Pickled mushrooms

Lena, today my mushrooms have swum. Yesterday I put the sour cream in a jar, and today a trickle came from the jar. This is normal?

If the load is lying, then it is normal.

Linaaaa, here I have 2 full small buckets, and if you put them into one big one? Or is it not worth moving?

Natasha, just saw the question, excuse me, I don't have a computer, but from the phone I only sit in tea topics. But I see, Lina has already answered, the recipe has been tried more than once, everything in it is optimal. And also about protection against mold, last year I fermented honey mushrooms, a little (3-liter jar), so I stuffed the jar with a sheet of horseradish from above, I don't remember why I did it, if I read it, if someone suggested it, but there was no mold. The jar was kept in the refrigerator under a regular lid, not sealed.

Linen, with small ones, is more convenient, but you can shift it into one. I have a 20-liter tank, but 2 x 10 is more convenient, and 4 x 5 is even better.
Horseradish leaves are possible, but a preservative, oak leaves or crushed mountain ash is better.

Doc, thanks! Already shifted, it turned out almost a full 10-liter. (Can I still dial? I got into it, and already tried it, so far, class! That's when I'll do it in small ones!)

Horseradish leaves are possible, but a preservative, oak leaves or crushed mountain ash is better.

Thank you, Lina, I will definitely try rowan (there are no oak trees nearby).

And I put a whole bunch of leaves on top of the mushrooms, including oak and horseradish, but there are no simple red rowan leaves. And in the bank everything is boiling, gas is coming out, it is so interesting to watch it. It smells delicious, because I put a lot of dill in the jar. I would like to try, but according to the recipe you have to wait 3 weeks. I have lamellar mushrooms, and you can also ferment from moss and boletus

[Natalie]

Natalie, here they put the leaves on top correctly. Rowan berries are needed, Not leaves. Net mushrooms can also be fermented, I usually make a mixture.

Today the daughter brought a whole bucket of waves from the forest. I want to ferment. Do I need to pre-soak them or cook them right away? And another question - Why rinse the mushrooms after boiling, if you still fill them with the same broth?

And for some reason, it doesn't boil and doesn't run out.

Natalie, you can ferment, but the waves need to be boiled for about 10 minutes. We wash it from mucus, it impairs the organoleptic properties.
Linen, nothing boils in the cool, this is normal, everything goes on as usual, only slowly.

You calmed me down, my girl, otherwise I am worried, today I climbed again, checked, tried. Vkusnaaa to me!

[Linadoc]

Linadoc, I did everything according to your recipe, but I forgot to put the mustard on the bottom of the can. She put it down last, before closing the nylon lid. Is that okay - will it be okay?

And I didn’t lay down the mustard, I only have dry

Natalie, dry mustard can get moldy, it's better to push it inside.

[Linadoc]

Linadoc, and my mustard is not dry, but real.

And today I started the second bucket, while it's small!

while small!

The Volga also begins with a stream. It will also reach my 20-liter tank.

So 10-liter is plump!

So 10-liter is plump!

And what am I saying - the goal is visible!

Come on, mother, go to the address, the present is waiting.

I rolled up 3 cans of 3 liters each. Yesterday she could not resist the pressure of her mother and uncorked the first 2-liter jar, although her deadline had not yet come, but they really asked to taste the sauerkraut made from mushrooms. Their taste is much softer than that of salty ones, everyone liked it, even the son-in-law. Although he really does not like innovations in food. First I had to cheat that the mushrooms are salty, and then obey. Thank you girls for teaching me how to cook pickled mushrooms.

[Natalie]

I rolled up 3 cans of 3 liters each.

Natalie, who rolls pickled mushrooms ??? They stand like that, at room T with the lid closed. Don't roll them up - it's dangerous! Explode or populate with whatever is needed. Their advantage is that they are alive, like sauerkraut, like sour cream. You can close them, but not roll them up!

Oh, I didn't put it that way, of course, I closed it with a lid. I got completely crazy from this rolling Today I rolled up 8 cans of cucumbers, 3 cans of raspberry compote, 26 cans of tomatoes, so I made a reservation from fatigue

A-a-a! Well, thank God ! And then I was scared!
I laid out recipes for jams and capers there (I got to the normal Internet). Help yourself!

[Linadoc]

Linadoc, take the report, yesterday I treated my husband, daughter and neighbors, I really liked it! (I've been diving myself for a long time)
One of the neighbors, an ardent mushroom picker, took the recipe and today her friend called, also asking for a recipe. Went, so to speak, to people!

Lenok, nurse-headman, well, GLORY TO GOD! The recipe is more than 100 years old, checked and rechecked, I did not know that there are other recipes, that's the only reason I did it. But, given my long-term medical status, I can confirm the validity of this recipe. Good luck and bon appetit to everyone!

Lord, at least here do not write my "surname and coat of arms" do not show!

[elena kadiewa]

elena kadiewa, I'm thee.

Linochka, I’m again with a question: the mountain ash can be harvested after the frost, but I want to remove the mushrooms in the cellar, can I sprinkle lingonberries instead? She's kind of a natural preservative, isn't she? Does mountain ash give a bitterness? Or still mash the rowan as it is now?

Flax, you can crumpled lingonberries, And rowan in the freezer overnight and crush.

Thank you my girl

[Linadoc]

Linadoc, Lina, good day! I only have black chokeberry in stock. Can I crumple it on a rag as a preservative? Or will she paint the mushrooms ugly? Will it not go gray? True, I cook dark mushrooms - birch, aspen, kids ... Or, on the contrary, will it paint beautifully in burgundy?
I read it, it looks like it has pectin, lemon, sorbin to-that. Should pass for a preservative ... Do it or not?

Should pass for a preservative ...

You can, only the top layer and the fabric will be painted in pink-lilac color! Exotic, but beautiful!

[Linadoc]

Linadoc, Linochka ... A question about mushrooms - young boletus will fit? but that is, of course, waves, but fiddle with them ...

[Cat]

Cat, yes everyone will go. Only the mesh should be washed well after cooking with cold water to remove mucus. It's just that the plate is tastier and crunchy.

Hello everyone!!
Lina, do you not need to soak the milkers and other milkers in advance? And then, I'm afraid, the broth will taste bitter, it must be used as a filling.

and it is not necessary to soak the milkers and other milkmen in advance?

No gingerbreads. And all the rest is necessary. Millechniki minutes 7-10, except for the violin, its minutes 20. And the decoction of the violin is better to drain.

Linadoc, tell me please, fermented the waves, they stand for 1.5 weeks, there is mold on top of the rag. You shouldn't take it off or climb there for 3 weeks.

Your topic is very tasty, I licked my lips while I finished reading, I ate pickled milk mushrooms twice in my life, left a trace in my memory for life !!! but in the Crimea with mushrooms is not very, but maybe you can try to ferment oyster mushrooms or champignons, what do you say ??? Or not worth it?

mold on top of the rag.

Rinse a cloth and pour over with boiling water, sprinkle on top with dry mustard and / or Dr. Etker's preservative. It's okay, just the sprinkled is tastier, without tastes.

[Linadoc]

Linadoc, Usse made the chef! How delicious !!!!!! I'm afraid I'll eat everything before 3-4 weeks have passed. Thanks again for the recipe.

[Olgita]

Olgita, to your health and bon appetit!

Lina, a year has passed. Making mushrooms according to your recipe again!

[Anastasia]

Anastasia, I'm glad that the recipe suits you too! I don’t do it differently

[Linadoc]

Linadoc, good day! Please tell us in more detail how to prepare black and bitter milk mushrooms for fermentation? I soak them for the second day from bitterness, the first day just with water, the second - with salt. I change the water periodically, three or four times a day. They just stand in the bathroom (they don’t climb into the refrigerator, and there is no colder room today). Something the last time when I changed the water, I was a little embarrassed by their smell, some kind of odor went from them, although not strong. Can you please tell me if two days are enough for soaking (otherwise I'm afraid that they will completely deteriorate) and do you need to boil them after soaking? Thank you.

Added on Tuesday 13 Sep 2016 04:11 PM

Linadoc, should the mustard still be ready-made from a can, or can it be powder, grains? And the dill in the beds is already all dry, can it be laid? And add salt to the already salted broth of mushrooms? Right?

how to prepare black and bitter milk mushrooms for fermentation?

A day of soaking is enough. Next, be sure to boil, cook for 15-20 minutes, remove the foam, try the broth for bitterness. Gorky will not go. Drain. Rinse the mushrooms well with cold water.

ready mustard must be from a jar, or powder, grains? And the dill in the beds is already all dry, can it be laid? And add salt to the already salted broth of mushrooms?

Any mustard. It goes well in the beans, only it must be washed and poured over with boiling water. It is better to sprinkle mustard in powder on top of the top layer of mushrooms, then they will not bloom. You can also dry dill, just rinse and pour over with boiling water again. We must add salt, because there is little of it in the broth.

[Linadoc]

Linadoc, salt, sugar and sour cream, is it for 1 liter of broth ??
Today I want to play the first game. And I also don't have oak leaves if I add them on top tomorrow? Or crawl down? Well, I forgot to tell you about them yesterday (. Can you ferment only plate mushrooms? Boletus or boletus will not work, right?
Litter for so many questions, I don't want to screw it up the first time

Zhanna, last year I fermented all sorts of mushrooms as they came in - an excellent product at the output of all mushrooms, the last to ferment mushrooms. Now I'm waiting for the mushrooms to go: girl_wink: I didn't put oak leaves at all - I just forgot in the first batches, but they were already yellow and old in mushrooms Put everything on 1 kg of boiled mushrooms, and not on 1 liter of broth

[Irina]

Sori, one question has disappeared. I read the whole topic from cover to cover, I see that even the kids are fermenting. Yesterday they brought me half a bucket of aspen, the sponges are hard, so you can also

Added Wednesday 21 Sep 2016 09:00 AM

Irina, thanks for the answer, now I still think, if you put a mountain ash on top, then how to report it later, or this is probably the topmost layer, at the end)) okay, I'll go boil, otherwise I have three basins "by breed", it means I will do everything together. Hurrah)