How to pickle oyster mushrooms for the winter 

Mushrooms are a very healthy and tasty product. They are loved and eaten in almost every family. In the summer, you can easily assemble them yourself, but in the winter you will have to be content with the preparations made in advance. You can salt for the winter not only forest mushrooms, but also oyster mushrooms and champignons familiar to everyone. In this article, you will learn several options for pickling oyster mushrooms at home.

Salting oyster mushrooms for the winter

Oyster mushrooms can be found on supermarket shelves all year round. These mushrooms are grown on an industrial scale, so that everyone can afford delicious mushrooms without wasting time picking them. Oyster mushrooms can be consumed without fear even on a diet, since their calorie content is no more than 40 kcal. At the same time, they are very tasty and filling.

Skillful housewives prepare a wide variety of dishes with them. They can be boiled, baked, fried and marinated. Most importantly, no heat treatment will spoil the wonderful taste and aroma of oyster mushrooms. Salted oyster mushrooms can be cooked and eaten regardless of the season.

These mushrooms are quite inexpensive, so you can treat yourself to delicious mushrooms at any time. Salting oyster mushrooms does not take much time and does not require much effort. No special culinary skills are required. But you can open a jar of fragrant mushrooms at any time. This will help a lot if guests unexpectedly arrive.

For salting oyster mushrooms, only mushroom caps are used. The legs are too hard, so they are not eaten. It is not necessary to grind the mushrooms strongly for salting. Large caps are cut into 2-4 parts, and crayons are thrown whole.

Cold cooking method

To pickle oyster mushrooms quickly in this way, we need:

• two kilograms of mushrooms;
• 250 grams of edible salt;
• two bay leaves;
• 6 peas of black pepper;
• three whole cloves.

The cooking process is as follows:

1. Oyster mushrooms are washed under running water and cut as needed. You can leave no more than a centimeter of the leg. Damaged or damaged parts should be cut off.
2. Take a large clean saucepan and pour a small amount of salt on the bottom. It should cover the whole bottom.
3. Next, put a layer of oyster mushrooms on it. At the same time, the mushrooms are turned upside down. This is necessary so that the mushrooms pickle faster.
4. Sprinkle mushrooms with prepared spices on top. For flavor, you can add cherry or currant leaves at this stage.
5. The next layer is salt. Next, repeat all the layers of ingredients until they run out.
6.  The very last layer of mushrooms should be covered with a mixture of salt and spices.
7. After the done, it is necessary to cover the pan with a clean towel, and put oppression on top. It can be a brick or a jar of water.

During this time, the contents of the pan should settle a little. After five days, the pan is transferred to a cooler room. After a week, the salt will be completely ready for use. It can be served with vegetable oil and onions.

How to pickle mushrooms in a hot way

To cook mushrooms using this method, we need to prepare the following components:

• fresh mushrooms – 2,5 kilograms;
• garlic cloves – from 5 to 8 pieces, depending on the size;
• water – two liters;
• table salt – 3 or 4 tablespoons to taste;
• whole carnation – up to 5 inflorescences;
• bay leaf – from 4 to 6 pieces;
• black peppercorns – from 5 to 10 pieces.

Pickling preparation:

1. The first step is to prepare jars with a capacity of half a liter. They are thoroughly washed with soda. Then the containers are sterilized in any convenient way.
2. We prepare oyster mushrooms, as in the previous case. In this case, you can not wash the oyster mushrooms, as they will be boiled several times in water before salting.
3. Next, the mushrooms are poured into a saucepan and poured with water. Put the saucepan on the fire and bring to a boil. After that, all the liquid is drained, and the mushrooms are poured with clean water. The mass should boil again, after which it is boiled for another 30 minutes over low heat.

   

4. After that, the water is drained, and the oyster mushrooms are cooled to room temperature. Then they are laid out in prepared jars, adding a little chopped garlic.
5. Start preparing the brine. They put 2 liters of prepared water on the fire and pour salt, pepper, parsley, clove buds and any spices to your liking into it. But do not overdo it so as not to interrupt the natural taste of mushrooms. Try the brine for salt and spices. If necessary, you can add a little more salt to the mixture.
6. This mixture is put on the stove and brought to a boil. After that, the brine is boiled for 5 minutes.
7. Mushrooms are poured with ready-made hot brine. The jars are covered with plastic lids and left for a while to cool down. Then the jars are transferred to a cold place, where they will be stored. After 2 weeks, mushrooms can be eaten.

Conclusion

Now you know how to pickle oyster mushrooms quickly and tasty. The article describes the fastest way that does not require large financial costs. The first recipe shows how to salt oyster mushrooms in a cold way, and the second – hot. Fans of pickled mushrooms will certainly like salted oyster mushrooms. Be sure to try these methods and compare them with each other. We are sure that you will find your favorite and will cook pickled oyster mushrooms more often.