How to quickly pickle oyster mushrooms at home and properly store them for the winter

Oyster mushrooms are safe mushrooms, cultivated from dead plant remains. In the wild, they grow on dead trees. Because they are delicious and very easy to prepare, there are many recipes for properly pickling oyster mushrooms. Additional ingredients and spices enhance this already delicious dish.

Salting oyster mushrooms for the winter

These mushrooms have become very popular due to their affordability and safety, and their ease of preparation will please even inexperienced cooks. The key is to maintain the correct ingredient proportions and follow the step-by-step instructions.

Selecting and preparing mushrooms

Preparation takes some time, but it is an important stage of the pickling technology:

1. Wash the mushrooms, sort through them, and discard any spoiled ones. Remove any tough stems. Trim off the bottoms of the stems; they usually retain some of the material they grew on.
2. Separate into individual mushrooms.
3. Boil them in salted water, which removes accumulated toxic substances (if any) and kills microorganisms on the surface of the mushrooms.

How to pickle oyster mushrooms at home

Pickle these mushrooms You can, using a ton of tried-and-true recipes. But there's nothing stopping you from using a classic recipe and diversifying it with new ingredients to create your own unique one.

Classic recipe

The easiest way salt the mushrooms According to a proven recipe, especially for those who are doing this for the first time. To do this, you will need:

• oyster mushrooms - 650 g;
• water - 320 ml;
• salt - 45 g;
• black peppercorns;
• sugar - 15 g;
• vinegar - 35 ml;
• black currant leaves;
• bay leaf.

Scheme of actions:

1. Sort the oyster mushrooms: cut off the bottoms of the stems, wash and place in a colander to drain.
2. Pour the liquid into a container, add a little salt, bring to a boil, and cook the oyster mushrooms for about 5 minutes. Place in a colander to drain.
3. Pour out the water after boiling.
4. Pour the specified amount of liquid for the brine, add salt, sugar, currant leaves, bay leaves and boil.
5. Prepare containers and lids: wash and sterilize.
6. Place a few peppercorns on the bottom of the jar, add the mushrooms, pour in vinegar (35 ml for a liter jar), pour in boiling brine and close tightly.

If desired, you can enhance the flavor and aroma by adding a few cloves, nutmeg, allspice, or coriander.

The quick way

There are ways to quickly and deliciously prepare oyster mushrooms.

Necessary components:

• oyster mushrooms - 950 g;
• garlic - 2-3 cloves;
• black and allspice peas;
• cherry leaves;
• sugar - 25 g;
• water - 270 ml;
• sprigs of dill;
• sunflower oil - 16 ml per 0.5 l jar;
• vinegar - 15 ml per 0.5 liter jar;
• bay leaf;
• bulb;
• salt - 55 g.

Scheme of actions:

1. Sort the oyster mushrooms, clean them, remove the tough parts of the stems, and cut large mushrooms into pieces.
2. Pour water into a saucepan, add a little salt, bring to a boil, and simmer the mushrooms for 2-3 minutes. Pour out the water and drain the mushrooms in a colander.
3. Pour in clean water, add a whole onion, bay leaf, salt, sugar, and garlic. Once boiling, add the mushrooms and simmer for 10 minutes. Skim off any foam that forms.
4. Wash cherry leaves and dill sprigs and pour boiling water over them.
5. Containers must be sterilized beforehand.
6. Place herbs, 2-3 peppercorns, and oyster mushrooms at the bottom of the jar. Pour in sunflower oil and vinegar.
7. Pour boiling brine into the filled jar. Close tightly.

Cold method

Salted oyster mushrooms prepared this way will take pride of place at a family dinner or holiday feast. The cooking process is omitted, and salt serves as a preservative. The spices impart stunning aroma and flavor to the finished product. This pickling method requires young mushrooms.

Necessary components:

• oyster mushrooms - 1.5 kg;
• salt - 180 g;
• bay leaf - 2-3 pcs.;
• peppercorns (black and allspice);
• carnation - 2 inflorescences.

Scheme of actions:

1. Wash the oyster mushrooms, remove the lower stems, and separate them. If they are large, cut them into pieces of the desired size.
2. In a clean container, add a layer of salt (part of the specified amount), spices, and bay leaf. Add a layer of mushrooms about 4 cm thick. Sprinkle with some more salt, and then add another layer. Continue until the container is full. Sprinkle the top layer with salt.
3. Cover with gauze or cotton cloth. Place a press (plate) on top of it, and place a full 3-liter jar.
4. Let stand for 5 days at +20…+23 ^OS. The oyster mushrooms will settle significantly, this is a normal process.
5. After 5 days, put it in a cool place.
6. They will be ready in 30-40 days.

With thyme and coriander

Pickling with various spices adds a pleasant new twist to a classic recipe. Thyme and coriander seeds are often used in pickles.

Ingredients needed:

• oyster mushrooms - 650 g;
• garlic - 3 cloves;
• sugar - 12 g;
• thyme - sprig;
• coriander - 7-8 peas;
• pepper (black) - 6 peas;
• olive oil - 45 ml;
• vinegar - 15 ml;
• salt - 15 g.

Cooking instructions:

1. Sort the mushrooms, wash them, cut off the lower part of the stems, and separate them.
2. Place them in boiling salted water and boil for 2-3 minutes. Drain the water.
3. Pour in clean water (220 ml), add salt, bring to a boil and simmer the mushrooms for a quarter of an hour.
4. Place finely chopped garlic, spices, and thyme on the bottom of a sterilized container. Add the mushrooms and pour in the specified amount of oil.
5. Seal tightly. If it has a plastic lid, store in the refrigerator.

With coriander and thyme

Another bouquet of spices that will give the finished dish a unique taste and aroma.

• oyster mushrooms - 370 g;
• coriander seeds - 12 pcs.;
• black pepper - 8 peas;
• thyme - 15 g;
• garlic - 5 cloves;
• sugar - 10 g;
• vinegar - 33 ml per liter jar;
• salt - 7 g;
• olive oil - 60 ml.

Scheme of actions:

1. Wash the oyster mushrooms, trim the bottoms of the stems, and separate into pieces. Place the mushrooms in a saucepan with boiling liquid, bring to a boil, and drain in a colander.
2. Pour water (170 ml) into the pan again, add salt and sugar, bring to a boil and cook the mushrooms for a quarter of an hour.
3. Peel and chop the garlic, and place it in the bottom of a sterilized container. Add pepper, coriander, and thyme, and pour in the vinegar and olive oil.
4. Place the oyster mushrooms in a jar and pour boiling brine over them.
5. Close tightly.

With garlic and cloves

This recipe is simple to prepare. It differs from the classic version in its specially selected spices. Garlic imparts a pleasant pungent flavor, and cloves a spicy aroma.

Required components:

• oyster mushrooms - 1.3 kg;
• salt - 65 g;
• carnation - 3 inflorescences;
• garlic - 5-6 cloves;
• bay leaf;
• allspice - 4 peas;
• black pepper - 4 peas;
• sugar - 25 g;
• vinegar - 30 ml per liter jar;
• water - 350 ml.

Cooking instructions:

1. Wash the mushrooms, cut off the bottom of the stem and divide into pieces.
2. Place in boiling salted water and boil for 5 minutes.
3. Sterilize the containers and place the mushrooms in them. Add the specified amount of vinegar. Optionally, add 10-15 ml of sunflower oil.
4. Make the brine: add the specified amount of water, salt, sugar, spices, and garlic. Boil for 5 minutes and pour over the mushrooms in the containers. Seal tightly.

Further storage of mushrooms

There are two ways to store the finished product:

1. If sealed tightly, store at room temperature, preferably in a dark place.
2. If covered with plastic lids, store in the refrigerator.

Mushrooms, prepared according to any of the suggested recipes, will delight family and friends this winter and become a favorite on the holiday table. They can make even an ordinary family dinner unusual and enjoyable.