If you still think pigs are not the most attractive mushrooms, this is a big mistake. They make a great salty snack. They just need to be properly processed, and before that – properly soaked. In the recipe I will tell you exactly how.
Ingredients
- Mushrooms (pigs) – kg
- Garlic - 20 g
- Dill - 20 g
- Currant leaves - 5 pieces
- Mint - 5 of leaves
- Bay leaf - 5 pieces
- Cherry leaves - 5 pieces
- Strawberry leaves - 2 pieces
- Blackberry Leaves - 2 pieces
- Salt - 50 g
- A mixture of peppers with peas - 1 art.l.
Step-by-step cooking recipe
Soak the pigs for three days, changing the water several times a day.
Fill them with clean water, bring to a boil, put them in a colander and rinse. And so twice more.
Let the pigs cool down and put them in a container for salting in layers, sprinkling with salt and all additives.
Cover the last layer of mushrooms with several layers of gauze or cotton cloth.
Leave the pig to salt under the press in a cool place for 1.5-2 months.
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