SilverLily
Yeah, I also thought it was better not to cut. I'll try this way.
Tumanchik
Quote: SilverLily

Yeah, I also thought it was better not to cut. I'll try this way.
Lily, I do not promise that they will be 100% solid - the process is natural, without preservatives. Some will soften. But some will remain crispy.
nakapustina
Although I have pickled and salted forest mushrooms, I could not resist, bought champignons today, poured cabbage brine, we are waiting
Tumanchik
Quote: nakapustina

Although I have pickled and salted forest mushrooms, I could not resist, bought champignons today, poured cabbage brine, we are waiting
Natasha, we are with you!
nakapustina
Irina, thanks for the recipe! Yesterday at dinner, almost everyone was fine, especially my old mother liked
Tumanchik
Quote: nakapustina

Irina, thanks for the recipe! Yesterday at dinner, almost everyone was fine, especially my old mother liked
Natasha, your words are very pleasant to me
Prepare for health and please loved ones!
Waist
Irisha, the inventor A wonderful recipe! THANK YOU !!!

Lightly salted champignons in cabbage brine without straining

This is delicious!!!!!! Very fragrant !!!

Well, of course, the first batch of mushrooms was eaten instantly, well I did it for the night, otherwise they wouldn't marinate at all
I did everything exactly according to the recipe. The mushrooms were small, but not alike. Just for me, I love contrasts the first time to feel the difference in taste.

HUSBAND ... Offered - looked skeptical, asked: "Raw ???". I: "YES" and defiantly ate another mushroom! The smell is ... I think to myself: "Anyway, he will give up and try." And so it was - could not stand the smell, and probably tried.
Shortly, he said that it would be better to hold it longer It means he liked it! I myself know about a little longer, but it was impossible to endure the first time, especially after taking the sample

The brine was sent to the refrigerator That is, its remnants, I will eat with bread
Tumanchik
Waist-Natasha, these men ... how much I say to my own: once I give - eat! means delicious!
Quote: Waist
This is delicious!!!!!! Very fragrant !!!
agree! the taste is in the nose! must be put again ...
Quote: Waist
The brine was sent to the refrigerator That is, its remnants, I will eat with bread
I just eat like soup with bread
thank you dear for the positive that you charge me with! I want to cook and share with everyone after such reports!
nila
Damn sclerosis
I looked at the recipe, bookmarked it and decided to make sure
Yesterday I bought 1 kg of small champagne, I think I need to cook it for salads by the New Year, and pickled it according to my recipe. Today I need to strain Irishkin's cabbage, but the champignons are already pickled and there is no more, and I'm not going to the market tomorrow
I completely forgot that I was going to make just such mushrooms
And what to do now? Now I'll have to leave the brine and wait until Tuesday, I won't get to the market earlier.
If only not to forget again
Tumanchik
nila-Nelya, do not be upset! It happens! You still have time to cook. I always have a list-plan of dishes hanging under a magnet on the refrigerator. And then I manage to buy something and think for a long time what I was going to cook.
SilverLily
Quote: Tumanchik
these men ... how much I say to my own: once I give - eat! means delicious!
Lightly salted champignons in cabbage brine without straining

And I have a photo report in flight again! Lilya said that she would not cut the mushrooms and, naturally, layered them in thin slices. Because there were no small ones. There were large, but fresh ones. They stood in the refrigerator, intending to live until the New Year, but today they were urgently called to a spontaneous celebration of the birthday of their younger sister Irishka (!), Who lives in another city. And we gathered at my mother and celebrated ourselves. I brought mushrooms and cabbage. Everything disappeared under an approving rumbling. The son-in-law especially praised and leaned on them, which is significant, for he was spoiled by dinners in good cafes. I left them a pickle for new mushrooms.
Give the cabbage-pickled mushrooms to the masses!
nila
Quote: Tumanchik
It happens! Have
can not be...and almost all the time lately something with my memory has become
I am writing a list of what to buy, buy and I can’t remember what I was going to cook with it
Tumanchik
SilverLily,
holding a seed gu ............
Quote: SilverLily
Give cabbage-pickled mushrooms to the masses!

it is very nice that everyone likes it!
cook for health!
Tumanchik
Quote: nila

does not happen ... and almost constantly lately something with my memory has become
I am writing a list of what to buy, buy and I can’t remember what I was going to cook with it
Nelya is so dark, difficult!
write the menu!
Waist
Quote: Tumanchik
thank you dear for the positive that you charge me with! I want to cook and share with everyone after such reports!
It is surprising to me that some people know how to do "something out of nothing", "out of the blue", "by eye" ... and they get it all SUPER So I don't know how, it is not given
Thank you, Irishawhat are you sharing with us!
Tumanchik
Quote: Waist
It's surprising to me that some people know how to do "something out of nothing", "out of the blue", "by eye" ... and they all get SUPER

oh well, I was really embarrassed ...
Quote: Waist
So I don't know how, it is not given
I DO NOT BELIEVE!!! : girl_haha: You just don't find time to tell. I am sure that every hostess has it.
Quote: Waist
Thank you, Irisha, for sharing with us!

Bona fide
So I got to the mushrooms. I came with gratitude. Today, for lunch, I took out a jar from the refrigerator (it was infused for 3 days). Delicious mushrooms turned out.

I tried them after 10 hours - they were already good.
Lightly salted champignons in cabbage brine without straining
I apologize for the quality of the photos - they are still in the brine, and I, as always, in soap on the run


The champignons were large, the currant leaves were dry (the aroma was no worse than fresh ones). In general, everyone liked it soooo! Thank you, Irochka, for such a wonderful, relaxed recipe for delicious mushrooms! Now I will look for smaller mushrooms and will do it often. : girl_dance: The brine in the house is not translated.
kortni
Irishechka, happy new year to you, new happiness!
The husband is going to visit his mother. I didn't have time to pickle the mushrooms ...
decided to go the other way: cut the shampoo into 4 parts (large),
interlayered with brine ice (it froze on the balcony, we have frosts) and sealed it with a vacuum cleaner.
And it will take you without hassle and salt, I think, they will have time. Cucumbers are salted in a vacuum in a few hours ?!
I gave myself up the same package. Tomorrow I will open and unsubscribe, sho came out of this idea
Tumanchik
Quote: Bona fide
I came with gratitude. Today, for lunch, I took out a jar from the refrigerator (it was infused for 3 days). Delicious mushrooms turned out.
Lenochka, I'm so glad !!!! Both you and your mushroom report !!!!!
My mushrooms also managed to the New Year's table! I put them in the refrigerator in advance. In the bulk, they have become soft, so it is better to cook according to the recipe. For the future, too tasty, but not crunchy!
Quote: kortni
I gave myself up the same package. Tomorrow I will open and unsubscribe, sho came out of this idea
Irishenka and you happy holidays! Everyone, everyone !!!! I sincerely congratulate and kiss you hard on both cheeks!
How did you like it? How did it happen?
kortni
Irisha, thank you for the congratulations
And everything turned out superb!
But I believe that the fermentation time has not decreased, in contrast to the salting time.
I opened it and cooked it for a couple of days without a vacuum.
The mother-in-law was simply "stunned" by such mushrooms and immediately clarified the recipe!
And yesterday my husband asked for mushrooms for potatoes.
And there are no mushrooms left!
We need a conveyor! Unambiguous!
Tumanchik
Quote: kortni

Irisha, everything turned out great!
But I believe that the fermentation time has not decreased, in contrast to the salting time.
I opened it and cooked it for a couple of days without a vacuum.
The mother-in-law was simply "stunned" by such mushrooms and immediately clarified the recipe!
And yesterday my husband asked for mushrooms for potatoes.
And there are no mushrooms left!
We need a conveyor! Unambiguous!
We are on holidays, you know, then we crumbled mushrooms right into a jar with cucumbers
Well, everyone likes it very much. I’m still zucchini, pumpkin ... in general, everything is in brine!
kortni
Quote: Tumanchik
We are on holidays, you know, then we crumbled mushrooms right into a jar with cucumbers
Feel ... well celebrated!
Irisha, the recipe is just universal! I knew it right away!
Thank you again dear!
Tumanchik
Quote: kortni
Feel ... well celebrated!
festivity-gluttons!
Quote: kortni
Irisha, the recipe is just universal! I knew it right away!
Thank you again dear!
Thank you, dear - the positive from your words directly inspires!

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