Pickled oyster mushrooms with citric acid
Description
A simple way to make ahead for later. These marinated oyster mushrooms with citric acid are best stored in the refrigerator at home—they just get eaten almost right away, they're so delicious! So I can't tell you how long such a preserve will keep without spoiling, but I'll gladly tell you how to make marinated oyster mushrooms with citric acid. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Wash the oyster mushrooms, carefully clean off any debris, and finely chop them.
- 2
Step 2
2. Pour the prepared mushrooms into a large pot; add dill, pepper, and cloves.
- 3
Step 3
3. Now add water so it covers the mushrooms, and as soon as it comes to a boil, add salt, sugar, and citric acid.
- 4
Step 4
4. Mix the mushrooms so the dry ingredients dissolve. Then bring back to a boil and add the vinegar.
- 5
Step 5
5. Simmer for another 20–30 minutes over low heat, then seal in sterile jars for winter, adding one tablespoon of oil to each.