The Fat Pig and the Volnushka are rather tasty mushrooms that are not widely popular due to their property of accumulating radioactive and other harmful substances in themselves. However, the daredevils salted them with might and main for the winter, happily eating the canned mushrooms and staying quite healthy at the same time. The main thing is to know how to properly salt a pork with a pig.
Hot way of salting pigs and volves
The hot, or boiled, method of salting is suitable for absolutely all plate and tubular mushrooms. It is usually used in the summer when the soaked mushrooms tend to sour. Fat pigs and worms should be cleaned of soil, wormholes removed and rinsed thoroughly. Prepared mushrooms should be placed in an enamel or tinned pan, filled with water and placed on the stove, waiting for the water to boil and without interfering with the contents of the pan. When it boils, the mushrooms should be gently mixed and the foam removed with a slotted spoon.
Boil a fat pig and a little wave, starting from the moment the water boils, you need at least twenty-five minutes.
Ready mushrooms are thrown into a colander, transferred to clean jars and poured with brine from 0.6 liters of water, 0.2 kilograms of salt and 1 gram of bay leaf (based on 5 kilograms of mushrooms). To prepare the brine, boil the water, add salt and lavrushka to it, then cool and pour the brine into the mushrooms, be sure to leave the sediment in the pan. The jars are hermetically sealed with lids and placed in a cool, dark place where they can be stored indefinitely.
Cold way of salting mushrooms
Before salting, the pigs and waves must be soaked in a liter of water in which 10 grams of salt and 2 grams of citric acid are diluted. You need to soak the mushrooms throughout the day, changing the water at least twice. After that, the pigs and waves are laid out in barrels or glass jars, on the bottom of which a small layer of salt is poured. Put the mushrooms on the salt in a 6-centimeter layer, caps down, sprinkling them with a small, but rather dense amount of salt.
The amount of salt added is determined at the rate of 40-50 grams per 1 kilogram of prepared mushrooms.
After filling all the containers, the mushrooms must be covered with a clean cloth and put on top of it a depressing circle with a small load for 2-3 days. After this time, the waves and pigs will be compacted, sap and completely covered with the resulting brine. If it is not enough, you need to add a solution of 20 grams of salt and 1 liter of water to the mushrooms. Containers filled with mushrooms should be placed in a cold dark room, the temperature in which does not exceed 7 ° C and does not fall below 1 ° C. If desired, salted pigs and volvushki can be preserved for the winter using traditional preservation recipes.
