How to pickle svinushka mushrooms - a recipe for preparing mushrooms for the winter
Svinushka mushrooms are rare guests in pantries, compared to honey mushrooms or chanterelles. Only the most experienced agree to collect them; the family is considered partially edible. For storage and safe consumption, it is important to understand how to salt pork mushrooms at home.
Time to bookmark: Autumn
Thin mushrooms were previously considered conditionally edible, but are currently included in the list of poisonous and inedible mushrooms.
Thick pig mushroom is a conditionally edible mushroom - it can be eaten fried after preliminary boiling. Considered a low quality mushroom. In foreign sources it is usually indicated as an inedible mushroom or a mushroom with unstudied toxic properties.
Hot method of salting pork mushrooms
Pickling pig mushrooms using the hot method is considered the safest recipe.
Ingredients:
- pigs – 1 kg;
- peppercorns – 5 pcs.;
- salt - 50 g;
- dill umbrella – 10 pcs.;
- black currant leaf – 3 pcs.
Salting pigs, just like porcini mushrooms, begins with the fact that the mushrooms need to be washed and soaked for 16 hours. An important point is changing the water every 4 hours, a necessary safety measure for maximum purification from toxic substances.
Boiling mushrooms takes place in three stages. Filled with cold water, they are brought to a boil, after 5 minutes they are turned off. The mushrooms are washed, refilled with salt, and cooked for half an hour.The third time the procedure is completely identical, but cooking from the moment of boiling lasts 40 minutes. As a result, the mushrooms are ready for pickling.
We pack the drained and washed mushrooms tightly into prepared jars. First, currant leaves and dill branches are placed above the pig, sprinkled with pepper, salt and garlic slices. Fully filled jars are filled with boiling water and sent under pressure. After cooling, move to a dark place until completely salted.
Video on how to deliciously marinate pig mushrooms:
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