Winter holidays are unimaginable without homemade pickles, which balance and highlight the main dishes with their characteristic taste. Next to the popular cucumber or green tomato pickles, place a specialty on the shelf: marinated oyster mushrooms with ginger.
- 1 kg of oyster mushrooms
- 1 teaspoon of salt
- 1.5 dl of wine vinegar
- 1 pinch of sugar
- 1 bunch of tarragon
- 10 grains of pepper
- 1 piece of fresh ginger root of 1 cm
- 1 small jar of capers with stem
- 3 teaspoons of cold-pressed oil
Mix 1 liter of water with salt, vinegar and sugar in a pot, start boiling it, add the tarragon, pepper, ginger and capers and stir. Wash the oyster mushrooms and cut them into bite-sized pieces. Put them in the juice, cook for 10 minutes, then leave them to marinate in the vinegar juice under lid for a whole day. Filter and cool the oyster mushrooms and distribute them in the jars. Pour the reboiled juice over the mushrooms in the jars. Drizzle the heated oil on top and close the jars tightly. In this way, our pickles can be stored for half a year. Chefs usually recommend it next to cold meats, it can be an excellent addition to the festive table.