How to procure swine for the winter? Recipes for pickled, salted swine for the winter

Recipe №1. How to close the pigs for the winter in brine

Let's talk about how to pickle mushroomspigs in brine. First you need to clean and cut mushrooms, if they are large enough. In addition, the preparatory stage involves soaking the pigs for two days, with changing the water every 6-7 hours.

Ingredients:

• 
  pepper with peas;


• 
  allspice;


• 
  Bay leaf;


• 
  salt;


• 
  horseradish leaves;


• 
  dill;


• 
  leaves of currant and cherry.

After soaking in salted water, the mushrooms become tender and lose the bitterness inherent in them initially. Because after this you can start pickling pigs.

Cooking method:

1. 
   We cook swine. To do this, take a large container of boiling water and boil for two hours. After that, the fungi merge and rinse well under running water.


2. 
   We wash the pan and put it back on the fire, bring it to the boil, salt and put the half-cooked mushrooms there. Here we fall asleep spices, greens and cook for another two hours.


3. 
   At this time, we sterilize the banks. Once the mushrooms are ready, they can be rolled up and put in a warm place. Further, after the banks become room temperature, they are taken out to a cold place - a cellar, a closet or a refrigerator.

Pay attention to the fact that saltingswine in this way occurs fairly quickly, while they remain light and appetizing, acquiring a light aroma of spices. So they are served on the table, washed with water and sprinkled with vinegar, some hostesses decorate them with slices of onions and twigs of greens, sprinkling with vegetable oil.

Recipe number 2. How to pickle swine for winter in oil

Salting mushrooms with vegetable oil has its ownadvantages. First of all, they are stored much longer and acquire a different, more piquant flavor. Therefore, if you are interested in how to salt mushrooms of swine, write down the recipe.

Ingredients:

• 
  allspice;


• 
  salt;


• 
  pepper with peas;


• 
  several cloves of garlic;


• 
  vegetable oil;


• 
  laurel.

Cooking method

1. 
   As in the previous recipe, pre-mushrooms must be boiled for two hours.


2. 
   After that, the water is replaced, and the salted syrups are cooked for another hour. Then they are washed in cold water several times.


3. 
   Give the mushrooms a good drain, then they will be ready for further preparation.


4. 
   Boiled swine is placed on a large frying pan and poured with vegetable oil so that the mushrooms are completely covered with it.


5. 
   Next, the procurement of pigs for the winter for this recipeprovides for their long frying, during which gradually the dish is added spices and salt. Mushrooms should be salted, but not over-salted. Remember that they will not take much salt.


6. 
   On medium heat, the mushrooms are fried for 40 minutes, then rolled into sterilized jars.

Such svinushki for the winter can be added to manydishes, including salads and soups. Thus, unlike the first recipe, sweets with butter are not only an independent dish, but also an excellent seasoning.

Recipe number 3. Pigs for winter in olive oil

This recipe has strict proportions from the calculation offor 1 kg of mushrooms. In this case, such marinated swine for the winter are stored for six months or more. In addition, the recipe does not require prolonged cooking and soaking of mushrooms, which is extremely convenient.

Cooking method

1. 
   Prepare the swine, cleaning and rinsing with plenty of water.


2. 
   Take an enamel pot, gently put mushrooms there, salt and pour vinegar. Bring to a boil and cook them for 10 minutes until they soften.


3. 
   Drain the mushrooms and rinse them with water.


4. 
   Take a frying pan of the appropriate size and pour olive oil there, bring to a boil and put mushrooms in it. Slightly fry them, add spices, garlic and spices.


5. 
   After that, fry for another 10 minutes and roll it into pre-sterilized jars.

This exquisite recipe for marinating pigsgives them a piquant taste with a slight olive-acid tinge. It is perfect for fans of unusual combinations, as well as for people who do not like just mushrooms. Total pot of the recipe, as a rule, it turns out somewhere 1.5 kg of product.