Pigs for the winter: freezing and preservation

Pigs are considered one of the most “moody” and “treacherous” varieties of mushrooms: in 1981 officially they were classified by experts as poisonous. But skilled housewives learned how to “handle” them correctly, and even procure sows for winter use. It is important to remember: if not produce immediate heat treatment, these mushrooms can very quickly deteriorate, losing all its edible properties. How pickle, freeze, pickle the pigs, read on.

Is it possible to freeze pigs for the winter and how to do it?

This way of storing food is fast, from year to year, gaining popularity. Therefore, many culinary specialists have the question is whether it is possible to freeze porcini mushrooms for the winter. Answer positive, but with one very important point: only after pre-cooking. Her technology consists of such successive steps:

1. Peel mushrooms from forest debris, wash thoroughly, soak in salt water, let stand for five to six hours, then pour water. Soak twice more in the same way.
2. As soon as the sows get wet, strain them with colander, put in a cooking vessel, pour water into proportions: mushrooms – 1 kg / water – 1 l / salt – 1 tsp.
3. The liquid with sows should be boiled, then cook them for five minutes on medium heat under lid, then drain the water from them.
4. For the second time, fill the sows with salted water (the proportion is same), after boiling, boil for half an hour and pour again liquid.
5. Pour the sows again with the same salted water, give the mass boil, boil for about 50 minutes, put in a colander at the end, cool.

Now you can freeze the boiled sows, cooked until cooked, on winter: they have the property of being stored in the freezer for about 6 months. Before you cook any dish with them, you need to it will be pre-thawed at room temperature.

What can be prepared from sows for the winter: recipe for caviar mushrooms with lemon juice

Mushroom caviar is considered one of the most appetizing and universal appetizers. She can how to diversify the table for the holiday, and apply as “forcemeat” for pies, pies, as an ingredient in the process of creating other culinary masterpieces. Therefore, the question of that you can cook from mushrooms of pigs for the winter, one of The answer is caviar. Below are some simple recipes, which, among other things, will not be required significant financial costs.

The original taste is different from caviar from sows with lemon juice for winter. To cook it, you should take such components:

• 1 kg of pigs;
• 0.2 kg of onions;
• 50 g of green parsley;
• 0.1 l of sunflower oil;
• 20 ml of lemon juice;
• 20 g of salt;
• a pinch of ground black pepper.

The procedure for preparing caviar from porcini mushrooms for the winter presented in the photo recipe step by step:

Prepare mushrooms, as before cooking – remove garbage from them, wash, soak three times for five hours in salted water.

After that, they must be cut into small pieces, put into a cooking vessel, pour water there so that all instances are covered, salt, let it boil, simmer on moderate heat power for 50 minutes. It is important to monitor the appearance of foam and constantly remove it.

Peel the onion, cut into small cubes, fry in oil sunflower.

Wash, dry, finely chop parsley.

Put the sows in a colander so that the liquid is completely gone, let them cool, grind with a meat grinder. chopped mushrooms parsley, fried onions and butter, after frying remaining in the pan. Pour lemon juice into the caviar, add pepper, stir thoroughly.

Put the mass in jars, sterilize for 40 minutes, roll up pre-boiled caps.

Recipe for porcini mushroom caviar with tomatoes for the winter

Another no less tasty mushroom caviar for the winter is prepared from sows, lettuce and tomatoes. Should prepare such a list of components in order to create this dishes:

• sows – 2 kg;
• vinegar – 20 mg;
• onions – 0.8 kg;
• sunflower oil – 0.2 l;
• carrots – 0.4 kg;
• salad pepper – 1 kg;
• tomatoes – 0.4 kg;
• garlic – 2 teeth .;
• salt, granulated sugar, ground black pepper – on your own to taste.

The recipe for such caviar from pigs for the winter includes several consecutive steps:

1. Perform preliminary preparation of mushrooms, as in the previous the recipe.
2. Next, pour boiling water over boiled pigs, cook for half an hour, put in a colander so that the water is completely glass.
3. Twist the mushrooms in a meat grinder, and then – lettuce and tomatoes (you must first peel vegetables). Everything to mix.
4. Fry carrots with onions until half cooked.
5. To make caviar from porcini mushrooms homogeneous for the winter, you need to grind all components in a blender.
6. Next, put the mass in a cauldron, introduce salt, granulated sugar, pepper, sunflower oil, boil for an hour on fire low power. Add garlic, vinegar to the finished caviar, put in banks, sterilize for 30-40 minutes and roll up.

Harvesting sows for the winter: a recipe for spicy caviar from mushrooms

For lovers of spicy tastes there is a recipe for spicy caviar from mushrooms sows for the winter. According to him, such a set will be required. ingredients:

• 7-liter bucket of pigs;
• 3 onions;
• salt to taste;
• 1 tbsp. refined vegetable oil;
• 5 peas of allspice;
• 5 pieces. dried cloves;
• 1 tbsp. l vinegar essence (70%)

Pigs for harvesting for the winter in this way must be processed using the following technology:

1. Soak the mushrooms during the day, changing the water 3-4 times.
2. Put the pigs in a pan, put them in a bag of gauze allspice peppers and cloves, put on mushrooms, pour salted water and boil for an hour after boiling.
3. Finely chop the onion, fry it in vegetable oil until goldenness, salt.
4. Put the pigs in a colander, after the water drains, detail in a blender, pour into the mass fried onions, mix.
5. Pour vegetable oil and vinegar essence into the caviar, carefully knead, boil, boil for 20 minutes, constantly stirring.
6. Spread caviar in banks, sterilize for about 30 minutes, roll up.

Fragrant porcini mushroom caviar

Another variant of spicy and fragrant caviar cooked from mushrooms to winter pigs, requires such a set components:

• 1 kg of pigs;
• 600 g of onions;
• 200 ml of vegetable oil;
• 80 ml of apple cider vinegar;
• 1.5 liters of water;
• 20 g of salt;
• 50 g each of cilantro, parsley, dill.

To make mushroom caviar from sows on this prescription for the winter, you need to adhere to this sequence steps:

1. Wash the mushrooms, cut into medium sized pieces, fold in pan, pour salted water into it, boil everything and boil about 40 minutes. Foam formed on the surface needs to be constantly take off.
2. Pig out of the water with a slotted spoon, cool, twist into a meat grinder.
3. Dice the onion, fry in vegetable oil, and also skip through the meat grinder.
4. Wash greens, dry, chop finely.
5. Mushroom mix with onion, add greens to the mixture, apple cider vinegar, vegetable oil residue, carefully stir.
6. Put caviar in cans, sterilize for 40 minutes, to cork.

Salted Caviar Caviar

You can use salty pigs for mushroom caviar for the winter. The recipe includes such Ingredients:

• 1 kg of salty pigs;
• 200 g of onion;
• 0.1 liter of sunflower oil.

The cooking procedure is simple, not time consuming and consists of the following steps:

1. Pigs should be thoroughly washed under running water.
2. Then dice the onions and fry them on sunflower oil.
3. Further, both mushrooms and fried onions must be ground meat grinder, add the remaining oil to the resulting mass and to stir thoroughly.

Such caviar is also suitable for consumption immediately after preparations, and for harvesting for the winter. If you choose the second way, then the mass needs to be decomposed into banks, in each of which need to add 1 tbsp. l sunflower oil (above specified in volume formulation). Caviar is closed with covers made of polyethylene and stored exclusively in the refrigerator compartment.

Harvesting sows with carrots for the winter

Another quick and low-cost recipe for mushroom caviar with vegetables presented below for this harvesting necessary:

• 1 kg of pigs;
• 600 g of carrots;
• 500 g of onion;
• ground pepper mixture and salt to taste;
• sunflower oil for frying.

Porcini mushrooms in the process of harvesting eggs for the winter should be processed as follows:

1. Wash, soak, boil one of the previously described recipes ways.
2. Next, cut them into small slices, fry on sunflower oil.
3. Wash the carrots, dry, wrap in foil and bake in the oven cabinet, then peel.
4. Dice the onion and fry until golden.
5. Grind carrots, onions, mushrooms in a meat grinder, mix. Pour in stew pan sunflower oil, put the mushroom mass there, give boil, simmer for 25 minutes with constant stirring.
6. Put in jars, sterilize for 30 minutes, roll up.

Note to the hostess: for sterilization, the workpiece needs put into the same banks in terms of volume and size. To the bottom pots should be spread on a kitchen towel, put in it containers with the workpiece, pour water so that its level reaches hangers of cans, put on fire, boil and from now on Count the time allotted for sterilization recipes.

How to cook pickled porcini mushrooms for the winter

Pickled pigs are a very nutritious snack, which admirers of mushrooms love to regale throughout winter season. There are many popular recipes among which every foodie can find the one that will most to his liking. Before cooking pickled mushrooms pigs for the winter according to the traditional recipe, you need to stock up on such the ingredients:

• mushrooms – 1 kg;
• garlic – 2 tooth;
• dill – 2 branches;
• water – 1 l;
• salt – 1 tbsp. l .;
• granulated sugar – 1 tbsp. l .;
• cloves – 4 pcs.;
• bay leaf – 3 pcs.;
• black pepper peas – 5 pcs.;
• vinegar – 2 tbsp.

A detailed recipe with a photo shows how to cook mushrooms in a marinade for the winter:

During the day, cleaned from garbage and washed pigs need soak in salt water (changing fluid 3 times) to remove toxic substances and bitterness. Mushrooms prepared in this way should be folded into a pan, pour salted water, 30 minutes boil after boiling.

Next, the pigs must be rinsed, filled with clean cold water and leave for an hour, then put in jars. Next, cook marinade. Bring the water to a boil, add all the spices there, boil 3-5 minutes and fill them with pigs.

Pigs marinated for the winter with cinnamon in jars

Another interesting way to cook pickled pigs for the winter with a light oriental fragrant shade – add to cinnamon marinade. The list of components for the blank includes such products:

• mushrooms – 1 kg;
• water – 1 l;
• salt – 2 tbsp. l .;
• vinegar – ½ tbsp .;
• bay leaf – 3 pcs.;
• black pepper peas – 5 pcs.;
• dill – 5 branches;
• ground cinnamon – to taste;
• granulated sugar – 2 tbsp. l .;
• garlic – 10 tooth .;
• sunflower oil.

The cooking technology is as follows:

1. Prepare the sows first, as in previous recipe.
2. After that, put the mushrooms in a pan, pour salt water, after boiling, boil for 25 minutes, put on a colander, liquid to leave, put pigs in jars.
3. Boil the marinade by boiling water, entering the whole list there spices as well as vinegar.
4. Pour mushrooms with boiling marinade, add 1 to each container Art. l sunflower oil and roll up.

Keep the mushrooms of the pig, pickled for the winter in jars, you need to cool place – in the basement, on the loggia, and better – in the cell the refrigerator.

Naughty sows for the winter

Fans of spicy tastes will surely like mushrooms, pickled with onion. For cooking such a culinary masterpiece can not do without the following list products:

• mushrooms – 1 kg;
• onions – 1 pc.;
• garlic – 2 teeth .;
• black pepper peas – 4 pcs.;
• vinegar – 2 tbsp. l .;
• salt;
• vegetable oil.

Next you need to follow this step-by-step technology:

1. Peeled and washed pig mushrooms, the preparation of which on winter will be carried out according to this recipe, soak as it was described in the first pickling recipe.
2. Then pour them with plenty of water, salt, add black pepper peas, boil.
3. Cut onion in half rings, chop the garlic, little by little put in each jar.
4. Next, put the mushrooms on the banks themselves. In each of them add 1 tbsp. l vinegar and vegetable oil. Close tight shake plastic caps to mix all components stored in the refrigerator compartment. Use should be in the current fall-winter season.

How to deliciously preserve pig mushrooms for the winter with olive oil

To get especially tasty and tender pigs for the winter, it’s worth add olive oil to the marinade. So need the following ingredients for making such a home blanks:

• olive oil – 0.75 l;
• wine vinegar – 0.5 l;
• salt – 2 tbsp. l .;
• bay leaf – 4 pcs.;
• cloves – 6 pcs.;
• black pepper peas – 6 pcs.

Then proceed in such sequences:

1. As before, prepare the mushrooms for cooking beforehand: clean, rinse, soak as described in the first recipe.
2. Then put them in a pan, fill with water, salt, enter vinegar there.
3. Before pickling and canning porcini mushrooms on winter, boil them for 10-15 minutes after boiling. Drain the liquid.
4. Sterilize glass jars, spread mushrooms in them (layer sows – a layer of spices). Pour olive oil into each jar. Sterilize for 30 minutes, cork, allow to cool and Store in a cool place.

Harvesting sows with vegetable oil

You can use sunflower oil to cook – only in this case the mushrooms will need to be previously on it fry. The recipe for fried pickled mushrooms sows for the winter provides for the availability of such necessary components:

• 1 kg pig;
• 7 peas of black pepper;
• 5 peas of allspice;
• 3 leaves of laurel;
• 0.1 l of sunflower oil;
• 1.5 tbsp. l salts;
• 3 tooth. garlic.

Harvesting sows for the winter according to this recipe involves the following steps:

1. Clean, wash each mushroom, soak the mass (as described earlier).
2. Then boil the boars for about half an hour in a large volume water.
3. Drain, replace clean, boil again, only now for an hour.
4. Then remove the mushrooms from the liquid using a slotted spoon, put on pan with sunflower oil.
5. Enter salt, garlic and spices there.
6. Sauté the mass over low heat for 40 minutes, stirring occasionally.
7. Put mushrooms in jars, close with plastic lids, cool, refrigerate, consume for this season.

Canned pigs with citric acid for the winter

Unusual taste is tinned pigs boiled with citric acid for the winter. For such conservation will need:

• mushrooms – 1 kg;
• salt – 2 tbsp. l .;
• citric acid – 2 g;
• water – 400 ml;
• vinegar essence – 1 tsp;
• black pepper peas – 5 pcs.;
• bay leaf – 3 pcs.

Follow the step-by-step recipe with photos, cooking sows on winter in the marinade in accordance with this method:

Remove debris and wash the mushrooms. Then soak them for 3 hours: pour plenty of water and change every 30 minutes liquid.

After that, scrape off the hat and leg of each mushroom with a knife. Larger specimens cut. Wash the entire mass again in a clean water, better flowing.

Put the sows in a pan, fill with water, boil, add salt, citric acid, boil for 30 minutes, removing foam and stirring mass.

Throw the mushrooms in a colander, rinse. Boil another hour in another water.

Prepare the fill: add the remaining list of ingredients. Transfer to boiling fill of the pig, cook another 15 minutes with regular stirring.

Sterilize glass jars, put mushrooms in them with pickle, roll up.

Winter pig mushrooms, prepared according to the described recipe, need to be stored in a dark and cool place (not necessarily in the chamber refrigerator).

Close the pigs in the brine for the winter

Mushrooms soaked in brine are considered one of the best spicy appetizers that goes well with any side dishes. Recipe cooking sows in brine for the winter is simple, necessary take:

• 1 kg of mushrooms;
• 1 sheet of horseradish;
• 1 dill umbrella;
• 2 sheets of cherries and currants;
• 6 peas of allspice;
• 8 peas of black pepper;
• 2 bay leaves;
• 2 tbsp. l salt.

Next, do the following operations:

1. Porcini mushrooms before cooking according to this recipe on in winter, you need to wash and soak for 24 hours in salted water, periodically changing fluid. Then boil in a large volume such the same salted water for half an hour.
2. Change the liquid, salt generously, bring to a boil again and cook another 2 hours.
3. After an hour of cooking, add spices and leaves.
4. After cooking, put the mushrooms in jars, pour brine. Close pigs in brine for the winter with dense plastic thermal covers and sent to storage in the refrigerator.

If there is no space in the refrigerator compartment, preserve mushrooms with metal caps. But they will have to eat this But in winter – such a blank is not stored for a long time.

Learn recipes, choose the most interesting, add your own adjustments, because the kitchen is a place for creative searches and experiments.