Ingredients
Servings14
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
For the oyster mushrooms:
Oyster mushrooms1 kgFor the marinade:
Water600 ml- Peppercorns5 pcs
- Cloves3 pcs(buds)
- Table vinegar3 tbsp
- Bay leaf2 pcs
- Salt2 tbsp
- Sugar1 tbsp
- Dill(dried stems or seeds)
- Coriander seeds1 tsp
- Mustard1 tsp(seeds)
Nutrition
per 100 g
- Calories
- 28 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the oyster mushrooms and marinade according to the ingredient list.
Rinse the oyster mushrooms, separate into individual mushrooms, and trim the stems short. Cut large mushrooms in half.
Place the oyster mushrooms in a pot, cover with water, add salt, sugar, and spices.
Bring to a boil, add vinegar, and cook for about 25 minutes until tender, skimming off any foam that appears.
Let the cooked oyster mushrooms cool.
Put the oyster mushrooms into a jar, pour the marinade over them, and refrigerate overnight. The next day, the pickled oyster mushrooms are ready.
Serve the pickled oyster mushrooms as a cold appetizer or add to a salad.
