Not as uncommon as you might think although most use vinaigrette or oil based preservation method. Next time I may go lighter on the parsley and add a bit of thyme. Thank You for Watching !!!
Darn! I missed how long you keep this out of the fridge for. I usually go for about 1 to 2 days OUTSIDE the fridge and it has been good. I think I once followed a similar recipe to this and it wasn't salty enough. Even for my GIRLFRIEND she said it was watery tasting. That's saying something for HER to say that, lol. So then I ruined it but adding TOO much salt entirely. Now they taste like what Imagine anchovies tasting like. I think I might end up saving the mushrooms and 2 other full cans of the excessive saltwater brine by using it as part of the broth of a LARGE soup mixture ... Hmmmm... Thanks for the recipe, Lee
Well explained and good tips. Thank you.
You're welcome!!
I am working on gut health and fermented foods. This looks lovely!
Justin Graves, Gut health is something more people are learning to pay attention too. Thank you, and thank you for watching!
Never seen pickled mushrooms. Looks flavorful.
Not as uncommon as you might think although most use vinaigrette or oil based preservation method. Next time I may go lighter on the parsley and add a bit of thyme. Thank You for Watching !!!
Hi Toni! Looking forward to doing this one!!!
P. S. I love your new music better 😉
Deborah's This & That...Hope you like it! oh and I would go a little lighter on the spices next time.
How long did it take? What was the finished result?!
Mobi D...I don't recall how long it took, but I believe I put too much parsley in that jar. I will have to make another one soon
How long do you keep it in the jar before consuming
Summer Solstice...a few weeks should be adequate!
@@HerHomesteadSkills a few weeks? That's seems like along time. I leave mine to ferment just a few days.
Do you mean you're showing people how to do a recipe you haven't tested?
Darn! I missed how long you keep this out of the fridge for. I usually go for about 1 to 2 days OUTSIDE the fridge and it has been good. I think I once followed a similar recipe to this and it wasn't salty enough. Even for my GIRLFRIEND she said it was watery tasting. That's saying something for HER to say that, lol. So then I ruined it but adding TOO much salt entirely. Now they taste like what Imagine anchovies tasting like. I think I might end up saving the mushrooms and 2 other full cans of the excessive saltwater brine by using it as part of the broth of a LARGE soup mixture ... Hmmmm...
Thanks for the recipe,
Lee
Neil Hamburgers' Wife
but that's my life?