How to pickle pigs for the winter

The collected mushrooms are thoroughly washed under running water, sorted, cut out the bad parts if available. Next, we transfer the mushrooms to a deep container and pour salted water. We leave the pigs to soak for a day. After every 3-4 hours, it is advisable to replace the water with a new one, and rinse the mushrooms in a colander. When the specified time has passed, we throw the mushrooms back into a colander and rinse.

Next, we will boil the pigs. To do this, we put the mushrooms in a large saucepan, pour clean cold water into which we add a small amount of salt (so that the water is just salty). We put the pan on high heat, bring its contents to a boil, then reduce the heating to a minimum. We cook the pigs for 15 minutes, in the process the foam is removed. After the mushrooms are thrown into a colander and thoroughly washed.

We boil the mushrooms in salted water in this way, then we fold them back and rinse them three times.

We cook the marinade, for which we pour cold clean water into a saucepan, add granulated sugar and salt to it. We put the pan with the future marinade on medium heat, bring it to a boil, stirring so that all the sugar and salt crystals dissolve. Next, pour in acetic acid and add bay leaves, clove inflorescences, allspice and black pepper peas and coriander seeds. Now we put the mushrooms in the marinade and cook them on low heat for 15 minutes.

At this time, we prepare sterile jars and lids. We sterilize them thoroughly in any convenient way, for example, in a microwave or oven. Ideally, use small jars and screw caps for mushrooms.

Peel the garlic and put the cloves on the bottom of the jars. If the teeth are large, it is allowed to cut them into several parts. Next, we lay out the hot mushrooms, do not forget to add the marinade. We close the jars hermetically with lids. We put the jars on the lids and under the blanket, let them cool down slowly during the day in this form.

After the mushrooms are transferred to a permanent storage place, which should be cold - a cellar or refrigerator. We leave them there for 60 days, and then you can try. Such mushrooms are stored until spring.

Successful preparations!