Pickled oyster mushrooms with spices

Oyster mushrooms are artificially grown mushrooms. To prepare for the winter, they do not require long heat treatment. Delicious pickled oyster mushrooms can be prepared at home without much effort. Mushrooms are boiled together with brine, placed in jars and stored. The product is ready for use within a day, and can be stored in the refrigerator for about six months.

1. Calories
   40,94 kcal
2. Protein
   0,95 gram
3. Fat
   1,68 gram
4. Carbohydrates
   5,4 gram
5. ~ Time
   1 H 1 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Oyster mushrooms

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   300 g
2. Water

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   600 ml = 600 g
3. Salt

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   2 tbsp. l. = 50 g
4. Sugar

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   1 tbsp. l. = 25 g
5. Dining vinegar

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   4 tbsp. l. = 60 g
6. Bay leaf

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   2 pcs. = 2 g
7. Black pepper peas

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   6 pcs. = 6 g
8. Carnation

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   6 pcs. = 6 g
9. Dried dill

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   3 tbsp. l. = 27 g
10. Garlic

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    3 cloves = 15 g
11. Sunflower oil is unrefined

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    1 tbsp. l. = 17 g
12. Onions

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    50 g

Steps:

1. 
   Wash the mushrooms, dry with paper towels and cut from the bunch. Peel the garlic and cut into thin slices. Prepare clean, sterilized jars and nylon lids. For serving, peel and cut the onions into thin half rings.
2. 
   Pickle the oyster mushrooms. Place the mushrooms in a saucepan and cover with water. Add all the spices and herbs: salt, sugar, bay leaf, cloves, peppercorns, garlic, dried dill. Turn on medium heat and bring to a boil. Then add vinegar and cook for 25 minutes. Remove from heat and cool slightly.
3. 
   Pack the pickled oyster mushrooms for storage. Place the mushrooms with the marinade in jars so that the liquid completely covers the oyster mushrooms. Then pour 1 tbsp into each jar. l. sunflower oil. Close the jars with lids and place in the refrigerator.
4. 
   Place the pickled oyster mushrooms in a porcelain bowl, pour over aromatic sunflower oil, and garnish with onion half rings.