How to s alt oyster mushrooms at home quickly and tasty: recipes with photos and videos

There is nothing complicated about s alting oyster mushrooms. The main thing is to have a suitable recipe on hand and follow the recommendations. Mushrooms are tasty and will be a great addition to any dish.

Hot cooking type

S alting oyster mushrooms at home can be done in two main ways. One of them involves the passage of heat treatment. In another version, fresh mushrooms are pickled.

There is a simple and quick recipe for pickling oyster mushrooms. There are not many ingredients, the process is not complicated, so there will be no problems, even for novice cooks.

1. First you need to sort out fresh mushrooms. The legs are not used for canning, so they are separated from the hats.
2. The selected parts should be washed with cool water.
3. Pour 2 liters of water into a container, s alt it and after boiling add mushrooms. Continue to cook for about 8 minutes.
4. The boiled hats are thrown into a colander and left for a while to drain excess liquid.
5. For brine, pour 30 g of s alt into boiling water, 3 sweet peppers, three leaves of currant and lavrushka. Cook for about 5 minutes.
6. The finished brine is filtered and clean water without spices is boiled again.
7. Mushroom caps are tightly packed in prepared jars, poured with cooled brine and rolled up.

Store s alted oyster mushrooms in a cool, dark place.

Instant oyster mushrooms are tasty and appetizing. The recipe, which involves heat treatment of mushrooms in the process, allows the remaining microbes to die and the bitterness to disappear.

• Oyster mushroom will need 1 kg. They are washed, cleaned and legs removed.
• The prepared product is poured with water and waiting for it to boil. Then the water is changed.
• Add a whole, peeled onion and a leaf of parsley. From the moment of boiling, 30 minutes are noted. The foam that appears on the surface must be removed.
• Water from cooked mushrooms is drained into a separate container.
• Peel the head of garlic, divide into cloves and cut into small slices.
• Mushrooms are laid out in ready-made sterilized jars, alternating with garlic, cherry and currant leaves, sweet peas. Layers are repeated not to the edge of the jar, you need to leave space.
• Pour in the broth in which the mushrooms were boiled again. Add 30 ml of oil and close with a nylon cap.

As soon as the contents of the jars have cooled, they need to be moved to a cold place. After 7-8 days, you can try a snack. Oyster mushrooms are prepared quickly and tasty!

Additional ingredients in the form of spices

You can s alt oyster mushrooms with the addition of coriander and thyme. They give the mushrooms an unusual and pleasant flavor. The recipe is not difficult.

• Mushrooms are washed, hard legs are separated from the caps and put in a container.
• Pour in water, put on fire and wait for it to boil. After that, the liquid is drained and a new one is poured in.
• After the next boil, the mushrooms are cooked for about 20 minutes. Throw the product into a colander and wait until the water drains.
• The garlic is peeled and cut into slices.
• At the bottom of the prepared jars, begin to spread chopped garlic ½ part, 10 g of thyme, 6 allspice peas. Hats are the next layer.
• Last add 7 pieces of coriander, the remaining half of the garlic, s alt and pour in 50 ml of oil.

Ready-made pickled mushrooms, arranged in jars, cover with lids and rearrange in a cold place. Already on the second day, the workpiece can be served at the table.

You can s alt oyster mushrooms with garlic and cloves. The recipe contains a detailed description of each step.

• Mushrooms are sorted and separated. Hats are washed thoroughly in cool water.
• The product prepared for s alting is poured into boiling water for 8 minutes.
• The prepared jars begin to pack the hats tightly with the ribbed side up.
• After boiling, add 60 g of s alt, 5 allspice, 3 cloves, lavrushka leaf, dill sprigs, garlic cloves to the water for brine after boiling. Leave to boil for 5 minutes.
• After that, the brine is filtered and poured into jars.

The finished s alting is covered with lids and left to cool. After that, move to a cool place.After 8 days, you can take a sample. Anyone who has cooked mushrooms in this way at least once has never been disappointed by the incomparable taste.

No heat treatment

You can pickle oyster mushrooms at home using the cold method. Mushrooms are not cooked.

1. Fresh oyster mushrooms about 2 kg are cleaned, sorted and separated before s alting.
2. Pour a layer of s alt into a large container, on which mushrooms are laid out with the ribbed part up.
3. Lavrushka, oak, cherry and currant leaves are laid, allspice peas about 7 pieces, cloves.
4. S alt is being poured again.
5. Layers alternate until the products run out. The last layer must necessarily end with s alt and spices.
6. The pan is covered with a towel and left under pressure for two days.

After 5 days, the pot with s alted oyster mushrooms should be moved to a cool place. After 8-9 days, you can already try the finished dish.

Marinated product

Oyster mushrooms are not only s alted, but also marinated. The recipe for pickled mushrooms is not difficult.

• For the dish, it is also necessary to remove the legs from mushrooms (1 kg), rinse and clean.
• Hats are poured with water and wait until it boils. After that, add 3 cloves of garlic, 30 g of sugar, 60 g of s alt, chopped dill, 6 allspice peas and 3 leaves of parsley.
• As soon as the water boils again, pour in 90 ml of vinegar and continue to cook for another 30 minutes.
• After the mushrooms have cooled down a bit, they begin to lay out in sterile jars. Pour in the marinade, and leave room for 30 ml of oil.

Cans of s alted blanks should be closed with nylon lids and sent to the refrigerator or other cool place. The very next day you can taste the pickled appetizer.

Recommended