Svinukh can be found as in coniferous, and deciduous forests. They small and absolutely unattractive by sight, but surpass many known mushrooms in taste if, of course, it is correct to pickle them.
That svinukh turned out tasty and safe, it is necessary to spend a lot of time for their processing. In the beginning they are cleaned and washed out, cut on small pieces and filled in for day with cold water, but each 4 hours liquid need to be changed. This processing is carried out anyway, despite the chosen recipe.
Traditional recipe of marinated svinukh
After soaking it is possible to start pickling for the winter. According to this recipe the mushrooms will turn out crunchy, moderately salty and fragrant. On 2 kg of svinushk 2 liters of water, 4 tablespoons of vinegar, 6 garlic gloves, on 2 tablespoons of salt and sugar, 5 bay leaves and also spice are required: 5 branches of fennel, 7 pieces of a carnation, 10 peas of pepper.
After soaking of a svinukha put in a pan with water and bring to the boil, cook 30 minutes, then remove from fire and drain water, and mushrooms once again wash out and again put to cook for the same time. Then liquid is poured out and presoak svinukh for 1 hour. During each cooking the mushrooms need to be salted. After soaking they are carefully washed out once again and filled in with marinade, cooked 15 minutes, and in 2 minutes prior to switching off of fire add the crushed garlic and fennel. Mushrooms can be displayed on banks.
To make marinade, mix sugar, vinegar, salt and all spices in 2 l of cold water. All well mix and fill in with this liquid svinukh.
By the way, it is possible to add to marinated svinukha also other ingredients: fennel umbrellas, leaves of horse-radish, cherry and currant, allspice, white pepper peas, cinnamon , etc.