How to close oyster mushrooms for the winter. Marinated oyster mushrooms for the winter

Oyster mushrooms are rightfully considered one of the most popular mushrooms in Russia. They are tasty, nutritious, inexpensive and contain a lot of useful substances. Cooking can be very different. If you need to cook such mushrooms for the winter, then you should know that canned oyster mushrooms are very much appreciated and are considered almost the most delicious. Preparing such preservation is not as difficult as it might seem at first glance. There are several canning recipes.

Hot preservation

In order to cook oyster mushrooms in a hot way, you will need 1 kg of fresh mushrooms and 20 g of salt. It should be borne in mind that for one liter jar you will need 2 bay leaves, garlic (1 clove, it should be cut into slices), a few peas of allspice, sunflower oil, fresh dill. Pour a small amount of water into an enameled pan, add salt and send the mushrooms. Boil for 15-20 minutes (oyster mushrooms are considered ready if they lay on the bottom) and let them cool.

The turn has come to take a sterilized jar (it should be perfectly clean), put black pepper and bay leaf there. Next, a layer of mushrooms, garlic, again oyster mushrooms, dill, mushrooms again, and so on are laid out in layers. After the jar is full, it is necessary to properly grind the mushrooms and drain the water. A bay leaf is placed on top and poured with sunflower oil. After that, the jars must be covered with plastic bags and stored in the refrigerator.

The product prepared in this way has a very delicate taste and aroma.

Cold cooking method
There are many recipes for canned mushrooms, but one of the most common is cold preservation. In order to prepare such a wonderful dish for the winter, you will need 1 kg of oyster mushrooms, 30 g of salt, 1 clove of garlic (pre-cut into slices) and fresh dill. Preserving oyster mushrooms in this way is very convenient, because they do not need to be pre-cooked.
The container is thoroughly washed and a layer of salt is laid on the bottom, then oyster mushrooms and spices are laid out in layers, all this is again sprinkled with salt. To spice up the taste, add a few sprigs of dill and garlic cloves. The container with mushrooms is covered with a plate, which has a smaller diameter than the container, after which a load is placed on the plate. After a couple of days, oyster mushrooms will give juice and settle. After that, fresh mushrooms are placed on top (flavored with salt and seasonings) and placed in glass jars. A dish in jars must be covered with brine (completely). After that, the containers are placed in a cold place for lactic acid fermentation (for about a month and a half).

Pickled mushrooms in one hour
Who said that canned mushrooms are necessarily time-consuming? There is a way by which you can cook an amazing dish in just one hour. To do this, you need 1 kg of oyster mushrooms. They must be thoroughly washed, peeled, cut into slices and placed in a saucepan. 300 g of water is poured into the container and salt is added (one tablespoon is enough). After that, it is recommended to cook on low heat for 30 minutes. Next, black pepper, vinegar essence and sugar are added (all in one tablespoon). The mixture is simmered over low heat for about half an hour, after which everything is laid out in glass jars. Canning is over, now you can enjoy a delicate and amazing taste and aroma.
From 1 kg of oyster mushrooms you can get a liter jar of the finished dish.

An easy way to preserve
For those who do not really like to stand at the stove for a long time, you can try to cook canned oyster mushrooms in this way.
To do this, you need 1 kg of oyster mushrooms, 2 cups of water, 50 ml of vinegar, a small amount of salt, black pepper, bay leaf, onion and spices. We can preserve mushrooms in the following way: it is recommended to rinse the caps of oyster mushrooms with cold water and put them in a colander so that the water is glass. Large caps should be cut into small pieces, however, it must be borne in mind that it is desirable to use small specimens for canning. Mushrooms are boiled for about 10-15 minutes, then the water is drained.
Separately, you should prepare the marinade: you need to boil water with onions and spices, and add vinegar. When the marinade is ready, oyster mushrooms are boiled in it for at least 3 minutes. It is necessary to carefully sterilize the jars with steam, then pour the hot product in the marinade so that they are completely covered with it. Banks should be hermetically sealed, thoroughly cooled and stored in the cellar.

Recipes for pickling mushrooms.

Delicious mushrooms are the best appetizer for the festive table. They can be used as a filling ingredient or as an independent dish. But pickled mushrooms do not have to be bought in the store, they can be made independently at home. More details below.

Homemade pickled oyster mushrooms: a delicious recipe

We offer you the best recipe that will help you quickly get delicious homemade oyster mushrooms. Such a product will cost you less than store analogues, but you will be sure of naturalness and quality.

So, for a quick pickled oyster mushroom, take:

Directly fresh mushrooms - 0.5 kg
half a lemon
1 tbsp vinegar and salt (without a slide)
7 cloves of garlic
5 each of peppercorns and cloves
Several bay leaves
1 bulb
3.9 liters of water
50 g refined oil
Greenery

The process is as follows:

First, prepare the marinade. Pour 3.5 liters of water into a saucepan and add refined oil. Make sure that the oil does not have an extraneous odor, as in the finished product, instead of a delicious marinade, you will feel a clear taste of oil.
Next is the turn of the vinegar. To marinate oyster mushrooms quickly, you should use exactly 9% table vinegar, and not apple cider vinegar. Squeeze lemon juice for tenderness and piquancy. Mix everything.
Next came the turn of greenery. It would be ideal to use parsley, cloves and peppercorns.
Also add peeled and minced garlic to the mixture.
Add salt last, preferably coarsely ground.
Place the mixture in a saucepan over medium heat and simmer until it comes to a boil. The lid does not need to be covered.
When the marinade boils, reduce the heat to a minimum and cook for another 10 minutes. Stir the marinade and make sure that there are no grains of salt in the liquid.
Cut the roughened leg from the bottom of the oyster mushroom and cut into large pieces.
Cut the onion into half rings.
Strain the marinade to leave only the liquid, and spices and spices.
Return the strained marinade to the fire.
Gently place the mushrooms in the liquid and cook for 10 minutes, uncovered.
Don't worry, the mushrooms will shrink as they cook.
After cooling, the appetizer is ready to serve. But it is better if it is infused during the day. There, the mushrooms will be completely saturated with the marinade.

How to pickle oyster mushrooms: the easiest recipe

We offer you some useful recipes for the proper pickling of mushrooms. For the first option you will need:

1 kg oyster mushroom
1 tbsp granulated sugar
2 tbsp salt
6 black peppercorns and cloves each
2 cloves of garlic
A pinch of dill seeds
4 tbsp vinegar

A simple recipe consists of the following steps:

Wash and cut the mushrooms.
Fill them with water and bring the liquid with mushrooms to a boil.
After that, it's time to add the spices.
After 3 minutes of boiling mushrooms with spices, add vinegar, and reduce heat to a minimum.
So cook the mushrooms for 20 minutes.
The resulting foam must be cleaned regularly.
Arrange the finished product in jars and completely fill with marinade. From above, before closing the lid, it is advisable to pour 1 tsp of oil

You should not add any more seasonings, since at first the mushrooms may not seem salty or with an insufficient amount of spices, but after a day the mushrooms will be saturated with marinade and will be very tasty.

Another fragrant mushroom recipe includes adding dill to the mushrooms. So take:

0.5 kg mushrooms
2 tbsp apple cider vinegar
5 tbsp refined oil
2 cloves of garlic
Spices (the simplest - pepper and salt)
bunch of dill

Rinse well and cut the mushrooms into strips.
Pour water into a saucepan and salt it.
Boil the mushrooms in this water for 10 minutes.
Drain the water from the mushrooms through a colander.
Chop the dill and chop the garlic, add these ingredients to the mushrooms.
Add the rest of the spices and oil.
Refrigerate the well-mixed mixture for a couple of hours.

The aroma of dill and spices will envelop the mushrooms and give them a fantastic taste. This recipe definitely deserves your attention.

But experienced housewives do not stop there and have prepared another recipe. In addition to dill, currant or cherry leaves must be added to the mushrooms. Those who have tried adding leaves to other dishes understand that this is a great idea. But let's take it in more detail, for 1 kg of oyster mushrooms take:

2 tbsp vinegar and refined oil
1 onion
3 tsp salt
A couple of sprigs of dill and lavrushka leaves
6 black peppercorns
5 pieces of currant or cherry leaves

Everything is very simple:

In oyster mushrooms, cut off large legs and put mushrooms in water.
Over medium heat, wait until the water boils, and drain it, pour water again and add the peeled onion.
After boiling water, oyster mushrooms need to cook for another half an hour, removing the foam that has appeared.
Allow the liquid to drain by passing through a colander, under which you need to substitute a container to drain the liquid.
Pour boiling water over the leaves and dill, chop the garlic.
Sterilize the jars and fill them 2/3 full with mushrooms, alternating layers of mushrooms with salt and spices.
Pour the liquid from the container that drained after passing through a colander into the jar.
Pour 2 tbsp of oil and 1 tsp of vinegar on top.
Store in refrigerator.

How to salt oyster mushrooms for the winter in jars: a recipe

We offer you several options for salting mushrooms. To begin with, a very quick recipe, for half a kilogram of oyster mushrooms:

2.2 liters of water
100 g salt
3 peas of black pepper and currant leaves

Separate the mushroom cap from the stem and rinse with water.
Pour 50 g of salt into 2 liters of water in a saucepan and, after boiling, place oyster mushrooms in the liquid.
After 7 min. pass the mushrooms through a colander to drain all the liquid.
Now pour 200 g of water into the pan and add the rest of the salt and the rest of the ingredients there.
Boil for 5 min.
Pour the liquid into a new bowl, after passing through cheesecloth or a sieve to leave the spices.
Bring back to a boil and refrigerate.
Arrange the mushrooms in a jar and fill to the top with brine.
Within a week, these mushrooms are ready to eat, and are also perfectly stored in winter.

We also offer you a method that is longer in terms of time, but if you are preparing mushrooms for the winter, then it is perfect. For 2 kg of oyster mushrooms you need:

250 g salt
3 leaves of lavrushka and cloves buds
7 black peppercorns

This method is called cold and consists of the following steps:

Cut large mushrooms into pieces, leave small and medium ones whole.
Sprinkle salt on the bottom of the toe and lay the mushrooms with the smooth side to the salt.
Sprinkle the mushrooms again with salt and another layer of mushrooms. Continue until the mushrooms run out. But on top, the last must be salt.
Cover with gauze and put oppression on top. In this position, the mushrooms should be at a temperature not exceeding 25 ° C for 5 days.
After that, the container with mushrooms must be put in the cellar for 40 days.

By the new year, the mushrooms will be ready to eat. Don't forget to put them on your holiday table.

An unusual and popular recipe, mushrooms with thyme and coriander. In this case, you need:

300 g oyster mushroom
3 garlic cloves
10 g thyme
7 pcs coriander seeds
6 black peppercorns
2 tbsp olive oil

Pour the washed and cut mushrooms with water and boil until they boil.
Drain the water, fill it again with clean water and boil for 20-30 minutes after boiling.
At the bottom of a sterilized jar, spread sliced garlic, thyme with pepper and coriander.
Arrange the oyster mushrooms in layers with salt and drizzle with oil on top.
Such a product should be stored in the cold, but the mushrooms are ready for use on the second day.

Marinated oyster mushrooms in Korean: recipe

In Korean-style oyster mushrooms, you can slightly change the recipe and add a fried onion. But with an analogue in its raw form, you get an equally tasty snack. Let's consider the preparation of this blank in two variations for 1 kg of oyster mushrooms:

3 onions and garlic cloves
50 ml vinegar
50 g sugar
75 g salt
2 pieces of lavrushka and cloves
A pinch of herbs and ground red pepper

To get a Korean-style snack:

Rinse and remove the tough part from the mushrooms, chop.
Put in a saucepan with cold water, in which put 25 g of salt in advance.
Add lavrushka with cloves to the mushrooms and boil for 20 minutes.
Mushrooms should be a little firm, don't worry.
Drain liquid from mushrooms.
Onions cut into half rings can be fried or left raw if desired. You can try both options at the same time and, having decomposed into different banks, later compare the difference.
In a saucepan, mix mushrooms with spices, as well as chopped onion and garlic. Send the mixed mixture to the refrigerator. To better envelop the mushrooms in the marinade, press down the mixture with oppression.
Mushrooms can be laid out in tanks or immediately served at the table. Your family will be impatient to try a delicious snack.

Korean-style oyster mushrooms with carrots

The previous recipe can be varied by adding carrots to the ingredients. Also remember that Korean cuisine always uses a lot of spices, so do not spare them for mushrooms. Take:

500 g oyster mushrooms and champignons
2 carrots and garlic cloves
1 tbsp each of salt and seasoning for Korean carrots
1/3 cup vinegar and refined oil

A mix of oyster mushrooms and champignons makes the finished appetizer tender and fragrant. Let's start:

Cut the washed large mushrooms, and leave the small ones intact.
Boil the mushrooms in water with salt until they are soft.
Chop mushrooms and add grated carrots to them. Add oil and vinegar to it.
Add minced garlic and seasonings last. It is desirable that black pepper be added to the seasonings. It is an essential ingredient in Korean cuisine.
Transfer the mixture to a jar and refrigerate the next day.

Oyster mushrooms fried marinated for the winter

An unusual recipe - fried oyster mushrooms in a marinade. For this appetizer you will need:

0.5 kg oyster mushrooms
3 garlic cloves
60 g parsley
50 ml vinegar
100 ml refined oil
Salt and pepper to your taste

Description of actions:

Cut off the hard parts of the washed mushrooms and, if they are large, then cut them into pieces.
Send the mushrooms to the pan, but fry the oyster mushrooms so that there is only 1 layer of mushrooms in the pan.
Put the fried mushrooms in a bowl, sprinkling each layer with salt and pepper and chopped parsley.
Pour mushrooms with vinegar and after a few minutes the appetizer is ready.

Marinated oyster mushrooms with garlic

Almost every recipe for pickling oyster mushrooms includes the addition of garlic, since it is this ingredient that gives the mushrooms an aroma, a pleasant spicy taste and moderate hardness. Many of the options above have garlic in them. We advise you to familiarize yourself with them and choose the best recipe for yourself.

How to freeze fresh oyster mushrooms for the winter?

To make delicious soups, salads or pita stuffed with mushrooms in winter, we recommend freezing the mushrooms. It is very simple to do this, but you need to consider the basic rules:

Mushrooms must be free of damage, rot and dents.
Rinse the mushrooms quickly in water, preferably under a faucet, so that they are not saturated with water.
Lay the mushrooms on a towel and let drain.
After the oyster mushrooms have dried, place them on a cutting board or other flat surface and send them to the freezer for 4 hours.

When you pulled the oyster mushrooms out of the freezer (and you did this so that they would not stick together in a lump), choose what you will store the mushrooms in in the future.
Send the oyster mushrooms in a container or a special bag and put them back in the freezer. The temperature should be 18°C.
To defrost some of the mushrooms, put them in the refrigerator. Since when defrosting at room temperature, you will lose some of the taste.

How to dry oyster mushrooms for the winter?

Dried oyster mushrooms are very often used during diets, as they are quite low in calories. In 100 g of dried oyster mushrooms, there are only 30 kcal. There are several ways to dry mushrooms:

In the sun in a well ventilated area
In an electric oven or special dryer

The best option is a mushroom dryer, in which you will need to dry the mushrooms for about 5 hours at a temperature of 60 ° C.

In the oven, this time is extended to 8 hours on the first day, but the temperature is lower than -50 ° C. After the mushrooms should be sent to a well-ventilated room for a day and dried again in the oven at 75 ° C for about 7 hours.

Next, you need to look at the state of the mushrooms, if they are still soft, then you need to dry them for the third time. The temperature is 55°C. In the case when the mushrooms bend and break, it means that they have already dried well and a third time is not required.

Store oyster mushrooms in a tightly closed glass jar or canvas bag. So they can be stored for up to a year. With such drying, the amount of water in oyster mushrooms decreases - from 90% to 10%, but useful substances and vitamins are preserved.

Video: Pickling mushrooms

Mushrooms are a nutritious and healthy product that is suitable for preparing various soups, salads, roasts and other dishes. Caring housewives try to prepare them for the future so that in winter they don’t bother going shopping in search of their favorite product. Various mushrooms are used for preservation. This article will provide simple recipes for preserving oyster mushrooms.

A simple recipe for preserving oyster mushrooms for the winter at home

Mushrooms preserved using this technology are cooked quickly and are well stored in any room.

Ingredients:

mushrooms - 1 kilogram;
sugar - 1 tablespoon;
food salt - 15 grams;
purified water - 2 liters;
refined oil - 125 ml;
vinegar essence - ½ cup;
spices (lavrushka, allspice, peas, black pepper) - to taste.

How to cook:

Wash the mushrooms well, cut into suitable pieces.
Pour water into a saucepan and bring to a boil.
Put chopped mushrooms into boiling liquid.
Boil mushrooms for a quarter of an hour. Remove with slotted spoon and set aside.
In a separate container, prepare a brine from 2 liters of water and spices.
Put salt, vegetable oil, sugar and vinegar into the liquid.
Bring the marinade to a boil and add the mushrooms.
Boil the mushrooms in the marinade for a quarter of an hour.
Prepare jars in advance: wash, sterilize.
Arrange the boiled mushrooms in dry jars and pour over the marinade in which they were cooked.
Seal the workpiece and wrap until cool.
You can store jars of mushrooms anywhere.

According to this recipe, you can pickle mushrooms for the holiday. To do this, at the end of cooking, do not cork them, but send them to the refrigerator for pickling. In the morning, a delicious meal is ready.

Canned oyster mushrooms "Like store bought"

For 1 kg of raw oyster mushrooms:

water - 750 milliliters;
9% vinegar - 20 grams;
sugar - 1 teaspoon;
table salt - 1 tablespoon;
favorite spices (cloves, lavrushka, pepper) - 2-3 pieces per jar;
garlic - 3 cloves.

Cooking process:

Wash the mushrooms, separate the caps from the legs and cut everything into cubes (slices or slices).
Boil water separately and add a little salt.
Boil the mushrooms in this liquid for a quarter of an hour and drain.
Prepare marinade from 3 cups of water, spices, sugar and salt.
Bring the marinade to a boil, boil for 5 minutes, turn off the burner.
Add vinegar to the marinade and let cool.
Separately wash and sterilize the required number of jars.
Caps for also succumb to sterilization.
In dry jars, spread the mushrooms on the "shoulders".
Add chopped garlic to each jar.
Pour the mushrooms with the cooled marinade and roll up the prepared lids.

After cooking, the marinade must be cooled, which gives the workpiece a specific crunch. Mushrooms are obtained exactly like store-bought ones: dense, not boiled.

Solyanka with oyster mushrooms: a step by step recipe

What could be tastier than homemade hodgepodge? It turns out that this dish can be prepared for the future. You can use canned hodgepodge as a quick snack, take it with you to work, just warm it up and serve it with potatoes.

To preserve hodgepodge at home, you must:

white cabbage - 1-2 heads (5 kilograms);
onion - 1 kilogram;
boiled mushrooms - 3 kilograms;
tomato sauce or pasta - 500 milliliters;
sweet red pepper, orange - 8-10 pieces;
carrot - 1 kilogram;
granulated sugar - 200 grams;
fine salt - 0.5 cups;
sunflower oil - 2 cups;
spices (lavrushka, allspice) - 5-6 pieces;
vinegar - 15 grams;
purified water - 1.5 cups.

Preparing the pickle:

Wash the mushrooms in advance, cut into arbitrary pieces and boil in salt water.
Transfer the cooked mushrooms to a colander.
In a large saucepan, chop all the cabbage, carrots, onions and peppers.
Mix everything well.
Pour tomato sauce, water, oil into vegetables and add salt, granulated sugar and spices.
Stew prepared vegetables for about 1.5 hours over low heat, stirring occasionally.
Add boiled mushrooms to the vegetable mixture and simmer for another 30 minutes.
10 minutes before the dish is ready, add vinegar and continue stewing.
Wash jars, sterilize and cool.
Put the finished hodgepodge into dry sterile jars.
Banks cork and send under the "fur coat".
Store the workpiece in a cold basement.

From the specified amount of products, 9 liter jars of delicious hodgepodge come out.

Fried oyster mushrooms canned for the winter: a delicious recipe

Can't imagine your dinner without fried mushrooms and potatoes? Why not prepare them ahead of time? To prepare the dish, you will need oyster mushrooms, they do not lose their aroma and taste during the preservation process.

Ingredients:

oyster mushrooms - 3 kg;
fat (vegetable or animal) - how much will it take.

How to preserve:

Wash the mushrooms, cut into pieces and boil, changing the water twice.
Throw on a sieve to drain excess liquid.
Put in a dry frying pan without oil and simmer until the moisture evaporates.
Pour in animal fat and fry the mushrooms for about half an hour.
At the end of cooking, they need to be slightly salted.
Rinse small jars well, pour over with boiling water.
Arrange fried mushrooms in hot jars and pour over the remaining fat.
Sterilize jars with blanks for about 1 hour.
Roll up with hot sterile lids and wrap for 2 days.
It is necessary to store the workpiece in a cold place.

If animal fat is used rather than vegetable fat, then a pinch of salt must be added to each jar: this will improve the taste of the mushrooms and prevent the workpiece from spoiling.

Korean oyster mushroom salad: a recipe for the winter

Oyster mushrooms are versatile mushrooms that can be used to cook a variety of dishes. They go great with any vegetable. Fans of spicy cuisine are advised to preserve Korean-style oyster mushrooms.

Ingredients:

oyster mushrooms - 500 grams;
carrots in Korean - 200 grams;
garlic - 3 cloves;
soy sauce - 25 grams;
purified water - 1 liter;
vinegar essence - 100 milliliters;
sugar - 1 glass;
fine salt - 1 teaspoon;
lavrushka - 2 leaves;
ground hot pepper - to taste;
peppercorns - 5 things.

Cooking oyster mushrooms in Korean:

Wash the mushrooms and cut into random pieces.
Separately, prepare the marinade from water, spices, sugar, salt and vinegar.
Boil the marinade and lower the mushrooms, boil for a quarter of an hour.
Separately, cook carrots in Korean (you can take ready-made ones).
Mushrooms cool and combine with carrots.
Add garlic, soy sauce to the mixture and let it brew for about 1.5 hours.
Sterilize the jars in advance and put a mixture of mushrooms and carrots in them (along the “shoulders”).
Boil the marinade and pour into prepared jars.
Cover jars with lids and send for sterilization.
Sterilize prepared jars for about 1 hour. Seal them with sterile lids.
You need to store the workpiece in the basement.

This salad can be used as food immediately after it is infused (without sterilizing).

Pickled oyster mushrooms for the winter (video)

Preservation of oyster mushrooms does not take much time, unlike harvesting forest mushrooms. But this does not reduce the taste of the resulting blanks, but rather preserves their aroma and nutritional value. For canning oyster mushrooms, young mushrooms are used, the caps of which are not too large. The taste of such mushrooms is more refined and piquant. The hats are thoroughly washed, special attention is paid to the lamellar side. If the mushrooms are poorly processed, this will reduce the shelf life of the workpiece: it can quickly deteriorate.

Oyster mushrooms - mushrooms are quite convenient to cook, which is why there are so many variations on how to pickle oyster mushrooms at home. Some people like the sharper taste of mushrooms, where there are a lot of spices, while others prefer freshness and softness. But it is worth noting that in the end you get an excellent side dish for the main dish.

In addition to the mushrooms themselves, the recipe also contains pepper, dill, garlic, cloves and acetic acid. This combination is quite spicy in taste, so lovers of spicy dishes should especially pay attention to pickling oyster mushrooms according to this recipe.

Required Ingredients:

1 kilogram of mushrooms;
1 spoon of granulated sugar;
2 tablespoons of salt;
cloves - 6 pcs.;
black pepper - 6 pcs.;
2 bay leaves;
1-2 garlic cloves;
Dill seeds;
4 tablespoons of vinegar.

Pickled oyster mushrooms are a delicious recipe:

It is necessary, first of all, to wash the mushrooms, cut them from the bunches. In large specimens, the leg should be cut off, and the cap should be cut in half.
Next, you need to transfer them to a saucepan and fill with water. Put on the stove.
When the water boils, you need to pour spices into the saucepan. After a few minutes, it is worth pouring acetic acid, then leave to cook the mushrooms over low heat for 20 minutes. When foam forms in the pan, it should be removed.
Mushrooms can be tasted to immediately add what is most lacking. But it is worth remembering that the mushrooms quickly absorb the marinade, so in a day they can reach the required sharpness.
Ready oyster mushrooms should be cooled slightly before being laid out in jars. The brine should cover the whole mushrooms. It is recommended to add 1 tablespoon of vegetable oil to each jar on top, and then cover with a lid. Store after cooling in the refrigerator.

Marinated oyster mushrooms

Oyster mushrooms are most often used as an appetizer for the main course. Cooked mushrooms according to this recipe have unique taste qualities, so they will become the highlight of any feast.

Required Ingredients:

1 kilogram of fresh mushrooms;
3 tablespoons of water;
2 heads of onions;
greens to taste;
2 cloves of garlic;
2 tbsp sugar;
a teaspoon of salt;
30 ml 9% vinegar.

Homemade pickled oyster mushrooms:

Before pickling, oyster mushrooms should be thoroughly washed and then cut into small pieces.
Next, place the sliced \u200b\u200bpieces in a saucepan with pre-salted water for 10 minutes.
After that, well-boiled mushrooms should be placed in a colander, and wait a bit for the excess water to glass.
Peel the onion and cut into thin half rings.
Now you can start the process of preparing the marinade. To do this, add water, acetic acid, sugar and salt to the pan, squeeze the garlic through the garlic. The resulting mixture should be thoroughly mixed.
In addition, prepare another bowl, in which a part of chopped onion will be placed, on top of which oyster mushrooms are placed. Another ball of onion is placed on top of the mushroom layer.
After that, oyster mushrooms need to be poured with cool marinade and put under pressure. All this is put in the refrigerator for 8 hours, so that the mushrooms are saturated with the marinade as best as possible. At the end of the term, you can serve it to the table.

Recipe for pickled oyster mushrooms at home

For those who do not like to mess around with marinating mushrooms for too long, this recipe will come in handy. At the same time, it should be noted that, in terms of taste, mushrooms prepared using this technology will not be inferior, for example, to the same oyster mushrooms that absorb the marinade for about 8 hours.

Required Ingredients:

half a kilogram of oyster mushrooms;
one head of onion;
half a lemon;
6 garlic cloves;
2 tsp salt;
a tablespoon of vinegar;
glass of water;
50 g vegetable oil;
pepper, bay leaf.

How to pickle oyster mushrooms at home:

First of all, you should prepare a pan in which the above ingredients will be located.
Next, water, juice from half a lemon, acetic acid and vegetable oil must be mixed in a saucepan.
Then pass the garlic cloves through a garlic press and add to the pan.
Salt, bay leaf and black pepper must also be placed here.
After that, boil all the elements for about 15 minutes over low heat.
Now you can start the process of cooking mushrooms. They should be finely chopped and placed in a boiling broth for 10 minutes.
After that, cool and strain to get rid of the water. Onion cut into half rings and add.
Cooked oyster mushrooms can be consumed immediately or put in the refrigerator to cool a little more.

How to pickle oyster mushrooms quickly

There are a lot of recipes for pickling oyster mushrooms. But they all have in common that the cooking time is reduced to a minimum. The fact is that oyster mushrooms do not need to be pre-boiled in order to fry them later. This recipe is different in that the addition of dill will give the dish the smell and taste of the forest in which the mushrooms were collected.

Required Ingredients:

500 gr mushrooms;
2 tbsp apple cider vinegar;
5 tablespoons of vegetable oil;
dill;
2 garlic cloves;
ground pepper;
salt.

Pickled oyster mushrooms step by step recipe:

Before you start pickling mushrooms, you need to rinse them thoroughly under the tap. After that, oyster mushrooms are cut into thin slices or slices of small size.
Chopped mushrooms are thrown into pre-salted water in a saucepan. And boil until the product is ready (about 8-10 minutes).
Next, you need to get rid of excess fluid. Mushrooms are placed in a colander.
After that, you need to start preparing the herbs and garlic. Finely chop the dill branches, and skip the garlic through the garlic.
Finely chopped dill and chopped garlic are added to boiled oyster mushrooms.
The finished dish is seasoned with vegetable oil, vinegar, pepper and salt are added. And all these elements must be mixed.
At the last stage of cooking, the mushrooms are sent to the refrigerator for 2 hours so that they are well saturated. The ideal option is to leave the oyster mushrooms overnight in the refrigerator. In this case, they perfectly absorb the smell and taste of dill, garlic, vinegar and pepper. Experienced housewives recommend keeping oyster mushrooms in a glass container with a lid on top. However, it should be borne in mind that you should not keep mushrooms in the refrigerator for a long time. The maximum period is one week.

How to pickle oyster mushrooms step by step recipe

Each housewife tries to make oyster mushrooms unique, so the recipes can be very different. In order to give mushrooms freshness, currant leaves or cherry leaves are added. And the taste of the dish is special.

Required Ingredients:

1 kg of fresh oyster mushrooms;
2 tbsp acetic acid;
3 teaspoons of salt;
2 sprigs of dill;
6 pcs. pea black pepper;
3 bay leaves;
4-5 leaves of currant or cherry;
2 tbsp vegetable oil.

Pickled oyster mushrooms at home recipe:

First you need to sort the oyster mushrooms, clean the hats, and also cut off the large legs. If overripe specimens were purchased for pickling, it is recommended to place them in cold water and leave for 2 days. This is done in order to get rid of milky juice. The water needs to be changed every 12 hours.
After cleaning, pour water into a saucepan, send mushrooms there and put on the stove over medium heat.
When the water boils for the first time, you need to remove the oyster mushrooms, drain all the water, and then pour water into the saucepan again and place the mushrooms there.
At this stage of cooking, one head of peeled onion is added to the stewpan.
When the water boils again, the oyster mushrooms are left to boil for another half an hour. In the process of cooking, do not forget to remove the accumulated foam.
After that, well-boiled mushrooms are sent to a colander. At the same time, it is necessary to place some vessel under the colander in advance to drain the liquid.
Next, peel and finely chop 2 heads of garlic.
At this stage, the preparation of spices begins. For this, currant or cherry leaves, pepper and several dill umbrellas are poured with boiled water.
Half-liter jars are sterilized. Then the jars must be filled 2/3 tightly with oyster mushrooms. It is worth remembering that each ball of mushrooms that is laid is necessarily alternated with salt and spices prepared in advance.
The remaining volume of the jar is filled with broth from a saucepan. In each jar put 2 tablespoons of vegetable oil and acetic acid. Banks are covered with paper and tied with thread. Store oyster mushrooms in a dark cool room.

Pickled oyster mushrooms recipe fast

A feature of this pickling method is that an aspirin tablet is used instead of vinegar. The fact is that vinegar is not always perceived positively by the body, but aspirin has the same preservative properties and is better absorbed by the body.

Required Ingredients:

1 kg oyster mushroom;
carnation;
5 cloves of garlic;
Bay leaf;
2 tbsp vegetable oil.
aspirin tablet;
sprig of dill;
2 leaves of horseradish;
salt and pepper.

Pickled oyster mushrooms recipe for the winter:

The first thing to do is wash the oyster mushrooms, place them in a saucepan and put on fire. Wait until the mushrooms boil.
When it boils, add oil, salt, pepper, dill umbrellas to the container. Wait another 5 minutes for it to boil.
Prepare jars for preservation by putting in each one aspirin, a horseradish leaf, and cloves.
After the mushrooms boil, pour the broth into a jar and close the lid tightly so that there is no air left.

In addition to oyster mushrooms, you can also taste delicious, or. Also, you will not be indifferent, which can be used as an additive in first courses or become a salad component.