Lightly salted champignons in cabbage brine without straining

[cabbage pickle]

Lightly salted champignons in cabbage brine without straining

Category: Blanks

Ingredients
Champignons (better smaller)	300 gr.
Chopped dill (fresh or frozen, but without water)	2-3 st. l.
Sugar	1 tsp with a small slide
Coarse salt	1 tsp with a small slide
Bay leaf	1-2 pcs.
Allspice pepper	10 pieces.
Cabbage brine at room temperature	650 gr.
Garlic	1 clove
Horseradish leaves and fresh currants (I don't have it for winter)

Cooking method

• Hello everyone, whose bins are rich in the most valuable product - cabbage pickle... For the recipe is based on its application. This is for you, my friends in the stress-free sauerkraut.
• 
  Sauerkraut without straining (Tumanchik)
  
  
• Salted mushrooms in it are delicious !!! There is no taste of cabbage as such, but the usefulness please. The hardest part of the recipe is, as usual, wait until it's cooked. But believe me it's simple BOMB!!!!
• Since the overhaul of our house threatens with a power outage for a long time, I began to free myself from all the frosts that I could not take out. The first to get caught were the freezing of liquids, including brine. Now I bake biscuits and pies in brine. And then she snapped off beautiful white mushrooms on the occasion of the sale. I looked at them, at the pickle ... So this awesome recipe appeared.
• It is better, of course, to have mushrooms white and not large. But even if they are large, then it is better to cut them vertically so that the pieces are more beautiful. But the larger the pieces, the longer they are salted. We wash and dry them. We send to the bowl. Fill with chopped dill (you can also parsley), chopped (not crushed) garlic, salt and sugar. We throw in the pepper and laurel leaf. Fill with brine. From above it would be nice to have a leaf of fresh horseradish and currants. But where can we get them in winter ... Never mind, we'll live to see the summer. Now you need to cover and press down with LIGHT oppression, only so that all the mushrooms drown. You don't need to crush them. I cook in a plastic bucket. I cover with a small lid, smaller than the bucket, and put a jar with a small amount of water on top.
• We leave on the table for 10-14 hours. Great if for the night. After expiration, you can already try, but believe me, the taste is not the same. Well, now we can safely send the mushrooms to the refrigerator without oppression. Let it cost a day, two ... How long will it last. In the process we taste (we are already trained on cabbage). The very next day the taste has changed! The taste is brightest in two days! The brine and mushrooms will darken - this is normal.
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Note

Simple, stress-free and delicious! Great for potatoes! And the taste of the brine is awesome. I eat potatoes with mushrooms and brine.


Liver (stew with meat) - my family's recipe (Tumanchik)



With love, your Tumanchik!
In fairness, it should be said that mushrooms are great in any tasty pickle - tomato or cucumber. I didn't cook, but theoretically I admit it. Cook and share the result!
a good idea of ​​using the marinade from this recipe

Vegetable cabbage rolls (Tumanchik)

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What delicious mushrooms) lovely) bookmark
THANK YOU

[Innushka]

Innushka, thanks for paying attention!

Super mushrooms! Ira, thank you. We must also try the cabbage.

Super mushrooms! Ira, thank you.

thanks, try it on your health!

We must also try the cabbage.

are you not with us yet?

are you not with us yet?

I make sauerkraut traditionally or, if I need it quickly, I just pour hot marinade with vinegar. Cool and ready.

I make sauerkraut traditionally or, if I need it quickly, I just pour hot marinade with vinegar. Cool and ready.

yes, everything is delicious. How not to cook sauerkraut is a unique dish.
but pickle is a thing! a unique product both for baking and for many more dishes. but just drinking is insanely delicious!

We must go for mushrooms ...

We must go for mushrooms ..

Lena don't go RUN !!!!

Lena don't go RUN !!!!

I'm afraid that I won't even crawl today ....: girl_sad: I'm sick ...

Irishka, class! And there is a pickle, and champignons, and our one beloved friend, who will sell his homeland for pickled mushrooms! I marinate especially for him, because mush is indifferent to any mushrooms, but I love ...
Clever girl, I have a great idea!

I'm afraid that I won't even crawl today ....: girl_sad: I'm sick ...

Helen get well dear. May it help you
Bookmark it - prepare for the occasion!

Irishka, class! And there is a pickle, and champignons, and our one beloved friend, who will sell his homeland for pickled mushrooms! I marinate especially for him, because mush is indifferent to any mushrooms, but I love ...
Clever girl, I have a great idea!

Tanyusha thank you very much! It happened by chance, but I am delighted with the result!

Stunned ... Ira, shouldn't pickled cabbage also work? My bucket of cabbage has already been sucked in, but I don’t pour out the marinade with the leftovers, it’s still on the veranda. True, the pink marinade is from the red ...
Well, you have as a recipe - so another masterpiece!

Stunned ... Ira, shouldn't pickled cabbage also work? My bucket of cabbage has already been sucked in, but I don’t pour out the marinade with the leftovers, it’s still on the veranda. True, the pink marinade is from the red ...
Well, you have as a recipe - so another masterpiece!

Oksana, thank you very much! I'm sure we'll be incredibly tasty! Marinade with vinegar ... it's not entirely healthy, but certainly delicious!

Yes, with vinegar) Yes, my problem is that the cellar is lukewarm, so the cabbage is not stored even for a month - it turns out dried up, not the same as from the garden. It is necessary to drive under the marinade immediately from the greenhouse, the fermented one will not last so long. But delicious)) And the salad according to the recipe of your cabbage rolls is even very good, yesterday I cooked soup with it, they said thank you)
Thanks, I will definitely try it)

Yes, with vinegar) Yes, my problem is that the cellar is lukewarm, so cabbage is not stored even for a month - it turns out dried up, not the same as from the garden. It is necessary to drive under the marinade immediately from the greenhouse, the fermented one will not last so long. But delicious)) And the salad according to the recipe of your cabbage rolls is even very well worth it, yesterday I cooked soup with it, they said thank you)
Thanks, I will definitely try it)

if you mean marinade from here, then there is no need to add salt, sugar, seasonings or garlic. it is completely ready. thanks for the tip. add to the recipe.
kiss you! if you cook, then take a photo please! I think it will be beautiful from the juice of beets!

I understand, I will take into account the peculiarities - but I make a marinade without spices - there is only salt, sugar and vinegar - the cabbage turns out to be tasty, but neutral, at least where it is - even in soup, even in a salad, at least stew. And the red one turned out to be delicious in it, I still could not attach it, but here I have to hide cans)) I will plant more next year.
I will definitely take a photo)

[Tumanchik]

Tumanchik, Iraaaaa !!!!!! What mushrooms !!!!!
What are you doing with us? And everything is easy and delicious.

but I make a marinade without spices - there is only salt, sugar and vinegar

then feel free to add pepper, lavrushka, garlic.
Well, you are a sensible mistress, you will understand yourself later. with your culinary instinct, I think this recipe is definitely yours!
I'm thinking of adding apples to the next batch of cabbage.

What are you doing with us?

Brightwing! Finally, my "cabbage gang" is pulling up!
Well, what am I doing ...

[Tumanchik]

Tumanchik, a very interesting recipe. And the mushrooms are completely raw, do not you need to heat them somehow? Maybe pour boiling water over? Just wondering what consistency they will turn out to be?

[Marcella]

Marcella, let me partially answer your question.
Champignons can be eaten raw, added to salads.

Apples ... goodies with cabbage! You are a happy person, you still ferment cabbage) I chopped 80 liters back in October and now we just bring it)) But I add to this everything that my heart desires - I have to adapt ...

Irisha, thanks for another masterpiece recipe!
I already salted the cabbage and even managed to gobble it up, but left the pickle

Here is the talent you have - make an amazing dish from simple products!
Thank you for being there!

And the mushrooms are completely raw, do not you need to heat them somehow? Maybe pour boiling water over?

absolutely no need to worry. Champignons are mushrooms that are eaten raw.

Just wondering what consistency they will be?

They come out as salty, but weaker. Some crunchy, some a little softer. But not slimy. Yes, the photo shows! You can prepare a little milking sample. The main thing is to wait for the taste!

Marcella, let me partially answer your question

Thank you dear! You're right

You are a happy man, you still ferment cabbage)

I have already stopped fermenting Ksenia a lot. I buy only one head of cabbage. I can only ferment half. I cook for a couple of servings. I keep the jar in the refrigerator. Then I ferment again. An almost continuous process. Then it is always crispy. Have you seen the recipe for fermentation?

Oh, oh, I have pickles - like shoe polish! Champignons in brine - what you need!

Irisha, thanks for another masterpiece recipe!
I already salted the cabbage and even managed to gobble it up, but left the pickle

Here is the talent you have - make an amazing dish from simple products!
Thank you for being there!

Irisha was completely embarrassed. Thank you! Once there is a pickle, put on the mushrooms. I'm sure you'll like it.

Oh, oh, I have pickles - like shoe polish! Champignons in brine - what you need!

Olya, this is just a BOMB! Yummy. I want to establish a continuous process - add mushrooms as they are eaten. But how evil the mushrooms in the store are over.

Yes, thanks, I saw and did it - very tasty! But my task was in early October to clean up, and urgently, a large amount of cabbage. Therefore, I marinated, and occasionally also pickled kvash, only a head of cabbage. But since I have never processed my cabbage over the summer with anything - it turns out that they eat less in greenhouses - then I decided that pickled cabbage is better, but my own ...

But my task was in early October to clean up, and urgently, a large amount of cabbage.

uuuuuu, then of course. But don't you keep fresh?

It doesn’t work - it’s warm in the cellar - it’s either dried, or where vegetables are - it starts to grow moldy ... There used to be a good basement, but they sold the old garage, now it’s melting ...
And now there is a place left in 2 greenhouses, I stuck my cabbage seedlings - well, cleanly so that it wasn’t empty - and it grew so big ... And there was no need to process - apparently due to watering - almost every day had to be sprayed. For the next summer, I am already planning to deliberately plant there, and more red cabbage, since I liked the pickled one.
But what pleases - I suffered a week in October - and shredded by hand, I have such a quirk)), but now it's all tidied up, just get it out of a bucket or bring a jar. It's also not bad) I did how much of your salad, brought a jar - and pop)

But what pleases - I suffered a week in October - and shredded by hand, I have such a quirk)), but now it's all tidied up, just get it out of a bucket or bring a jar. Not bad too) I did how much of your salad, brought a jar - and pop)

how smart you are! and the presence of the opportunity to fence straight envy do! I love digging in the ground.It's a pity to me this is not yet available. But I think we will soon come up with something with my husband.
his dream is to build us a house.

Yes, the house is a fairy tale, of course) But on the one hand)) On the other hand, the land is nearby and you can't get away from it, it's also fun in the sense that sometimes until you fall ...
Although you rip everything fresh, it's very convenient)
May God grant that your dream will come true as quickly as possible! And so that the house, and the garden and everything from there)

[flete]

flete-Oksana, thanks!

Anyuta get ready for your health!

I have already set to marinate, I'm waiting

I have already set to marinate, I'm waiting

salted !!!!!!!!!!!!!!

[Ira]

Ira, I didn't even have time to read the recipe properly, I ran away. But one name was enough for "Hurray!"

salted !!!!!!!!!!!!!!

waiting!

🔗

And I'll lie down here, the idea is mega-wonderful, this year I froze and dried mushrooms, as well as hunting for salt.

Cool mushrooms !!! Thank you Ira for the interesting recipe !!! I'm taking it away :-)

[tana33]

tana33, Sneg6, Ne_lipa, devuli hare wallow! Where am I stretching everyone? Thank you dear ones for your attention!
All with a pickle! Go ahead for champignons and salt!

mushrooms this year froze and dried

Victoria, I think this option is only for mushrooms. Well, at the extreme russula and mushrooms. Agree?

Cool mushrooms !!! Thanks Ira

And Natulya, thank you very much for your kind opinion!

This morning my soul could not stand it and my mouth tasted one mushroom. Well, the brine is delicious just in moderation and salt and acid, and the mushroom is sooooo lightly salted, I want to add salt to the brine ..... Or control myself and the mushrooms will taste like brine in a couple of days ??? 12 hours have passed, I hid it in the refrigerator. The idea is just super five minutes to prepare and all the worries.

and the mushroom is sooooo lightly salted, I want to add brine ...

Marina, great! The process has begun. If you really want to, then add salt and sugar 50/50. If something is more, but something is mesne, then there will be no ice. Even if it is in the refrigerator, it’s not scary. Take a little. Warm up and dissolve in the micron. Then pour into the general.
Yesaaaaaaaaaa, and what kind of brine? whose?

The idea is just super five minutes to prepare and all the worries.

do not tell, and where did I look before ???

What a beauty! Now the pickle will go into business