How to pickle pig mushrooms and black milk mushrooms at home in jars for the winter: description and step-by-step recipes

Black milk mushrooms and pig mushrooms grow primarily in deciduous and coniferous forests, in moist soil. They belong to the Lamellar family and exude a milky sap when cut. Without proper preparation, they can taste bitter. Special preparation can help prevent this. There are some tips on how to pickle black milk mushrooms and pig mushrooms to ensure they turn out firm and crisp.

Depending on the region, mushrooms are called by different names: black milk mushroom, birch bolete, pig mushroom, greenfinch, and so on. The name doesn't matter; the important thing is to be sure it's edible. If you come across an unfamiliar specimen and there's no experienced mushroom picker nearby, it's best to throw it away.

What's the difference between pig mushrooms and black milk mushrooms?

Mushrooms vary in appearance. The cap is up to 20 centimeters in diameter, funnel-shaped, with inwardly rounded edges. Color ranges from yellow-brown to olive. The flesh darkens slightly when cut. The stem tapers toward the bottom.

The peculiarity of milk mushrooms is that they grow in large groups; once you find one, you can cut up a whole basket.

Over the past year, some experts have deemed the mushroom poisonous. It contains a substance that can accumulate in the body and eventually lead to death.

The black milk cap is larger and has a dark brown stem. It is considered conditionally edible and grows primarily on wood.

Prepare the main ingredient

Pickling and salting piglets can be done in a variety of ways. In the past, they were prepared using a simple, classic method. Today, it's a culinary ritual that involves the use of various ingredients to add a piquant flavor.

The only thing that remains the same is the preparation process. While still in the forest, the caps and stems must be cleared of leaves and grass before being placed in the basket. Store them cap-side up to prevent debris from getting between the gills.

Upon arrival, they should be immediately sorted and removed again for any small impurities. Trim off any spoiled or wormy parts. Soak in cold salted water for two hours. The soaking time depends on the recipe being used.

The mushrooms' readiness for further processing can be determined by their color; they should darken.

Small, young piglets are ideal for pickling, as they are firm and do not fall apart during cooking.

Any container of any size is suitable for pickling, the main thing is that it is covered with enamel or made of glass. It is contraindicated to use clay containers.

Delicious mushroom recipes

Recipes for cooking mushrooms that you can use at home.

Hot-salted milk mushrooms and piglets

List of ingredients:

• mushrooms - 1 kg;
• currant - 5 leaves;
• salt;
• bay leaf;
• garlic;
• black and allspice

Preparation stages and their description:

• Clean the pigs' caps to remove any small dirt or sand. Separate the caps from the stems and soak them in warm water for half an hour. Rinse several times.
• Fill with salted water and leave to stand for 24 hours.
• Boil for thirty minutes.
• Drain the water, fill with new water and boil again.
• Add salt and seasonings. The amount of salt depends on personal preference, but it's best to taste the brine. It should be slightly saltier, so the mushrooms will be just the right amount of salty after absorbing the salt.

• Boil the milk mushrooms for another ten minutes.
• Place currant leaves in a pre-sterilized container.
• Fill the containers with mushroom caps to a depth of one centimeter below the neck and pour in the brine. The marinade should completely cover the milk mushrooms.
• Cover with boiled nylon lids.
• If you have a lot of mushrooms, you can salt them in an enamel container with a weight.
• You can try the preparation no earlier than one month later.

Cold method

This method is used most often.

Products:

• piglets - 2.5 kg;
• salt - 1 tbsp;
• dill, currant leaves, cherry leaves.

Step-by-step instructions:

• Sort the milk mushrooms, carefully removing all small impurities. Rinse several times. If the mushrooms are very dirty, use a brush. Soak the mushrooms for three days. Change the water periodically.
• Fish out the milk mushrooms and squeeze them lightly with your hands.
• Place the following in layers in a wide bowl: herbs, mushrooms, salt, spices.

• Alternate until the main product is finished.
• Cover the top with several layers of cloth or cheesecloth. Place a wide, appropriately sized dish on top and apply some weight. A jar or bottle of water will work well as a weight.
• The preparation is sent to a cool place for thirty days.
• It is important to constantly monitor the brine level; the milk mushrooms must be covered with brine.
• After a month, you can try the fungus for the first time.
• For ease of storage and to prevent mold formation, place the mixture in jars, pour in brine and cover with plastic lids.
• Store in a cool, dark place.

Piglets and black milk mushrooms in jars

A simple and quick recipe for preparing pork.

Ingredients required:

• piglets - 1 kg;
• favorite seasonings and spices;
• salt.

Preparation method:

1. This recipe requires only the mushroom caps. They must first be processed and soaked in a salty liquid.
2. After two days, pour out the brine, add clean water and boil.
3. Strain the broth, rinse, and repeat the process, this time adding spices. Cook for 30 minutes.
4. Wash the jars with soda, rinse with water and keep them over steam.
5. Distribute spices and herbs evenly.
6. Spoon the pork into jars, pour brine over them, and cover with plastic lids. Store in the cellar.

Mushroom caviar from piglets

Ingredients required:

• pigs - 1 bucket;
• salt;
• onions - 3 pcs.;
• sunflower oil;
• allspice - 6 pcs.;
• cloves - 2 pcs.;
• refined oil - 1 tbsp.;
• vinegar essence - 1 tbsp.

Cooking instructions:

• Soak the piglets, changing the water frequently.
• Boil water and add salt. Add the caps and cook for an hour.
• Place the spices in a cloth bag. This will allow you to quickly remove them after cooking.
• Fry the onion until soft in a frying pan.

• Drain the water from the mushrooms and chop them using any convenient method: blender or meat grinder.
• Add vinegar essence and sunflower oil.
• Stir and boil for ten minutes, stirring constantly, as the mixture may burn and acquire an unpleasant smell and taste.
• Distribute into containers and seal.

Salted cowskins: a classic recipe

Classical recipe for marinating cowberries It holds its own. It's the perfect complement to mashed potatoes. The dish can be eaten immediately after cooking.

Ingredients:

• piglets - 1 kg;
• water - 1 l;
• salt - 25 g;
• sugar - 25 g;
• garlic, pepper, bay leaf;
• vinegar - 50 g.

Preparation method:

1. Pre-prepared cows are cut into pieces.
2. Boil for half an hour in slightly salted water.
3. Change the water and boil the cow dung again for one hour.
4. Change the water and add all the remaining ingredients to make the marinade. Simmer the cauliflower for fifteen minutes.
5. Drain the liquid.
6. Chop the garlic and dill and sprinkle over the finished cooled mushrooms.
7. The mushrooms are completely ready to eat. They can be placed in a container and stored in the refrigerator for several days.

With onions

List of ingredients:

• piglets - 1 kg;
• onions - 0.5 kg;
• water - 1.5 l;
• salt - 30 g;
• sunflower oil - 50 ml;
• vinegar essence - 10 ml.

Preparation method:

1. Boil the pre-treated piglets in salted water until they sink to the bottom.
2. Peel the onion and cut into rings.
3. Pour oil into a thick-sided pan and add mushrooms, add salt to taste and fry.
4. Separately, fry the onion until golden brown.
5. Combine both ingredients and pour in the vinegar. Simmer over low heat, stirring constantly to prevent burning.
6. Distribute into disinfected jars and roll up.

With cinnamon

List of ingredients:

• water - 1 l;
• salt - 50 g;
• sugar - 25g;
• cinnamon - 2 g;
• vinegar - 75g;
• bay leaf, pepper, garlic.

Step-by-step cooking recipe:

1. Clean the pork, soak it, and boil it twice. Add salt to the water after it boils.
2. Prepare the marinade by boiling water with the above ingredients.
3. Place the piglets in the brine and simmer for 15 minutes. This will allow them to infuse with the spices and seasonings and become fragrant.
4. Place in sterilized containers and pour sunflower oil on top.
5. Roll up the lids.

Pickling wet milk mushrooms without vinegar

Necessary products:

• soaked mushrooms - 1 kg;
• salt - 30 g;
• favorite spices.

Preparation method:

1. Place the soaked milk mushrooms cap-side up in a bowl. Sprinkle each layer with salt.
2. Place horseradish leaves, dill and other spices on the bottom, in the middle and on top.
3. When half of the specimens are laid, pour mineral water over them. Continue laying.
4. The top two rows should not be under water.
5. Let them soak for a week. The milk mushrooms will release their juices and be completely submerged.
6. Can be consumed after 7 days.

For ease of storage, you can place the mixture in jars and cover with nylon lids.

A quick way to pickle dried mushrooms for the winter

Way pickling dry milk mushrooms no different from fresh ones.

Products:

• dried mushrooms;
• horseradish and other greens;
• salt.

Preparation method:

1. The piglets need to be thoroughly rinsed in several washes. A brush will make cleaning easier.
2. Place the mushrooms in a large bowl, slices down. Add water and soak for 72 hours. Drain and refill the water periodically.
3. Place the finished piglets in layers in a container.
4. Rub each cap thoroughly with salt.
5. You can place herbs and garlic between the layers.
6. Place a cloth on top and cover with a plastic lid.
7. Place in a dark place with a temperature no higher than 5 degrees.
8. The salting period is 30 days.

Dried Milk mushrooms can also be pickled using the hot methodIt's similar, the only difference being that the main ingredient must be boiled before pickling. You can use spices of your choice.

Rules for storing salted mushrooms

Enamel and glass containers are suitable for pickling. To ensure longer shelf life, ensure the container is clean beforehand.

Large containers are washed with baking soda and dried. Glass jars can be sterilized in various ways:

• using a special device, hold them over steam;
• roast in the oven;
• microwave at full power;
• boiled in boiling water.

If there were fungal spores on the surface of the container, the pickle will spoil, regardless of how it is stored.

Ideal storage conditions are dry, dark rooms with temperatures between 4-5 degrees Celsius. In multi-story buildings, the prepared foods can be stored either in the refrigerator, if space permits, or in the basement.

Some housewives store preserved food on balconies. It's important to prevent the balcony from freezing during severe frosts. This will cause jars to burst and spoil the preserved food. You can protect the preserved food from freezing by covering the jars with old blankets or felt. You can also build containers that are well-lined with insulation.

At high temperatures, the preparation will turn sour; if the temperature is too low, the mushrooms will lose all their beneficial properties and become unfit for consumption.

Once a week they need to be shaken to mix the brine.

When the brine has evaporated and the caps are above the surface, add clean water.

Hermetically sealed jars that were made in compliance with all canning rules can be stored at room temperature.