How to salt oyster mushrooms at home

Oyster mushrooms have proven themselves in culinary dishes. The product is also part of many medical products. Oyster mushrooms are popular among weight watchers. Mushrooms are low-calorie, nutritious and healthy.

Classic recipe for pickling oyster mushrooms

• drinking water - 1.8 l.
• fresh oyster mushrooms - 500 gr.
• rock salt - 80 gr.
• laurel leaves - 5 pcs.
• peas - 8 pcs.
• blackcurrant leaves - 10 gr.

1. Carefully sort through the mushrooms, separate the hard legs from the hats. Place oyster mushrooms in a colander and rinse thoroughly. Pour in 1.5 liters. filtered water in an enameled pan, send to the stove, bring to a boil.
2. Then pour 50 g. salt, mix the liquid, place the processed mushrooms. Cook oyster mushrooms for 7-8 minutes. After the time has passed, throw the mushrooms in a colander, wait for the liquid to drain completely. During this time, oyster mushrooms should cool.
3. Pour the remaining water into the second pan. A pickle is prepared from it. Bring the liquid to a boil, add 30 gr. edible salt, plant leaves and peas. Stir the composition, cook for about 6 minutes. Strain the brine through a sieve.
4. After this, boil the liquid again and let cool at room temperature. In parallel, sterilize the cans and lids. Moreover, the latter should be plastic. Do not use metal caps for mushrooms.
5. Place oyster mushrooms in dense layers in sterilized glass containers. Pour in the cooled brine, cork with lids. You need to store mushrooms in a dark, cool place. Oyster mushrooms can be consumed after a week.

Cold salted oyster mushrooms

• iodized salt - 240 gr.
• oyster mushrooms - 1.9 kg.
• peppercorns - 20 pcs.
• bay leaves - 12 pcs.
• carnation inflorescence - 6 pcs.

1. To salt the mushrooms in a cold way, it is preferable to use young oyster mushrooms. Overripe specimens contain a large amount of milky juice. You will have more energy and time to soak them.
2. Rinse and separate the mushrooms thoroughly, cut the legs, leaving the hat about 1 cm long. Only they are suitable for cold pickling. Chop large hats. Remove damaged areas on the mushrooms with a knife.
3. Use a large container; it should be clean and dry. Pour a small even layer of salt at the bottom of the container, then put the oyster mushrooms in about two layers of caps. Stack mushrooms with the porous side up.
4. Then again sprinkle oyster mushrooms with a small amount of salt and spices. Alternate layers until the ingredients run out. The extreme layer of mushrooms must be covered with salt.
5. Put on the mushrooms a clean gauze, folded in 3 layers. On top of oyster mushrooms, install a press (oppression). The process should take place at room temperature (no more than 23 degrees). The period of salting is 5-6 days.
6. Do not be alarmed if you see that in a couple of days the mushrooms will settle significantly. A similar phenomenon is considered normal in cold salting. After a while, remove the pan with mushrooms in a cool dark place, for further infusion. Oyster mushrooms can be used after 1-1.5 months.

A quick way to pickle oyster mushrooms

• garlic - 6 teeth
• cherry leaves - 12 pcs.
• fresh mushrooms - 900 gr.
• allspice peas - 6 pcs.
• onions - 1 pc.
• rock salt - 45 gr.
• laurel leaves - 5 pcs.
• vegetable oil - in fact
• dill stalks - 5 pcs.

1. Sort and rinse the mushrooms under running water. Chop oyster mushrooms into small pieces. Give preference to young mushrooms.Otherwise, soak the overripe oyster mushrooms in cold water for 2 days. Change fluid every 12 hours.
2. Thus, you will get rid of milky juice. Then proceed directly to the salting. Pick a suitable enameled pan in volume. Pour in water, place oyster mushrooms, send the container to the fire, wait for it to boil.
3. Drain, refill pan with clean, cold water. Add the whole peeled onion, bay leaves. Wait for the first bubbles to appear, reduce the burner to medium heat, cook mushrooms for 25-30 minutes.
4. If a foam forms, remove it without fail. Then throw the mushrooms in a colander, do not rush to get rid of the liquid. In parallel, peel the garlic and chop finely, rinse the dill and cherry leaves, allow to dry.
5. Heat water in a teapot, scald with boiling water plants and peppers. The recommended volume of cans for salting should be 500 ml. Sterilize the container, start laying the mushrooms. The first layer is oyster mushrooms, then salt, garlic and spices.
6. Alternate the rows in the order shown. Fill glass containers at 2/3 of the volume. Pour oyster mushrooms with a mushroom broth, not reaching the edges of the jar by about 1 cm. Add 35 ml to the remaining cavity. vegetable oil.
7. Close the container with plastic sterile lids. Allow blanks to cool completely. After that, remove oyster mushrooms in a cool place. The duration of salting is about 1 week.

Oyster mushrooms with coriander and thyme

• fresh oyster mushrooms - 350 gr.
• coriander seeds - 10 pcs.
• peppercorns - 8 pcs.
• thyme - 12 gr.
• garlic - 5 teeth
• edible salt - 6 gr.
• olive oil - 60 gr.

1. Rinse oyster mushrooms, cut off the stiff legs. Put the mushrooms in a pot of water, send the container to the fire. Wait for boiling, then drain the liquid. Fill the dishes again with cool water, put on the stove. Wait for the bubbles to appear.
2. Cook mushrooms for 25 minutes. After the specified time, fold oyster mushrooms onto a sieve. Chop garlic cloves into thin plates. Sterilize and dry the salted glass containers.
3. Put some garlic, peppercorns and thyme on the bottom of the jar. Place the mushrooms, coriander and salt. Pour in olive oil. Add the amount of ingredients to your taste. Mushrooms can be consumed after 3 days. Store oyster mushrooms in the refrigerator.

Pickled oyster mushroom with garlic and cloves

• garlic - 5 cloves
• wild dill - 2 branches
• salt - 55 gr.
• carnation buds - 3 pcs.
• black pepper - 6 pcs.
• bay leaf - 4 pcs.
• purified water - 500 ml.
• fresh mushrooms - 1 kg.

1. Separate oyster mushrooms and rinse thoroughly, cut off the legs, leave about 1.5 cm from the hat. Pour water into a heat-resistant container, wait for it to boil, put the mushrooms in a pan, cook for 10 minutes. Drop oyster mushrooms into a colander.
2. Allow the mushrooms to cool. Next, place oyster mushrooms in sterilized jars with a smooth base to the bottom. Pour in 0.5 liters. clean water in a pan, wait for boiling. After that pour salt, make sure that it is completely dissolved.
3. Add the remaining ingredients, mix the liquid thoroughly. The composition should cook for 5 minutes, after a while strain the brine through a sieve. Pour the liquid into the jars with mushrooms, close the container with nylon caps. Once the cans have cooled, put them in the back room. After 1 week, consume.

It is easy to salt oyster mushrooms at home, if guided by recipes. The composition of mushrooms contains many trace elements and vitamins necessary for the human body. In addition, this variety is considered the most safe in terms of consumption, unlike relatives.

Video: how to deliciously pickle oyster mushroom