You will need
    • For the first recipe:
    • oyster mushrooms;
    • bow;
    • salt;
    • black pepper;
    • Bay leaves;
    • vinegar.
    • For the second recipe:
    • oyster mushrooms;
    • vinegar;
    • sugar;
    • salt;
    • Bay leaf;
    • garlic;
    • black pepper;
    • cloves;
    • vegetable oil.
Prepare the workplace for marinating – it must be in perfect order. Be sure to sterilize jars and lids. Loop 1 kilo of oyster mushrooms, clean them and rinse thoroughly in cold water. Then drain in a colander and let the water drain off. Slice the mushrooms into the pan in small pieces, cover with water and put on the stove. Bring to a boil, reduce heat to low and simmer for about 10 minutes. Then drain the water.
Make a marinade. To do this, cut into half rings or cubes 2 medium onion bulbs. Pour two cups of cold water and put to boil. Add the water one tablespoon of salt without slides, 10 peas of black pepper and 3 Bay leaves. In boiling water pour 60 grams of vinegar and place the oyster mushrooms. Cook the mushrooms about 4 minutes.
Pour the contents of the pot in sterilized jars so that from the marinade to the neck of the banks remained at least 2 cm. Seal marinated mushrooms and store in a cool place.
If you want to the table marinated oyster mushrooms on the day of preparation, use Express marinating. This will clean and flush 350 grams oyster mushrooms, cut them in small pieces. Boil one liter of water and add to the pot 2 tablespoons vinegar, 1 tablespoon sugar, 3 teaspoons of salt, one Bay leaf, two cloves of garlic, a few peas of black pepper and three cloves of rosebud. Then put chopped mushrooms and again bring the water to a boil and remove the foam.
Reduce the heat to very low and cook the mushrooms for 20 minutes. A few minutes before the end of cooking, pour in the pan 2 teaspoons of vegetable oil. Sued the mushrooms and after a few hours you can serve them up with onion rings and boiled potatoes.