Pickled oyster mushrooms for the winter

Oyster mushrooms, like any other edible mushrooms, are perfectly suitable for pickling. They do not have a distinct taste, so they completely absorb and retain all the spicy odors from the marinade.

How to prepare oyster mushrooms for the winter? The recipe is ordinary, without sterilization, you just need to boil the mushrooms in the marinade and put them in jars, and the vinegar will ensure the safety of the workpiece. From the spices I chose pepper, bay leaf and garlic. If you wish, you can supplement the list with other spices of your choice, for example, cloves and hot pepper.

Ingredients

oyster mushrooms (caps) – 1 kg
water – 500 ml
salt – 2 tbsp. l. no slide
sugar – 2 tbsp. l. no slide
bay leaf – 2 pcs.
dark peppercorns – 8-10 pcs.
aromatic peppercorns – 2 pcs.
garlic - 3 teeth.
9% vinegar – 50 ml

Manufacturing

First, it is necessary to carry out preparatory preparation of the mushrooms. For winter preparation, try to choose the freshest oyster mushrooms, preferably medium-sized, so that the caps can be pickled whole, without cutting into pieces. They need to be inspected and damaged areas removed. Usually, oyster mushrooms are sold in bunches. If they are visually unstained, then you can carefully wipe the caps with a dampened washcloth; if they are very dirty, then rinse them with water.

After this, we disassemble the oyster mushrooms individually, cutting off the caps from the legs as high as possible - it is most convenient to work with a small knife. The legs are not suitable for pickling, they are very hard and dense, so we set them aside (the legs can be frozen, dried, fried with onions, or marinated with carrots in Korean). Place the hats in a large bowl so they don’t get wrinkled. If they are very large, then we cut them into pieces - firstly, large “bast shoes” are awkward to prick with a fork, and secondly, all the pieces will turn out approximately equal, which means they will have time to cook identically.

Next, the mushrooms need to be boiled in boiling water. I dumped the caps into boiling water and cooked for 4-5 minutes over low heat. Then I threw the mushrooms into a colander and drained all the water - there may be small sand and other contaminants in it, so who understands what the manufacturer treated the oyster mushrooms with? As a result, the mushrooms will noticeably decrease in volume (approximately 5 times) and will become more elastic to the touch.

The marinade must be cooked separately. I poured 0.5 liters of water into the pan, added salt and sugar, bay leaf, dark and aromatic pepper. For a special smell, I added a few cloves of garlic, cut into thin slices. Placed the pan on the fire and brought to a boil.

Place the oyster mushrooms into the bubbling marinade and cook for 15 minutes under a closed lid over low heat. All foam that rises to the surface must be removed with a slotted spoon or spoon. At the very end of cooking, I poured in 9% vinegar, boiled for 1 minute and removed the pan from the heat.

I immediately put the hot oyster mushrooms into sterilized jars and poured the marinade in which they were boiled right up to the neck. She sealed them, turned them upside down and wrapped them tightly in a blanket while they cooled.

We send the finished oyster mushrooms to the cellar for the winter, where they can be stored for 1 year. You can take the first sample after a week, when the preparation has infused and the marinade has been absorbed into the mushrooms. Bon appetit!

Pickled oyster mushrooms

Mushrooms are a very nutritious and necessary product. They are rich in a huge amount of vitamins, minerals and have the highest energy value. You can cook a lot of different things from mushrooms: fry, boil, bake, create a julienne, pickle and, of course, marinate.

Modern housewives have learned to pickle even oyster mushrooms. These mushrooms are grown using the factory method. Below is a selection of the most delicious recipes. Whatever option you choose, the dish will certainly be fragrant and very tasty.

The most delicious pickled oyster mushrooms at home - step-by-step photo recipe

Let's look at a very common method for pickling oyster mushrooms in a hurry. The suggested size of goods includes 2 liter plastic buckets. For pickling, it is better to take mushrooms with medium caps; very large ones will need to be cut. Try not to overcook the oyster mushrooms so that they retain their own taste and density.

Ingredients

Oyster mushrooms: 2 kg
Bay leaf: 10 pcs
Dark pepper: 20 peas
Allspice: 15 peas
Carnation: 10 inflorescences
Mushroom decoction: 1.5-2 l
Sugar: 50 g
Salt: 60 g
Vinegar 9%: 10 tbsp.

{Instructions} manufacturing

Wash the fresh mushrooms and dry them on a kitchen towel. Leave the bunches whole; no need to cut them.

In a large saucepan, bring water to a boil. Throw in the mushrooms and cook for a quarter of an hour after boiling without salt, sugar or spices.

Place the boiled oyster mushrooms in a colander and let cool.

While the mushrooms are cooling, add the marinade to the brain. Measure out 2 liters of mushroom broth, salt, sugar, add all the spices. Boil for 5 minutes, turn off the heat, add vinegar.

We separate the cooled clusters into individual mushrooms, and cut large ones in half. Place in containers and fill with marinade. We put the prepared snack in a cold space. The next morning the mushrooms are ready to eat.

Pickled oyster mushrooms - regular recipe

This marinating recipe requires mushrooms, seasonings and vinegar. The manufacturing method is not very difficult, but requires painstaking adherence to proportions and technological criteria.

Products:

Oyster mushrooms – 1 kg.
Granulated sugar – 1 tbsp. l.
Salt – 2 tbsp. l.
Bay leaf – 2 pcs.
Garlic – 1-3 cloves.
Cloves – 4 pcs.
Dark peppercorns – 4 pcs.
Vinegar - 4 tbsp. l.

Development:

Carefully wash the mushrooms, cut large oyster mushrooms, and marinate medium and small ones whole. Pour boiling water over it and leave for a while.
Place in a saucepan and add filtered water. Place on fire; after boiling, foam will begin to form. There won’t be enough of it, but housewives advise skimming off the foam so that the marinade remains transparent in the future.
Add all spices, salt and sugar, cook for 20 minutes. At the very end of cooking, carefully pour in the vinegar.
Cool the finished pickled oyster mushrooms slightly and divide them into containers (you will get 2 half-liter jars). The marinade should cover the mushrooms completely.
You can pour a couple of tablespoons of oil into each jar to form an oil film on top. Cork. Store in the refrigerator, after a day you can eat it.

Recipe for quick pickled oyster mushrooms

From time to time, the hostess can become a true sorceress. For example, in the morning one of the household members expressed a dream about pickled mushrooms, despite the fact that there were no such supplies in the house, and by the evening they were already on the table, entertaining the whole family. According to the following recipe, only 8 hours is enough for pickling oyster mushrooms.

Products:

Fresh oyster mushrooms – 1 kg.
Sugar – 2 tbsp. l.
Salt – 1 tsp.
Onions - 2 large heads.
Garlic – 2 cloves.
Vinegar 9% – 30 ml.
Water – 0.5 tbsp.

Development:

Wash the freshest mushrooms, cut them from the bunch, cut them into small pieces; small oyster mushrooms can be pickled whole.
Place in a saucepan with water, add salt, and boil for 15 minutes.
Prepare the marinade - pour water into a small container, add salt and sugar, stir until dissolved, pour in vinegar and put in garlic cloves passed through a press.
Peel the onion, wash it, cut it into very thin half rings, mash it so that it releases the juice.
Place the cooked mushrooms in a colander.
Place half of the chopped onion in the marinating container. Place a layer of oyster mushrooms on it. Pour over the marinade. Spread the remaining onion sparingly on top.
Cover and press with pressure. Place in the refrigerator.

Serve the same day for a family dinner, the household will be amazed - after all, dreams come true quickly!

Very tasty pickled oyster mushrooms for the winter in jars

Oyster mushrooms are still a new product for almost all housewives, but in the cuisine of some countries there are recipes for making various dishes from them. The pickled oyster mushrooms are especially great - they don’t fall apart, retain their shape and have a very pleasant taste. They can serve as an independent dish, or as an appetizer for meat; they are excellently mixed with young potatoes, boiled, fried, or baked. You can also pickle oyster mushrooms for the winter.

Products per 1 kg of oyster mushrooms:

Sugar – 3 tsp.
Salt – 3 tsp.
Flavored and hot peppers – 3 pcs.
Bay leaf – 1-2 pcs.
Vegetable oil – 100 ml.
Vinegar 9% – 100 ml.
Water – 1.5 l.

Development:

Separate the freshest oyster mushrooms from the bunch, small ones can be marinated completely, medium ones can be cut in half, huge ones can be cut into pieces. Some housewives remove the legs, while others, on the contrary, like them because they turn out crispy and thick in the mixture.
Place the mushrooms in water, bring to a boil, and simmer for 5 minutes. Throw in a colander.
Pour enough water into a large container, add salt and sugar, and add spices. Add mushrooms there and cook for at least 20 minutes.
A couple of minutes before the end of cooking, pour vegetable oil and vinegar into the pan and stir.
Place the oyster mushrooms in prepared containers (washed and sterilized), pour in the marinade so that it completely covers the mushrooms.
Roll up with sterilized metal lids. It is still necessary to store oyster mushrooms prepared using this method in a cool place.

In the coming winter, a very tasty dish will be waiting for household members more than once!

Tips and advice

Oyster mushrooms are a very tasty and nutritious product. Since they are grown artificially, buyers have a 100% guarantee of their edibility. One of the fascinating production methods is pickling.

Housewives advise taking only young mushrooms; old ones can be hard.

An ideal option is small young oyster mushrooms. You can marinate completely or cut into pieces. You can use your favorite seasonings, garlic and onions.

Recipes for making oyster mushrooms for the winter

Oyster mushrooms have become a mandatory attribute of the winter table. They are salted, pickled, fried and even dried.

The process of harvesting oyster mushrooms begins with a trip to the store or market. It is important to choose the right mushrooms. Their caps should be a pleasant soft gray color, they themselves are small or medium in size, up to 5-6 cm in diameter. It is better not to take very small unripe specimens, as well as fruits with long stalks. The pulp of a high-quality mushroom is snow-white and smells pleasant.

Only the caps are prepared, since they are the most tender, and the stems are cut off. They can then be stewed with vegetables or meat. From 1 kilogram of oyster mushrooms you will get a liter jar of pickled or salted mushrooms.

They are thoroughly washed before cooking.

Here are the most popular mushroom recipes.

Pickled oyster mushrooms: regular recipe

We sterilize jars (liter or half-liter) and lids in advance.

For one kilogram of mushrooms you will need:

head of garlic;
Art. a spoonful of salt;
a teaspoon of sugar;
100 grams of lean or olive oil;
50 g vinegar;
500 grams of water.

We remove the stems from the mushrooms and cut each cap into two or three pieces, depending on the size.

Chop the garlic with a knife or using a garlic press, mix it with oyster mushrooms and put it in an enamel pan, leave for half an hour.

Prepare the brine by adding all the other ingredients to the water, not counting the vinegar, which we add at the end.

Pour the oyster mushrooms into the bubbling mixture and cook over low heat for 20-25 minutes.

Then we put the mushrooms with the marinade into jars and screw on the lids. This product can be put in the refrigerator or placed in the cellar, but it can also be stored at room temperature.

Marinated mushrooms with herbs and spices

For one kilogram of oyster mushrooms we take:

2 tablespoons salt;
a teaspoon of sugar;
2 bay leaves;
2-3 cloves of garlic;
3 peppercorns;
2-3 cloves;
dill umbrella;
500 grams of water.

Remove the stems from the fruits and cut the caps in half (small ones can be thrown whole). Place them in an enamel pan.

Put everything, except vinegar, into water and cook the brine. When it boils, pour it over the mushrooms and keep the container on the fire for 15 minutes.

After adding vinegar, cook for another 10 minutes. The mushrooms are spicy.

Place the pickled product in unstained sterile jars.

Marinated oyster mushrooms with onions

To make 1 kilogram of oyster mushrooms for the winter you need:

100 grams of sunflower or olive oil;
2 tablespoons vinegar;
10 cloves of garlic;
half a lemon;
2 tablespoons salt:;
6 cloves;
8 peas of aromatic pepper;
2 bay leaves;
2 huge onions.

Divide the mushroom caps in half. Leave the small ones completely. The marinade is being prepared. Dissolve salt and sugar in half a liter of water, add spices and chopped garlic. Pour the hot mixture over the mushrooms and cook for 25 minutes. Add vinegar, onion, cut into thin half rings, and squeeze lemon juice into the hot broth.

Place the hot dish in sterilized jars and roll up the lids.

Oyster mushrooms marinated in Korean style

To prepare oyster mushrooms for the winter in Korean, you can purchase ready-made spices in the store. But it’s better to create the composition yourself.

For one kilogram of mushrooms we will need:

2 medium carrots;
2 large onions;
Art. top spoon of salt;
2 teaspoons sugar;
3 teaspoons ground coriander;
small chili pepper;
150 grams of snow-white wine vinegar;
3 tablespoons Tabasco (hot Mexican sauce made from the pulp of bitter peppers);
6 cloves of garlic;
a bunch of dill and parsley.

Cut the mushroom caps into thin strips and cook them in salted water for 15 minutes.

We chop the carrots on a special grater for Korean recipes. Cut the onion into thin half rings. Chop the garlic and herbs with a knife.

Remove the mushrooms from the boiling water and mix with carrots, onions, spices, sauce, add vinegar and oil.

Place the product in sterilized jars. Korean-style oyster mushrooms are stored in a cool place.

Salted oyster mushrooms (without adding vinegar)

There are two known recipes for pickling mushrooms: hot and cool. For the first option, for one kilogram of mushrooms you need to take:

1.5 tablespoons salt;
a bunch of dill;
3 bay leaves;
3 cloves of garlic;
3 peas of aromatic pepper;
3 tbsp. spoons of sunflower or olive oil.

Cut the mushrooms into large pieces, place them in an enamel container, and fill them with water. Then add salt, pepper, bay leaf, chopped garlic.

Cook everything for 20-25 minutes. At the end, pour in the oil.

We take the mushrooms out of the container with a slotted spoon and place them in sterilized jars and fill them with broth.

They can be eaten already on the 2nd day, but they are perfectly stored until spring.

For the cool method of pickling mushrooms, the same ingredients are used, but more salt is required - up to 100 grams per kilogram of product.

The caps are laid in layers, sprinkled with a mixture of salt and dill, add pepper and bay leaf, and pour in oil. Cover the top of the oyster mushrooms with clean gauze (several layers) and place them under pressure. After 5-6 days, we take the mushrooms to the cellar or put them in the refrigerator.

Fried oyster mushrooms for the winter

Mushrooms can not only be pickled or salted for the winter, but also fried.

To do this, we take the following ingredients for one kilogram of product:

a tablespoon of salt;
large onion;
two tablespoons of vinegar;
200 grams of vegetable oil.

Fry the mushrooms in a frying pan until tender, then put them in jars and sterilize. After that, we put the workpiece in the refrigerator, cellar or basement. But you can store it at room temperature. In winter, we use canned fried mushrooms as a side dish or an addition to stewed meat. Sprinkle the freshest herbs on top of the oyster mushrooms as you like.

Our advice

In addition to the usual dill and parsley, cilantro, celery, soy sauce and even tomato can be added to the dish if desired.

If you don’t like vinegar, you can replace it with citric acid at the rate of less than a teaspoon per kilogram of product.

It is recommended to store canned mushrooms even in the cold for no more than a year.

Is it possible to pickle oyster mushrooms for the winter and how to do it at home (+24 photos)?

Quite often you can find oyster mushrooms in the forest. Today they have gained great popularity not only due to their taste, but also to their ease of production and availability in stores. They are perfect for pizza, pies and salads. There are a huge number of recipes for how to cook oyster mushrooms, because they can not only be added to main dishes, but also fried, salted and pickled as a good mushroom appetizer.

Personality of oyster mushrooms and their beneficial characteristics

In natural conditions, this species most often lives on tree trunks. Mushrooms are extremely easy to grow at home. These are quite large specimens with a one-sided or rounded cap. A distinctive feature of the species is the surface of the cap, which is not leathery to the touch, and is colored gray-brown or grayish.

The diameter of the cap varies between 5-20 cm. The stem is most often not eaten, because it is quite fibrous and hard. Oyster mushrooms constantly grow in a bouquet, which can contain about 30 fruiting bodies.

These mushrooms contain substances beneficial to the human body:

mineral salts;
carbohydrates;
vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) ;
fats;
proteins;
amino acids.

Preparing mushrooms for pickling for the winter

After collecting or purchasing forest crops, you should begin preparatory preparations. Unlike most representatives of the mushroom world, oyster mushrooms do not need to be boiled or soaked. To properly marinate mushrooms, they are prepared as follows:

Mushroom clusters are divided into individual fruits.
Any specimen is carefully washed under running water.
For large specimens, it is better to cut off the legs, which become very hard when pickled.

Some gourmets prefer to cut off the stems of any fruit, because after pickling they become harsh, although the taste is almost as good as the caps.

Methods for pickling oyster mushrooms at home

There are a huge number of methods for pickling oyster mushrooms at home, so any housewife will be able to find a more suitable one.

Frisky

A faster pickling method is to boil the fruits directly in the marinade without preparatory cooking. The entire function is carried out in one container. To marinate 1 kg of mushrooms, prepare the following ingredients:

500 ml water;
2 tbsp. l. salt;
a tablespoon of sugar;
90 ml apple cider vinegar;
10 ml refined sunflower oil;
spices to taste.

Cleaned mushrooms are poured with water, all ingredients are added, except oil and vinegar. After boiling, pour vinegar into the container and boil for 30 minutes, stirring frequently. Remove the finished marinade from the stove and allow to cool. The mushroom mass is placed in jars, covered with hot marinade and oil is added. You can try the product within a day.

Hot method of making for the winter

The hot production method is considered the most harmless for consumption. Pickled oyster mushrooms take a long time to infuse, but for preparations for the winter this is not a problem. For this method, take 2 kg of fruits and 4 1.5 liter jars. Next, prepare the following components:

water – 1.5 l;
salt – 3 tbsp. l.;
sugar - 1 table. l.;
fresh garlic – 4 cloves;
bay leaf – 8 pcs.;
allspice – 8 peas;
cloves – 4 pcs.

The forest collection is poured with water, placed on the stove and brought to a boil. The liquid is drained, and the fruiting bodies are filled with fresh water and boiled for 30 minutes. While the mushrooms are cooling, prepare the marinade. Pour 1.5 liters of water into the container, add salt and sugar. The marinade is boiled for 5 minutes.

Place a clove of garlic, two bay leaves and one clove in each jar. After this, the mushroom mass is placed in jars and filled with marinade. The containers are covered with metal lids and, after cooling, taken to the cellar.

Chill

With the cool production method, there is no need to boil the fruits. To prepare 2 kg of oyster mushrooms, take the following ingredients:

250 g salt;
three carnations;
two or three bay leaves;
about 8 dark peppercorns.

Pickled oyster mushrooms

Salt is poured into a huge enamel container in a thick layer, and the fruiting bodies are laid on top with their caps up. Then salt and other ingredients are poured again, but this needs to be done so that there is enough for any layer. The layers are mixed until the container is completely filled.

The outermost layer is covered with salt, covered with a cloth (A collection of different and interacting tissues form organs) or gauze. Place a weight on top so that the fruits are well compressed. The container with mushrooms is left at room temperature for 5 days, and then transferred to a cold space.

Oyster mushrooms in Korean

Fans of spicy and hot dishes will definitely like Korean mushrooms. Prepare the following components:

1.5 kg of new mushrooms;
two carrots;
100 ml each of sunflower oil and vinegar;
6 cloves of garlic;
a teaspoon of Korean carrot seasoning;
1 tsp. (without a slide) ground coriander;
1 tsp. consistency of peppers;
2 tsp. salt and one tsp. Sahara.

The collected collection is cleared of debris and washed. The legs are removed from old specimens, and then all the fruits are cut into strips and boiled for 15 minutes. Boiled mushrooms are removed from the pan to cool. Meanwhile, the carrots are grated using a grater designed for Korean carrots. After cooling, the oyster mushrooms are combined with crushed garlic cloves and the rest of the ingredients according to the recipe.

The dish is left to infuse for 6 hours, after which it is placed in sterilized jars. The jars with the contents are placed in a huge pan of water and sterilized for 30 minutes. Cover the containers with lids and, after cooling, take them to the cellar.

Other recipes

Oyster mushrooms marinated according to this recipe are consumed not only as an additional ingredient for salads, but also as a separate snack. The following components are taken for production:

1.7 kg of mushrooms;
700 g of water;
4 tbsp. l. table vinegar 9%;
50 g salt;
25 g sugar;
4 pcs. bay leaf and cloves;
10-15 dark peppercorns;
2 tsp. dry mustard (without a slide);
0.5 tsp each cilantro and ground coriander.

Only the caps of the fruit are used for pickling, so the stems should be cut off. The washed caps are placed in a container with water and everything needed is added, not counting the vinegar. After the water boils, add vinegar and boil for 20 minutes over low heat. The finished product, together with the marinade, is placed in previously sterilized jars. Containers with mushroom marinade are sterilized for 10 minutes. The containers are rolled up and left until they cool completely, after which they are placed in the basement for storage.

Answers to commonly asked questions

If you are lucky enough to fill the wicker with oyster mushrooms, then you should think about preparing for the winter. Marinated mushrooms will be a tasty and satisfying appetizer on a festive table.