Oyster mushrooms, or as they are also called, oyster mushrooms are great for express pickling in several ways. They have a special delicate taste and aroma that may well compete with pickled village mushrooms.
It is necessary
-
- For the first recipe:
- oyster mushrooms;
- onion;
- salt;
- black peppercorns;
- bay leaves;
- vinegar.
- For the second recipe:
- oyster mushrooms;
- vinegar;
- sugar;
- salt;
- Bay leaf;
- garlic;
- black peppercorns;
- cloves;
- vegetable oil.
Instructions
Step 1
Prepare your marinating work area - it should be in perfect order. Be sure to sterilize the jars and lids. Go through 1 kilogram of oyster mushrooms, peel them and rinse thoroughly in cold water. Then fold in a colander and let the water drain completely. Cut the mushrooms into small pieces in a saucepan, cover with water and place on the stove. Bring to a boil, reduce heat to low and simmer for about 10 minutes. Then drain the water.
Step 2
Prepare the marinade. To do this, cut 2 medium onions into half rings or cubes. Pour them with two glasses of cold water and set to boil. Add one flat tablespoon of salt, 10 black peppercorns and 3 bay leaves to the water. Pour 60 grams of table vinegar into boiling water and put oyster mushrooms. Cook the mushrooms for about 4 minutes.
Step 3
Pour the contents of the pan into sterilized jars so that at least 2 centimeters remain from the marinade to the neck of the jar. Cover the pickled mushrooms hermetically and store in a cool place.
Step 4
If you want to serve pickled oyster mushrooms on the day of preparation, use the express pickle method. To do this, peel and rinse 350 grams of oyster mushrooms, cut them into small pieces. Boil one liter of water and add 2 tablespoons of vinegar, 1 tablespoon of sugar, 3 teaspoons of salt, one bay leaf, two cloves of garlic, a few black peppercorns, and three cloves to a saucepan. Then add the chopped mushrooms, bring the water to a boil again and skim off.
Step 5
Reduce heat to very low and simmer mushrooms for 20 minutes. A few minutes before the end of cooking, pour 2 teaspoons of vegetable oil into a saucepan. Suck the mushrooms and after a few hours you can serve them to the table with rings of fresh onions and boiled potatoes.
