Is it possible to pickle oyster mushrooms for the winter and how to do it at home (+24 photo)?

Quite often in the forest you can find oyster mushrooms. To date, they have gained considerable popularity not only due to their taste, but also the ease of preparation and availability in stores. They are great for pizza, pies and salads. There are many recipes on how to cook oyster mushrooms, because you can not only add them to the main dishes, but also fry, salt and pickle as an excellent mushroom snack.

Features of oyster mushroom and their useful properties

Under natural conditions, this species lives most often on tree trunks. Mushrooms are amenable to cultivation and at home. These are large enough specimens with a one-sided or rounded hat. A distinctive feature of the species is the cap, which is not skinny to the touch, which is painted in gray-brown or gray.

The diameter of the hat varies between 5-20 cm. The leg is most often not eaten, because it is rather fibrous and stiff. Oyster mushrooms always grow in a bouquet, which can have about 30 fruiting bodies.

These mushrooms contain substances useful for the human body:

• mineral salts;
• carbohydrates;
• vitamins;
• fats
• proteins;
• amino acids.

The pulp of the fetus is rich in vitamins C, E, D2 and group B. The fungus has gained special value due to its high content of vitamin PP. About 8% of the fruit body consists of minerals that the body needs: calcium, potassium, iron, iodine, etc. The use of oyster mushrooms in food helps to lower cholesterol in the blood, and their juice can prevent the appearance of E. coli.

Preparing mushrooms for a pickle for the winter

After harvesting or buying a forest harvest, you should begin preliminary preparation. Unlike most representatives of the mushroom world, oyster mushrooms do not need cooking or soaking. To properly pickle mushrooms, they are prepared as follows:

1. Mushroom clusters are divided into separate fruits.
2. Each instance is thoroughly washed under running water.
3. In large individuals, it is desirable to cut off the legs, which become too stiff during pickling.

   

   

   

   

   

   

4. The washed mushrooms are laid out on a towel to dry.
5. Large hats should be cut into 4-6 parts, medium ones into 2-3 pieces, and small ones can be used as a whole. This is done so that the fruiting bodies are evenly saturated with marinade.

Some gourmets prefer to cut the legs of each fruit, because after pickling they become harsh, although they taste almost as good as hats.

Methods for pickling oyster mushrooms at home

There are many ways to pickle oyster mushrooms at home, so every housewife will be able to find the most suitable for herself.

Quick

The fastest way to marinate is to boil the fruit directly in the marinade without prior boiling. The whole procedure is carried out in one tank. The following ingredients are prepared for pickling 1 kg of mushrooms:

• 500 ml of water;
• 2 tbsp. l salts;
• a tablespoon of sugar;
• 90 ml apple cider vinegar;
• 10 ml of sunflower refined oil;
• spices to taste.

Peeled mushrooms are poured with water, all components are added, except oil and vinegar. After boiling, vinegar is poured into the container and boiled for 30 minutes, stirring regularly. The finished marinade is removed from the stove and allowed to cool. The mushroom mass is put in jars, covered with hot marinade and oil is added. You can try the product in a day.

Hot cooking method for the winter

A hot cooking method is considered safer to eat. Pickled oyster mushrooms are infused for a long time, but for harvesting for the winter this is not a problem. For this method, take 2 kg of fruit and 4 cans of 1.5 liters. Next, prepare the following components:

• water - 1.5 l;
• salt - 3 tbsp. l .;
• sugar - 1 table. l .;
• fresh garlic - 4 cloves;
• bay leaf - 8 pcs.;
• allspice - 8 peas;
• cloves - 4 pcs.

Forest harvest is poured with water, put on a stove and brought to a boil. The liquid is drained, and the fruit bodies are poured with new water and boiled for 30 minutes. While the mushrooms cool, prepare the marinade. 1.5 liters of water are poured into the container, salt and sugar are added. Marinade is boiled for five minutes.

In each jar spread a clove of garlic, two bay leaves and one clove. After this, the mushroom mass is put in jars and filled with marinade. The containers are closed with metal lids and, after cooling, they are taken out to the cellar.

Cold

With a cold cooking method, you do not need to boil the fruits. For the preparation of 2 kg of oyster mushroom take the following ingredients:

• 250 g of salt;
• three cloves;
• two or three bay leaves;
• about 8 peas of black pepper.

In a large enameled container, salt is poured in a thick layer, fruit bodies are laid on top with the caps up. Then salt and other ingredients are poured again, but this must be done so that everything is enough for each layer. The layers are alternated until the container is full.

The last layer is covered with salt, covered with a cloth or gauze. Set the load on top so that the fruits are well compressed. A bowl of mushrooms is left at room temperature for five days, and then transferred to a cool place.

Korean oyster mushrooms

Fans of spicy and spicy dishes will surely like mushrooms in Korean. Prepare the following components:

• 1.5 kg of fresh mushrooms;
• two carrots;
• 100 ml of sunflower oil and vinegar;
• 6 cloves of garlic;
• a teaspoon of Korean carrot seasoning;
• 1 tsp (without slide) ground coriander;
• 1 tsp mixtures of peppers;
• 2 tsp salt and one tsp Sahara.

The harvested crop is cleaned of garbage and washed. Legs are removed from old specimens, and then all the fruits are cut into strips and boiled for 15 minutes. Boiled mushrooms are laid out of the pan for cooling. Meanwhile, the carrots are rubbed on a grater designed for Korean carrots. After cooling, oyster mushrooms are mixed with crushed garlic slices and the rest of the recipe.

The dish is left to infuse for 6 hours, after which it is laid out in sterilized jars. Jars of contents are placed in a large pot of water and sterilized for 30 minutes. Close the containers with lids and, after cooling, take them out to the cellar.

Other recipes

Oyster mushrooms, pickled according to this recipe, are used not only as an additional ingredient to salads, but also as a separate snack. For cooking, take the following components:

• 1.7 kg of mushrooms;
• 700 g of water;
• 4 tbsp. l table 9% vinegar;
• 50 g of salt;
• 25 g of sugar;
• 4 pcs. bay leaf and cloves;
• 10-15 peas of black pepper;
• 2 tsp dry mustard (without a hill);
• 0.5 tsp. cilantro and ground coriander.

For pickling, only fruit caps are used, so the legs should be cut off. The washed hats are laid out in a container of water and add everything you need, except for vinegar. After the water boils, pour vinegar and boil for 20 minutes over low heat. The finished product, along with the marinade, is laid out in previously sterilized jars. Jars with mushroom marinade are sterilized for 10 minutes. The containers are rolled up and left to cool completely, after which they are placed in the basement for storage.

Answers to Common Questions

If you are lucky enough to fill the basket with oyster mushrooms, then you should think about preparations for the winter. Pickled mushrooms will be a delicious and satisfying snack on the festive table.