Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
Hot salting:
Common Oyster Mushrooms500 g- Water2 l
- Salt3 tbsp
- Peppercorns10 pcs
- Garlic3 cloves
- Bay leaf3 pcs
- Sugar1 tbsp
Nutrition
per 100 g
- Protein
- 3 g
- Fat
- 2 g
- Carbohydrates
- 5 g
Instructions
Hot method for salted common oyster mushrooms: Trim the roots from the common oyster mushrooms and separate the caps from the stems. If the caps are large, cut them in half. Rinse under running water. In a pot, bring 2 liters of water to a boil and add the sugar, salt, peppercorns, and bay leaf. Add the common oyster mushrooms and boil for 10 minutes, periodically skimming off the foam. Then turn off the heat. Prepare the jars and transfer the common oyster mushrooms into them. Then pour in the hot brine (in which the mushrooms were boiled) and add the garlic. Close the jars tightly with lids and put them in a cold place. The salted common oyster mushrooms can be served after 1 day. To make them even tastier, slice an onion into half-rings, mix it with vegetable oil and lemon juice, and add to the mushrooms. Cold method for salted common oyster mushrooms: For 2 kg of common oyster mushrooms, take 200 g of salt. Use the same spices: bay leaf, peppercorns, and you can add cloves. Place a layer of salt on the bottom of the pot, then a layer of common oyster mushrooms on top. Again a layer of salt, but this time with the spices, a layer of common oyster mushrooms, and so on until the end. The top layer should be salt. Cover it with a towel and place a weight on top. The common oyster mushrooms should stand like this for up to 6 days.
