Do not know how to salt belyans? Then read this article

The end of summer and the beginning of autumn is a season of "quiet hunting". Mushroom lovers go to their gatherings. Many know that the dishes from them are not only very tasty, but also useful. They are rich not only with proteins, but with fiber and vitamins. Once the mushroom pickers and the hostesses do not harvest them for the winter. Especially good are salted mushrooms, namely belyans. Interested in how to salt belyans? It's easy, there are several ways. It is not only the familiar cold way, but also hot and dry.

Salting colds in cold fashion

Mushrooms belany people call it scorched. This is because they have a bitter taste. The appearance reminds of freckles mushroom whiting. Description can be found in any encyclopedia. To taste belyanka more tender. For salting, they must first be carefully cleaned of debris and washed. Further they are soaked in running cold water under a light load, otherwise they will float up, but bitterness will remain. After three days, the water is drained and the mushrooms are thrown back to the colander. How to salt belyanka next? Very simple. It will take half a pound of salt for 2 kg of mushrooms, garlic cloves, dill seeds, laurel, bell peppers. On both sides sprinkle with salt each fungus and put it in a pan or in a barrel. Top with a heavy load. The salting of the whitewash in a cold way comes to an end. Three days later, we again tilt it in a colander and rinse it with boiled water. Further, in the sterile cans, the whitecaps are laid in layers. Between each layer add garlic cloves, bell pepper, bay leaf and a little dill seed. Top with everything boiling vegetable oil.

Hot Salting

You can salt the mushrooms in a cold way, if there are conditions for soaking and time. But if it does not, then it's good to take advantage of the hot way. How to salt belyanki hot way? Too it is simple. It's faster. First, carefully clean them and rinse a little. Then we lower it into boiling salted water, this is necessary in order to get rid of bitterness. If there are a lot of mushrooms, and you need to boil in several stages, then you need to do it in clean water. Old broth can not be used, otherwise the bitterness will not come out. After boiling, we throw everything in a colander. When the water drains, every whitewash is slightly salted and put into a pan, preferably enameled. Add horseradish and currant leaves. We load the cargo from above. It is important to remember that this method is not suitable for all mushrooms, but only for whitecaps. After 6-8 days they are ready. For the winter, you can lay on the banks and pour hot oil.

Dry method of salting

How to salt belyanki cold and hot way, many know, but dry - no. Mushrooms should be thoroughly cleaned of debris and, if possible, it is better not to wet. The dirtiest can be cleaned with a damp cloth. Then each mushroom is sprinkled with salt and placed in a container. Put the load on top and leave it for a few days. After the preparation of the whitewash, put into pure jars and add spices and spices to taste. Hot oil not only improves the taste of mushrooms, but also helps to preserve them. Store the salted beliaques in a cool place.