Soak the pigs 3 times for 5 hours, changing the salted water. Boil pigs for 5 minutes in the first water, 30 in the second water, in the third 40 minutes.
Attention! Officially, the pig mushroom is classified as poisonous, be extremely careful!
How to cook pigs
You will need – pigs, water for soaking, water for cooking in 2 stages, salt
1. Before cooking the pig, clean it of forest debris, wash and soak in salted water for 5 hours, drain the water.
2. Repeat the soaking process two more times.
3. Strain the soaked pigs through a sieve, put in a saucepan and pour water.
4. For 1 kilogram of mushrooms for boiling, add 1 liter of water and 1 teaspoon of salt.
5. Bring the pigs to a boil, after boiling the pigs, the power of the burner must be reduced to an average value and cook for 5 minutes, covered with a lid.
6. Drain hot water.
7. Pour the pigs again with cold water, boil and boil for 30 minutes; drain the decoction.
8. Pour the pigs with fresh cold water for the last time, bring to a boil and cook for 40 minutes until fully cooked.
9. Throw the boiled pigs on a sieve, cool, transfer to a bowl and use as directed. injure mushrooms in a decoction in the refrigerator for no more than 3 days.
How to salt pigs
Products for salting pigs
per 1 kilogram of fresh pigs Coarse
salt – 50 grams
Dill – 10 sprigs
Blackcurrant leaves – 3 leaves
Peppercorns – 5 pieces
Garlic – 5 teeth
How to pickle pigs 1. Clean, wash, soak and boil pigs.
2. Throw the pigs after cooking in a colander and cool.
3. Put the pigs in a sterilized jar, sprinkling with salt and shifting with garlic and pepper. Then pour boiled water and cool.
4. Put the mushrooms in a container under oppression for 3 hours, then add the boiled mushrooms again, sprinkling with salt and seasonings. The pig brine should completely cover the mushrooms.
5. Store pigs at a temperature of 5-8 degrees, in a dry, dark place.
6. Pigs are salted for 45 days.
How to marinate pigs
How to marinate pigs
for 1 liter of marinade for pigs Coarse
salt – 2 tablespoons
Vinegar 9% – half a glass
Black peppercorns – 5 pieces
Lavrushka – a couple of sheets
Dill – 5 stalks
Cinnamon – on the tip of a knife
Sugar – 2 tablespoons
Garlic – 10 teeth
How to marinate pigs
1. Boil pigs.
2. Prepare the marinade: put salt and spices into the water, add vinegar, put on fire.
3. When the marinade boils, add the mushrooms.
3. Cook for 20 minutes, removing the foam.
4. Remove the pot of pigs from the heat.
5. Cool the pigs.
6. Put the mushrooms in a jar, pour the remaining marinade.
7. Pour 2 tablespoons of vegetable oil on top.
Salad with boiled pigs
Boiled
pigs – 150 grams
Onions – 3 small onions
Vegetable oil – 3 teaspoons
Vinegar 3% – 0.5 teaspoon
Parsley – a couple of sprigs for decoration
Preparing a salad with
pigs 1. Cut the pigs into thin slices, leave small ones for decoration.
2. Chop the onion.
3. Finely chop the greens.
4. Mix onions with pigs.
5. Dress the salad with oil.
5. Sprinkle with vinegar.
6. Sprinkle the salad with herbs and garnish with whole small mushrooms.
Tasty Facts
The pig season begins after the first heavy rains. Usually pigs appear in the forests in July, but in 2020, due to heavy May rains, pigs appeared in the forests already in early June. If the summer is rainy, the season will last until the beginning of October, and if it is dry, then by autumn you can expect the second wave of pigs.
– Pigs are often found on the edges of coniferous or deciduous forests, under birches, oaks, near bushes, not far from glades or the outskirts of swamps.
Pigs are members of the pig family. They have long been classified as conditionally edible mushrooms, and only in 1981 they began to be classified as poisonous. But this does not prevent experienced mushroom pickers from collecting pigs and preparing delicious dishes from them.
– Ready pigs should settle to the bottom of the pan.
– Pigs boiled until cooked can be frozen – they will be stored in the freezer for up to six months. Frozen pigs need to be thawed slowly at room temperature before use.
– The average height of a pig is 7 cm. The diameter of a fleshy and thick hat with a wavy edge is 12-15 cm. At the edge, the hat is slightly turned inside out, and has a depression similar to a funnel towards the center. The color range of pigs is from brown-gray to olive. Young mushrooms are characterized by lighter shades.
– A pig is often called a pig, Dunka or cowshed. There are two types of pigs: fat and thin. The thin pig is a fleshy mushroom from light brown to brown ocher. The diameter of the cap is 10-15 cm. There is a small, up to 9 cm tall, thin (no more than 1.5 cm) dense stem. A fat pig looks like a large, up to 20 cm in diameter, mushroom, with a short, no more than 5 cm, and 2-3 cm thick leg. Young pigs have a velvety light olive-colored hat, older pigs have bare, rusty-brown skin on the hat. The pig has a yellowish dense pulp, which quickly becomes brown on the cut.
– Calorie boiled pigs – 30 kcal / 100 grams.
– To exclude mushroom poisoning, including pigs, you need to collect only young specimens away from highways, enterprises and cities; use any mushrooms in food in limited quantities due to the fact that they are difficult to digest by the body, and store in the refrigerator for no more than three days.
– It is easy to distinguish a pig from poisonous mushrooms by external signs in accordance with the description.
– The main feature of the pig is the rapid darkening of the cut or the place of pressure on the surface.