How to salt pigs for the winter

There is conflicting information on the web about the edibility of pigs. In this recipe, thick pigs are prepared, which refer to conditionally edible mushrooms (unlike thin pigs). These mushrooms have an amazing taste if they are properly cooked. Salted pigs are especially good, although some mushroom pickers prefer to fry or marinate them.

An important condition when collecting pigs is a clean area. These mushrooms tend to absorb and accumulate various impurities from the soil, so it is strictly forbidden to collect from near roads or factories. However, this is true for all mushrooms. The further away from cities and highways, the better. Ideally - a remote forest in an ecologically clean area.

So, the mushrooms are collected - now we sort them out, removing twigs, stuck leaves, cutting out damaged areas. Next, wash the mushrooms thoroughly and put them in a large saucepan. Fill with salted water (cold) and leave for three days. During each day, you need to change the water to fresh 4-5 times.

When this time has passed, we wash the mushrooms and put them back into a large saucepan. Pour cold clean water, add salt, put on high heat and bring to a boil. When the liquid boils, we throw the contents of the pan into a colander, rinse. Repeat the same thing two more times, rinse the mushrooms again, let the water drain. Mushrooms should cool down to room temperature.

Now in a large container (wooden, glass or enameled, you can also use stainless steel dishes) we shift the mushrooms and seasonings in layers: a layer of mushrooms, a layer of leaves and spices, we lay out everything more or less evenly. Garlic do not forget to peel and cut into several parts. Each layer of mushrooms is sprinkled with salt. The top layer is put mushrooms, on top of which we lay a clean cotton cloth.

We put the mushrooms under the press (you can use a large flat plate and a jar of water installed on top). We leave the mushrooms to be salted in a cool place (you can in the refrigerator) for 2 months. After that, you can try pigs.

Bon appetit!