Recipes for how to quickly and tasty pickle oyster mushrooms at home

There is nothing complicated like salting oyster mushrooms. The main thing is to have a suitable recipe on hand and take into account the recommendations. Mushrooms are delicious and will be a great addition to any dish.

Hot type of cooking

Pickling oyster mushrooms at home can be done in two main ways. One of them involves undergoing heat treatment. In another version, fresh mushrooms are pickled.

There is a simple and quick recipe for pickling oyster mushrooms. There are not many ingredients, the process is not complicated, so there will be no problems, even for novice cooks.

1. First you need to sort out the fresh mushrooms. The stems are not used for canning, so they are separated from the caps.
2. Selected parts should be washed with cool water.
3. Pour 2 liters of water into a container, salt it and add mushrooms after boiling. Continue cooking for approximately 8 minutes.
4. The boiled caps are placed in a colander and left for a while to drain excess liquid.
5. To make the brine, add 30 g of salt, 3 allspice peas, three currant and bay leaves into boiling water. Cook for about 5 minutes.
6. The finished brine is filtered and clean water without spices is boiled again.
7. Mushroom caps are placed tightly in prepared jars, filled with cooled brine and rolled up.

Salted oyster mushrooms should be stored in a cool, dark place.

Instant oyster mushrooms are tasty and appetizing. The recipe, which involves heat treating the mushrooms during the process, allows the remaining microbes to die and the bitterness to disappear.

• You will need 1 kg of oyster mushrooms. They are washed, cleaned and the legs are removed.
• The prepared product is poured with water and wait until it starts to boil. After which the water is changed.
• Add a whole, peeled onion and bay leaf. From the moment of boiling, 30 minutes are detected. The foam that appears on the surface must be removed.
• The water from the prepared mushrooms is drained into a separate container.
• Peel the head of garlic, divide it into cloves and cut into small slices.
• Place the mushrooms in ready-made sterilized jars, alternating with garlic, cherry and currant leaves, and sweet peas. The layers are repeated not to the edge of the jar, you need to leave space.
• Pour in the broth in which the mushrooms were cooked again. Add 30 ml of oil and close with a nylon lid.

As soon as the contents of the jars have cooled, they need to be moved to a cold place. After 7-8 days you can try the snack. Oyster mushrooms are prepared quickly and tasty!

Additional spice ingredients

You can salt oyster mushrooms with the addition of coriander and thyme. They give mushrooms an unusual and pleasant taste. The recipe is not complicated.

• The mushrooms are washed, the hard stems are separated from the caps and placed in a container.
• Pour in water, put it on the fire and wait for it to boil. After which the liquid is drained and new one is added.
• After the next boil, cook the mushrooms for about 20 minutes. Place the product in a colander and wait until the water drains.
• The garlic is peeled and cut into slices.
• At the bottom of the prepared jars, begin to place ½ part chopped garlic, 10 g of thyme, 6 pieces of allspice. The next layer is the caps.
• Lastly, add 7 pieces of coriander, the remaining half of the garlic, salt and pour in 50 ml of oil.

Ready-to-pickle mushrooms, placed in jars, are covered with lids and placed in a cold place. Already on the second day, the workpiece can be served.

You can salt oyster mushrooms by adding garlic and cloves. The recipe contains a detailed description of each step.

• The mushrooms are sorted and separated. The hats are thoroughly washed in cool water.
• Pour the product prepared for salting into boiling water for 8 minutes.
• Begin to place the caps tightly in the prepared jars, ribbed side up.
• After boiling, add 60 g of salt, 5 allspice, 3 cloves, bay leaves, dill sprigs, and garlic cloves to the brine water. Leave to simmer for 5 minutes.
• After this, the brine is filtered and poured into jars.

The finished pickling is covered with lids and left to cool.After this, move to a cool place. After 8 days you can take a sample. Anyone who has cooked mushrooms in this way at least once has never been disappointed with the incomparable taste.

No heat treatment

You can pickle oyster mushrooms at home using the cold method. Mushrooms are not cooked.

1. Fresh oyster mushrooms, about 2 kg, are cleaned, sorted and separated before salting.
2. A layer of salt is poured into a large container, on which the mushrooms are laid with the ribbed part facing up.
3. Lay laurel, oak, cherry and currant leaves, about 7 allspice peas, and cloves.
4. Add salt again.
5. Layers alternate until the products run out. The last layer must end with salt and spices.
6. Cover the pan with a towel and leave under pressure for two days.

After 5 days, the pan with salted oyster mushrooms should be moved to a cool place. After 8-9 days you can already try the finished dish.

Pickled product

Oyster mushrooms are not only salted, but also pickled. The recipe for pickled mushrooms is not complicated.

• For the dish, it is also necessary to remove the stems of mushrooms (1 kg), rinse and peel.
• Fill the hats with water and wait until it boils. After this, add 3 cloves of garlic, 30 g of sugar, 60 g of salt, chopped dill, 6 allspice peas and 3 bay leaves.
• As soon as the water boils again, pour in 90 ml of vinegar and continue to cook for another 30 minutes.
• After the mushrooms have cooled a little, they begin to be placed in sterile jars. Pour in the marinade and leave room for 30 ml of oil.

The jars of the salted product should be closed with nylon lids and sent to the refrigerator or other cool place. The very next day you can taste the marinated appetizer.