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Mushrooms have long been popular with Russians. They are fried, and also salted, pickled for the winter. Most often these are forest "inhabitants" or mushrooms. The blanks are used to prepare salads, bake pies with them, prepare pizza. But lately, the eyes of lovers of mushroom snacks have turned to oyster mushrooms. They are delicious fried and boiled, but they acquire a special taste when pickled.
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.
About useful properties
Before pickling oyster mushrooms at home for the winter, you need to know something about them:
- These mushrooms have beneficial properties as they are high in protein.
- The presence of iodine, calcium, iron and potassium has a beneficial effect on the human body.
- The fruiting body of the mushroom, with constant use, reduces harmful cholesterol, removes toxins and toxins from the body, and normalizes blood pressure.
Selection rules
If you decide to cook pickled oyster mushrooms at home, carefully read our tips for choosing them:
- You need to pickle young oyster mushrooms, they contain useful substances and vitamins. You can determine age by color: in young mushrooms, the color is gray, and in old ones, yellowness is noticeable.
- When buying fruiting bodies in the store, give preference to small mushrooms.
- Mushrooms suitable for pickling should be smooth, edged, free of cracks and yellow spots. If the mushrooms are fresh, then 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 of staleness of the mushrooms.
Preparing for pickling
Many Russians consider pickled oyster mushrooms at home to be the best harvesting option for the winter. Despite heat treatment, mushrooms retain all the beneficial properties. In addition, having absorbed the spices from the marinade, they become tastier and more aromatic.
Before you start pickling oyster mushrooms at home, you need to get acquainted with the rules for preparing them for the process:
- First, divide the mushrooms one at a time.
- Secondly, inspect each fruiting body: the slightest damage must be removed.
- Third, cut the stems all the way down to the mushroom.
- Fourth, wipe the surface of the cap with a dry cloth.
Pickled oyster mushroom options
There are many recipes for pickling oyster mushrooms, they differ in the use of various spices, but the technology for preparing the harvest for the winter is almost the same.
The classic pickling 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 for testing, 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 of vinegar 9%;
- 6 peas of black and allspice;
- 8 cloves 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, fruit bodies do not need to be boiled in advance. They are needed raw. After wiping, large caps can be cut.
Cooking steps:
- We put the mushrooms in an enamel pan, pour in water and add all the spices indicated in the recipe. Before that, cut each garlic clove in half. Add table vinegar at the end of cooking.
- Mix the contents and begin to cook over the highest heat. From the first minutes, the aroma of mushrooms will spread through the kitchen.
- After boiling, reduce the temperature to a minimum and cook for a quarter of an hour.
- Pour vinegar, stir again and cook for 10 minutes.
We put it hot in jars, adding the marinade to the top. Can be covered with plastic lids, screw or rolled up with tin. We remove the pickled mushrooms for storage in a cool place after cooling. Although the dish is so delicious that oyster mushrooms cooked in small quantities are eaten instantly.
Lemon recipe
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 kilogram 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
- We clean and wipe the mushrooms, cut them. Free the onion and garlic from the upper scales, rinse thoroughly and cut: the onion into half rings, and the garlic into slices.
- Pour half a liter of water into a container, immediately salt, oil, lemon juice, garlic chopped into slices. We put the marinade to cook.
- As soon as it boils, spread the mushrooms, add pepper and clove buds. If you like the taste of mushrooms with lavrushka, you can add one leaf.
- Cook oyster mushrooms in the marinade for a quarter of an hour, then put the onion and garlic, pour in the vinegar. Stir the pickled mushrooms and remove from the stove after 5 minutes.
Using this recipe for marinating oyster mushrooms, in 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 save pickled oyster mushrooms for the winter, put them immediately after removing from the stove in pre-sterilized jars and roll them up. Keep cool and dark.
Korean pickle
Many people love spicy and pungent mushrooms. Therefore, the recipe we offer is the best solution. In the Korean version of pickled oyster mushrooms, which can be cooked for the winter, in addition to mushrooms, they also use carrots. Moreover, you can treat your family with such a dish right after cooking.
There are many ingredients, but they are all available:
- fresh mushrooms - 1 kg 500 grams;
- carrots - 2 pieces;
- 100 grams of table vinegar and refined lean oil;
- 6 cloves of garlic;
- Korean seasoning for vegetables;
- 1 teaspoon ground coriander
- half a teaspoon of red hot and black ground pepper;
- 2 teaspoons of salt
- 1 teaspoon granulated sugar.
Let's start cooking
You need to marinate 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, remove the peel and rub on a Korean grater.
- Grind the garlic using a crusher.
- We select oyster mushrooms with a slotted spoon in a colander and cool.
- Combine the cooled mushrooms with carrots and garlic, add the rest of the ingredients, mix.
- We set aside the container with canned fruit bodies for 6 hours so that they are infused and soaked in spices. Then we take sterile jars and fill them to the top. It is possible to marinate oyster mushrooms according to the Korean recipe only by sterilization.
- Put 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, put a thick towel at the bottom of the pan. We immediately roll up the lids, put the cooled mushrooms for storage.
It turns out amazingly tasty and appetizing. Can be served immediately after cooking, as an independent dish or as a side dish for potatoes or rice. Pickled oyster mushrooms will also come in handy on the festive table.
In this video, another option for pickling oyster mushrooms:
Conclusion
As you can see, pickling oyster mushrooms is not so difficult. Even novice hostesses, if they follow our recommendations, will cope with canning.
The main thing is to buy or grow young oyster mushrooms on your own. We wish you successful preparations for the winter and a variety of culinary delights on your table.
