Pickled oyster mushrooms for the winter: how to make it quickly and easily

- a welcome dish on the table at any time of the year: whether from a can or fried, stewed or pickled. Mushrooms in marinade are a well-known dish that can decorate both a solemn and everyday dinner. This is how honey mushrooms, and champignons, and oyster mushrooms and ... many more different mushrooms are prepared. The recipes below will allow you to marinate oyster mushrooms very tasty without spending extra time and money.

Marinated oyster mushrooms in half an hour

This cooking option is the fastest and easiest of all possible. The result is delicious mushrooms that retain their unique forest aroma.

For four servings you will need:

500 g oyster mushrooms;
bulb;
half a lemon;
6 cloves of garlic;
1 stack water;

Oyster mushrooms are absolutely safe mushrooms, because. grown in artificial conditions

50 g vegetable oil;
2 tsp salt;
1 st. l. vinegar;
pepper and bay leaf - according to preferences.

Squeeze the juice from the lemon and pour into a saucepan. Add water, vinegar, oil. Mix everything. Add pepper, salt, laurel and crushed garlic to the mixture. Boil for a quarter of an hour on a small fire.

Wash mushrooms, dry, finely chop. Put in a container with boiling broth and cook for 10 minutes. After the lapse of time, cool, strain. Chop the onion into half rings and add to the oyster mushrooms.
You can eat both hot and cold.

Pickled mushrooms in one day

The next recipe is from a series of preparations for the winter. But that doesn't stop it from being fast and simple. Oyster mushrooms are juicy, delicious and fragrant.

Required for five servings:

mushrooms - 1 kg;
600 ml of water;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.;
4 tbsp. l. vinegar;
2 bay leaves;

Pickled oyster mushrooms

4-5 peppercorns;
6 pieces of cloves;
3 art. l. dried dill;
3 cloves of garlic.

Wash mushrooms, dry, peel. Place in a saucepan. Pour water in there. Add seasonings to bowl.
Put on fire. Pour vinegar into barely boiling water. Boil 25 min. on medium light. After the time has passed, remove from the stove and let cool.

Transfer the oyster mushrooms to a jar when they have cooled. Pour the brine there (the level is slightly higher than the mushrooms). Top each vessel with a tablespoon of vegetable oil. Put the oyster mushrooms in the refrigerator for a day. And - delicious mushrooms are ready!

Another option for quick pickling oyster mushrooms

This recipe is slightly different from the ones described above, but, just like them, it impresses with its speed of preparation and ease of execution. Even novice housewives can cook such delicious mushrooms.

You will need for 5-7 servings:

500 g oyster mushrooms;
10 - 12 black peppercorns;
5 cloves of garlic;
3 leaves of laurel;
juice from 1 lemon;
half a glass of water;
third stack. vegetable oil;
a tablespoon of vinegar;
half st. l. coarse sea salt.

Mushrooms clean, wash, dry in a colander. Then cut the dried mushrooms into large pieces. Press 4-5 cloves of garlic through a garlic press.

Small mushrooms can be marinated whole

Drain the lemon juice, water, vinegar and oil into a container. Put pepper, garlic, bay leaf and salt there. Boil and hold on low heat for a quarter of an hour. Transfer the oyster mushrooms to another container. Using a colander, add strained marinade to them. Place the container on the stove. Boil and boil for ten minutes. Remove from heat and set mushrooms aside. Oyster mushrooms can be eaten as soon as they are completely cool. Serve interspersed with chopped onions and vegetable oil.

Marinated oyster mushrooms in Korean

Ingredients:

1200 g oyster mushrooms;
2-3 medium sized carrots;
salt - to taste.

For the marinade

4-5 art. l. vinegar;
2 tsp Sahara;
2 medium cloves of garlic;
one and a half st. l. paprika
a quarter tsp black pepper;
3-4 st. l. vegetable oil;
hot pepper - to taste.

Wash and clean oyster mushrooms (stems and other unnecessary or spoiled pieces of mushroom are cut off). Based on the parameters of a particular mushroom, cut into halves or into pieces. Cut very large caps into strips.

Place the raw materials in a saucepan, salt. Pour water into the vessel above the level of the mushrooms. Put on a medium-sized fire, boil. When the water boils, reduce the fire. Boil the mushrooms over low heat for 5-7 minutes. After pour the oyster mushrooms in a colander to make the water glass.

Wash the carrots, peel, cut into thin strips. Remove skin from garlic. Then chop the cloves as finely as possible.

Advice. Do not pass through a garlic press so that the garlic does not make the dish too spicy.

Mix prepared carrots and garlic in a separate bowl. Add sugar and vinegar to them. In a separate saucepan, mix vegetable oil with all the necessary spices. Put on fire and heat the oil until the paprika changes color.

Attention! Paprika should never turn black.

After that, add the heated oil with spices to the mushrooms. Mix everything carefully. When the mushrooms are at room temperature, pour everything into a prepared bowl and put in the refrigerator for a day - marinate. Over time, eat wonderful pickled mushrooms.

Oyster mushrooms marinated with dill

Mushrooms prepared according to this recipe will turn out exquisitely fresh, with a slightly sweet taste. They are a nice addition to any festive feast. What will be required?

650 ml. clean water;
4 tbsp. l. vinegar essence;
2 - 3 leaves of laurel;
4 - 5 pieces of black peppercorns;
2 tbsp. l. dried dill;
medium-sized bulb;
1 kg oyster mushroom;

Before cooking, oyster mushrooms are washed with cool water.

one and a half st. l. Sahara;
1 st. l. salt;
4 - 5 pcs. cloves;
vegetable oil to taste.

Carefully wash the mushrooms, clean from inedible elements (for example, from too hard legs). Cut large mushrooms into halves or smaller pieces. Leave small ones as they are.
Prepare a saucepan. Pour water into it, put salt, sugar, bay leaf, pepper, cloves and dill. Mix everything carefully. Place the mushrooms in the marinade, put on the stove. After boiling, reduce the fire, pour vinegar into the pan. Boil the mushrooms in the marinade for another twenty-five minutes.

After the lapse of time, turn off the fire, strain the mushrooms with a sieve or colander. To the cooled mushrooms put lean oil and finely chopped onion. Oyster mushrooms are ready!

Marinated oyster mushrooms with citric acid

The option below will appeal to those who do not seek to make preparations with exotic ingredients: it is light and tasty. Just mushrooms - and nothing more.

It is best to store pickled oyster mushrooms with citric acid in the refrigerator, but as practice suggests, they do not have to be stored for a long time - homemade yummy is eaten immediately. That is why there is no information on the maximum shelf life of the dish.

Required:

oyster mushrooms - 2 kg;
citric acid - 15 g;
dried dill - 5 stalks;
pepper - 10 peas;

Oyster mushrooms prepared for pickling

cloves - 10 pods;
salt - 4 tbsp. l.;
sugar - 2 tbsp. l.;
wine vinegar - 2 tbsp. l.

Wash oyster mushrooms, peel, cut into small pieces. Place the raw materials in a large saucepan, add cloves, dill and pepper there. Pour water above the level of the mushrooms and put on the stove. Immediately after boiling, put salt, sugar and citric acid. Stir mushrooms until dry ingredients are dissolved. Boil again and add vinegar. Boil on a small fire for another half an hour, then roll up in sterilized jars (put 1 tbsp of oil on top of the mushrooms in a jar). That's all. Bon appetit!