Marinated oysters

Marinated oyster mushrooms: 1 version

Here is just one of the many varieties of pickling veshenok. To pickle a kilogram of mushrooms, we need the following ingredients for marinade:

• 
  600 ml of water
  3-4 tablespoons of table vinegar (9%)
• 
  2 tablespoons of salt
• 
  1 tablespoon sugar
• 
  1 tablespoon vegetable oil
• 
  5-6 peas of black pepper
• 
  5-6 buds of a carnation
• 
  2 bay leaves
• 
  1-2 cloves of garlic
• 
  dried seeds or stalks of dill

My oyster moss and cut from a bunch. The legs need to be cut as short as possible, as they are quite tough, and it's not too pleasant to eat them. Large hats can be cut into several pieces.

We put oyster mushrooms in a saucepan, fill it with water andadd salt, sugar, black pepper, cloves, bay leaves, garlic and dill. Bring to a boil, pour in the vinegar and cook on medium heat for 25 minutes. If necessary, remove the foam. If you use vinegar essence instead of vinegar, you need to take less, only 1 tsp.

At the end of cooking we try marinade and, if necessaryadd salt and / or vinegar. Slightly cool oyster mushrooms, put them into a jar and pour the marinade so that they were slightly covered. We pour out a tablespoon of vegetable oil from above.

When the mushrooms finally cool down, we remove the jar in the refrigerator. Marinated oyster mushrooms will be ready the next day.

Marinated oyster mushrooms: 2 variant

This option is slightly different from the previous one, as sunflower oil is added to the marinade, and the amount of spices is less (although you can add your favorite spices if desired). We take such products:

• 
  1.5 liters of water
• 
  1 kg of cherry
• 
  200 ml of vegetable oil
• 
  100 ml of apple cider vinegar
• 
  3 teaspoons salt
• 
  3 teaspoons of sugar
• 
  bay leaf, black and sweet pepper - to taste

We rinse out the hats, stuff it with water, put it on the fire, bring it to a boil and cook for 5 minutes. We take the mushrooms out of the water, let it cool down a bit and cut into pieces.

Add to the water vegetable oil, vinegar, salt, sugar and spices. We put mushrooms in the same place, bring to a boil and cook for 20 minutes over low heat. Let the mushrooms cool and clean in the refrigerator.

The next morning, oyster mushrooms can be served to the table. Before serving, you can sprinkle mushrooms finely chopped greens or rings of onions.

Marinated oyster mushrooms for the winter

Here is another simple recipe for pickling cherries, these mushrooms can be stored in a cellar tightly closed. For the preparation of pickled cherry in this recipe, we take:

• 
  1 kg of cherry
• 
  300 ml of water
• 
  60 ml table vinegar
• 
  1 onion
• 
  1 tablespoon of salt
• 
  10 peas of black pepper
• 
  2 bay leaves
• 
  other spices - to taste

Separate the mushroom hats from the legs, wash themcold water and throw back the oyster mushrooms in a colander to make them glass water. It is best to use small hats for marinating, if you marinate large, they need to be cut into pieces. We put the oyster mushrooms in a pot filled with water, bring to a boil, after 5-10 minutes remove from the fire and drain the water.

Separately boil 300 ml of water with onions and spices,at the very end, add the vinegar and cook for 2-3 minutes in a ready marinade. We take sterilized cans, we pack hot mushrooms with marinade in them (it should cover the oyster mushrooms completely). Hermetically clogging the jars, we cool them and put them in the cellar.

Bon Appetit!