Svushki are found everywhere - they can be found in coniferous forests, they grow in deciduous. There are several varieties of these mushrooms, some of which cannot be eaten by any means, however, some are quite suitable for eating, but only after following strict cooking guidelines.
Today you will learn how to pickle pigs so that they are not only safe to eat, but also very tasty.
Marinated svinushki: classic recipe
You will need:
- pigs - 1 kilogram,
- garlic - 2-3 cloves,
- dill - a few branches,
- water - 1 liter (for marinade),
- salt - 1 tablespoon,
- sugar - 1 tablespoon,
- cloves - 3-4 pieces,
- bay leaf - 2-3 pieces,
- black pepper - 5 peas,
- vinegar - 2 tablespoons.
Preparation Method
- Svushki clean, wash under running water and cut into small pieces.
- Fill the mushrooms with water for a day. Periodically, the water should be drained and replaced fresh.
- Soaked mushrooms are put in a saucepan, pour water, salt it cool. We set on fire and boil for half an hour after boiling.
- We rinse the pigs under running water several times.
- Pour water into a saucepan, add salt, bring to a boil.
- Put mushrooms in boiling water and cook for half an hour.
- Thoroughly wash, pour with cold water and soak for at least an hour.
- While the pigs are soaked, we will make the marinade. In water we dilute salt, sugar, vinegar. Add spices from the list. Stir.
- Mushrooms are thrown back in a colander, once again thoroughly washed.
- Pour marinade svushki. Bring to a boil and boil for 10 minutes.
- Put in the mushrooms coarsely chopped garlic and chopped dill. Stir. Marinated pigs are ready to eat.
Piglets marinated in olive oil
You will need:
- pigs - 1 kilogram,
- olive oil - 750 ml,
- white vinegar - 500 ml,
- salt - 2 tablespoons,
- bay leaf - 4 pieces,
- cloves - 6 pieces,
- white pepper peas - 1 tablespoon.
Preparation Method
- Svushki clean and thoroughly washed. Cut into small pieces. Fill with water and soak for about a day, periodically changing the water.
- Soaked mushrooms should be put in the pan. Pour salted water and cook for about half an hour.
- Drain the water, wash the mushrooms.
- Pour vinegar in a saucepan, add a pinch of salt. Put the pigs. We put on the fire and boil until the mushrooms soften, about 10 minutes.
- Throw back the mushrooms in a colander to make the glass excess liquid.
- Put the svinushki in glass jars in layers, alternating mushrooms with spices.
- Fill the mushrooms with olive oil.
- Tightly cork banks.
- Mushrooms should be stored in the refrigerator for no longer than six months.
How to pickle svinushki: another recipe
You will need:
- pigs - 1 kilogram,
- water - 1 liter (for marinade),
- salt coarse - 2 tablespoons,
- Vinegar 9% - 1/2 cup,
- black pepper peas - 5 pieces,
- bay leaf - 2-3 pieces,
- dill - 5 stalks,
- cinnamon - at the tip of a knife,
- sugar - 2 tablespoons,
- garlic - 10 cloves,
- vegetable oil.
Preparation Method
- Svushki clean, wash, cut into small pieces. Fill with water and soak for several hours, periodically changing the water.
- Cook the mushrooms for half an hour. Water is drained. Mushrooms wash.
- Again fill the svushki with water and cook for 20 minutes already. Throw back the mushrooms in a colander and rinse thoroughly.
- Cooking marinade: dilute vinegar in water and all spices listed in the list of ingredients (note: the amount is based on one liter of water). We put on fire.
- In the boiling marinade lay out svinushki. Cook for 20 minutes, constantly removing the foam.
- Remove from heat. Give cool.
- Spread swine on sterilized banks.
- Pour marinade.
- Pour 2 tablespoons of vegetable oil into each jar above.
- We close the cans and remove them in a cold place.
Whichever pickling method you choose, you can add onions and some vegetable oil to the mushrooms before serving. Enjoy your meal!
