Is it possible to pickle oyster mushrooms for the winter and how to do it at home (+24 photos)?

Preparations for the winter

Oyster mushrooms are quite common in the forest. They have gained considerable popularity today not only due to their flavor but also due to their ease of preparation and availability in stores. They are excellent in pizza, pies, and salads. There are numerous recipes for preparing oyster mushrooms, as they can be not only added to main dishes but also fried, salted, and marinated as an excellent mushroom appetizer.

Features of oyster mushrooms and their beneficial properties

In the wild, this species most often grows on tree trunks. These mushrooms are also easy to grow indoors. These are fairly large specimens with a one-sided or rounded cap. A distinctive feature of this species is the cap's non-leathery surface, which is gray-brown or gray in color.

The cap diameter varies from 5 to 20 cm. The stem is usually not eaten, as it is quite fibrous and tough. Oyster mushrooms always grow in clusters, which can contain up to 30 fruiting bodies.

These mushrooms contain substances that are beneficial for the human body:

mineral salts;
carbohydrates;
vitamins;
fats;
proteins;
amino acids.

Good to know!

The product's low calorie content makes it suitable for people who suffer from diabetes or are on a diet.

The fruit pulp is rich in vitamins C, E, D2, and B vitamins. The mushroom is especially valuable due to its high content of vitamin PP. About 8% of the fruiting body consists of minerals essential to the body: calcium, potassium, iron, iodine, and others. Eating oyster mushrooms helps lower blood cholesterol, and their juice can prevent the development of E. coli.

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Preparing mushrooms for pickling for the winter

After harvesting or purchasing wild mushrooms, it's time to begin pre-preparing them. Unlike most mushrooms, oyster mushrooms don't require boiling or soaking. To properly marinate mushrooms, prepare them as follows:

Mushroom clusters are separated into individual fruits.
Each specimen is thoroughly washed under running water.
For larger specimens, it is advisable to cut off the legs, which become too tough during marinating.
The washed mushrooms are laid out on a towel to dry.
Large mushroom caps should be cut into 4-6 pieces, medium-sized ones into 2-3 pieces, and small ones can be used whole. This ensures that the fruiting bodies are evenly soaked in the marinade.

Some gourmets prefer to cut off the stems of each fruit, as they become tough after pickling, although the taste is almost as good as the caps.

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Methods for pickling oyster mushrooms at home

There are many ways to marinate oyster mushrooms at home, so every housewife can find the most suitable one for herself.

Advice!

For pickling, it is better to select young fruits of a gray-blue hue, without spots on the cap or gills.

Fast

The fastest method of pickling is to boil the mushrooms directly in the marinade, without pre-cooking. The entire process is carried out in one container. To pickle 1 kg of mushrooms, prepare the following ingredients:

500 ml of water;
2 tbsp. salt;
a tablespoon of sugar;
90 ml apple cider vinegar;
10 ml refined sunflower oil;
spices to taste.

Clean the mushrooms, cover them with water, and add all the ingredients except oil and vinegar. Once boiling, add vinegar and simmer for 30 minutes, stirring regularly. Remove the marinade from the heat and let it cool. Place the mushroom mixture in jars, cover with the hot marinade, and add oil. The mixture is ready to taste within 24 hours.

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Hot cooking method for winter

The hot method is considered safer for consumption. Pickled oyster mushrooms take a long time to steep, but this isn't a problem for winter preserves. For this method, take 2 kg of mushrooms and four 1.5-liter jars. Next, prepare the following ingredients:

water – 1.5 l;
salt – 3 tbsp;
sugar - 1 table. l.;
fresh garlic – 4 cloves;
bay leaf – 8 pcs.;
allspice – 8 peas;
cloves – 4 pcs.

Cover the forest mushrooms with water, place them on the stove, and bring to a boil. Drain the liquid, cover the mushrooms with fresh water, and simmer for 30 minutes. While the mushrooms are cooling, prepare the marinade. Pour 1.5 liters of water into a container, add salt and sugar, and simmer for five minutes.

Place a clove of garlic, two bay leaves, and one clove in each jar. The mushroom mixture is then placed in the jars and covered with the marinade. The jars are sealed with metal lids and, after cooling, stored in the cellar.

Cold

When preparing the mushrooms cold, there's no need to boil them. To prepare 2 kg of oyster mushrooms, use the following ingredients:

250 g salt;
three carnations;
two or three bay leaves;
about 8 black peppercorns.

Pour a thick layer of salt into a large enamel container, then arrange the fruiting bodies on top, caps up. Then add more salt and the remaining ingredients, making sure there's enough for each layer. Alternate layers until the container is full.

The final layer is sprinkled with salt and covered with cloth or gauze. A weight is placed on top to ensure the mushrooms are pressed firmly. The container with the mushrooms is left at room temperature for five days and then moved to a cool place.

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Oyster mushrooms in Korean

Lovers of spicy and savory dishes will definitely enjoy Korean-style mushrooms. The following ingredients are prepared:

1.5 kg fresh mushrooms;
two carrots;
100 ml each of sunflower oil and vinegar;
6 cloves of garlic;
a teaspoon of Korean carrot seasoning;
1 tsp (no heap) ground coriander;
1 tsp pepper mixture;
2 tsp. salt and one tsp. Sahara.

The harvested mushrooms are cleaned of debris and washed. The stems are removed from older specimens, and then all the mushrooms are cut into strips and boiled for 15 minutes. The boiled mushrooms are removed from the pan to cool. Meanwhile, the carrots are grated using a grater designed for Korean-style carrots. After cooling, the oyster mushrooms are mixed with crushed garlic cloves and the remaining ingredients according to the recipe.

The dish is left to steep for 6 hours, after which it is poured into sterilized jars. The jars with the contents are placed in a large pot of water and sterilized for 30 minutes. The jars are sealed with lids and, once cooled, are taken to the cellar.

Other recipes

Oyster mushrooms marinated according to this recipe are used not only as a salad addition but also as a standalone appetizer. Ingredients:

1.7 kg mushrooms;
700 g of water;
4 tbsp. table 9% vinegar;
50 g salt;
25 g sugar;
4 pcs. bay leaf and cloves;
10-15 black peppercorns;
2 tsp dry mustard (no heap);
0.5 tsp each of cilantro and ground coriander.

Only the caps of the mushrooms are used for pickling, so the stems should be removed. The washed caps are placed in a container of water and all the necessary ingredients, except vinegar, are added. After the water boils, the vinegar is added and the mushrooms are simmered for 20 minutes over low heat. The finished product, along with the marinade, is placed in pre-sterilized jars. The jars containing the mushroom marinade are sterilized for 10 minutes. The jars are sealed and left to cool completely, after which they are stored in the cellar.

Answers to frequently asked questions

Is it necessary to remove the stems from oyster mushrooms?

It's recommended to remove the stems only from older mushrooms, as they tend to be tough and fibrous. The stems of young mushrooms are slightly tougher than the caps, but their flavor is virtually identical. Therefore, it's up to the homeowner to decide whether to remove the stems.

What spices are used when pickling oyster mushrooms?

Spices can add sweetness, sourness, saltiness, or bitterness to a dish. When preparing mushrooms, you can use cloves, bay leaves, garlic, black and allspice pepper, dill, currant leaves, or cherry leaves. For marinating, salt, sugar, and vinegar are essential. The latter ingredient is sometimes replaced with citric acid. To enhance the flavor, chefs may add glutamate. Some recipes also infuse marinades with wine or other alcoholic beverages.

How long can you store pickled oyster mushrooms?

The suitability of mushrooms for consumption depends not only on the correct pickling process but also on storage conditions. Oyster mushrooms should be stored under tin lids at a temperature no higher than 8°C in a dark place. Using glass lids for sealing will double the product's shelf life. Once opened, the product should be consumed within three days, and the jar should be refrigerated.

If you're lucky enough to have a basket full of oyster mushrooms, you should think about preserving them for the winter. Marinated mushrooms make a delicious and filling appetizer for the holiday table.