Pickling oyster mushrooms at home for the winter

Content

1 About beneficial properties
2 Selection rules
3 Preparing for marinating
4 Variants of pickled oyster mushrooms
5 Conclusion

Mushrooms have long been popular among Russians. They are fried, and also salted and pickled for the winter. Most often these are forest “dwellers” or champignons. The preparations are used for preparing salads, pies are baked with them, and pizza is prepared. But lately, lovers of mushroom snacks have turned their attention to oyster mushrooms. They are tasty fried and boiled, but they acquire a special taste when marinated.

Many of our readers are interested in how to pickle oyster mushrooms at home. It should be noted that pickling does not cause much trouble; the process itself is not much different from the usual technology for preparing mushrooms.

Important! Pickled oyster mushrooms, prepared at home according to various recipes, unlike wild mushrooms, never cause poisoning.

About beneficial properties

Before you pickle oyster mushrooms at home for the winter, you need to know something about them:

These mushrooms have beneficial properties as they contain a large amount of protein.
The presence of iodine, calcium, iron and potassium have a beneficial effect on the human body.
When consumed regularly, the fruiting body of the mushroom reduces bad cholesterol, removes waste and toxins from the body, and normalizes blood pressure.

Attention! Oyster mushrooms have an antibacterial effect.

Selection rules

If you decide to prepare pickled oyster mushrooms at home, carefully read our tips for choosing them:

You need to marinate young oyster mushrooms; they contain useful substances and vitamins. You can determine the age by color: young mushrooms have a gray color, while old ones have a noticeable yellowness.
When buying fruiting bodies in a store, give preference to small-sized mushrooms.
Mushrooms suitable for pickling should have smooth edges, without cracks or yellow spots. If the mushrooms are fresh, the color of the broken cap will be white.
You need to pay attention to elasticity and density. Loose and crumbling fruit bodies are unsuitable for harvesting.
The presence of an unpleasant odor is an indicator that the mushrooms are not fresh.

Advice! Do not use the legs when pickling oyster mushrooms at home, as they are hard and tasteless when cooked.

Preparing for marinating

Many Russians consider pickled oyster mushrooms at home to be the best option for preparing for the winter. Despite heat treatment, mushrooms retain all their beneficial properties. In addition, by absorbing the spices from the marinade, they become tastier and more aromatic.

Before you pickle oyster mushrooms at home, you need to familiarize yourself with the rules for preparing them for the process:

First, separate the mushrooms individually.
Secondly, inspect each fruiting body: the slightest damage must be removed.
Third, cut the stems down to the mushroom itself.
Fourth, wipe the surface of the cap with a dry cloth.

Comment! It is not recommended to wash oyster mushrooms, but if they are heavily soiled, you will have to rinse them in cold water.

Variants of pickled oyster mushrooms

There are many recipes for pickling oyster mushrooms, they differ in the use of various spices, but the technology for preparing the preparation for the winter is almost the same.

Classic marinating recipe

I would like to note that many housewives are still distrustful of oyster mushrooms and prefer other mushrooms, including champignons, for pickling at home. We really hope that by making a small sample, this bias will disappear, and the mushrooms themselves will become an important component of the diet.

For a classic recipe for pickled oyster mushrooms for the winter at home for 2 kilograms of mushrooms you will need:

one liter of warm water;
100 ml table vinegar 9%;
6 peas each of black and allspice;
8 clove buds;
5 cloves of garlic;
5 bay leaves;
120 grams of non-iodized salt;
30 grams of granulated sugar;
a teaspoon of dill seeds.

Pickling technology

To prepare pickled oyster mushrooms at home according to the classic recipe, the fruiting bodies do not need to be boiled in advance. They are needed raw. After wiping, large caps can be cut.

Cooking steps:

Place the mushrooms in an enamel pan, add water and add all the spices specified in the recipe. Before doing this, cut each clove of garlic in half. Add table vinegar at the end of cooking.
Mix the contents and start cooking over high heat. From the first minutes, the aroma of mushrooms will spread throughout the kitchen.
After boiling, reduce the temperature to low and cook for a quarter of an hour.
Add vinegar, stir again and cook for 10 minutes.

Place hot into jars, adding marinade to the top. You can cover with plastic, screw or tin lids. After cooling, remove the pickled mushrooms for storage in a cool place. Although the dish is so tasty that oyster mushrooms cooked in small quantities are eaten instantly.

Recipe with lemon

Using the recommendations, you can prepare mushrooms both for direct consumption and canned for winter storage.

So, stock up on these ingredients in advance:

one kilograms of mushrooms;
two cloves of garlic;
juice squeezed from half a lemon;
clove buds, allspice or black peppercorns (add to your taste);
vegetable oil – 50 grams;
two tablespoons of 9% vinegar;
one onion.

How to cook

Comment! For this recipe you need oyster mushrooms, cut into small pieces.

We clean and wipe the mushrooms, chop them. We free the onion and garlic from the upper scales, wash them thoroughly and cut them: the onion into half rings, and the garlic into slices.
Pour half a liter of water into a container, immediately salt, oil, lemon juice, chopped garlic into slices. Let the marinade cook.
As soon as it boils, lay out the mushrooms, add pepper and clove buds. If you like the taste of mushrooms and bay leaves, you can add one leaf.
Cook the oyster mushrooms in the marinade for a quarter of an hour, then add the onion and garlic, and pour in the vinegar. Mix the marinated mushrooms and remove from the stove after 5 minutes.

Using this recipe for pickling oyster mushrooms, in just a quarter of an hour you can treat your family to your culinary masterpiece. Take my word for it, no one will refuse a delicious dish.

To preserve pickled oyster mushrooms for the winter, place them immediately after removing them from the stove into pre-sterilized jars and roll them up. Keep cool and dark.

Korean version of marinating

Many people love spicy and tangy mushrooms. Therefore, the recipe we offer is the best solution. In the Korean version of pickled oyster mushrooms, which can be prepared for the winter, in addition to mushrooms, carrots are also used. Moreover, you can treat your family to this dish immediately after preparation.

There are a lot of ingredients, but they are all available:

fresh mushrooms – 1 kg 500 grams;
carrots – 2 pieces;
100 grams each of table vinegar and refined lean oil;
6 cloves of garlic;
Korean seasoning for vegetables;
1 teaspoon ground coriander;
half a teaspoon each of red hot pepper and ground black pepper;
2 teaspoons salt;
1 teaspoon granulated sugar.

Let's start cooking

You need to pickle oyster mushrooms at home for the winter without legs, since they are not suitable for canning.

And now about the cooking process itself:

Cut the mushrooms into strips and cook for a quarter of an hour.
We wash the carrots, peel them and grate them on a Korean grater.
Grind the garlic using a crusher.
Using a slotted spoon, remove the oyster mushrooms into a colander and cool.
Combine the cooled mushrooms with carrots and garlic, add the remaining ingredients and mix.
We set aside the container with the canned fruiting bodies for 6 hours so that they infuse and are saturated with spices. Then we take sterile jars and fill them to the top. You can pickle oyster mushrooms according to the Korean recipe only by sterilization.
Place the jars, covered with lids, in a saucepan with cold water, bring to a boil and cook for half an hour.To prevent the jars from bursting, place a thick towel on the bottom of the pan. Immediately roll up the lids and put the cooled mushrooms away for storage.

It turns out amazingly tasty and appetizing. Can be served immediately after cooking, as an independent dish or as a side dish with potatoes or rice. Pickled oyster mushrooms will also come in handy on the holiday table.

This video shows another option for pickling oyster mushrooms:

Conclusion

As you can see, pickling oyster mushrooms is not that difficult. Even novice housewives, if they follow our recommendations, will be able to cope with canning.

The main thing is to buy or grow young oyster mushrooms yourself. We wish you successful preparations for the winter and a variety of culinary delights on your table.