Salted (pickled) mushrooms with subsequent processing for storage without a refrigerator

and if you do not roll the mushrooms, but leave it like that, are they stored for a long time?

I have mushrooms in the tank, under oppression. The minimum amount of brine.
I do not store it in the refrigerator, I roll it up in small jars, eat once.
Mushrooms will behave like ordinary pickled ones. White coating and mildew will form. I don't eat that.

You will shift, it’s easier to immediately close it in jars, and you’ll probably go to NG with mushrooms

[OlgaGera]

OlgaGera, very many salted milk mushrooms, mushrooms, volnushki, but never rolled! But this is so convenient. Great, thank you!

[Lily]

Lily,
Try to roll it up. Here, the main thing is to boil already salted mushrooms. And what recipe to pickle is a matter of taste

[OlgaGera]

OlgaGera, I will definitely try, the main thing is to find mushrooms.

Here they are, ready to boil

[OlgaGera]

OlgaGera, The beauty!!!!

[OlgaGera]

OlgaGera, Lelka, thanks for the recipe for salted mushrooms, we have rain almost every day and a lot of white ones.

a lot of whites.

How good! Salt

This year, a full flight with the bolt. Therefore, a bookmark until next year, I really want the year to be mushroom. The main thing is not to forget
What I have never salted is butter. But it seems to me that they will be like jellyfish. Can anyone have experience and understanding of what salty boletus is?

weld the lids.

... it will be tastier

like jellyfish

Nooo. If only they are tiny. Well ... a hat with a piglet. Others are not taken here.
They behave normally in the barrel. Crunchy like a hake fish.

[Lelka]

Lelka, so we are large and do not harvest, only if strong - then for drying. And pickle the little thing. I wanted to show, but innovations do not allow inserting a photo
By the way, I highly recommend dried boletus

I highly recommend dried boletus

I have known about this for a long time.
The most delicious soup made from dried butter))))

innovations do not allow inserting a photo

strange, I inserted yesterday with innovations without problems.

[OlgaGera]

OlgaGera, tell me, as a specialist in salting: if a portion of mushrooms is already fermented and ready in 4 days to be sent to the cold - is it impossible to add a new one? Even if you mix everything up? Ferment in other dishes? I always fermented a large portion at once, and this year for the first time every day I collect a basket of different ones - so the scheme has changed. And the grandmother, who so salted the mushrooms, is no longer there - there is no one to ask ((

[Anna]

Anna, can! You can add and mix.
Carefully remove the fur coat, add the mushrooms. And so on until the tank is full.
In the village they taught and did so. Where does the recipe come from.

But the big barrel, which is filled with fresh portions, is stored outside? That is, the pace of ~ 10 degrees during the day? But I have different conditions: either in a room where the rate is 20 degrees, or in the refrigerator, where 5. So I think: in the room, the fermented ones will be the first to acidify after exposure for more than 4 days, and the last added ones will be under-fermented in the refrigerator?

[Anna1957]

Anna1957, I salt mushrooms on the street. I don't keep them at home. Or in the dressing room. The same street, only under the roof. They are standing under the bench. Tank for 40 liters. I can fill the whole season. Depends on the year. I fermented the first batch, and I'm already adding it there.

Yes, the question has not cleared up with my conditions)). About the street - it's clear.

[Anna1957]

Anna1957
I don't risk it. Salt in separate batches, but I combine the already salted ones.

Salt in separate batches, but I combine the already salted ones.

So I came to the same conclusion

the question was not cleared up with my conditions

I can't say anything. I don’t know, because I didn’t do that.
I described my method. I have mushrooms in jars for several years. Found it here in the cellar.
They remain in the tank until processing. This is usually November.

[Lelka]

Lelka, and all the mushroom pickling specialists, help me, pliz. Now I took out last year's salted mushrooms and remembered that last year I salted with dried herbs. And if the taste and aroma are at their best, then the crumbled dried greens spoil everything, especially the currant "crumb".
In this regard, the question is: can the salting kit be thrown into the freezer and taken out at the right time? Will the aroma and taste be affected? Will it turn sour after thawing? And by the way, should I put it frozen or defrost it beforehand? Or is it not an option at all?
I do not have a summer residence; all this grass must be bought in advance or taken from summer residents. At the same time, I cannot pick mushrooms and organize these greens.

[Anna]

Anna, I don’t put anything except dill and lavrik. And dill with a "fur coat" on top is, as a rule, dry stems with umbrellas. And salted umbrellas. If there are no umbrellas, I buy dill seeds at the pharmacy and use them.
I don't put currants and other greenery. So, I'm sorry, I won't help with this question.

all this herb must be bought in advance or taken from summer residents

What, Anya?
Lavrik is dry. Dill in the pharmacy. Only garlic will need to be bought for seaming.
There is no dill fur coat, then just a plate on top to drown. The mushrooms will not float.

What, Anya?

I, as a rule, put a black currant leaf, dill with umbrellas, horseradish leaf, garlic in salted mushrooms (this is always at home). But the rest of the greens, preferably fresh, with dry I have the problems described above.
And I put lavrushka and the rest of your spices in pickled mushrooms, I have two separate recipes.
And I never roll up mushrooms - I have my own cockroaches))
I was only interested in the question of freezing leaves ((

I buy dill seeds at the pharmacy

I'll have to take a look.

I put black currant leaf, horseradish leaf,

I never put taoke. I will not prompt

just a plate on top to drown. The mushrooms will not float.

I have cool plastic cans with a screw press for pickled mushrooms. They were in Fink for 20 euros, and then I saw them on sale for 3. And I bought 3pcs.

I don't put currants and other greenery

And rightly so, in the forest villages, where there were once state mushroom picking points, they never put grass in mushrooms. My husband is from a forest village, and I, at one time, interrogated his relatives on the topic of salting. And for themselves, except for dill, pepper and cloves with lavrushka, they did not add anything, but they simply covered it with a large dish, or a mug specially made of oak, which was previously scalded. I have never seen mold.

covered simply with a large dish, or a mug specially made of oak, which was previously scalded.

I firstly, the first year, covered with a rag. Well, first a dill fur coat, then a rag and a plate and a pebble on the rag. Oh mamadaragaya ... after a while this smell was ...

except for dill, pepper and cloves with lavrushka, nothing was added, but simply covered with a large dish, or a mug specially made of oak,

It's not about the press - it should be present in any version. And the herb is currant for aroma along with garlic, horseradish for crunchiness, oak leaf for her. The recipes are different, it's a matter of taste. I didn't want to decide on this, but on the possibility or inability to use frozen leaves for pickling.

[Anna]

Anna, I only learned from you about horseradish in mushrooms and an oak leaf.
In the boiled ones, to the table, they were shifted with currant leaves. These are just blackies.Garlic was already being placed on the table. But in the salting of mushrooms, garlic, horseradish, an oak leaf, this is a discovery for me

[Anna]

with the ability or inability to use frozen leaves for pickling

Anna, I also always salt, covering with currant leaves, as my grandmother did. A familiar scent.
For the past three years I have been drying them in books (so that they are flat), but I have never frozen them. Well, while I am fiddling with laying out mushrooms / washing dishes - the leaves placed on the mushrooms get slightly wet and do not break.
Didn't help with freezing issue, yes

The recipes are different, it's a matter of taste.

Rather, each locality, its own customs, even from ancestors ... I think that dried is better, tested on dill

I dry them in books (so they are flat),

This is an option))

I also always salt, covering with currant leaves, as my grandmother did. A familiar scent.

Yes, apparently, St. Petersburg tastes))

I only learned from you about horseradish in mushrooms and an oak leaf.

And you try for the sake of interest - suddenly you like it. This year there is a sea of ​​mushrooms.
It's like sauerkraut - there is simply without any additives, but there is salad, Provencal - I don't like them, simple ones are closer to me. Apparently, I just like the clear taste of lactic acid fermentation.

In the boiled ones, to the table, they were shifted with currant leaves.

Here I do not understand. Fresh leaf only in summer. And to the table just boiled mushrooms, laid with a fresh leaf? In summer, they are usually eaten fried, and boiled for subsequent freezing for the winter. By the way, I don't like them at all in this version. I want to try freezing fresh slices this year to fry later.

This year there are sea of ​​mushrooms.

we have not a single rain. Dry. And the heat. yesterday +27. Today I feel a little better
Well, not a mushroom ... boletus does not count. Here, only porcini mushrooms are considered.

And you try for the sake of interest - suddenly you like it.

Anh, I don't even put this in cucumbers. I do not like.

boiled for subsequent freezing for the winter

I will never do that. Don't don't and don't ask. It is better to freeze the fried ones.

Fresh leaves only in summer. And to the table just boiled mushrooms, laid with a fresh leaf?

Yes. This is a summer meal.
Boil mushrooms, you can do it without salt. We catch the mushrooms in a deep bowl in layers - add a little garlic and a currant leaf, close the layer completely. Again mushrooms, salt, garlic, currants. leaf and until the mushrooms run out.
We clean, cook potatoes, mushrooms are infused. As the potatoes were boiled, if possible, they caught a currant leaf from mushrooms, seasoned with fragrant oil and you can eat.