How to pickle oyster mushrooms at home

Mushrooms of the genus Voshenkovy excellent themselves in culinary dishes. The product is also included in many medicines. Oyster Cats are popular with weight-lifting people. Mushrooms are low-calorie, nutritious and healthy.

The classic recipe for salted pickles

• drinking water - 1.8 l.
• Fresh oyster mushrooms - 500 gr.
• rock salt - 80 gr.
• Bay leaves - 5 pcs.
• pea pepper - 8 pcs.
• black currant leaves - 10 gr.

1. Carefully sort out the mushrooms, separate the rigid legs from the caps. Place the oyster mushrooms in a colander and rinse thoroughly. Pour 1.5 liters. filtered water in an enamel pot, send to the stove, bring to a boil.
2. Next, add 50 gr. salt, mix the liquid, put the treated mushrooms. Boil mushrooms for 7-8 minutes.After the time, fold the mushrooms into a colander, wait until the liquid has completely drained. During this time, the Oyster must cool down.
3. In the second pan pour the remaining water. Pickle is prepared from it. Bring the liquid to a boil, add 30 g. food salt, plant leaves and pea pepper. Stir the mixture, cook for about 6 minutes. Strain the brine through a sieve.
4. After that, boil the liquid again and let cool at room temperature. In parallel, sterilize the jars and lids. And the latter should be plastic. Do not use metal caps for mushrooms.
5. In sterilized glass containers lay oyster mushrooms in dense layers. Pour in the cooled brine, seal the caps. Keep mushrooms in a cool dark place. Oyster can be consumed after a week.

Cold salted oyster mushrooms

• iodized salt - 240 gr.
• oyster mushrooms - 1.9 kg.
• Peas - 20 pcs.
• bay leaves - 12 pcs.
• Clove inflorescence - 6 pcs.

1. In order to pickle mushrooms in a cold way, it is preferable to use young oyster mushrooms. Over-ripe specimens contain a large amount of milky juice.You will have more time and energy to soak them.
2. Thoroughly rinse and divide the mushrooms, cut the legs, leaving about 1 cm of the cap. Only they are suitable for cold pickling. Large caps chop apart. Damaged areas on the mushrooms clean with a knife.
3. Use large capacity, it should be clean and dry. Put a small even layer of salt on the bottom of the container, then put the oyster mushrooms in about two layers of caps. Fold the mushrooms with the porous side up.
4. Then again sprinkle oyster mushrooms with a small amount of salt and spices. Alternate layers until the ingredients run out. The extreme layer of mushrooms, must be covered with salt.
5. Put on the mushrooms clean gauze, folded in 3 layers. On top of the oyster set press (opp). The process should take place at room temperature (no more than 23 degrees). The term salting is 5-6 days.
6. Do not be alarmed if you see that in a couple of days the mushrooms will significantly subside. A similar phenomenon is considered normal with cold salting. After a while, put the pan with the mushrooms in a cool dark place for further infusion. You can eat oyster mushrooms after 1-1.5 months.

A quick way to salt pickles

• garlic - 6 teeth
• cherry leaves - 12 pcs.
• fresh mushrooms - 900 gr.
• Sweet peppers - 6 pcs.
• onions - 1 pc.
• rock salt - 45 gr.
• bay leaves - 5 pcs.
• vegetable oil - in fact
• Dill stalks - 5 pcs.

1. Reassemble and rinse the mushrooms under running water. Chop the oyster mushrooms in small pieces. Give preference to young mushrooms. Otherwise, soak overripe oyster mushrooms in cold water for 2 days. Change fluid every 12 hours.
2. So you get rid of the milky juice. Then proceed directly to the salting. Pick an enameled saucepan suitable for the volume. Pour in water, put the oyster mushrooms, send the container to the fire, wait for boiling.
3. Drain the liquid, refill the pan with clean cold water. Add the whole peeled onion, bay leaves. Wait until the first bubbles appear, reduce the burner to medium heat, boil the mushrooms for 25-30 minutes.
4. If foam is formed, take it off without fail. Then throw the mushrooms in a colander, do not rush to get rid of the liquid. In parallel, peel the garlic and finely chop, wash the dill and cherry leaves, let dry.
5. Heat the water in the kettle, scald the plants and pepper with boiling water. The recommended amount of cans for salting should be 500 ml. Sterilize the container, start laying mushrooms. The first layer is oyster mushrooms, then salt, garlic and spices.
6. Alternate the rows in the order shown. Fill a glass container for 2/3 volume. Pour the oyster mushrooms with mushroom decoction, not reaching the edges of the jar by about 1 cm. Add 35 ml to the remaining cavity. vegetable oil.
7. Close the container with plastic sterile covers. Let the blanks cool completely. After that, clean the oyster mushrooms in a cool place. Salting duration is about 1 week.

Oyster mushrooms with coriander and thyme

• Fresh oyster mushrooms - 350 gr.
• Coriander seeds - 10 pcs.
• Peas - 8 pcs.
• thyme - 12 gr.
• garlic - 5 teeth
• edible salt - 6 gr.
• olive oil - 60 gr.

1. Wash the oyster mushrooms, cut off the hard legs. Put the mushrooms in a pot of water, send the container to the fire. Wait for boiling, then drain the liquid. Refill the dishes with cool water, put them on the stove. Wait until bubbles appear.
2. Boil the mushrooms for 25 minutes. After the specified time, fold the oyster into a sieve. Chop the garlic cloves into thin plates. Sterilize and dry the glass container for salting.
3. Put on the bottom of the jar a little garlic, pea pepper and thyme. Place the mushrooms, coriander and salt. Pour in olive oil. Add the amount of ingredients to your taste. Mushrooms can be consumed after 3 days. Store oyster mushrooms in the refrigerator.

Salted oyster mushrooms with garlic and cloves

• garlic - 5 cloves
• wild dill - 2 sprigs
• salt - 55 gr.
• Carnation buds - 3 pcs.
• black pepper - 6 pcs.
• bay leaf - 4 pcs.
• purified water - 500 ml.
• fresh mushrooms - 1 kg.

1. Separate the oyster mushrooms and rinse thoroughly, cut off the legs, leave about 1.5 cm from the cap. Pour water into the heat-resistant container, wait for boiling, put the mushrooms in the pan, cook for 10 minutes. Oyster mushroom flush on a colander.
2. Allow the mushrooms to cool. Next, place the oyster mushrooms in sterilized jars with a smooth base to the bottom. Pour 0.5 liters. clean the water in the pot, wait for boiling. After that, add salt, make sure that it is completely dissolved.
3. Add remaining ingredients, stir well the liquid. The composition should boil for 5 minutes, after a time, strain the brine through a sieve. Pour the liquid over the banks with mushrooms, close the container with nylon covers.As soon as the banks cool down, put them in the back. After 1 week, consume.

It is easy to pickle oyster mushrooms at home, if you are guided by recipes. The composition of mushrooms contains many trace elements and vitamins that are necessary for the human body. On top of this, this variety is considered the safest in terms of use in contrast to the relatives.

Video: how to delicious pickle oyster mushroom