How to pickle svinushka mushrooms

Svushka mushrooms are one of the most common and unpretentious mushrooms. They live everywhere: in groves, coniferous forests, raspberries, and grow in most groups. They are found in the city in an open area. It is interesting that at first these mushrooms were called “chernushniki”, since their cap and trunk are black in color.

In adult specimens, the edges of the cap descend a little, and in young ones, on the contrary, they are raised upwards. You can recognize these mushrooms because of the appearance: they have a small cavity in the center of the cap. Its size can reach 20 cm or more!

Experts in the field of medicine and nutrition are still not able to agree on the harm and benefit of these mushrooms. Svushki contain such trace elements as potassium, magnesium, sodium, etc. Until 1981, they belonged to conditionally edible mushrooms. A little later, experts found out that these plants have a peculiarity of accumulating heavy metals, which then cannot be removed from the human body. But, despite this - swine are very popular!

How to prepare mushrooms?

How to clean svushka mushrooms?

Svushki - very tasty mushrooms. But not everyone knows how to properly process and clean them before cooking. If the mushrooms have lain long and grass and leaves are stuck on them, they should be soaked for an hour in clean cold water, rinsed from debris and soaked again in cold water for 1 hour.

Then the mushrooms must be cut into small pieces and put on fire. After boiling, they must be cooked for 20-25 minutes, during which time they will turn black. This is the normal state of boiled sows. And after that you can freeze them, cook soup with them or fry them.

Culinary secrets

In general, svinushki not too suitable for cooking soups or frying. But for salting - the most it! Only to choose for this purpose it is better to use small mushrooms, if using large specimens, their caps can spread out. Moreover, it is necessary to prepare freshly harvested svushki as quickly as possible, because they tend to deteriorate very quickly and they even get worms!

Immediately before salting the mushrooms, they should be soaked for 24 hours in cool water, and you can add a little salt to it. Water should be changed periodically. In itself, the process of salting the pigs is not troublesome.

Recipes for Pork Salting

Mushrooms with hints of cinnamon

Salting pigs with vegetable oil and cinnamon

The composition of 1 l of marinade:

  • Salt - 2 tbsp. l
  • Vinegar 9% - ½ tbsp.
  • Black pepper peas - 5 pcs.
  • Bay leaf - 2 pcs.
  • Dill - 5 stalks
  • Cinnamon - on the tip of a knife
  • Sugar - 2 tbsp. l
  • Garlic - 10 cloves


  1. After soaking, clean the mushrooms from dirt and cook.
  2. Make a marinade: put salt and spices in water, pour vinegar and put it all on fire. When the marinade boils, add mushrooms to it.
  3. Boil all you need for 20 minutes, regularly removing the foam. Then the pot with the mushrooms should be removed from the heat, cool.
  4. Mushrooms spread on pre-sterilized banks and pour the remaining marinade. On top of each jar should pour 2 tbsp. l vegetable oil.

Cold salting

The cold way of salting pigs


  • Mushrooms - 1 kg
  • Salt - 50 g
  • Dill - 10 sprigs
  • Black currant leaves - 3 pcs.
  • Black pepper peas - 5 pcs.
  • Garlic - 5 cloves


  1. Soak the mushrooms in cold salted water 3 times for 5 hours, changing it each time, but old water should not be poured. In the 1st water after the 1st soaking, boil the mushrooms for 5 minutes; in the 2nd water - 30 min; in the 3rd - 40 min.
  2. Now the mushrooms should be cleaned, dunk and cook. After cooking, they must be put in a colander and cool.
  3. Then svushki need to decompose the sterilized jars, sprinkling them with salt, garlic and pepper, and then pour boiled water and allow to cool.
  4. Now the mushrooms must be shifted under pressure to the container for 3 hours, then add another portion of boiled and seasoned mushrooms. Brine should completely cover them.
  5. Store a container of mushrooms should be at a temperature of 5-8 degrees in a dark dry place. They salted this way for 45 days.

Piglets with olive oil

Salting pig with olive oil


  • Svushki - 1 kg
  • Olive oil - 0.75 L
  • White Wine Vinegar - 500 ml
  • Salt - to taste
  • Bay leaf - 2 pcs.
  • Carnation - 6 pcs.
  • White pepper peas - 1 tbsp. l


  • Mushrooms soak, rinse, put in a saucepan, pour vinegar and add a little salt. Then put on the fire and boil until they soften - about 10 minutes, then drain all the liquid.
  • Lay the mushrooms in layers in glass jars or pots in layers, alternating with bay leaf, broken in half and peppercorns.
  • Now svinushki need to fill with olive oil and tighten the jars.
  • Stored mushrooms, cooked in this way for six months.

Grandma's Piggy Bank Recipe

Grandma's recipe for salting pigs


  • Svushki - by volume (4 l)
  • Salt - 3 tbsp. l
  • Sugar - 1 tsp.
  • Bay leaf - 6 pcs.
  • Sweet peppers - 7 pcs.
  • Dill (umbrellas) - 7 pcs.
  • Carnation - 6 pcs.
  • Acetic essence - 0.5 tbsp. l


  1. Mushrooms well washed and cleaned. If they are large, then they are better to cut into convenient pieces.
  2. Now you need to fill the mushrooms with water so that it covers them completely and put on fire.
  3. As soon as foam begins to appear on the surface, it must be removed.
  4. After boiling, boil the mushrooms for 10 minutes, then drain the water and rinse the mushrooms well.
  5. After the pig, pour water over again, so that it covers them completely, put the boil. AT
  6. during this cooking, add 1 tbsp of l to 1 l of water. salt. When foaming, it should also be removed.
  7. After boiling, boil the mushrooms for 25 minutes, then drain the water, but no need to wash the mushrooms.
  8. For the 3rd cooking, for 1 l of water you need to add 1 tbsp. salt, bay leaf, allspice peas, dill and cloves.
  9. Moreover, when cooking, the pot must be covered with a lid so that the spices do not lose their smell.
  10. While the mushrooms are boiling, you can sterilize the jars.
  11. After boiling, boil the mushrooms for 15 minutes and add 1 tsp. sugar, cook another 10 minutes.
  12. Now you need to remove the mushrooms from the heat and add vinegar essence, mix well.
  13. Now the mushrooms need to be expanded in banks, and each of them should have 2 dill umbrellas and roll them up with covers.
  14. Then the banks should be turned over, while they do not need shelter. After they have cooled, they can be transferred to a permanent storage location.

Svushki - very tasty mushrooms and, despite the fact that they are considered edible, their popularity does not decrease! The main thing in their preparation is to strictly observe the recipe, be sure to soak and boil the mushrooms correctly. In this case, you will definitely get a great appetizing snack.

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