Tumanchik
Quote: prona

What a beauty! Now the pickle will go into business
Natasha
Ne_lipa
Irina, at the expense of mushrooms for cabbage brine, I absolutely agree, even probably mushrooms will not go, they love salt. Russula is an option, but according to the seasons they do not coincide with cabbage brine, so champignons are the best. I think this is quite a decent appetizer for a festive table.
Tumanchik
Quote: Ne_lipa

Irina, at the expense of mushrooms for cabbage brine, I absolutely agree, even probably mushrooms will not go, they love salt. Russula is an option, but according to the seasons they do not coincide with cabbage brine, so champignons are the best. I think this is quite a decent appetizer for a festive table.
I completely agree!
YaTatiana
Tumanchik, Irina, the idea of ​​this recipe is simply wonderful, you are right, you can use any pickle. I fermented the cabbage in the traditional way, there’s nothing special to drain (but yours is now in the plans), so I just threw a little cabbage, finely chopped lemon into the mushrooms cut into small pieces and poured hot pickle from sauerkraut, I liked it very much - quickly, tasty, healthy. True, after a couple of days the mushrooms practically do not crunch, but the taste has become even more intense. Thanks for this versatile idea!
Tumanchik
Quote: YaTatiana

Tumanchik, Irina, the idea of ​​this recipe is simply wonderful, you are right, you can use any pickle. I fermented the cabbage in the traditional way, there’s nothing special to drain (but yours is now in the plans), so I just threw a little cabbage, finely chopped lemon into the mushrooms cut into small pieces and poured hot pickle from sauerkraut, I liked it very much - quickly, tasty, healthy. True, after a couple of days the mushrooms practically do not crunch, but the taste has become even more intense. Thanks for this versatile idea!
oh Tatiana, how delicious it is !!!! and described it in such a way that you can swallow a computer mouse! Thank you very much for your feedback!
Seven-year plan
Irinka!!!! A very valuable recipe !!! Thank you !!!!

Thanks to the good people who showed this recipe! Otherwise it would have passed me by !!!!!

But noooo !!!! Now I have it in my bookmarks !!!!
A thousand kisses for you !!!!!!
Marcella
Tumanchik, Irina, can I use a pickle with vinegar from a tomato? Or just a pickle?
halinka
I made a mix of brine, tomato pickle and pickle pickle in ketchup. (I poured all the leftovers in general;) It turned out so delicious that the mushrooms began to be destroyed in four hours, this morning they are even tastier: girl_curtsey: Tumanchik, thank you very much for the idea.
Mila1
Tumanchik, Ira, thank you very much for the recipe! So I poured out so much brine
Tumanchik
Quote: Seven-year
A very valuable recipe !!! Thank you !!!!

Thanks to the good people who showed this recipe! Otherwise it would have passed me by !!!!!

But noooo !!!! Now I have it in my bookmarks !!!!
A thousand kisses for you !!!!!!
Svetochka is very happy! Cook for health!
Quote: halinka
I made a mix of pickle, tomato marinade and pickle marinade in ketchup. (I poured all the leftovers in general It turned out so delicious that the mushrooms began to be destroyed in four hours, this morning they are even tastier
absolutely agree! it's just a mind-blowing idea! sorry, it was too late ... the brine drain was ruined
thank you dear! very nice that we liked it!
Quote: Mila1
Thanks a lot for the recipe!
Lyuda is always welcome!
Quote: Mila1
So I poured out so much brine
don't seem like a godfather, she's so ..
Quote: Marcella
Can I use a pickle with vinegar from a tomato?
Or just a pickle?
you can and should. Yesterday I opened a jar of pickled tomatoes with a specialty and today I will taste the mushrooms!
Florichka
Even when I fermented mushrooms in winter, I added brine from under salted cucumbers there. I know that for the safety of sauerkraut, not sealed hermetically, they put a little sauerkraut under the lid. Brine can also be added and made quickly as in the recipe Tumanchik, Thank you!
Tumanchik
Quote: Florichka

Even when I fermented mushrooms in winter, I added brine from under salted cucumbers there. I know that for the safety of sauerkraut, not sealed hermetically, they put a little sauerkraut under the lid. Brine can also be added and made quickly as in the recipe Tumanchik, Thank you!
here! will overshadow me sometimes ...
Tumanchik
Girls, I'm with a report of pickling pickled tomatoes.
Yesterday I opened a can of pickled tomatoes to try. The brine is delicious. Brightly salty, sweet and spicy. I love this pickling. Added 1 tsp. sugar, 1 tsp. salt, garlic, lavrushka, pepper. Stirred and drowned the mushrooms in it. I've tried it tonight.
What is the difference?
Firstly, it not only brines cabbage brine, but also ferments. He's alive, or something. When standing on a table with mushrooms, it sours. Clouded. The mushrooms take away the spice.
They are pickled in tomato brine, but do not acidify. All the same, there is vinegar, a preservative. Therefore, by the end of the first day, the taste practically did not change. Therefore, I leave it on the table. I don't put it in the refrigerator.
While in cabbage brine, I like it more.
Let's see what happens tomorrow.
Helen
Here's another report ... great mushrooms ...

Lightly salted champignons in cabbage brine without straining

and cool !!!! I will repeat !!!!
Tumanchik
Quote: Helen3097
and cool !!!! I will repeat !!!!
Lenochka! and did you like it? great! we will be in the company!
this recipe is a field for imagination and improvement!
I will continue my experiment.
Quote: Tumanchik
Girls, I'm with a report of pickling pickled tomatoes.
Yesterday I opened a can of pickled tomatoes to try. The brine is delicious. Brightly salty, sweet and spicy. I love this pickling. Added 1 tsp. sugar, 1 tsp. salt, garlic, lavrushka, pepper. Stirred and drowned the mushrooms in it. I've tried it tonight.
second day. the pickle from the tomato finally became cloudy and sourness appeared. the mushrooms immediately began to change their taste. the jar went into the refrigerator. today (third day morning) is a wonderful crispy snack!
everything worked out. how it differs from cabbage - NOTHING! delicious! Conclusion - any pickle goes.
Perhaps in a tomato I added salt + sugar in vain - I just slowed down the fermentation. So there will be a third experiment. Well, fresh mushrooms were brought to the store!
Elena-Liza
Did it! Yesterday! On cabbage brine! This morning I tried it ... Will they really be even tastier after the refrigerator? I don't think it gets better. I'll try in two days. Tumanchik, another thanks for the recipe, and for sharing recipes with us.
Tumanchik
Quote: Elena-Liza
Did it! Yesterday! On cabbage brine! I tried it this morning ...
Lenochka, thank you for believing in the recipe!
it is really tasty, though not to be believed! in spite of its simplicity, it is a worthy snack both for a festive table and just for a potato
Quote: Elena-Liza
Will they really taste better after the refrigerator? I don't think it gets better

Quote: Elena-Liza
I'll try in two days.
if the taste suits you, then a day is enough. over time, the mushrooms will be softer, but still very tasty!

Sens
Champignons (better smaller) 300 gr.
Cabbage brine at room temperature 650 gr.
but these proportions are strict? or you can take it for 300g. shampoo. - 400gr. brine, for example?
Tumanchik
Quote: Sens

but these proportions are strict? or you can take it for 300g. shampoo. - 400gr. brine, for example?
I think I need more - well, at least 500 ...
Sens
Quote: Tumanchik

I think I need more - well, at least 500 ...
Thank you.
I then realized that the spices should be reduced proportionally ... and did not bother ...
besides, in a container that seemed too small for such a volume, everything fit ...
tomorrow at noon we'll see ...
Tumanchik
Quote: Sens
tomorrow at noon we'll see ...
we wait together
Sens
Quote: Tumanchik

we wait together
sh. moved to the refrigerator)))
Svetlana_Ni
Wow, Irish, also champignons without straining! It's so great! Thank you, Irish, while I only saw the recipe, I could not help but react. I will do it and report back. How many other recipes do you have there, or are they born impromptu? Thanks to you, all cooking will soon be stress-free!
Tumanchik
Quote: Sens
sh. moved to the refrigerator)))
Well, how does it taste?
Quote: Svetlana_Ni
also champignons without tension! It's so great!
thank you dear! hope to like it!
Quote: Svetlana_Ni
I will do it and report back.
definitely! waiting!
Quote: Svetlana_Ni
How many other recipes do you have there, or are they born impromptu?
I am sure that each of us has such impromptu actions. only left to share
MariV
I specially bought champignons yesterday, although there are still plenty of self-collected forest mushrooms. Filled it today with cucumber pickle - my hand does not rise to pour out my pickles. Boom wait.
Tumanchik
Quote: MariV

I specially bought champignons yesterday, although there are still plenty of self-collected forest mushrooms. Filled it today with cucumber pickle - my hand does not rise to pour out my pickles. Boom wait.
well done! read my notes of a madman on tomato? added salt + sugar?
Tumanchik
Quote: MariV
my hand does not rise to pour out my pickles
what are you .. half a liter? to smithereens? nooooo
MariV
Ira didn't add anything to her pickle.
Tumanchik
Quote: MariV

Ira didn't add anything to her pickle.
honor Start and the final... I would add sugar + salt. maybe a day on the table is not enough - vinegar inhibits fermentation
Natalishka
Irina, thanks for the recipe. Made in cabbage brine. Very tasty and simple. I love these recipes

Lightly salted champignons in cabbage brine without straining
Tumanchik
Quote: Natalishka
thanks for the recipe. Made in cabbage brine. Very tasty and simple. I love these recipes
Natasha, oh, how beautiful. So it seems, and would have pulled a mushroom under a potato. Thank you for sharing the result!
Natalishka
IrinaThank you for the tasty treat
Tumanchik
Quote: Natalishka

IrinaThank you for the tasty treat
MariV
🔗

brine

🔗

and these are mushrooms today

🔗

Delicious!
Tumanchik
Quote: MariV
Delicious!
well ... I got slobbering and envied
enough taste?
MariV
More than .
Tumanchik
Quote: MariV

More than .
wonderful!
SilverLily
I soaked them! We are waiting
Lorrys
I'm finishing my third portion! Delicious! How many times can the brine be used? It becomes tastier and tastier!
sobarik
Irisha, I give you thanks from my whole family! Mushrooms are a bomb !!!!!!! They were sentenced at supper in an instant, before I could turn my back and the brine was over! Now in my house there are people who want to go to the store for mushrooms, even late at night.
Lightly salted champignons in cabbage brine without straining
I used pickle from cabbage according to your recipe!
kortni
Irisha, too, came to help you!
The deliciousness is incredible! I don't have time to do it !!!!
It seemed to me that they looked a little like milk mushrooms to taste ..
My husband dispelled my doubts - he feels the same way

In general, you are smart and ... beautiful! You bring a holiday to so many people!
izumka
And I! And I am big with a savior! We sentenced them at dinner with potatoes! Irisha, delicious! I used cucumber pickle, but it didn't smell like cucumbers at all! Salted mushrooms!
Lightly salted champignons in cabbage brine without straining
prona
Tumanchik, Thank you! Everyone liked it very much, it's a pity that I bought one package of mushrooms, and the pickle is over. Well, nothing, this is fixable, we always have cabbage at home. And now there will be an incentive to quickly eat up what is in the refrigerator.
Maryka
Irina, do I understand correctly that the mushrooms are warm for 12 hours at first?
Natalishka
Irina, but if the mushrooms are over, can you put new mushrooms here again in the same brine? And then add salt and sugar?
Svetlana Mazqarovna
Tumanchik, and how long are these mushrooms stored? May they reach the new year?
Tumanchik
Quote: SilverLily
I soaked them! We are waiting
Lily, how is it? Liked?

The girls were away. Sorry to be late with answers!
Quote: Lorrys
I'm finishing my third portion! Delicious! How many times can the brine be used? It becomes tastier and tastier
Quote: Natalishka
but if the mushrooms are over, can you put new mushrooms here again in the same brine? And then add salt and sugar?
Larisa class!
Natasha, I'm glad that the recipe is interesting.
I added fresh mushrooms to the brine as they were eaten. added nothing. but did not use more than three parties. try it!

Quote: sobarik
Irisha, I give you thanks from my whole family!
sobarik-Tasha, and greetings to all of you from Minsk!
Quote: sobarik
Mushrooms are a bomb !!!!!!! They were sentenced at supper in an instant, before I could turn my back and the brine was over! Now in my house there are people who want to go to the store for mushrooms, even late at night.
EXACTLY! ATOMIC BOMB!!!! The more you eat, the more you want! First thing to do with potatoes! I am very glad that I liked it!
Quote: sobarik
I used pickle from cabbage according to your recipe!
OOOOO! And for this a separate merci! Did you write in the cabbage recipe?
GO share with the people!
Quote: kortni
Irisha, too, came to help you!
The deliciousness is incredible! I don't have time to do it !!!!
Ira is wonderful that she tried it!
Quote: kortni
In general, you are smart and ... beautiful! You bring a holiday to so many people!
Thank you so much! For every kind word you say! Nice to tears!
Quote: izumka
And I! And I am big with a savior! We sentenced them at dinner with potatoes! Irisha, delicious! I used cucumber pickle, but it didn't smell like cucumbers at all! Salted mushrooms!
Raisin, my dear! How great it is!
Quote: prona
Tumanchik, thanks! Everyone liked it very much, it's a pity that I bought one package of mushrooms, and the pickle is over. Well, nothing, this is fixable, we always have cabbage at home. And now there will be an incentive to quickly eat up what is in the refrigerator.
Natalyushka! Cook to your health! I am very glad!
Quote: Maryka
Irina, do I understand correctly that the mushrooms are warm for 12 hours at first?
Necessarily! You can of course leave it in the refrigerator, but it will take much longer!
Tumanchik
Quote: SvetlanaMazqarovna

Tumanchik, and how long are these mushrooms stored? May they reach the new year?
I have never kept it for so long. But I can say that it is better, of course, to start cooking them 5 days before the New Year. But if you need it now, then ... fill the mushrooms with brine, cover and IMMEDIATELY !!!! put it in the refrigerator. By the New Year will be the very thing!
SilverLily
Tumanchik, I am with repentance. They did not have time to pose. So the report is only in words.
And the words are like this - I have days of Belarusian cuisine in Kazakhstani cuisine And I think that even these will not be days ...
Now a question for the author. Irish, it was very tasty, the only thing - the mushrooms were softish. I love food that resists, but it turned out to be an option for grandma.
What did I do wrong? I'm writing ...
Thanks again
Tumanchik
Quote: SilverLily
Now a question for the author. Irish, it was very tasty, the only thing - the mushrooms were softish. I love food that resists, but it turned out to be an option for grandma.
What did I do wrong? I'm writing ...
Thanks again
try like this ... I think this will soften less. and also try to take small mushrooms, do not cut

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers