Pigs can be found in both coniferous and deciduous forests. They are small and completely unsightly in appearance, but they taste better than many famous mushrooms, if, of course, they are properly marinated.
To make the pigs tasty and safe, you will have to spend a lot of time processing them. First, they are cleaned and washed, cut into small pieces and poured with cold water for a day, but the liquid must be changed every 4 hours. This treatment is carried out in any case, regardless of the chosen recipe.
After soaking, you can start pickling for the winter. According to this recipe, the mushrooms will be crispy, moderately salty and aromatic. For 2 kg of pigs, you will need 2 liters of water, 4 tablespoons. vinegar, 6 cloves of garlic, 2 tablespoons each. salt and sugar, 5 bay leaves, and spices: 5 sprigs of dill, 7 pcs. cloves, 10 peppercorns.
After soaking, the pigs are placed in a saucepan with water and brought to a boil, boiled for 30 minutes, then removed from the heat and drained of the water, and the mushrooms are washed again and set to cook again for the same time. Then the liquid is poured out and the pigs are soaked for 1 hour. During each cooking, the mushrooms need to be salted. After soaking, they are thoroughly washed again and poured with marinade, boiled for 15 minutes, and chopped garlic and dill are added 2 minutes before the heat is turned off. Mushrooms can be placed in jars.
To prepare the marinade, mix sugar, vinegar, salt and all spices in 2 liters of cold water. Everything is mixed well and the pigs are poured with this liquid.
By the way, other ingredients can be added to pickled pigs: dill umbrellas, horseradish leaves, cherries and currants, allspice, white peppercorns, cinnamon, etc.
