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At this time, oyster mushrooms have gained incredible popularity. Many housewives have learned to cook all kinds of dishes with them. They are great for salads, pies and pizza. And of course, they can be fried and pickled. Now let's talk about how to quickly prepare pickled oyster mushrooms at home. Let's look at how to do this simply and without extra costs. Your family and friends will definitely like this snack.
Mushroom selection
Not everyone knows that young mushrooms contain more vitamins and other useful substances. They are best suited for pickling. In addition, small-sized mushrooms are more convenient to put in jars. You can assemble them yourself or buy them in a store. There is a huge selection of oyster mushrooms on the shelves. Choose only medium and small sizes. Their caps should be painted in a pleasant gray shade, which is slightly yellowish. The photo below clearly shows what quality mushrooms should be like.
There are small cracks on the edges of the cap. They shouldn't be too noticeable. Choose only smooth and neat mushrooms. Oyster mushrooms with yellow spots are also not suitable. At the site of the break, the mushroom should be white. These are the oyster mushrooms that are the freshest and most delicious.
Also, when choosing mushrooms for pickling, you should pay attention to the smell. Young oyster mushrooms have a fresh mushroom aroma. If the smell is sharp and unpleasant, then they have already deteriorated and become unusable.
Be sure to pay attention to the stem of the mushrooms. The most delicious and healthy part of the oyster mushroom is the cap. The leg is usually tough and not very tasty. This part of the mushroom contains virtually nothing useful. Therefore, high-quality mushrooms are usually cut under the cap itself. Sometimes manufacturers leave a short leg, but by no means the whole leg. Below you will see recipes that show how to prepare pickled oyster mushrooms at home quickly and tasty.
Quick recipe for pickled oyster mushrooms
There are many options for preparing pickled oyster mushrooms, but not all of them are quick and easy. The following recipe will show how you can pickle oyster mushrooms to save your time and successfully highlight the taste and aroma. The most important thing is that the next day you can eat pickled mushrooms.
For this wonderful recipe we will need the following ingredients:
- one kilogram of fresh oyster mushrooms;
- half a liter of water;
- two tablespoons of table salt;
- one tablespoon of granulated sugar;
- 90 grams of table vinegar 9%;
- a spoonful of refined sunflower oil;
- dried dill, bay leaf, cloves and pepper to taste.
Cooking begins with the mushrooms themselves. The first thing you need to do is cut off the caps. The legs can be thrown away; we will not need them. Next, the caps are cut into pieces and washed all under running water. Then the prepared mushrooms are transferred to a suitable pan of water. Spices, sugar, salt are also added there and the mixture is placed on the stove.
After the mushrooms boil, you should add table vinegar to them. Then you need to reduce the heat and cook the oyster mushrooms for another half hour. After the time has passed, remove the pan from the stove and set the mushrooms aside. They must cool completely. After this, you can transfer the mushrooms into clean glass jars. Pour a little vegetable oil into each jar. Now you can close the container and transfer the jars to the refrigerator.
Option for preparing oyster mushrooms for the winter
The following recipe is suitable for those who want to preserve pickled mushrooms for a long time. To prepare oyster mushrooms in this way, you should prepare the following ingredients:
- mushrooms – one kilogram;
- table salt - two tablespoons;
- granulated sugar - one tablespoon;
- garlic - two cloves;
- bay leaf - two pieces;
- 9% table vinegar – three tablespoons;
- whole clove – five buds;
- black peppercorns - five pieces;
- dried dill (umbrellas only).
As in the previous case, the first thing you need to do is cook the mushrooms. Small caps can be left whole, while larger ones can be cut into several pieces. Then the oyster mushrooms are washed and transferred to a pan for further cooking.
Mushrooms are poured with water, table salt, garlic cloves, dill umbrellas, sugar, bay leaf and cloves with pepper are added to the mass. All this is put on fire and brought to a boil. After this, the prepared vinegar is poured into the mixture and boiled over low heat for another 30 minutes.
When half an hour has passed, the mushrooms are removed from the heat and poured hot into sterilized jars. The marinade must cover the mushrooms in the jar.Don't forget to pour a little vegetable oil into each. After this, the jars are rolled up with special lids and left to cool completely.
Homemade pickled oyster mushrooms with lemon
In addition to the classic options, you can cook instant oyster mushrooms with lemon. Such mushrooms can be eaten immediately or stored for the winter. To do this you will need the following ingredients:
- fresh oyster mushrooms – 1 kilogram;
- freshly squeezed juice from half a lemon;
- table salt - two tablespoons;
- granulated sugar - one tablespoon;
- garlic – 2 cloves;
- sunflower oil – 50 grams;
- black peppercorns and cloves to taste;
- table vinegar - 2 tablespoons;
- onions – 1 piece;
- water – 500 milliliters.
Oyster mushrooms should be cut into small pieces. Set them aside and start preparing the marinade. Pour the required amount of water into the prepared pan, add vegetable oil and add table salt. You should also add squeezed lemon juice and finely chopped garlic to the water.
Place the pan on the stove and turn on the heat. Bring the marinade to a boil and add peppercorns and cloves to it. Also at this stage it is necessary to transfer the chopped and washed oyster mushrooms into the pan.
After this, you need to boil the mushrooms for 15 minutes. Then add chopped onions (in half rings) and table vinegar into the pan. Mix everything thoroughly and set aside. The mushrooms should sit for about 10 minutes. Immediately after this, you can eat the mushrooms.
If you want to roll up pickled oyster mushrooms, you don’t need to infuse them.Simply transfer the mushrooms to a sterilized container, pour in the marinade and cover with a lid. When the jars have cooled completely, you can transfer them to a dark, cool room.
Conclusion
This article described several ways to pickle oyster mushrooms at home. Each recipe will help highlight the wonderful taste of mushrooms and give them a special aroma. Pickled oyster mushrooms are not easy to preserve, but a real delicacy for mushroom lovers. They are perfect for any dish and will decorate the holiday table. Try making these pickled oyster mushrooms quickly and effortlessly.
