Marinated Oyster Mushrooms

1. 1 Oyster mushrooms≈ $10.00 per kg 400 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Bay leaves to taste
4. 4 Black peppercorns 2 g
5. 5 Salt 8 g
6. 6 Sugar 10 g
7. 7 Vinegar 9%pack 500 ml ≈ $1.30 30 ml
8. 8 Sunflower oil 20 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash a 0.5 l jar and plastic lid with baking soda, sterilize the jar over steam or in the oven at 120 °C for 10 minutes, and scald the lid with boiling water.

2. Trim the oyster¹ mushrooms at the base, and cut large ones into 3–4 cm pieces. Do not soak them for long; just rinse them.

3. Boil in boiling water (700 ml) with 4 g salt for 12 minutes, drain in a sieve, and let drip dry.

4. Bring 150 ml water to a boil with 4 g salt, 10 g sugar, the bay leaf, and peppercorns, and simmer for 3 minutes. Remove from the heat and pour in 30 ml vinegar⁷.

5. Pack the mushrooms into the jar, add 5 g sliced garlic², and pour over the warm marinade; pour 20 ml sunflower oil on top.

6. Close with the plastic lid, let cool, and refrigerate for 24 hours.

7. Do not seal the jar or store it in the pantry: the mushrooms must be kept only in the refrigerator. Store in the refrigerator for up to 30 days, keeping the mushrooms submerged in the marinade.