My uncle was doing mushrooms thin and did green tomato, and he did put olive oil ,basil, and garlic .they are good for making sandwiches and brushetta with bread .
I'm glad i came across this video. My wife bought a jar of marinated mushrooms. They were good but not for the price that she paid for them. I will be trying this this weekend.
Feels like being in the kitchen with my mom 😢 Thanks for the recipe and demo! I will absolutely be doing this! Just finished blackberries today, am in such a canning mood and these look delicious 🤘
@@dixsigns1717 I have been having some health issues. I am out of remission and honestly, my treatments have left me drained and lacking the energy to do much of anything. Hopefully improving and will be back before end of summer.
@@FyreflyesFolliesPRAYERS WILL BE GOING UP FOR YOU. GOD is good. I will look forward to your videos. Thank you for responding. For myself I must remember every day to keep trusting and believing. Juanita in Idaho
Thank you very much for your video! It is nice to see someone that knows what they are talking about. The last step was to "Process the mushrooms for 20 minutes." By that, do you mean to simmer them for 20 minutes?
I am a big mushroom fan..i have never done this.. NOW you know I will doing this very soon...I'm sure video making takes time BUT I could watch you for hour's!!! (lol) some days i do!! HEEHAW i just let you playlist run !!! hahahaha
A couple of things that I do differently. The "dirt" is a high quality soil fortified with horse manure. It is completely sanitized before the spores are added. I do the brine separately. 1qt. water to 1 qt. white distilled vinegar (5%) and 1/4 t0 1/3 cup of salt. I add a "store bought" pickling spice mix and boil the whole thing then let it steep for 1 hour and bring it back to a boil. Pack 1 qt mason jars with the raw mushrooms. Pour the boiling brine to the jars over the mushrooms and quickly seal up the dids. The jars ar very hot so be careful but put them directly into the fridge. 5 to 10 days as "ready to eat." Probably 4 to 6 weeks to be safe to eat after first opening if refrigerated. I mostly do hard/root vegetables but this works great for sliced red onions (they can be used as a garnish/topping warm after about 1 hour. Turnips, parsnips, carrots and jicama need a good parboiled before pickling bt last forever in a fridge.
I can't wait to try this! You referred to a "canner" in the video. Is that a special piece of equipment or will a big ol' pot of boiling water do the job? Could these be processed in a pressure cooker?
any large pot with a lid that you can cover your jars with an inch of water will work for a water bath canner. As long as you can maintain the boil once it starts, you can use what you have on hand. I have a large stockpot that I sometimes use. Just remember to put something under your jars so they are not sitting direct on the bottom of the pan. You can make a rack out of extra rings, or even a folder towel will work.
Thank you for this video! :) At 8:48 you mention that the jar on the bottom left might go in the fridge. Is that because you thought you had too much headspace and wouldn't have enough to make it to the 1/2 inch? If that were the case, the jar would not seal properly during the canning process? It looks like at the end you did end up having enough though to reach the 1/2 inch so it was okay to can? Just curious/still learning :) This is my first time pickling and excited to use your video as a guide!
Great recipe, I think, lol. Thanks for the video. I wonder have you ever tried this without using FRESH dill and instead used dry dill instead? Or maybe I am thinking of dill seeds? If so, how did it turn out? Thanks, Lee
What is the water for? Doesnt it water down the vinegar and the mushrooms make their own water as well. I think vinegar for pickling needs to be at 5 percent acidity does adding the water reduce the acidity? I was thinking to do this but with adding thinly sliced onions can i do that? I want to can mine.
I have canned them with onions, and with onions & red peppers. Both are great. I find that this is a good acid level for me. I have tried recipes that were less water or no water, but both versions were so vinegary that I couldn't eat them. This recipe seems to hit about the right level for my tastes.
@@FyreflyesFollies oh so the wayer helps take away and adjust the taste of the vinegar! You know i didnt think about that. Boy i hope the ones i did by the UGA book doesnt wind up the way you explained. If it does then im going to do it your way.
@@StayGold711 I think maybe it comes down to a taste preference, honestly. I know someone who does all vinegar (I havv tried his recipe) and while he loves them, they are just to much vinegar for me.
Hi, what do you reckon if I boil mushrooms for 10 min, strain the water and then add onion slices,olive oil,vinegar,salt,dill just to flavour them ,will it be good straight to consume them? Regards
I don't get moving the mushrooms after the first soak just to move them back to the same container for a second soak. Why not just fill the second container with clean water?
You don't need to explain yourself for wanting to clean your mushrooms. Soil based pathogens are also natural but I wouldn't put that into my body!😂 Thanks for the recipe!
A Recipe for Mushrooms! You remind me of some of my favorote people. Thank you very much for the video. I'm a big forager and have always dried or frozen mine. I'm dreaming of chanterelles, maybe crown tipped coral, or wood ear.... ohhh the dreams ; Time to become reality! (well... next season)
My uncle was doing mushrooms thin and did green tomato, and he did put olive oil ,basil, and garlic .they are good for making sandwiches and brushetta with bread .
I'm glad i came across this video.
My wife bought a jar of marinated mushrooms. They were good but not for the price that she paid for them.
I will be trying this this weekend.
Feels like being in the kitchen with my mom 😢 Thanks for the recipe and demo! I will absolutely be doing this! Just finished blackberries today, am in such a canning mood and these look delicious 🤘
I searched all over UA-cam for the perfect recipe........Thank you! I found it! Trying this today😁
Did it work? I am told that these are amazing, but I have been eating them this way for years, so I can't give a good comparison.
@@FyreflyesFollies Where are you? Are you OK?
@@dixsigns1717 I have been having some health issues. I am out of remission and honestly, my treatments have left me drained and lacking the energy to do much of anything. Hopefully improving and will be back before end of summer.
@@FyreflyesFolliesPRAYERS WILL BE GOING UP FOR YOU.
GOD is good.
I will look forward to your videos.
Thank you for responding. For myself I must remember every day to keep trusting and believing.
Juanita in Idaho
Thank you very much for your video! It is nice to see someone that knows what they are talking about.
The last step was to "Process the mushrooms for 20 minutes." By that, do you mean to simmer them for 20 minutes?
I am a big mushroom fan..i have never done this.. NOW you know I will doing this very soon...I'm sure video making takes time BUT I could watch you for hour's!!! (lol) some days i do!! HEEHAW i just let you playlist run !!! hahahaha
I am so glad you like the videos! and pickled mushrooms are a favorite snack for me...
A couple of things that I do differently. The "dirt" is a high quality soil fortified with horse manure. It is completely sanitized before the spores are added. I do the brine separately. 1qt. water to 1 qt. white distilled vinegar (5%) and 1/4 t0 1/3 cup of salt. I add a "store bought" pickling spice mix and boil the whole thing then let it steep for 1 hour and bring it back to a boil. Pack 1 qt mason jars with the raw mushrooms. Pour the boiling brine to the jars over the mushrooms and quickly seal up the dids. The jars ar very hot so be careful but put them directly into the fridge. 5 to 10 days as "ready to eat." Probably 4 to 6 weeks to be safe to eat after first opening if refrigerated.
I mostly do hard/root vegetables but this works great for sliced red onions (they can be used as a garnish/topping warm after about 1 hour. Turnips, parsnips, carrots and jicama need a good parboiled before pickling bt last forever in a fridge.
You’re a godsend woman! Thanks!😘
Wow, thank you!
Wow, looks good. Thanks for sharing!
Thanks, nice video, will have to try this method, the way the world is going I better.😊
thank you. I agree, the way the world is turning we all need to become much more self reliant and stock back bit, just in case.
Thank you!!!! Very informative.
Glad it was helpful!
simple precise presentation - thank you
You are welcome!
Thank you for the video-your voice reminds me of katzcradul, one of our beloved canning youtubers.
I can't wait to try this! You referred to a "canner" in the video. Is that a special piece of equipment or will a big ol' pot of boiling water do the job? Could these be processed in a pressure cooker?
any large pot with a lid that you can cover your jars with an inch of water will work for a water bath canner. As long as you can maintain the boil once it starts, you can use what you have on hand. I have a large stockpot that I sometimes use. Just remember to put something under your jars so they are not sitting direct on the bottom of the pan. You can make a rack out of extra rings, or even a folder towel will work.
Thank you for this video! :) At 8:48 you mention that the jar on the bottom left might go in the fridge.
Is that because you thought you had too much headspace and wouldn't have enough to make it to the 1/2 inch? If that were the case, the jar would not seal properly during the canning process?
It looks like at the end you did end up having enough though to reach the 1/2 inch so it was okay to can? Just curious/still learning :)
This is my first time pickling and excited to use your video as a guide!
exactly. I did not think I would have enough to fill the jar.
Looks great ! I was thinking do you need to boil them twice ? What if you boil the the first time only couple minutes? And then boil them in the jar ?
you might not have to. this is just the way I have always done it.
Great recipe, I think, lol. Thanks for the video. I wonder have you ever tried this without using FRESH dill and instead used dry dill instead? Or maybe I am thinking of dill seeds? If so, how did it turn out?
Thanks,
Lee
dried works 1 tablespoon fresh dill = 1 teaspoon dried dill
What is the water for? Doesnt it water down the vinegar and the mushrooms make their own water as well. I think vinegar for pickling needs to be at 5 percent acidity does adding the water reduce the acidity? I was thinking to do this but with adding thinly sliced onions can i do that? I want to can mine.
I have canned them with onions, and with onions & red peppers. Both are great. I find that this is a good acid level for me. I have tried recipes that were less water or no water, but both versions were so vinegary that I couldn't eat them. This recipe seems to hit about the right level for my tastes.
@@FyreflyesFollies oh so the wayer helps take away and adjust the taste of the vinegar! You know i didnt think about that. Boy i hope the ones i did by the UGA book doesnt wind up the way you explained. If it does then im going to do it your way.
@@StayGold711 I think maybe it comes down to a taste preference, honestly. I know someone who does all vinegar (I havv tried his recipe) and while he loves them, they are just to much vinegar for me.
Ooooooo..i am excited to make these!!
I better put these out of sight. 2 weeks is going to be hard to wait!!!
Just subbed your channel 😊
Thanks for subbing! You can technically eat them immediately, and 2 weeks is hard to wait, but it is so worth it for the flavor to really develop!!
Hi, what do you reckon if I boil mushrooms for 10 min, strain the water and then add onion slices,olive oil,vinegar,salt,dill just to flavour them ,will it be good straight to consume them? Regards
Thank you lady! I will do that with The Comb Tooth Mushroom!
Hope you like it!
Imsorry, I missed the size of these jars. Are they pints? Thank you!
yes, they are pints.
can I use dried dill weed instead of fresh dill?
Yes!! adjust it for your taste preference, as dried can be a little stronger.
Do you store in fridge to pickle?
nope - straight onto the shelf after they come out of the canner and cool down.
CAN THESE BE DONE IN 8OZ JARS?
yes. Pints and half pints process at the same time.
@@FyreflyesFollies THANKS
Where is the recipe? I can't find it? This recipe looks so good
I don't get moving the mushrooms after the first soak just to move them back to the same container for a second soak. Why not just fill the second container with clean water?
Interesting…
I love this Chick !!~. Shes my kinda kitchen goddess. Thanks for this video.
A squeeze of 🍋 lemon in the brine would've helped retain their whiteness.
Recipe?
Thats not dirt girl. Thats the color of the spores of the mushrooms. There are billions of them.
they may be spores, but to me they taste like dirt and leave grit in my jars. I prefer to wash them.
LOVLEY
Thank You! They turned out great!
I dont understand the cooking part. I pickle vegys raw .
I do most, but all of my pickled mushroom recipes call for cooking them.
You don't need to explain yourself for wanting to clean your mushrooms. Soil based pathogens are also natural but I wouldn't put that into my body!😂
Thanks for the recipe!
What about your gut health the more natural products in your gut the less cancer
Wait I’m sorry. That was mean and I’m drunk. Sorry.
Lol.. Drunk comments get me every tim!😂
Thanks for the apology.
Now that’s a ARM!
I am aware I am fat, but thanks for pointing it out in case I had a minor lapse in memory.
Satokora, if you don't have anything nice to say, don't say anything at all.
A Recipe for Mushrooms! You remind me of some of my favorote people. Thank you very much for the video. I'm a big forager and have always dried or frozen mine. I'm dreaming of chanterelles, maybe crown tipped coral, or wood ear.... ohhh the dreams ; Time to become reality! (well... next season)
Girl, where are you and are you OK???
I need your videos!!!
i think your fan needs some help
No disrespect , but you say you dont want dirt in your mushrooms, what about bacteria? Those rings on your fingers can harbor bacteria, yuck!
Thank you!!