Salty hot oyster

1 kg oyster

1 Art. l. 9% vinegar

1/3 glass salt

spices (to taste)

Of spices, water and salt Prepare the brine, add vinegar at the end of cooking.

Mushrooms, wash and rinse, cut legs and hats boil for 5-10 minutes, then place them on the sterilized jars.

Next oyster canning is done as follows: mushrooms pour hot brine and closed plastic lids to store hot salty oyster mushrooms in a cool place.