Store the barrel or jars containing the prepared mushrooms in a cool place, periodically changing the napkin or disinfecting it with boiling water, adding salted water as needed, and skimming off any foam. The maximum storage temperature for pickled mushrooms is 15-18 degrees Celsius.

Valui marinated with vinegar essence

Vinegar essence, with minor recipe adjustments, is universal. It's suitable for all types of mushrooms, which acquire a pleasant flavor and crispness during storage. Step-by-step instructions:

1. The cows are filled with salted water and boiled for 30 minutes, periodically skimming off the rising foam.
2. The mixture is drained through a colander, the mushrooms are again transferred to clean salted water, supplemented with vinegar essence (2 tablespoons), bay leaves (5-7 pieces), allspice (10-15 pieces).
3. The mushroom preparation is placed back on the fire, where after boiling it is simmered for at least half an hour.
4. Cooking should be accompanied by constant stirring, monitoring the level and taste of the marinade.

Pig mushrooms can be stored hermetically sealed or simply covered with nylon lids. In this case, after cooling, the mushrooms should be moved to a cool place.

Olive oil marinade

When preparing pork porcini, you can use healthy olive oil, which is now recommended by all nutritionists. After soaking, the mushrooms should be boiled for 30-35 minutes in salted water. Then, drain the water again, add a pinch of salt, rinsed mushrooms, and vinegar to a rinsed container, cover with water, and boil for another 10-15 minutes. Then, strain the mushrooms and place them in sterilized jars, alternating layers with spices.

Finally, the preserves are covered with olive oil and sealed tightly. The mushrooms are stored only in the refrigerator and for no more than 5-6 months.

Canned cows in jars

Mushrooms are also preserved in jars along with vegetables, soaking them in salted water for 40 minutes beforehand. They are then rinsed in a colander. Once the moisture has completely drained, they can be cut into equal, medium-sized pieces. The next step is to evaporate the moisture by frying the mushrooms in a frying pan.

A salad is created consisting of the following ingredients:

• tomatoes – 1 kilogram;
• sweet pepper – 1 kilogram;
• onions – 500 grams;
• carrots – 700 grams.

Carefully chop the vegetables, place them in a frying pan, and simmer for 10 minutes. Afterward, add sugar, salt to taste, and grated carrots to the salad. Cover the pan and simmer for 45-50 minutes, stirring occasionally. Add vinegar to the mushroom salad just before rolling it up.

Storage rules

To ensure that such a conditionally edible product as cow mushrooms doesn't pose a health risk, it's important not only to prepare it with special care but also to store it properly. Sealed mushrooms should be stored in a pantry, basement, or other cool, semi-dark location.

Sometimes, due to a manufacturing defect or poor sealing, lids can bulge. If the problem is detected early, pickled mushrooms and salads can still be salvaged by re-cooking them and adding a little more vinegar and salt.

Such preserved mushrooms should be labeled and consumed immediately. However, if fermentation has progressed to the point where the lids are falling off, the mushroom product is no longer usable and should be discarded. Even if it's a shame to waste money, time, and effort, the health of your household is still more important. Storing mushrooms in barrels, large pots, or other containers that don't seal hermetically requires constant attention. Any foam that appears, as well as any areas that are beginning to rot or mold, must be removed. You'll also need to add more marinade and periodically boil cloth napkins.

Mushrooms will not spoil as quickly if you add 150-200 grams of vodka or sunflower oil to the container after removing the infected area. Harvesting and preserving pig mushrooms is a simple task, especially if you understand that they are conditionally edible and follow all processing steps with particular care. In this case, even inexperienced home gardeners can handle the task, providing themselves with a tasty and nutritious product for the entire winter.