Quick pickling of fresh oyster mushrooms
9 servings
40 minutes
Quick marinating of fresh oyster mushrooms is a traditional Russian recipe that allows you to enjoy the delicate taste of mushrooms without long waiting. Oyster mushrooms, with their pleasant woody aroma, acquire rich notes of spices, dill, and a slight acidity from vinegar in this marinade. Thanks to the short cooking process, the mushrooms remain firm while retaining their natural texture. The result is an appetizer that pairs perfectly with meat dishes, potatoes or can be enjoyed on its own. This recipe is especially valued for its simplicity and speed since you can enjoy homemade pickled mushrooms after just one day. A wonderful way to preserve the flavor of fresh oyster mushrooms and add variety to your everyday menu!
1
Remove the main stem from the oyster mushrooms and chop them not too finely. Place them in a large pot (5-6 liters). Sprinkle dill and spices on top. Fill with water to the top edge of the pot and put it on the stove. Bring to a boil.
- Oyster mushrooms: 2 kg
- Dried dill stems: 1 bunch
- Black peppercorns: 20 pieces
2
After boiling, add salt, sugar, and stir. Allow to boil again and add 2-3 tablespoons of vinegar.
- Salt: 4 tablespoons
- Sugar: 2 tablespoons
- Vinegar 9%: 2.5 tablespoons
3
Cook on low heat for half an hour. It's very important to taste for salt during cooking; the brine should be slightly over-salted, add more if it's too little.
- Salt: 4 tablespoons
4
Let the mushrooms cool in the pot, transfer them to a three-liter jar, and pour brine over them to cover the mushrooms.
- Oyster mushrooms: 2 kg
5
Cover with a lid and place in the refrigerator for a day.