Some mushroom pickers do not collect pig mushrooms because they do not know how to pick them up for future use. Despite their low popularity, they are an excellent base for preparing various snacks. So that their taste does not become a disappointment, the mushrooms must be properly prepared for salting.
Preparing pigs for salting
For salting these mushrooms, you can not take old or overgrown pigs growing near roads or near industrial enterprises. Before salting the pigs, they must be soaked throughout the day in cool water, in which a small amount of sodium chloride is dissolved. In this case, the salted water needs to be changed from time to time. After soaking, the pigs must be thoroughly washed and boiled over low heat.
It is advisable to soak pigs in a chilled room so that the brine can completely neutralize the toxic substances contained in them.
After the water with the pigs boils, the resulting foam must be removed with a slotted spoon and the mushrooms must be boiled for twenty minutes, stirring occasionally. When the pigs are cooked, you need to throw them in a colander, wait for excess water to drain and cool. A wooden barrel is ideal for pickling mushrooms, but if such a container is not at hand, it is quite possible to use ceramic or glass dishes.
Pig salting
Chilled pigs should be laid out in layers in a cleanly washed container, on the bottom of which a thin layer of salt is poured. Place the mushrooms on it, caps down, and sprinkle each layer with a generous amount of salt. To make the pigs dense and crispy, you can add cherry and horseradish leaves to them, and to add a wonderful aroma to the salty, you can put dill stalks, allspice and garlic cloves, cut into several parts, in a container with mushrooms. When the container is completely filled, the pigs need to be covered with a clean cloth or gauze, pressed down on top with a small weight and sent to salted in a dark, cool place.
Pigs salted in this way will be ready to eat in about thirty to forty days.
In order for the mushrooms to be stored for a longer time, the container with them must be placed in a well-ventilated room, the temperature in which is not lower than 5 ° C. Otherwise, the pigs may freeze and begin to crumble, which will negatively affect their structure and taste. If the temperature in the room exceeds 6 ° C, the brine may turn sour, and the mushrooms, of course, deteriorate. You also need to control the level of brine in the container with pigs, as it can evaporate, as a result of which the mushrooms will begin to dry out. To keep them intact and safe, the right amount of cool boiled water is poured into the container.
