How to prepare mushrooms in brine?

Cleaning:
After picking fresh mushrooms, dirt and impurities may be attached to the surface. They must be thoroughly cleaned with clean water or by adding an appropriate amount of food-grade detergent to ensure the mushrooms are clean and hygienic. For some varieties that are more difficult to clean, removing impurities by soaking or stirring may be necessary.

Blanching:
Put the washed mushrooms in boiling water for a certain period, generally ranging from a few minutes to more than ten minutes, to destroy the enzyme activity in the mushrooms and prevent them from changing color and deteriorating during the pickling process. It also helps to remove the odor in the mushrooms and improve the taste.

Pickling:
Usually use saturated salt water or a mixed pickling solution containing a certain proportion of salt, sugar, vinegar, spices, etc. Put the processed mushrooms into the pickling solution to ensure that the mushrooms are completely immersed. Depending on the different mushroom varieties and pickling requirements, the pickling time can range from several days to several weeks. For example, small-scale pickled oyster mushrooms can achieve a good taste and shelf life by pickling in 15%-20% brine for about 7-10 days.

Packaging:
After pickling, remove the mushrooms, drain the excess pickling liquid, and package them. There are various packaging forms, the most common ones are canned, bottled, and barreled. The packaging material must have good sealing and corrosion resistance to prevent the pickled mushrooms from being contaminated and deteriorating during storage and transportation.