How to pickle oyster mushrooms for the winter at home

Pickled oyster mushrooms can be found not only on store shelves. Delicious oyster mushrooms are easy to pickle for the winter at home. I will review the most popular cooking recipes.

Classic recipe

The recipe is prepared for a day, and the resulting workpiece is used as a basis for salad, a side dish for meat or a separate dish. Pickled oyster mushrooms go well with eggs, potatoes and other vegetables. For dressing, vegetable oil, mayonnaise or another sauce is suitable.

• Oyster mushrooms previously cleaned, rinse from contamination. Put on fire with water and onions.
• When the water boils, salt, add sugar and other spices.
• Cook until they are at the bottom (about 30 minutes), then pour vinegar and cook for another 7 minutes.
• Cool a little and put in the jars the resulting mixture. It is enough that the liquid slightly covered oyster mushrooms.

The cooled cans are placed in the refrigerator. The very next day, the pickling is ready.

How to salt oyster mushrooms for the winter in banks

Canned Oyster Mushrooms will be a great snack for the New Year holidays, because they are stored for up to a year.

Ingredients:

• oyster mushrooms - 1.5 kg;
• table vinegar - 4 tbsp. l .;
• cloves of garlic - 5-6 pcs.;
• water - 1 l;
• black pepper (peas) - 10 pcs.;
• salt - 1.5 tbsp. l .;
• sugar - 1 tbsp. l .;
• cloves - 2 pcs. to the can;
• bay leaf - 2 pcs. to the can;
• sterilized jars.

How to cook:

1. Wash the mushrooms and cut into slices. Whole ones are also suitable if they are small.
2. For cooking, use deep utensils to remove foam if it appears.
3. Boil oyster mushrooms for 30 minutes in slightly salted water. Then shift in a colander and let the liquid drain.
4. Meanwhile, a marinade is made. Pour 1 liter of water into the pan. When it boils, put all the ingredients.
5. The last to add vinegar and cook all together for 5 minutes.
6. Put hot mushrooms in containers, pour marinade on top.

Roll up the banks and cover until cool. Salting is ready in a month.

Hot cooking method

For cooking according to this recipe, only hats are suitable. As in the previous version of the recipe, mushrooms are prepared separately from the brine.

Ingredients:

• oyster mushrooms - 2.5 kg;
• salt - 3-4 tbsp. l .;
• water - 2 l;
• sterilized jars;
• garlic (cloves) - 1 pc. to the can;
• bay leaf - 2 pcs. to the can;
• cloves - 3 pcs. to the can;
• allspice - 2 pcs. to the can.

The number of products is designed for cans of 1 liter. From 2.5 kg of mushrooms, 2.5 liters of the finished product will be obtained.

How to cook:

1. Mushrooms put in a pan, pour water. After boiling, drain the liquid and refill with water.
2. When the water boils a second time, cook for 30 minutes. Remove the mushrooms and let them stand for a while.
3. For brine: salt with boiling water, add pepper and other spices. Cook for 5 minutes.
4. Arrange boiled mushrooms in prepared jars, pour hot brine and roll lids.

After 2 weeks, the dish is completely ready for use.

Cold way

Easiest recipe oyster mushroombecause you don’t have to cook. To sort out the mushrooms, cut off the legs - only hats are suitable for the recipe.

Ingredients:

• young oyster mushrooms - 2 kg;
• salt - 250 g;
• bay leaf - 2 pcs.;
• black pepper - 7 pcs.;
• carnation (inflorescences) - 3 pcs.

Cooking:

1. At the bottom of the pan pour a thick layer of salt and put 2 rows of oyster mushroom hats with the porous side up. This will speed up the salting process.
2. Then again a layer of salt and some spices. Then again a layer of mushrooms and so on until they end.
3. Put salt on the last layer of the hats, cover with gauze folded 4-5 times or a sheet, and put oppression on top.
4. Keep the pan for 5 days at a temperature not exceeding 25 ° C so that the caps settle in volume. After moving the container to a cool place, such as a cellar or cellar.

After 10 days oyster mushrooms are readybut some housewives wait until 30 days for the hats to pickle well.

The benefits and harms of oyster mushroom

Oyster mushrooms grow in many places, do not require special care conditions and are easily cultivated. The undoubted benefits are low in calories and a lot of vitamins and other beneficial substances, as well as valuah and waves. They have proteins, amino acids, and rare vitamin PP.

Oyster mushrooms are recommended for cancer patients because they remove toxic deposits and carcinogens from the intestines. Scientists have proven the benefits of treating tumors, both benign and malignant.

However, eating oyster mushrooms in large quantities is not recommended. Due to the peculiarities of causing flatulence and diarrhea, they should not be tried by children and the elderly. It is better to eat a snack at lunchtime, so that the body copes with such heavy food.

The disadvantages of oyster mushrooms include the fragility and complexity of transporting over long distances. In addition, some people have been allergic.

Useful Tips

When choosing an oyster mushroom, pay attention to the smell and appearance. Good mushrooms do not have a pungent odor, cracks or stains.

1. It is most useful to eat young oyster mushrooms. They have a juicy white flesh. Old, on the contrary, have a fibrous, rubber-like flesh.
2. The legs are stiff, so they should be cut very short or cooked for 15 minutes longer than the caps.
3. Aluminum or galvanized pots are not suitable for cooking, as the metal will immediately darken.
4. Store salting in an enameled or glass dish.
5. The maximum allowable storage time for a finished snack is 1 year.
6. Pickled oyster mushrooms will be more flavorful if you add fresh finely chopped greens to them before serving.

All methods of cooking pickled oyster mushrooms for the winter are simple and understandable, and not very expensive. It is no coincidence that the dish is so popular among housewives. A classic recipe or salted oyster mushrooms without vinegar is a great appetizer for a hearty meal.