Oyster mushrooms pickled - 7 instant recipes at home

For lovers of pickled oyster mushrooms cooked according to a quick recipe, we suggest that you familiarize yourself with the proven options of home-cooked foods. It turns out a fragrant spicy addition to the first and main dish.

Pickled instant oyster mushrooms - a simple recipe

Only the simplest ingredients and nothing more.

You will need:

• pure water - 0.6 l;
• black pepper - 6 peas;
• oyster mushrooms - 1 kg;
• Lavrushka - 2 leaves;
• salt - 30 gr;
• two garlic cloves;
• vinegar - 60 gr;
• granulated sugar - 25 g;
• dried dill - 30 gr.

Step-by-step preparation:

1. We wash the mushrooms under the tap, separate them one at a time and put them in the pan.
2. Pour water from above, put bay leaves, dill, salt, peppercorns and sugar.
3. We wait until the liquid boils and cook for 25 minutes. The power of fire is medium.
4. Cool down.
5. We lay out on the banks. The marinade level should be slightly higher than mushrooms.
6. Pour 20 ml of sunflower oil into jars to emphasize the taste of the dish.
7. We install cans with closed lids in the refrigerator.
8. The next day, you can enjoy a slightly spicy taste of delicious dishes.

How to pickle quickly in Korean?

The meal is moderately salty and spicy at the same time as beautiful orange specks of carrots.

Recipe Components:

• sunflower oil - 60 ml;
• two carrots;
• salt - 15 g;
• oyster mushrooms - 0.5 kg;
• vinegar - 65 ml;
• champignons - 0.5 kg;
• two garlic cloves;
• Korean carrot seasoning - 15 gr.

Cooking step by step:

1. We sort out both types of mushrooms, wash them and peel them.
2. Pour water in a saucepan and cook for 20 minutes. Do not forget to salt the liquid.
3. Finely chopped oyster mushrooms and large champignons. Small mushrooms are left in the same form.
4. We clean the carrot from dirt and crust, grind on a vegetable cutter with large links. We load the vegetable to the mushrooms.
5. Next pour the vinegar and sunflower oil.
6. Remove the husks from the garlic cloves and pass through the press. The resulting slurry is sent to the main products.
7. Pour salt, seasonings, granulated sugar and black pepper to taste.
8. Put the resulting mass into jars, close the lids.
9. Remove the containers with mushrooms in the refrigerator for a day.

Pickled oyster mushrooms for the winter

A simple, reliable, easy way to prepare oyster mushrooms for the winter.

The composition of the recipe:

• granulated sugar - 18 g;
• mushrooms - 1 kg;
• vinegar - 70 ml;
• six cloves of garlic;
• salt - 15 gr.

How to pickle oyster mushrooms:

1. We wash the mushrooms, clean from the film and skin.
2. We spread the peeled whole cloves of garlic, lavrushka, salt with sugar and any spices to your taste.
3. Set aside the dishes with mushrooms and take up the brine.
4. We heat the water, dissolve the salt and sugar in it.
5. When the mixture boils, pour it into a pan with mushrooms.
6. We put the dishes on the fire and wait until it boils.
7. Pour vinegar into the dish.
8. We continue to boil the mushrooms over low heat with the lid closed for 30 minutes.
9. We scald the jars with boiling water, thereby sterilizing them.
10. Pour the cooled mushroom mass into jars. Pour 20 ml of sunflower oil into each of them.
11. We roll up the jars and put them in a dark, cold place until winter, then to admire the taste of summer.

With lemon

Lemon gives the mushrooms a zest of unusual taste. And the dish is pickled in lemon juice much faster. Be sure to try it!

The composition of the recipe:

• one onion;
• one lemon;
• a bunch of fresh herbs;
• water - 200 ml;
• sunflower oil - 50 gr;
• Lavrushka - 3 leaves;
• mushrooms - 0.5 kg;
• four cloves of garlic;
• peas of pepper - 10 pcs.;
• vinegar - 15 ml.

Step-by-step instruction:

1. Finely chop the washed oyster mushrooms.
2. Bring the water to a boil in a saucepan. Pour in sunflower oil, vinegar, add all the spices and do not forget about salt.
3. Separately squeeze the juice from the lemon and pour it to the main products, then we pour the garlic squeezed in the press.
4. All together we cook 7 minutes at a small fire power.
5. Filter the hot marinade.
6. We continue to cook the purified liquid until it boils, load the mushrooms. Cook another 10 minutes.
7. Separately, chop the peeled onions in half rings and finely chop the fresh herbs.
8. When the mushrooms are ready, cool them and sprinkle with onions and herbs. Yummy!

The fastest pickling method - in a few hours

You will need:

• garlic - 6 cloves;
• water - 0.25 l;
• mushrooms - 0.5 kg;
• vinegar - 30 ml;
• one bay leaf;
• black pepper peas - 6 pcs.;
• refined oil - 50 ml;
• onion - 1 pc.;
• salt - 20 gr.

Algorithm of actions:

1. We wash oyster mushrooms under the tap and chop them into large pieces.
2. Pour salt, peas of pepper, finely chopped garlic into the water, pour vinegar and refined oil.
3. We wait until the brine boils and cook it for another 12 minutes.
4. We filter the liquid through gauze or a sieve with small links.
5. Pour mushrooms into the same pan and continue cooking for 10 minutes.
6. We cool the contents of the pan, put it in a bowl or jar and put in the refrigerator for 2 hours.
7. Serve with onion rings. It turns out very tasty!

With apple cider vinegar

Apple cider vinegar gives the mushrooms a tart aroma and a richer flavor.

List of ingredients:

• granulated sugar - 65 g;
• apple vinegar - 100 ml;
• oyster mushrooms - 1 kg;
• salt - 45 gr;
• black pepper peas to taste;
• vegetable oil - 100 ml;
• water - 1.5 liters.

Step by step cooking:

1. Cut the legs with washed mushrooms.
2. We spread them into the bottom of a deep pan and fill them with water.
3. Bring the dish to a boil over high heat and cook another 5 minutes.
4. We process hot mushrooms in a colander.
5. Pour the water from the mushrooms into another bowl. We will need her.
6. Cooled mushrooms cut into small cubes.
7. Pour salt with sugar into the water, add pepper, you can throw a bay leaf. Pour apple cider vinegar and sunflower oil.
8. Bring the brine to a boil, cook in it for 20 minutes.
9. We cool the aromatic dish and close in the refrigerator for a day.

With bell pepper

We diversify the usual mushroom appetizer with vegetables. Bright red or yellow peppers will make the dish not only tasty and healthy, but also beautiful.

What you need to take:

• grape vinegar - 100 ml;
• mushrooms - 750 gr;
• sprigs of fresh dill;
• bell pepper - 2 pcs.;
• sugar - 50 gr;
• one onion;
• sunflower oil - 35 ml;
• water - 1 l;
• dried basil - 10 gr;
• Lavrushka - 2 leaves;
• one hot chili pepper;
• black pepper - 5 peas;
• salt - 50 gr.

Cooking oyster mushrooms step by step:

1. We process mushrooms by washing and cleaning them.
2. Bring the water to a boil with the addition of 20 g of salt.
3. Throw mushrooms into the bubbling liquid. After 5 minutes, put them in a colander.
4. We cut peeled sweet pepper into slices, and onion into half rings.
5. At the bottom of the sterilized jar we lay fresh washed dill, followed by mushrooms and peppers.
6. From above we load the peeled garlic cloves in their entire form, hot pepper (we do not cut it) and onion half rings.
7. The time has come to cook the marinade: pour salt, peppercorns, basil and sugar into the water, throw a leaf of laurel.
8. Put the liquid in a saucepan on a stove.
9. Pour the oil with grape vinegar, mix.
10. It remains to fill the contents of the cans with brine, close them with a capron lid and place in the refrigerator.
11. After two hours, you can lay out fragrant spicy mushrooms in salad bowls and enjoy a meal. Bon Appetit everyone!