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Oyster mushrooms are one of the most popular and safe mushrooms that are grown on a non-living basis from plant waste. In the wild, these fruiting bodies grow on fallen or dying tree trunks, on rotten stumps. Oyster mushrooms are considered one of the most versatile mushrooms in cooking.

Recently, oyster mushrooms have become widely used in cooking, because they can be fried, dried, boiled, pickled, baked, frozen, salted and fermented. And regardless of the cooking option, these fruiting bodies never lose their shape, taste and aroma. For many mushroom lovers, the most delicious dishes are salted oyster mushrooms, which are prepared at any time of the year.

Oyster mushrooms can be collected not only in the forest, but also bought in the store, which is much more economical and profitable. Therefore, the question arises: how to salt oyster mushrooms in order to preserve as many mushrooms as possible for the winter? For this, many housewives use a lot of options. Very fragrant oyster mushrooms are obtained in oak barrels. However, if there is none, glass jars will do - the taste does not deteriorate.

We offer you to get acquainted with several recipes on how to pickle oyster mushrooms for the winter?

A quick and delicious recipe for making salted oyster mushrooms (with photo)

This recipe for quick cooking of salted oyster mushrooms is suitable even for a beginner in cooking. The option for salting mushrooms is very simple, but the result is an amazingly tasty dish.

How to pickle oyster mushrooms at home, and what products and spices are needed for this?

• oyster mushrooms - 2 kg;
• blanching water - 1.5 l;
• salt (for blanching) - 50 g;
• water (for brine) - 200 ml;
• salt (for brine) - 1 tbsp. l .;
• black peppercorns - 5 pcs.;
• black currant (leaves) - 5 pcs.;
• bay leaf - 4 pcs.

Clean the oyster mushroom from dirt and cut off most of the stem of the mushroom.

In an enamel saucepan, boil blanching water and add salt.

Put mushrooms in boiling water, boil for 10 minutes and drain in a colander.

Prepare the brine: water, salt, bay leaf, black currant leaves and peppercorns, let it boil for 5 minutes.

Allow the brine to cool, strain through a sieve so that spices do not get there.

Put mushrooms in sterilized jars, pour brine.

Close with plastic lids and take to the basement.

Salting oyster mushrooms at home according to this recipe will help preserve the harvest for the long winter months.

You can eat salted oyster mushrooms after 10 days.

How to quickly salt oyster mushrooms at home

Preliminary heat treatment will help to quickly and tasty cook salted oyster mushrooms. The use of this process reduces any toxicity to a safe level: microorganisms on the surface of the mushroom die, and the bitterness from the oyster mushroom is removed.

• mushrooms - 2 kg;
• coarse salt - 70 g;
• onions - 2 pcs.;
• garlic cloves - 4 pcs.;
• allspice - 10 peas;
• vegetable oil - 1 tbsp. l. on the bank;
• bay leaf - 3 pcs.;
• cherry leaves - 10 pcs.;
• dill (umbrellas) - 5 pcs.

A recipe showing how to salt oyster mushrooms consists of several steps:

Mushrooms must first be cleaned of dirt and debris, disassembled into separate specimens and cut off part of the leg.

Cut large caps and legs into pieces.

Pour water into an enamel pot, put chopped mushrooms there and let it boil.

After the first boil, drain the water, pour in a clean one, put a peeled and halved onion, as well as a bay leaf.

Let the water boil for 20 minutes over medium heat and skim from time to time with a slotted spoon.

Place the mushrooms in a colander and drain well.

Do not pour out the mushroom broth, but set aside until it cools.

Peel the garlic cloves and cut into small cubes.

Wash dill umbrellas, as well as cherry leaves, put on a paper towel to dry.

Put mushrooms, salt, chopped garlic with allspice, dill umbrellas and cherry leaves in sterilized half-liter jars.

Pour mushroom broth into each jar, without adding 3 cm to the brim.

Add 1 tbsp on top. l. vegetable oil.

Close with plastic lids and refrigerate.

Salting oyster mushrooms in a quick and easy way helps preserve your harvest for 6-8 months. However, after 7 days the mushrooms are ready to eat.

Recipe for cold pickling oyster mushrooms

How to salt oyster mushrooms in a cold way, which does not require a lot of time?

For this recipe, we need the following products:

• oyster mushrooms - 2 kg;
• salt - 200 g;
• cloves - 5 branches;
• bay leaf - 4 pcs.;
• black peppercorns - 10 pcs.;
• oak and cherry leaves - 10 pcs.;
• dry basil - 1 tsp

Before salting oyster mushrooms in a cold way, the mushrooms should be divided into specimens and cleaned from contamination. Cut off all the spoiled areas on the mushrooms, and also remove the hard legs.

Cut large caps into several pieces and wash in running water.

In an enamel saucepan, sprinkle a thin layer of salt on the bottom.

Put the pieces of mushrooms in a second layer so that the porous side of the cap looks up.

Then add salt, clean cherry and oak leaves, peppercorns, cloves, bay leaves and cloves.

Spread the layers until the mushrooms run out, however the last layer should be made of salt, dry basil and cloves.

Put a clean cloth on top of all layers and press down with pressure (this can be a can of water or a stone).

Leave for 48 hours at room temperature.

During this time, the oyster mushrooms will settle and you can add a few more layers of mushrooms.

After 5 days, move the pan with salted oyster mushrooms to the basement.

The recipe for salting oyster mushrooms in a cold way allows you to eat delicious mushrooms all winter.

After a week, salted oyster mushrooms can be eaten: season with olive oil and onion rings.

How to salt oyster mushrooms for the winter in a hot way

How to salt oyster mushrooms hot for the winter?

You need to prepare five half-liter sterilized jars in advance. In addition, we need the following foods and spices:

• oyster mushrooms - 2.5 kg;
• garlic - 5 cloves;
• water - 1.5 l;
• salt - 3 tbsp. l .;
• carnation - 5 inflorescences;
• black peppercorns - 10 pcs.;
• bay leaf - 5 pcs.;
• vinegar essence - 1 tbsp. l.

To know how to properly salt oyster mushrooms in a hot way, mushrooms must undergo preliminary cleaning - removing dirt and cutting off dead parts from fruit bodies.

Pour the mushrooms with water, let it boil and drain the liquid.

Pour again with water and boil for 30 minutes over medium heat.

Drain the water from the mushrooms again, let cool and put in jars.

Prepare brine: dissolve salt in water, add all spices, including vinegar essence.

Let the liquid boil for 5 minutes and pour over the mushrooms.

Close with plastic lids, leave to cool at room temperature, and then take out to a cool place.

After two weeks, you can start eating the mushrooms.

How to quickly salt oyster mushrooms at home: a step by step recipe

Cooked oyster mushrooms according to this recipe can be presented as an independent dish, for example, a snack. How to quickly salt oyster mushrooms at home with coriander and thyme?

In this salting, fruiting bodies are obtained with an original taste, since coriander and thyme give the workpiece a specific shade. These two ingredients together reveal the taste of oyster mushroom from a completely different side.

• oyster mushrooms - 1 kg;
• garlic - 4 cloves;
• thyme - 1 sprig;
• coriander (seeds) - ½ tsp;
• black peppercorns - 10 pcs.;
• salt - 1 tsp;
• olive oil - 100 ml.

We suggest that you familiarize yourself with a step-by-step recipe for salted oyster mushrooms with a photo.

Divide the fruiting bodies one by one, rinse, cut off the legs.

Pour cold water and let it boil for 10 minutes over medium heat.

Drain and pour oyster mushrooms again, let it boil for 20 minutes.

Place on a sieve and let all the liquid drain well.

Cut the garlic into thin slices and place in sterilized glass jars.

At the bottom, put also pieces of green thyme and black peppercorns.

Arrange mushrooms in jars and sprinkle with coriander seeds and salt.

Pour a few tablespoons of olive oil on top and close with plastic lids.

It is best to store jars in a cool basement or refrigerator.

After 24 hours, the oyster mushrooms will be ready, after which they can be safely served.

Salting oyster mushrooms for the winter in jars at home

• oyster mushrooms - 1 kg;
• salt - 50 g;
• cloves - 5 branches;
• garlic - 5 cloves;
• dill umbrellas - 3 pcs.;
• lavrushka - 4 pcs.;
• allspice - 5 pcs.;
• water (for brine) - 700 ml.

Salting oyster mushrooms for the winter in jars consists of several step-by-step stages, which are as follows:

Divide the bunches of mushrooms into separate specimens, clean them from dirt and cut off most of the stem.

Rinse the mushrooms in running water and cut into pieces.

Boil water and blanch the oyster mushrooms for 10 minutes.

Remove with a slotted spoon and put in a sieve so that the water is glass.

Arrange the mushrooms in sterilized jars and cover with lids.

Prepare the brine: dissolve salt in water, add allspice, clove inflorescences, lavrushka, dill and garlic cloves cut into several parts.

Bring the brine to a boil and simmer for 5 minutes over medium heat.

Strain the brine through a sieve so that the spices do not end up in the jars.

Pour the mushrooms with already strained brine, close with plastic lids and leave in the room until they cool completely.

Take it to the basement, but after 5 days the salted oyster mushroom snack can be served. As you can see, salt oyster mushrooms for the winter in jars according to this recipe is not difficult.

How to quickly and tasty salt oyster mushrooms at home

Salting oyster mushrooms at home for the winter according to this recipe is also quite simple to prepare. This blank will be used as a delicious cold snack, which is suitable for a festive table at any time of the year.

Let's figure out how to salt oyster mushrooms at home?

Glass jars with a capacity of 0.5 liters are considered the best for hot salting.

• oyster mushrooms - 2 kg;
• water (for brine) - 1.5 l;
• salt - 3 tbsp. l .;
• soy sauce - 1.5 tsp;
• allspice - 7 peas;
• bay leaf - 5 pcs.;
• vinegar (for one can) 1.5 tbsp. l.

Divide the oyster mushrooms cleaned of dirt into separate mushrooms and boil for 10 minutes in salted water.

Drain the liquid and fill with new water, boil for 20 minutes.

Remove the mushrooms with a slotted spoon, put in a sieve and drain all the liquid.

Put the cooled mushrooms in jars, sprinkle with chopped garlic.

Brine: dissolve salt in water, add soy sauce, lavrushka, allspice, stir well and let it boil for 5 minutes.

Pour the jars with mushrooms with brine, top up with vinegar and close with plastic lids.

Take to basement or refrigerate.

Salted oyster mushrooms prepared according to this recipe will delight you all winter months.

How to salt oyster mushrooms for the winter in a cold way (with video)

• oyster mushrooms - 2 kg;
• salt - 200 g;
• nutmeg - ½ tsp;
• bay leaf - 5 pcs.;
• cherry and black currant leaves - 5 pcs.;
• ground black pepper - 1 tsp.

How to deliciously salt oyster mushrooms at home to make a fragrant dish? Currant and cherry leaves will help us with this. These components will certainly add a special flavor to the workpiece.

Although oyster mushrooms are usually salted in oak barrels, enamel or glass casks work well too. From this, the taste of the mushrooms does not change at all.

Pour a thin layer of salt on the bottom of the pan, place the peeled and disassembled mushrooms on it.

The next layer is made up of spices and seasonings, salt, as well as cherry and black currant leaves.

Thus, lay oyster mushrooms in layers until they run out.

The top layer should be made of salt, spices and leaves.

Put gauze or clean cloth folded in several layers on top.

Cover with a plate and put oppression on top - this could be a 3-liter jar of water.

The salting process will take 4-6 days at room temperature.

After this time, the pan with the workpiece must be taken to the basement.

Such mushrooms can be tasted within 7-10 days from the moment they were sent to the basement.

Before eating, it is better to rinse the mushrooms from salt, season with olive oil and green onions.

We also suggest watching a video on how to salt oyster mushrooms for the winter:

Recipe for cooking salted oyster mushrooms with citric acid

There are many more recipes for cooking salted oyster mushrooms, for example, with citric acid. Here we need the following ingredients and spices:

• mushrooms - 1 kg;
• water - 1 l;
• salt - 4 tbsp. l .;
• sugar - 2 tbsp. l .;
• black peppercorns - 7 pcs.;
• garlic cloves - 5 pcs.;
• citric acid - 1/3 tsp to each jar.

Put the oyster mushrooms cleaned from contamination into boiling water and boil for 10 minutes over medium heat.

Drain the water and fill the mushrooms with new water (1 l).

Let it boil, add salt, sugar, black peppercorns and cook for 10 minutes.

In sterilized jars, cut the garlic into small pieces (the amount of garlic depends on your taste).

Arrange the boiled mushrooms in jars with brine and pour citric acid on top.

Gently shake the jar with salted oyster mushrooms, close with plastic lids, let cool and put in a cool room.

After about 3-4 days, the mushrooms can be served to the table, after rinsing them under running water.

They can be seasoned with chopped onion, olive oil and 1 tbsp. l. granulated sugar.

You can decorate the appetizer with canned green peas and chopped dill.

It is worth saying that the recipe for how to pickle oyster mushrooms is perfect even for novice cooks.

How to quickly and tasty pickle oyster mushrooms at home

We present to your attention another recipe for salted oyster mushrooms for the winter.

• oyster mushrooms - 700 g;
• water - 1.5 l;
• salt - 3 tbsp. l .;
• lavrushka - 5 pcs.;
• black peppercorns - 12 pcs.;
• sugar - 2 tbsp. l .;
• mustard seeds - 2 tsp

How to quickly pickle oyster mushrooms at home so that they turn out to be spicy and like your household?

Clear oyster mushrooms from roots, debris and cut off the legs.

Rinse the caps in running water and place on a tea towel.

Pour cold water into an enamel pan, bring to a boil, add sugar, salt, lavrushka, black peppercorns and mustard seeds.

Cut large mushroom caps into pieces, leave small ones like that, put them in boiling water.

Boil over low heat for 20 minutes, constantly removing the foam with a slotted spoon, and turn off the stove.

Arrange the mushrooms in sterilized jars and cover with brine. If someone loves garlic, you can put one clove of garlic in each jar.

Close the jars with plastic lids and refrigerate.

Literally in a day, your workpiece is ready for use.

Serving salted oyster mushrooms, season them with lemon juice, green onions and olive oil. This preparation will perfectly complement meat, fish and potato dishes. In addition, such an appetizer can be presented on the table and as an independent dish.

Recipe for salting oyster mushrooms for the winter in a quick and easy way

How can you deliciously salt oyster mushrooms with vinegar essence and surprise your guests with this dish? To prepare it, you need the following products and spices:

• oyster mushrooms - 1 kg;
• mustard seeds - ½ tsp;
• allspice and black pepper - 3 peas each;
• cloves - 2 inflorescences in each jar;
• bay leaf - 5 pcs.;
• vinegar essence - 1 tsp. (to each bank);
• salicylic acid - a pinch of powder;
• salt to taste.

Traditionally, the process of salting fruit bodies takes place in a wooden barrel.Is it possible then, according to this recipe, to salt oyster mushrooms in jars and how to do it? Yes, you can, and this dish is prepared as follows:

Clean the mushrooms from mycelium and dirt, cut off the lower part of the leg and cut the caps into several parts.

In an enamel saucepan, boil water and boil the mushrooms in it for 15 minutes, constantly removing the formed foam with a slotted spoon.

Put the mushrooms in a bowl with a slotted spoon, drain the water, and pour 1 liter of water into the pan.

Salt the water so that it is salty, put it on the stove, let it boil and add mushrooms to it.

Cook for 20 minutes, stirring occasionally with a slotted spoon.

Prepare half-liter jars: wash with baking soda, rinse and place on a baking sheet lined with parchment paper.

Distribute all spices in jars, except for vinegar essence and salicylic acid.

After heating in the oven (5 minutes), turn it off and carefully remove the jars with spices so as not to burn out.

Place on the table and cover with a clean towel to keep warm.

Put the boiled mushrooms in jars, pour with brine.

Pour vinegar essence into each jar and add crushed salicylic acid (whole tablets in jars do not dissolve well).

Close with plastic lids, allow to cool and take to a cold room.

How to hot pickle oyster mushrooms with chili

The recipe for salting oyster mushrooms for the winter with chili is prepared for lovers of spicy dishes.

• oyster mushrooms - 1 kg;
• water - 1 l;
• salt - 2 tbsp. l .;
• black pepper and white peas - 5 pcs.;
• cloves of garlic - 12 pcs.;
• sugar - 1 dec. l .;
• bay leaf - 5 pcs.;
• chili pepper - 1/2 pc.

How to quickly salt oyster mushrooms with these ingredients, and then on winter evenings to delight your family with delicious preparations?

To do this, you need to cleanse a bunch of oyster mushrooms from mycelium, divide it into separate mushrooms, rinse under running water and cut into several parts.

In a saucepan made of stainless steel or enamel, boil water.

Add salt, sugar, bay leaf, peppercorn mixture and chopped chili.

Let the mushrooms boil in brine for 15 minutes, constantly removing the foam with a slotted spoon.

Throw garlic cut into slices into each jar on the bottom, spread the mushrooms and pour with brine.

Roll up the lids, let cool and take to the basement.

Within a day, salted mushrooms can be served to the table, seasoned with vegetable oil, lemon juice and chopped onion rings.

Now, knowing how to salt oyster mushrooms at home, each housewife can choose the recipe she likes and start cooking it.