Salted oyster mushrooms

Salted oyster mushrooms hot way
Cut off the roots of oyster mushrooms, separate the hats from the legs. If the hats are large, cut them in half. Rinse in running water.
Boil 2 liters of water in a saucepan, add sugar, salt, pepper, lavrushka. Add oyster mushrooms and cook for 10 minutes, periodically removing the foam. Then turn off the fire.
We prepare the jars and shift the oyster mushrooms into them. Then pour hot brine (mushrooms were cooked in it) and add garlic. We close the jars tightly with lids and put them in a cold place.
Salted oyster mushrooms can be served in a day. To make them even tastier, you need to cut the onion into half rings, mix it with vegetable oil and lemon juice and add to the mushrooms.
Salted oyster mushrooms cold way
For 2 kilos of oyster mushrooms, you need to take 200 g of salt. The spices are the same: bay leaf, peppercorns, you can add cloves.
Put a layer of salt on the bottom of the pan, and a layer of oyster mushrooms on top. Again a layer of salt, but this time with spices, a layer of oyster mushrooms and so on to the end. The top layer should be salt. Cover it with a towel and set the oppression. So oyster mushrooms should stand for up to six days.