Marinated oyster mushrooms
Description
A canning recipe without unnecessary complications. Oyster mushroom is simply a wonderful mushroom in every respect—not only thanks to its ability to pickle quickly, but also because of its beneficial properties. As it turns out, these little mushrooms can even be grown at home if you wish. But that’s not what this is about right now. Here I would like to tell you, Store in a cool, dark place.
Instructions
- 1
Step 1
First, the mushrooms should be thoroughly washed and cleaned of any debris. Then separate the stems from the caps; if any caps are very large or the stems are long, cut them in half.
- 2
Step 2
Transfer the mushrooms to a deep pot and cover with water. Break up the dill and add it to the mushrooms along with the cloves and pepper.
- 3
Step 3
Place a pot on the heat and, as soon as the water boils, add salt and sugar to it.
- 4
Step 4
When the water comes to a boil again, pour 2–3 tablespoons of wine vinegar into the pot.
- 5
Step 5
Simmer the oyster mushrooms over low heat for half an hour; that will be quite enough. While cooking, remember to taste the marinade from time to time, because in the end it should be slightly oversalted. When the time is up, remove the pot from the heat and let the mushrooms cool. Pack the cooled oyster mushrooms into jars (you should get about two 1-liter jars), top with dill and spices, and pour in the marinade. Simply close the jars with lids and put them in the refrigerator.
- 6
Step 6
You can eat the marinated oyster mushrooms as soon as tomorrow, or save them for later—they will keep for about a month stored this way.