Salted oyster mushrooms

Separate the caps of the oyster mushrooms (1 kg) from the tough stems and rinse them in water.

In a pot, bring water (2 l) to a boil, add salt (50 g), and drop in the mushrooms. Boil for 7 minutes, then drain in a colander and let cool.

For the brine, bring water (1 l) to a boil, add coarse salt (1 tbsp), black currant leaves (3 pcs), bay leaves (3 pcs), and peppercorns (to taste). Boil for 5 minutes.

Strain the brine through a sieve, remove the spices, bring the liquid back to a boil, then cool to room temperature.

Prepare the jars: wash, clean, and sterilize them along with the lids.

Pack the cooled mushroom caps into the jars in tight layers and pour over the cooled brine. Seal with lids and store in a cool place.

The salted oyster mushrooms will be ready to eat in 7 days.