Salting oyster mushrooms at home. Unusual salting: how to cook salted and pickled oyster mushrooms. How to cook oyster mushrooms salted for the winter at home

Since these are artificially grown mushrooms, they do not need special cleaning. It is enough to rinse them with water - and you can start salting. Before pickling oyster mushrooms at home, you need to prepare a set of spices, salt and other ingredients for the process.

For pickling, only mushroom caps are used - the legs are too hard to eat. It is worth choosing young oyster mushrooms, as overripe ones accumulate milky juice with an unpleasant aftertaste.

Another advantage of these mushrooms is that they are all-season and are sold at any time of the year. However, it is not difficult to grow them on your own, so the answer to the question of whether such mushrooms can be salted even in winter is always positive.

Recipes

To properly pickle oyster mushrooms, you need the appropriate utensils - a barrel, jars or a large saucepan. It is better to choose a ceramic, glass or enameled version, but not galvanized or aluminum. Salting can be done in different ways: with blanching, cold method, with various spices, blitz method.

Before salting oyster mushrooms, it makes no sense to cook them for a long time. Boil them rather in order to make them softer and more pliable to the effects of brine. The recipe is suitable for fast food mushrooms.

Servings/Volume: 2 l

Ingredients:

young oyster mushrooms - 3 kg;
water for blanching - a sufficient amount;
water for brine - 2 l;
blanching salt - 200 g;
salt for brine - 5 tbsp. l.;
black peppercorns - 10 pcs.;
bay leaf - 8-10 pieces;
garlic - 1 head.

Cooking:

Sort the oyster mushrooms, leave the small ones as they are, and cut the medium-sized mushrooms into several pieces. Rinse with cool water.
IN enamel saucepan combine water and blanching salt.
Dip the prepared mushrooms there, cook after boiling for 8-10 minutes.
Throw the boiled oyster mushrooms in a colander, wait until the excess liquid drains and the mushrooms cool.
Meanwhile, in another saucepan, prepare the brine - pour water, add salt, pepper and bay leaf. Mix everything, boil and boil for 5-7 minutes.
Strain the prepared brine and cool to room temperature.
Wash the jars, dry them slightly and warm them up in the oven or sterilize them in another usual way.
Lay the cooled mushrooms as tightly as possible, adding chopped garlic, pour in brine and close with nylon lids.
The first test can be taken after a week. Oyster mushrooms prepared in this way are stored in a cold place, for example, in the cellar or on the bottom shelf of the refrigerator.

Bon appetit!

Delicious crispy mushrooms - that's what happens after pickling oyster mushrooms without heat treatment. Salt (not iodized) acts as a preservative, and a carefully selected "bouquet" of spices gives the finished dish an unusual flavor. So salting oyster mushrooms for the winter is not only quick and convenient, the main thing is that it turns out very tasty.

Servings/Volume: 3 l

Ingredients:

fresh oyster mushrooms - 3 kg;
table salt - 350 g;
bay leaf - 5 pcs.;
black peppercorns - 10-12 pcs.;
dry cloves - 4-5 pcs.

Cooking:

Prepare mushrooms - wash, cut medium and large specimens into two or 4 parts, respectively, remove damaged areas.
Pour a thin layer of salt into the bottom of a large saucepan or ceramic barrel.
Lay out a layer of oyster mushrooms, it can be 2 hats thick.
Sprinkle with salt and some spices.
Put the next layer of oyster mushrooms on top of it.
Repeat the process until you run out of mushrooms, the top should be a layer of salt.
Put a round flat object on top and set oppression.
Leave for five days indoors room temperature(20-22℃). During this period, the mushrooms will settle.
After the expiration of the period, mix the contents of the container with your hands and rearrange it in a cold place, for example, in a cellar.
Oyster mushrooms will be ready in about 1 month.

In a month, you will be able to enjoy the taste of crunchy mushrooms!

Attention! In order for oyster mushrooms to salt faster and more evenly, they should be laid with the smooth side of the cap down, and the lamellar side up.

Exquisite spices will help to fully reveal the taste of oyster mushrooms. They will be appreciated by both households and guests. Banks of mushrooms prepared in this way will always find a place on the shelf of the pantry or cellar. Of course, you will have to work hard, but the result will please you!

Servings/Volume: 2 l

Ingredients:

young oyster mushrooms - 3 kg;
table salt - 5 tbsp. l.;
garlic - 10 cloves;
thyme - 3-4 sprigs;
coriander (seeds) - 7-10 pcs.;
black peppercorns - 8-10 pcs.;
olive oil / other vegetable oil - 350 ml.

Cooking:

Rinse the mushrooms, if they are in a bunch, disassemble and cut off the legs.
Put the oyster mushrooms in a saucepan, pour water, put on fire.
When the water boils, drain it.
Pour water again, bring to a boil and cook for 20-25 minutes.
Drain the water, put the mushrooms in a colander, wait until the excess liquid drains.
Break the thyme sprigs, peel the garlic and carefully cut into thin plates.
Rinse jars thoroughly and dry.
At the bottom of each jar put all the spices except coriander.
Arrange oyster mushrooms in jars and pack tightly, top with salt, garlic and coriander.
Pour a layer of oil on top so that the mushrooms are completely covered with it.
Put the jars in the refrigerator.

Salted oyster mushrooms will be ready very quickly - in a day!

This spicy duet is simply unique and mushrooms under its influence are tender, juicy, with an original taste. This recipe is simple, so for any beginner, it can be a successful debut in the kitchen. The result will completely please both the cook himself and the one who will feast on delicious oyster mushrooms.

Servings/Volume: 2 l

Ingredients:

fresh oyster mushrooms - 3 kg;
rock salt - 170-180 g;
garlic - 8-10 cloves;
dry dill - 5-6 umbrellas;
bay leaf - 4-5 pieces;
black peppercorns - 8-10 pcs.;
black pepper sweet peas - 8-10 pcs.;
dry cloves - 5-6 pcs.;
water for brine - 2 liters.

Cooking:

Process the mushrooms - wash, cut off the legs and spoiled places.
Boil water, dip oyster mushrooms in it for about 10 minutes, then remove with a slotted spoon and put in a colander. (You can put them in boiling water right in a colander, and then throw them on a sieve - it's faster and more convenient.)
Wash jars, sterilize and dry.
Place the oyster mushrooms in jars tightly, with the smooth side of the caps down.
Make a brine: mix water and salt, put on fire. When it boils, add all the spices, including the garlic.
Boil for 6-8 minutes, strain and pour the mushrooms in jars.
Close the jars with nylon lids, leave in the room until completely cooled.
Once cool, move to a cold room.

Oyster mushrooms prepared in this way are suitable for consumption after 7-8 days. It will be delicious, bon appetit!

Video

There are many recipes for salting oyster mushrooms. Some of them can be seen in the following videos:

Since childhood, she has been engaged in gardening and gardening, especially harvesting and preserving crops. Excellent knowledge of the Russian language helps to share your secrets with readers. Twice mother, animal lover - there are two cats and a dog in the house. He is fond of experiments in the garden - the field for them is right behind the house. Therefore, I am ready to try new recipes for canning and salting, as well as original dishes from their own harvest and share them with you.

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Oyster mushrooms are a type of mushroom, the peculiarity of which is that they grow on tree trunks and are not poisonous. Transportation is poorly tolerated, as their body is fragile. They can be stored fresh for a short time in the refrigerator in an enameled, glass or plastic dish, without rinsing or slicing beforehand.

Benefits and ways to use oyster mushrooms

Oyster mushrooms have useful properties for the human body. They are low in calories but nutritious. They contain proteins, carbohydrates, fats, vitamins C, E, D 2, PP, as well as B vitamins. In addition, they contain minerals such as iodine, calcium and iron.

It has been scientifically proven that eating oyster mushrooms reduces the level of bad cholesterol in the blood, has bactericidal properties against Escherichia coli, increases the body's resistance to radiation, removes radioactive elements from the body, and also reduces the harmful effects of radiation physiotherapy.

These mushrooms can be eaten fried, stewed, boiled, and they can also be salted and canned. They do not lose their mild mushroom flavor under any processing.

Very often, housewives wonder if it is possible to salt oyster mushrooms and how deliciously salt mushrooms at home for the winter. Of course you can. These salted mushrooms are a wonderful appetizer for potato and meat dishes, as well as for pasta and cereal dishes.

How to pickle mushrooms

In order to quickly and tasty, and most importantly, safely pickle oyster mushrooms at home, the following general guidelines should be observed:

Simple salting recipes

There are many different recipes of how you can quickly salt oyster mushrooms deliciously at home, but below are the easiest ways for those who are doing for the first time:

cold pickling;
hot pickling;
dry salting (fermentation).

cold way

This is the fastest way. In this recipe, the amount of spices is calculated per pound of mushrooms:

In this way, salted oyster mushrooms should be stored in the refrigerator on the lower shelves. They will be ready in a week.

hot way

This method of salting mushrooms at home differs from the first method in that it requires a longer heat treatment mushrooms.

Spice calculation per 1 kg of mushrooms:

For lovers of a richer taste, you can add additional spices: coriander seeds, cloves, ginger, thyme. They can be combined with each other or added independently - whoever likes what:

Pickling method

This method of salting mushrooms resembles a sauerkraut recipe. It does not require pre-heat treatment and brine preparation. All you need for salting is salt and spices.

Number of spices calculated on 2 kg of oyster mushrooms:

250-300 g of rock salt;
5-6 bay leaves;
10 peas of black and allspice;
3-5 pcs. carnations.

For the dry salting method, it is necessary to take a particularly responsible approach to the choice of mushrooms, and then to their preparation. Oyster mushrooms must be young. Mushroom inflorescences must be divided, separate the legs (you will not use them) from the hats. Hats should be properly washed, folded into a sieve. Cut out the damaged areas of the caps with a knife. Divide the oversized hats into parts so that they become commensurate with the rest of the hats.

Salting dishes should be capacious, glass, enameled or ceramic, pre-washed and well dried.

Mushrooms should be laid out in layers and sprinkled with salt and spices, so divide the salt and spices in advance into as many parts as you have mushroom layers (a layer of mushrooms should be no more than two caps).

Sprinkle the bottom of the dish with salt, put the first layer of mushrooms with the hat down, and inside up. Sprinkle with salt and some spices. Put the second layer of mushrooms, salt, spices. And so on, until the mushrooms run out.

Sprinkle the top layer of mushrooms with salt, cover with a piece of sheet material or a dish towel and set oppression.

Mushrooms must be salted for 7 days at a temperature of 20-25°C. During these 7 days, the mushrooms will settle and give juice. Then the dishes with mushrooms must be moved to a cooler place, where they will continue to ferment for another 30 days. And then you can eat them. Pickled mushrooms can be stored much longer than pickled ones.

Long-term storage of pickles

And another recipe for oyster mushroom pickles. In this way, cooked mushrooms can be stored for a long time, until the next salting. But this method is within the power of skilled housewives.

Calculation spice is coming for 5 kg of mushrooms:

Cooking steps:

In order for sterilization to proceed normally, the jars must be the same height: all 0.5 liters or all 1 liter. Pour hot jars with mushrooms with boiling water and sterilize 0.5 liter jars for 0.5 hours, and 1 liter jars for 1 hour.

Upon completion of sterilization, remove the jars from the pan and immediately roll up the seam. Wrap the rolled jars in newspapers, cover with a blanket and leave it like that until they cool naturally. Then expand the banks and put in a closet.

Oyster mushrooms are one of the most popular and safe mushrooms that are grown on a non-living basis from vegetable waste. IN wild nature these fruiting bodies grow on fallen or dying tree trunks, on rotten stumps. Oyster mushrooms are considered one of the most versatile mushrooms in cooking.

Recently, oyster mushrooms have become widely used in cooking, because they can be fried, dried, boiled, pickled, baked, frozen, salted and sour. And regardless of the cooking option, these fruiting bodies never lose their shape, taste and aroma. For many mushroom lovers, salty oyster mushrooms are considered the most delicious dishes, which are prepared at any time of the year.

Oyster mushrooms can be collected not only in the forest, but also bought in a store, which is much more economical and profitable. Therefore, the question arises: how to salt oyster mushrooms in order to preserve as many mushrooms as possible for the winter? To do this, many housewives use a lot of options. Very fragrant oyster mushrooms are obtained in oak barrels. However, if there is none, they will do glass jars- the taste does not deteriorate.

We offer you to get acquainted with several recipes, how to pickle oyster mushrooms for the winter?

This quick recipe for salted oyster mushrooms is suitable even for a novice in cooking. The option of salting mushrooms is very simple, but the result is a surprisingly tasty dish.

How to pickle oyster mushrooms at home, and what foods and spices are needed for this?

oyster mushrooms - 2 kg;
blanching water - 1.5 l;
salt (for blanching) - 50 g;
water (for brine) - 200 ml;
salt (for brine) - 1 tbsp. l.;
black peppercorns - 5 pcs.;
blackcurrant (leaves) - 5 pcs.;
bay leaf - 4 pcs.

Clean the oyster mushrooms from dirt and cut off most of the stem of the mushroom.

Boil blanching water in an enamel saucepan and add salt.

Put mushrooms in boiling water, boil for 10 minutes and let drain in a colander.

Prepare the brine: water, salt, bay leaf, leaves black currant and peppercorns, let boil for 5 minutes.

Allow the brine to cool, strain through a sieve so that spices do not get there.

Put mushrooms in sterilized jars, pour brine.

Close with plastic lids and take out to the basement.

Salting oyster mushrooms at home according to this recipe will help preserve the workpiece for the long winter months.

You can use salted oyster mushrooms after 10 days.

How to quickly salt oyster mushrooms at home

Pre-heat treatment will help to quickly and tasty prepare salted oyster mushrooms. Using this process reduces any toxicity to a safe level: microorganisms on the surface of the mushroom die, and the bitterness from the oyster mushroom is removed.

mushrooms - 2 kg;
coarse salt - 70 g;
onions - 2 pcs.;
garlic cloves - 4 pcs.;
allspice - 10 peas;
vegetable oil - 1 tbsp. l. to the bank;
bay leaf - 3 pcs.;
cherry leaves - 10 pcs.;
dill (umbrellas) - 5 pcs.

A recipe showing how to salt oyster mushrooms consists of several steps:

Mushrooms must first be cleaned of dirt and debris, disassembled into separate specimens and cut off part of the leg.

Large caps and legs cut into pieces.

Pour water into an enameled pan, put chopped mushrooms there and let it boil.

After the first boil, drain the water, pour clean, put the peeled and cut in half onion, as well as bay leaf.

Let the water boil for 20 minutes over medium heat and skim off the foam from time to time.

Drain the mushrooms in a colander and let the liquid drain well.

Do not pour out the mushroom broth, but set aside until it cools down.

Peel the garlic cloves and cut into small cubes.

Wash dill umbrellas, as well as cherry leaves, put on a paper towel to dry.

Put mushrooms, salt, chopped garlic with allspice, dill umbrellas and cherry leaves in layers in sterilized half-liter jars.

Pour mushroom broth into each jar, without adding 3 cm to the brim.

Top add 1 tbsp. l. vegetable oil.

Close with plastic lids and refrigerate.

Salting oyster mushrooms fast and in a simple way helps to keep your workpiece for 6-8 months. However, after 7 days the mushrooms are ready to eat.

Recipe for salting oyster mushrooms in a cold way

How to pickle oyster mushrooms in a cold way that does not require much time?

For this recipe we need the following products:

oyster mushrooms - 2 kg;
salt - 200 g;
carnation - 5 branches;
bay leaf - 4 pcs.;
oak and cherry leaves - 10 pcs.;
dry basil - 1 tsp

Before salting oyster mushrooms in a cold way, mushrooms should be divided into specimens and cleaned of contamination. Cut off all the damaged areas on the mushrooms, and also remove the hard legs.

Cut large hats into several pieces and wash in running water.

In an enamel saucepan, sprinkle a thin layer of salt on the bottom.

Put the pieces of mushrooms in the second layer so that the porous side of the cap looks up.

Keep layering until you run out of mushrooms, but the last layer should be salt, dry basil and cloves.

Put a clean cloth on top of all layers and press down with oppression (this can be a jar of water or a stone).

Leave for 48 hours at room temperature.

Oyster mushrooms will settle during this time and you can add a few more layers of mushrooms.

After 5 days, move the pot with salted oyster mushrooms to the basement.

The recipe for salting oyster mushrooms in a cold way allows you to eat delicious mushrooms all winter.

After a week, pickled oyster mushrooms can be eaten: season olive oil and onion rings.

How to salt oyster mushrooms for the winter in a hot way

How to salt oyster mushrooms in a hot way for the winter?

In advance, you need to prepare five half-liter sterilized jars. In addition, we will need the following products and spices:

oyster mushrooms - 2.5 kg;
garlic - 5 cloves;
water - 1.5 l;
salt - 3 tbsp. l.;
carnation - 5 inflorescences;
black peppercorns - 10 pcs.;
bay leaf - 5 pcs.;
vinegar essence - 1 tbsp. l.

In order to know how to properly pickle oyster mushrooms in a hot way, mushrooms must undergo preliminary cleaning - removing dirt and cutting off dead parts from the fruiting bodies.

Mushrooms pour water, bring to a boil and drain the liquid.

Pour water again and boil for 30 minutes over medium heat.

Drain the water from the mushrooms again, let cool and arrange in jars.

Prepare the brine: dissolve salt in water, add all spices, including vinegar essence.

Let the liquid boil for 5 minutes and pour over the mushrooms.

Close with plastic lids, leave to cool at room temperature, and then take out to a cool place.

After two weeks, mushrooms can be eaten.

How to quickly salt oyster mushrooms at home: a step by step recipe

Cooked oyster mushrooms according to this recipe can be presented as an independent dish, for example, snacks. How to quickly salt oyster mushrooms at home with coriander and thyme?

In this salting, fruiting bodies are obtained with an original taste, since coriander and thyme give the workpiece a specific shade. These two ingredients together reveal the taste of oyster mushrooms in a completely different way.

oyster mushrooms - 1 kg;
garlic - 4 cloves;
thyme - 1 sprig;
coriander (seeds) - ½ tsp;
black peppercorns - 10 pcs.;
salt - 1 tsp;
olive oil - 100 ml.

We invite you to familiarize yourself with step by step recipe salted oyster mushrooms with photo.

Divide the fruiting bodies one by one, rinse, cut off the legs.

Pour cold water and let it simmer for 10 minutes over medium heat.

Drain the water and pour over the oyster mushrooms again, let it boil for 20 minutes.

Throw back on a sieve and let all the liquid drain well.

Cut the garlic into thin slices and place in sterilized glass jars.

At the bottom, put also pieces of green thyme and black peppercorns.

Arrange mushrooms in jars and sprinkle with coriander seeds and salt.

Pour a few tablespoons of olive oil on top and close with plastic lids.

It is better to store jars in a cool basement or in the refrigerator.

After 24 hours, oyster mushrooms will be ready, after which they can be safely served on the table.

Salting oyster mushrooms for the winter in jars at home

oyster mushrooms - 1 kg;
salt - 50 g;
carnation - 5 branches;
garlic - 5 cloves;
dill umbrellas - 3 pcs.;
lavrushka - 4 pcs.;
allspice - 5 pcs.;
water (for brine) - 700 ml.

Salting oyster mushrooms for the winter in jars consists of several step by step, which are as follows:

Clusters of mushrooms are divided into separate specimens, cleaned of dirt and cut off most of the stem.

Rinse the mushrooms in running water and cut into pieces.

Boil water and blanch oyster mushrooms for 10 minutes.

Remove with a slotted spoon and put in a sieve to glass the water.

Arrange mushrooms in sterilized jars and cover with lids.

Prepare the brine: dissolve salt in water, add allspice, clove inflorescences, parsley, dill and garlic cloves cut into several pieces.

Let the brine boil and boil for 5 minutes over medium heat.

Strain the brine through a sieve so that the spices do not get into the jars.

Pour the mushrooms with already filtered brine, close with plastic lids and leave in the room until completely cooled.

Take out to the basement, but after 5 days, a snack of salted oyster mushrooms can be served on the table. As you can see, salting oyster mushrooms for the winter in jars according to this recipe is not difficult.

How to quickly and tasty salt oyster mushrooms at home

Salting oyster mushrooms at home for the winter according to this recipe is also prepared quite simply. This blank will be used as a delicious cold appetizer which is suitable for a festive table at any time of the year.

Let's see how to salt oyster mushrooms at home?

The best for hot pickling are glass jars with a capacity of 0.5 liters.

oyster mushrooms - 2 kg;
water (for brine) - 1.5 l;
salt - 3 tbsp. l.;
soy sauce- 1.5 tsp;
allspice - 7 peas;
bay leaf - 5 pcs.;
vinegar (for one jar) 1.5 tbsp. l.

Divide the oyster mushrooms, cleaned from dirt, into separate mushrooms and boil for 10 minutes in salted water.

Drain the liquid and fill with new water, boil for 20 minutes.

Remove the mushrooms with a slotted spoon, put in a sieve and let drain all the liquid.

Arrange the cooled mushrooms in jars, sprinkling with chopped garlic.

Brine: dissolve salt in water, add soy sauce, parsley, allspice, stir well and let boil for 5 minutes.

Pour brine jars with mushrooms, add vinegar on top and close with plastic lids.

Take it to the basement or put it in the refrigerator.

Salted oyster mushrooms prepared according to this recipe will delight you all the winter months.

How to salt oyster mushrooms for the winter in a cold way (with video)

oyster mushrooms - 2 kg;
salt - 200 g;
nutmeg - ½ tsp;
bay leaf - 5 pcs.;
cherry and blackcurrant leaves - 5 pcs.;
ground black pepper - 1 tsp.

How delicious to salt oyster mushrooms at home to get a fragrant dish? Currant and cherry leaves will help us with this. These components will certainly add a special flavor to the workpiece.

While oyster mushrooms are usually salted in oak barrels, an enamel or glass pot works well too. From this, the taste of mushrooms does not change at all.

Pour a thin layer of salt on the bottom of the pan, put peeled and disassembled mushrooms on it.

The next layer is made up of spices and seasonings, salt, as well as cherry and black currant leaves.

Thus, lay layers of oyster mushrooms until they run out.

The top layer should be salt, spices and leaves.

On top put gauze folded in several layers or a clean cloth.

Cover with a plate and put oppression on top - it can be a 3-liter jar of water.

The salting process will last 4-6 days at room temperature.

After this time, the pan with the workpiece must be taken out to the basement.

Such mushrooms can be tasted after 7-10 days from the date of sending to the basement.

Before use, it is better to rinse the mushrooms well from salt, season with olive oil and green onions.

We also suggest watching a video on how to salt oyster mushrooms for the winter:

Recipe for salted oyster mushrooms with citric acid

There are many more recipes for making salted oyster mushrooms, for example, with citric acid. Here we will need the following ingredients and spices:

mushrooms - 1 kg;
water - 1 l;
salt - 4 tbsp. l.;
sugar - 2 tbsp. l.;
black peppercorns - 7 pcs.;
garlic cloves - 5 pcs.;
citric acid - 1/3 tsp. to each bank.

Put the oyster mushrooms cleaned from contamination into boiling water and boil for 10 minutes over medium heat.

Drain the water and fill the mushrooms with new water (1 l).

Let it boil, add salt, sugar, black peppercorns and cook for 10 minutes.

In sterilized jars, cut the garlic into small pieces (the amount of garlic depends on your taste).

Arrange the boiled mushrooms in jars along with the brine and pour citric acid on top.

Gently shake the jar with salted oyster mushrooms, close with plastic lids, let cool and put in a cool room.

After about 3-4 days, the mushrooms can be served at the table, after washing them under running water.

They can be seasoned with onion cut into half rings, olive oil and 1 tbsp. l. granulated sugar.

You can decorate the appetizer with canned green peas and chopped dill.

It is worth saying that the recipe for pickling oyster mushrooms is perfect even for beginner cooks.

How to quickly and tasty pickle oyster mushrooms at home

We present to your attention another recipe for salted oyster mushrooms for the winter.

oyster mushrooms - 700 g;
water - 1.5 l;
salt - 3 tbsp. l.;
lavrushka - 5 pcs.;
black peppercorns - 12 pcs.;
sugar - 2 tbsp. l.;
mustard seeds - 2 tsp

How to quickly pickle oyster mushrooms at home so that they turn out to be spicy in taste and your household will like them?

Clean the oyster mushrooms from the roots, debris and cut off the legs.

Rinse the caps in running water and place on a kitchen towel.

Pour into an enamel bowl cold water, bring to a boil, add sugar, salt, parsley, black peppercorns and mustard seeds.

Cut large mushroom caps into pieces, leave small ones like that, put them in boiling water.

Boil over low heat for 20 minutes, constantly removing the foam with a slotted spoon, and turn off the stove.

Arrange the mushrooms in sterilized jars and pour over the brine. If someone likes garlic, you can put one chopped garlic clove in each jar.

Close jars with plastic lids and refrigerate.

In just a day, your blank is ready for use.

When serving salted oyster mushrooms, season them lemon juice, green onions and olive oil. This preparation perfectly complements meat, fish and potato dishes. In addition, such an appetizer can be presented on the table and as an independent dish.

Recipe for salting oyster mushrooms for the winter in a quick and easy way

How can you deliciously pickle oyster mushrooms with vinegar essence and surprise your guests with this dish? For its preparation, the following products and spices are needed:

oyster mushrooms - 1 kg;
mustard in grains - ½ tsp;
allspice and black pepper - 3 peas each;
carnation - 2 inflorescences in each jar;
bay leaf - 5 pcs.;
vinegar essence - 1 tsp. (in each bank);
salicylic acid - a pinch of powder;
salt - to taste.

Traditionally, the process of salting fruiting bodies takes place in wooden barrel. Is it then possible to salt oyster mushrooms in jars according to this recipe and how to do it? Yes, you can, and this dish is prepared as follows:

Clean mushrooms from mycelium and contamination, cut off lower part legs and cut the hats into several parts.

Boil water in an enameled saucepan and boil the mushrooms in it for 15 minutes, constantly removing the resulting foam with a slotted spoon.

Put the mushrooms in a bowl with a slotted spoon, drain the water, and pour 1 liter of water into the pan.

Salt the water so that it is salty, put it on the stove, let it boil and add mushrooms to it.

Cook for 20 minutes, stirring occasionally with a slotted spoon.

Prepare half-liter jars: wash with soda, rinse and place on a baking sheet covered with parchment paper.

Distribute all the spices in jars, except for vinegar essence and salicylic acid.

After heating in the oven (5 minutes), turn it off and carefully remove the jars of spices so as not to burn.

Place on the table and cover with a clean towel to keep warm.

Arrange the boiled mushrooms in jars, pour over the brine.

Pour vinegar essence into each jar and pour in crushed salicylic acid (whole tablets in jars do not dissolve well).

Close with plastic lids, let cool and take out to a cold room.

How to pickle oyster mushrooms hot with chili peppers

The recipe for salting oyster mushrooms for the winter with chili peppers is prepared for lovers of spicy dishes.

oyster mushrooms - 1 kg;
water - 1 l;
salt - 2 tbsp. l.;
black and white peppercorns - 5 pcs.;
garlic cloves - 12 pcs.;
sugar - 1 dess. l.;
bay leaf - 5 pcs.;
chili pepper - 1/2 pc.

How to quickly salt oyster mushrooms with these ingredients, and then delight your family with delicious preparations on winter evenings?

To do this, you need to clean a bunch of oyster mushrooms from the mycelium, divide it into separate mushrooms, rinse under running water and cut into several parts.

Boil water in a stainless steel or enamel saucepan.

Pour salt, sugar, put bay leaf, a mixture of peppercorns and chopped chili peppers.

Let the mushrooms boil in brine for 15 minutes, constantly removing the foam with a slotted spoon.

Throw sliced garlic into each jar to the bottom, spread the mushrooms and pour over the brine.

Roll up the lids, let cool and take out to the basement.

After a day, salted mushrooms can be served at the table, seasoned with vegetable oil, lemon juice and chopped rings onion.

Now, knowing how to salt oyster mushrooms at home, each housewife can choose the recipe she likes and start cooking it.

Mushrooms are a tasty, healthy, nutritious product. Almost every family has their favorite mushrooms. Someone, spending time in nature on weekends, picks mushrooms on their own. Other people prefer to engage in "silent hunting" in the supermarket. However, both of them often make preparations for the winter. Salted oyster mushrooms, mushrooms, champignons, chanterelles are an excellent snack. Mushrooms can also be an independent dish or side dish.

Oyster mushrooms for the winter

This type mushrooms is considered one of the most popular, often purchased in stores and collected in the nearest forest belt. Oyster mushrooms are low-calorie foods, so they can be consumed even by those who are on a strict diet. 100 grams of mushrooms contain no more than 40 kilocalories. Experienced housewives know many recipes on how to cook oyster mushrooms deliciously. This product is almost universal. Mushrooms can be pickled, fried, baked in the oven, boiled and dried.

Pamper yourself delicious dish possible all year round. Oyster mushrooms are quite inexpensive, and even an inexperienced hostess can cook them. It takes a little effort to cook, for example, salted oyster mushrooms. Special culinary knowledge and expensive ingredients are also not needed. We have selected for you the most popular, quick-to-cook and beginner-friendly recipes. Now every housewife will be able to pamper her guests with delicious, fragrant mushrooms at any time of the year.

Careful preparation

Before salting oyster mushrooms, they must be prepared for salting. It all starts with a thorough wash. Some housewives use large basins and containers in which the mushrooms are washed and cleaned of grass and leaves. You can also just use a faucet with cold running water. The legs of mushrooms will not "take part" in cooking, because they are quite hard and tasteless. They need to be cut. For salting, we need only hats. And since oyster mushrooms are quite large mushrooms, the caps can be cut into two, or even 3-4, parts.

cold way

There are two main options for cooking oyster mushrooms. Which one is simpler and easier? As experienced housewives assure - salt oyster mushrooms in a cold way. For cooking, you need to take the following ingredients:

2.2 kg of mushrooms;
240 g of salt;
laurel leaf;
four cloves;
peppercorns - 5-10 pcs.

How to cook delicious oyster mushrooms

After the mushrooms have been washed well under cold water and cut into pieces, they can be transferred to a large, clean saucepan. It is not recommended to immediately dump all oyster mushrooms into a container, mixed with table salt. Experienced housewives advise making a kind of layer cake: a couple of pinches of salt on the bottom, a layer of mushrooms, a layer of salt, again mushrooms, salt. In order for oyster mushrooms to salt faster, it is recommended to lay mushrooms with a hat down. The spices listed above are added on top. You can also put a few currant or cherry leaves for additional flavor.

In some recipes for salted oyster mushrooms, it is recommended to mix the salt with all the spices at the initial stage. And salt the mushrooms with this mixture. Which method you choose, decide for yourself. There probably won't be any difference. It's all about convenience and speed of preparation.

In this recipe, you will not see such an ingredient as water, because it is not needed here. Mushrooms will marinate, as they say, in their own juice. We cover the oyster mushrooms layered with salt and spices with a clean towel, set any oppression on top (a jar of water, a brick, etc.) and keep it at room temperature for 3-4 days. On the 5th day, it is recommended to remove the mushrooms in the refrigerator. After seven days they are ready for use.

After a specified period of time, we take out the mushrooms, add a little onion in half rings, fragrant vegetable oil. A great appetizer for vodka is ready.

hot salting

This method takes a little more time, but is a favorite and preferred for many housewives. In order to get salted oyster mushrooms for the winter using the hot method, you will need:

2.5 kg of mushrooms;
8 cloves of garlic;
2.5 liters of water;
four tablespoons of salt;
5 cloves;
5 bay leaves;
6 peas of black pepper.

Also, for cooking, you must take clean, sterilized glass jars and metal lids.

Description of the salting process

The preparatory process in this recipe for salted oyster mushrooms is identical to that already described above. We wash the mushrooms, cut off the legs, cut the hats, put them in a saucepan. Pour water, put on fire, bring to a boil, not forgetting to remove the foam that appears. We do not add any spices and salt at this stage. Cook the mushrooms for about half an hour, drain the water and transfer them to the banks.

Now it's time to prepare the brine. We put all the above products in a large saucepan, except for mushrooms. Cloves or fragrant bay leaves can be put at your discretion, that is, a little more than the amount indicated in the recipe or less. Remember that adding too many spices can overpower the unique mushroom flavor. Bring the brine to a boil, cook for 5 minutes. Now it remains to pour the fragrant mixture of oyster mushrooms in jars, close with metal or ordinary plastic lids, store in a cool place.

Pickling

This method of cooking oyster mushrooms is very quick and easy and is perfect for impatient or lazy hostesses. We will pickle mushrooms. This will require:

Description of the pickling process

In this recipe preparatory process looks exactly the same as the first two. Before you get salted oyster mushrooms, fresh mushrooms must be washed well, cut off most of the stem (it is very tough and will not add taste), cut the hat into several parts. We shift the main ingredient into a saucepan, add 700 ml of water, lay the spices indicated in the list. Turn on medium heat, bring the mushrooms to a boil. Don't forget to skim off the foam. As soon as the oyster mushrooms boil, you can add vinegar. Reduce heat to low, cook for 30 minutes.

We turn off the gas. Leave the pan with salted oyster mushrooms to cool slightly. We transfer cool mushrooms to a jar, add a few tablespoons of brine, a couple of spoons sunflower oil. Close the lid and store in the refrigerator. After marinated oyster mushrooms stand for a day in the cold, they can be eaten.

Be sure to put more fresh herbs in a brine or in a jar of pickled mushrooms. It can be dill, green onion or parsley. Greens will give the appetizer a fresher and more delicious look, add bright colors. And it's also good for health. A bright accent will add carrots or bell pepper. You can literally put a few thin slices in a jar.

In conclusion, I would like to say that this is only a small fraction of the recipes for making salted oyster mushrooms. These are the simplest, affordable options for novice housewives, which do not require financial costs and are quick to prepare. Fans of pickled mushrooms will have to try all the ways in order to decide on the recipe they like. You will definitely be able to find your favorite, which will help to pamper fragrant, tasty, healthy oyster mushrooms and your guests and household members.

Oyster mushroom is a unique mushroom that surpasses many other mushrooms in its taste and nutritional qualities (for example, champignons or milk mushrooms). A great option to diversify your menu!

Today, this mushroom can often be seen on supermarket shelves, as it has long been learned to grow artificially. A human-grown mushroom does not lose its nutritional properties.

If you are lucky, you may come across an old tree in the forest, covered with magnificent, fragrant plates of this mushroom. From one tree or an old stump, it is possible to collect one and a half buckets of oyster mushrooms and feel the real, forest taste and aroma of this mushroom.

If you hurry in time during the mushroom season, you can stock up on salted, pickled or frozen mushrooms for the future. And in this article we will reveal the secrets of how to salt oyster mushrooms at home.

Salted oyster mushrooms are very simple. Great way to create delicious preparations that will delight with a fresh summer taste all year round and decorate any festive table! Mushrooms can be used as a dish on their own, as well as added to other recipes.

Regardless of whether you found your mushrooms in the forest or bought them in a store, these mushrooms are prepared according to the same recipes.

How to salt oyster mushrooms in a cold way

A good way to quickly and healthy pickle oyster mushrooms. The preparations are very tasty. A great appetizer for any table!

Ingredients

Servings: - + 24

mushrooms 3 kg
salt 12 st. l.
Bay leaf 5-6 pcs.
peppercorns 15 pcs.

per serving

Calories: 38 kcal

Proteins: 2.5 g

Fats: 0.3 g

Carbohydrates: 6.5 g

40 min. Video recipe Print

Clean and disassemble the plates of mushrooms, remove the legs (they have no culinary value and are not used in recipes).

Then salt the bottom of the jar or other clean dishes and lay the mushrooms in rows with plates up, evenly salting the oyster mushroom layer by layer.

Salt the top, cover with gauze and put the load. We leave for 3-5 days in the room.

Without removing the load, put the mushrooms in the cellar or in the refrigerator, after 7 days the mushrooms are ready. Sprinkle delicious mushrooms with onions and pour over with oil before serving.

Advice: If the oyster mushroom seems too salty, it can be kept in cold water for about 3 hours or boiled in 5-6 in large numbers water and cool.

A quick way to pickle mushrooms

This salting method is great for those who do not want to mess around in the kitchen for a long time and spend a lot of time. Recipe description below.

Cooking time: 35 minutes

Servings: 8

Energy value

calories - 53.3;
proteins - 4.1 g;
fats - 3.8 g;
carbohydrates - 0.7 g.

Ingredients

For a quick salting of oyster mushrooms at home, you will need:

boiled mushrooms - 1 kg;
salt - 2 tsp;
garlic - 1 medium head;
pepper - 10 pieces;
coriander - 15 seeds;
vegetable oil - 5 tbsp. l.

Step by step cooking

Peeled and washed mushrooms with hats, cook twice for 5 minutes until boiling, over high heat. Drain the water every time.
Pour hot mushrooms with a liter of cold water, which will serve as a brine, and cook for another 20 minutes over high heat.
We add spices to the jars, cut the garlic into thin slices, but do not crush.
We lay out the mushrooms, salt and pour oil on top and put in the refrigerator.

Mushrooms will be ready in 1.5 days

Quick Cooking with Thyme and Coriander

Cooking time: 1 hour 10 minutes

Servings: 6

Energy value

calorie content - 198.5 kcal;
fats - 17 g;
proteins - 3 g;
carbohydrates - 8.9 g.

Ingredients

oyster mushrooms - 600 g;
garlic - 30 g;
thyme - 20 g;
coriander (seeds) - 14 pcs.;
black peppercorns - 12 pcs.;
edible salt - 10 g;
olive oil - 100 ml.

Step by step cooking

First of all, you need to prepare oyster mushrooms for salting. To do this, divide the bunches into separate mushrooms, cut off all the legs, as they are too hard, rinse the hats under the pressure of cool water and crumble into large pieces.
Transfer the chopped mushrooms to a medium saucepan, fill with water so that it completely covers the product, and send to a moderate flame. As soon as the liquid begins to boil, immediately drain it into the sink.
Refill the container with oyster mushrooms clean water and this time simmer for about 20 to 30 minutes after boiling, then strain the mushrooms into a culinary sieve and let the liquid drain completely.
While the main ingredient is cooking, take care of the rest of the ingredients of the dish - wash and dry the thyme sprigs, and chop the peeled garlic cloves into thin slices.
Then put half of the chopped garlic, herbs and black peppercorns on the bottom of the sterilized dry container. Gently pack the mushrooms over the seasonings and sprinkle with the remaining garlic slices, coriander seeds, and salt.
Pour 100 milliliters of olive oil over the oyster mushrooms, close with a twist-off lid, shake lightly so that all the spices are evenly distributed, and refrigerate. You can take the first sample of this fragrant snack in two days.

How to salt hot - the best recipe for the winter

Cooking time: 1 hour 25 minutes

Servings: 8

Energy value

calorie content - 41.4 kcal;
fats - 0.3 g;
proteins - 2.6 g;
carbohydrates - 7.2 g.

Ingredients

oyster mushrooms - 800 g;
garlic - 15 g;
cloves - 2 pcs.;
black peppercorns - 4 pcs.;
bay leaf - 2 pcs.;
water - 500 ml;
table vinegar (9%) - 40 ml;
edible salt - 30 g.

Step by step cooking

Oyster mushrooms should, as usual, be disassembled into individual mushrooms, cut off their legs and all dead parts, rinse thoroughly under a running stream from dirt and dust and cut the caps into large pieces.
Pour the chopped mushrooms with clean water, bring to a boil and drain using a colander. After that, we again fill the container with oyster mushrooms with liquid and cook them for half an hour on a small flame.
We throw the finished product on a culinary sieve, let it dry and cool a little, and transfer it to pre-prepared sterile jars.
In a separate container, we begin to prepare the brine - for this, we bring 500 ml of filtered drinking water to a boil, dissolve the salt in it, add 40 ml of table vinegar and all the seasonings (sliced garlic, cloves, bay leaves and black peppercorns) and simmer the solution for about 5 minutes.
Pour the glass containers with mushrooms to the top with boiling brine, tightly cork with nylon lids and, having cooled the snack at room temperature, transfer it to storage in a cool dark place. You can use oyster mushrooms prepared according to this recipe in two weeks.

Advice: serving such an appetizer on the table, be sure to season it with olive oil and add finely chopped green onions.

Step by step recipe with citric acid

Cooking time: 50 minutes

Servings: 20

Energy value

calorie content - 65.4 kcal;
fats - 0.3 g;
proteins - 2.7 g;
carbohydrates - 13.2 g.

Ingredients

oyster mushrooms - 2 kg;
citric acid - 10 g;
black peppercorns - 14 pcs.;
garlic - 50 g;
water - 2 l;
sugar - 120 g;
edible salt - 240 g.

Step by step cooking

Prepared in a standard way clean and chopped mushrooms are dipped in a pot of boiling water and boiled for 9-10 minutes on a quiet flame.
After the specified time, carefully drain the broth, fill the pan with two liters of fresh filtered water and bring it to a boil again.
As soon as bubbles begin to appear on the surface of the liquid, we introduce black peppercorns, granulated sugar and salt there, carefully stir all the ingredients and cook everything together for about another ten minutes.
At the bottom of the disinfected sterile jars we put the garlic chopped with plastics, carefully lay the oyster mushrooms on top, fill everything with the resulting mushroom pickle to the top and, at the very least, add citric acid to the appetizer.
Carefully shake the contents of the glass container, close it with plastic lids and, having cooled at room temperature, put it in the refrigerator.

Hot way with hot chili pepper

Cooking time: 50 minutes

Servings: 10

Energy value

caloric content - 53.1 kcal;
fats - 0.3 g;
proteins - 2.9 g;
carbohydrates - 9.9 g.

Ingredients

oyster mushrooms - 1 kg;
hot chili pepper - ½ pod;
garlic - 60 g;
black peppercorns - 5 pcs.;
white peppercorns - 5 pcs.;
bay leaf - 5 pcs.;
water - 1 l;
sugar - 15 g;
edible salt - 60 g.

Step by step cooking

Divide the bunches of oyster mushrooms into separate mushrooms, cut off the legs and spoiled areas, wash in a colander under running water and grind too large hats into medium pieces.
In a large saucepan, bring one liter of filtered drinking water to a boil, add two tablespoons of salt, a dessert spoon of granulated sugar and seasonings - black and white peppercorns, bay leaves and sliced into thin chili rings.
Enter oyster mushrooms into the boiling brine and boil everything together for about 18 - 20 minutes, while not forgetting to remove the periodically appearing foam from the surface.
After a third of an hour, we begin to pack the appetizer in containers - on the very bottom we spread the garlic cloves chopped into slices, gently tamp the mushrooms on top of them and fill everything with the resulting broth.
We cork the jars with metal screw caps and, after cooling, put them away for storage in a dark, cold place. In a day, salted oyster mushrooms can already be tasted.

Advice: When working with chili peppers, be sure to use latex medical gloves - this will protect your hands from burns.

How long can you store salted mushrooms

Cold-salted mushrooms can be stored for 5-10 months if the technology has been followed correctly. It is in this way that it is convenient to stock up for the winter.

Oyster mushrooms, cooked fast way, can be stored no more than 5 days.

Advice: if you pour mustard oil on quick-cooked oyster mushrooms, this will increase the shelf life of mushrooms by several days.

Now knowing how to salt oyster mushrooms, you can create delicious snack and various dishes from it.

Buy and collect these delicious mushrooms who will be able to diversify your daily diet and delight your guests.

Even if you are in the forest for the first time in your life, picking these mushrooms growing on trees, you do not risk anything. You yourself will not notice how you have become an adherent of “silent hunting”.

Bon appetit! By the way, the taste of mushrooms is a bit like the taste of chicken meat!

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