How to pickle oyster mushrooms hot

In cooking, oyster mushrooms are usually fried, boiled, pickled, or pickled. These mushrooms require heat treatment. Firstly, it is during heat treatment that easily digestible protein is produced. Well, secondly, oyster mushrooms themselves are quite tough, and without boiling, their density is a little like a piece of rubber.

There are recipes for dry or cold pickling of oyster mushrooms, but the hot method is the most reasonable, convenient and tasty.

Oyster mushrooms grow in dense clusters, and the first thing you need to do is sort them out. The shape of this mushroom is ear-shaped, almost round, with a side stalk. In old mushrooms, this stem becomes very hard and practically inedible. The stems of young mushrooms can be left, cutting off only the place where the stem attaches to the bunch.

Usually oyster mushrooms, even wild ones, are very clean, but it is better to wash them and soak them in water for at least 30 minutes. Meanwhile, prepare the water for boiling the mushrooms. For boiling, take an arbitrary amount of water, as long as the mushrooms are completely covered. Add a little salt to the water and boil it. Oyster mushrooms should be thrown into boiling water.

After boiling, boil the oyster mushrooms for 10-15 minutes, then drain them in a colander and leave to drain.

Now you need to prepare the brine.Based on 1 liter. water needed:

• 3 tbsp. l. salt (with a small slide);
• a couple of cloves of garlic;
• a few black peppercorns;
• vegetable oil (one tablespoon for each jar).

Greens such as horseradish leaves and dill sprigs are not used when pickling mushrooms, but this rule can be changed if there is such a desire.

Pour water into the pan and add salt and spices. Bring the water to a boil and stir well to dissolve the salt.

Place the boiled oyster mushrooms in clean jars, leaving 3-4 cm to the top of the jar. Pour one tablespoon of vegetable oil into each jar and pour hot brine over the mushrooms.

After filling, close the jars with nylon lids, and as soon as the oyster mushrooms have cooled, they can be taken to a cold cellar, or put in the refrigerator.
Pickled oyster mushrooms will be ready in a week and can be served.

For another recipe on how to pickle oyster mushrooms, watch the video: