Salty oyster mushrooms in jars is a great appetizer that many connoisseurs of mushroom dishes love. Preservation can be eaten all year round, and this enhances the popularity of seals. To make a tasty harvest, mushrooms must be properly salted. About how to salt oyster mushrooms for the winter at home and what options for this dish exist, you will learn below.
Selection and preparation of ingredients
Before cooking, fresh oyster mushrooms relieve legs. Hats are thoroughly washed and cleaned of darkened areas. Peel the remaining vegetable ingredients. For all methods except cold, cans are pre-sterilized.
Important! The legs of these mushrooms are too dense - they should not be used for conservation.
Oyster mushroom picking recipes for the winter in banks
Salt mushrooms for the winter can be various methods. Among the recipes, cooks most praise the cold and hot options, the quick way, recipes with thyme and coriander, garlic and cloves, chili peppers, and also with citric acid. Preparing blanks at home is quick and easy. You will find step-by-step instructions for the best recipes below.
Cold way
2 cans of 0.5 l each 20 minutes
black pepper peas
taste
Nutritional value per 100 g:
- Pour half of the specified amount of salt into the salting container, distribute along the bottom.
- Lay the oyster mushrooms so that the caps are turned upside down.
- Pepper.
- Sprinkle the rest of the salt on top.
- Cover the ingredients with a large piece of gauze bandage, folded four times, and press down with a load.
- Leave salting indoors for 5 days.
- After the specified period, rearrange the container in the refrigerator or cellar for 1-1.5 weeks.
Hot way
3 L20 minutes / 15 days
black pepper peas
taste
Nutritional value per 100 g:
- Cut the garlic into plates.
- Put mushrooms in a three-liter jar, alternating with garlic.
- Boil water with pepper, bay leaf and salt, keep on fire for 5-6 minutes.
- Pour the brine into the jar, close the capron lid and let cool.
- Leave the pickles in the cellar or refrigerator for 15 days.
Did you know? Oyster mushrooms can not be imported to New Zealand. The government restricts the import and cultivation of mushrooms.
With thyme and coriander
2 cans of 0.5 l each 40 minutes / 3-4 days
vegetable oil
120 ml
black pepper peas
20 pcs.
Nutritional value per 100 g:
- Grind the garlic into slices.
- Boil the mushrooms in a pan with water.
- Drain, refill with water and boil for half an hour at low temperature.
- Place jars of 1 liter pepper, thyme and garlic on the bottom.
- Fill the bowl with oyster mushrooms.
- Pour salt on top, add coriander and vegetable oil.
- Close the jar with the capron lid.
- Leave the salting to infuse for 3-4 days.
With garlic and cloves
0.7 L30 minutes / 7 days
black pepper peas
3 pcs.
Nutritional value per 100 g:
- Boil the mushrooms for 10 minutes, drain the liquid and let cool.
- Place oyster mushrooms in a jar with their caps turned upside down.
- Boil water with salt and spices, keep on fire for 4-7 minutes.
- Pour boiled brine over the mushrooms.
- Close the preservation with a nylon cap.
- Allow the salting to cool and place in the basement or refrigerator for a week.
Did you know? Oyster mushrooms are predatory mushrooms. They secrete the toxic substance nematoxin, which paralyzes worms of nematodes.
With chili peppers
1 l60 minutes / 1 day
black pepper peas
3 pcs.
white pepper peas
3 pcs.
Nutritional value per 100 g:
- Chili cut into thin slices.
- Boil water with all the spices, including chili.
- Place mushrooms in brine, cook for 20–25 minutes, constantly removing foam.
- Grind the garlic cloves and put on the bottom of the jar.
- Put the mushrooms to the garlic.
- Pour the brine into the jar.
- Cork the container with a tin lid, refrigerate it upside down and leave it in the cellar or refrigerator for a day.
Quick way
1.5 L30 minutes / 1 day
black pepper peas
20 pcs.
Nutritional value per 100 g:
- Chop the garlic into slices.
- Boil water with spices.
- Add mushrooms to the brine, keep on fire for 8-12 minutes, not forgetting to remove the foam.
- Transfer oyster mushrooms in a 1.5-liter jar, put the garlic and pour the necessary amount of liquid remaining after cooking.
- Close the container with a capron lid and leave for a day in the cellar or refrigerator.
With citric acid
1 l60 minutes / 3-4 days
lemon acid
2/3 tsp
black pepper peas
4 things.
Nutritional value per 100 g:
- Grind the garlic into slices.
- Boil the mushrooms over low heat for 10 minutes.
- Drain, refill with water and boil for 10 minutes.
- Add sugar and pepper, salt and keep an additional 10 minutes on fire.
- Put garlic and mushrooms in a jar.
- Pour the ingredients with brine, pour citric acid.
- Close the jar with the capron lid.
- Leave salting in the basement or refrigerator for 3-4 days.
Features of storage of blanks
Keep preservation is recommended in the cellar or basement in the dark. Shelf life is approximately six months.
Important! Serving salted mushrooms on the table, season them with vegetable oil.
It’s not so difficult to salt oyster mushrooms as it seems at first glance. In addition to mushrooms, ingredients can be bought at any store. The main thing is to adhere to the proportions and the time indicated in the recipe. With proper cooking, you can enjoy yourself with spicy mushroom pickles all winter.
