1. Main Page
  2. National cuisine
  3. How to salt pigs for winter

How to Salt-Cure Svinushki Mushrooms for the Winter

A method for the most delicious, fragrant mushrooms you can put up. Salt-curing svinushki (brown rollrim mushrooms) for the winter isn't difficult — though it does take a little effort to gather everything you need, the work is hands-on in the first few days, and after that it's simply a matter of patience. The reward is mushrooms that are wonderfully tasty and aromatic!

EvgaAuthor avatar
Recipe author
How to salt pigs for winter
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 4 g
Fats 25 % 2 g
Carbohydrates 25 % 2 g
71 kcal
GI: 100 / 0 / 0
  • A quick word of caution: there's conflicting information out there about whether svinushki are safe to eat, so always research your local guidance and forage responsibly. This recipe uses the thick-fleshed variety, which is generally treated as conditionally edible (unlike the thin-fleshed kind). When prepared correctly, these mushrooms have a remarkable flavor. Salt-cured svinushki are especially good, though some foragers prefer to fry or pickle them. One key rule when gathering them: pick only in clean areas. These mushrooms readily absorb and store impurities from the soil, so never collect them near roads or factories — true of all mushrooms, really. The farther from cities and highways, the better; a remote forest in a pristine area is ideal.
  • Once the mushrooms are gathered, sort through them, removing twigs and stuck-on leaves and trimming any damaged spots. Wash them well and put them in a large pot. Cover with cold salted water and let them soak for three days, changing the water for fresh 4–5 times each day. When the soaking is done, rinse the mushrooms and return them to a large pot. Cover with clean cold water, add salt, set over high heat, and bring to a boil. As soon as the liquid boils, drain in a colander and rinse. Repeat this boil-and-rinse twice more, then rinse the mushrooms one final time and let them drain. Let the mushrooms cool to room temperature. Now, in a large vessel (wood, glass, enamel, or stainless steel), layer the mushrooms and seasonings: a layer of mushrooms, then a layer of leaves and spices, distributing everything fairly evenly. Don't forget to peel the garlic and cut it into a few pieces. Sprinkle each layer of mushrooms with salt. Finish with a top layer of mushrooms and cover it with a clean cotton cloth. Set a weight on top (a large flat plate topped with a water-filled jar works well). Leave the mushrooms to cure in a cool place (the refrigerator is fine) for 2 months. After that, the svinushki are ready to enjoy. Bon appétit!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Dill greens - 38  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Cherry leaves - 0  kcal/100g
  • Oak leaves - 0  kcal/100g
  • Blackberry leaves - 0  kcal/100g
  • Strawberry leaves - 30  kcal/100g
  • Currant leaves - 0  kcal/100g
  • Pigs - 73  kcal/100g

Similar recipes

Related and additional categories: