The violin mushroom has several names - it is known as creak, euphorbia, podskrebysh milky. But in the people it is called simply creak. And all because of the sound that he makes when rubbing the caps of mushrooms or scratching them with a knife. How to find it and whether it is possible to cook something with it - we will find out further.
Edible or not
Skripuha belongs to the Syrojezkoyev family. Despite this name, the mushroom is in the fourth category of utility and is considered conditionally edible. It is suitable for food only if it is cooked properly. Eating raw is prohibited, it can cause poisoning. 
Proper processing preserves the amino acids and vitamins with which it is saturated. This is a dietary product - only 22 kcal per 100 g. It contains equally of proteins and carbohydrates - these compounds account for almost all of its composition.
It will be useful for you to learn about edible and inedible mushrooms of the Russula family.
Looks like: botanical description
The Skripitsa is a small white mushroom, which is often confused with gruzhem. However, many types of milk mushrooms are also conditionally edible.
Hat
Dense and fleshy, ranging in size from 8 cm to 26 cm. Quite still, the young mushroom has a convex cap with curled edges. Over time, she cracks down; its edges become wavy, and also often crack. The middle falls a little inside.
Fringe on the hat is missing. If on the surface to hold some object, it will make a characteristic creaking sound. 
Records
Descending on the leg, rare. At first they are light, but darken as the fungus grows.
Did you know? Mushrooms appeared on our planet more than 400 million years ago - long before the advent of dinosaurs.
Leg
The same color as the cap. It is solid, smooth and short. Size - up to 5 cm in height and about 4 cm in diameter. 
Pulp
Light, tough and easy to break. The milky juice is emitted from it - at first it is white, after a while it turns yellow a little, and when it dries completely, it becomes brown. Just the juice is harmful - it is hot and bitter.
Important! The most delicious and suitable for salting considered to be collected at the end of the summer creak - then he is still young.
Where to look and when to collect
In any forest where there is enough moss, old branches and leaves. Skripun loves light and grows well in a lighted area. The easiest way to find it is near pine and birch. You can collect from the beginning of summer until autumn.
This fungus is characterized by growth in groups of different age categories. However, lonely creaks are often found.
Twin mushrooms
There are three types of mushrooms that look like squeaks - real, peppery and white podgruzdok.
- The easiest among them to know white podgruzdok - when breaking it does not emit liquid, and the pulp does not change color. The edges of the cap are not very fluffy, under it are thin and frequent plates. The leg is white, but with age it becomes brownish.
- Real or white grub can be recognized by the fluffy edges of the cap, rare and wide plates. If it is broken and cut, a white, bitter milky juice will start to stand out, which has a sulfur-yellow color at the cut.
- At pepper loading smooth cap, and under it frequent and narrow plates. When it breaks, the milky sap is released, which is greenish at the cut point.
And, of course, in all these mushrooms, the cap does not emit a characteristic creaking under friction.
How to pickle
This mushroom is used only in saline form. The procedure for preparing the violin takes a lot of time because of the need for preliminary preparation of raw materials.
Read more about pickles, pickling, drying and freezing mushrooms.
Preliminary preparation
Collected mushrooms must be washed and soaked in water for at least 4 days. In this case, the water must be changed at least 3 times a day.
Video: how to prepare the violin for pickling
Another option is to fill them with boiling water, changing the water 4 times. But even this procedure will take up to 3 days.
Whatever method you choose - put a pressure on the top - so the milky juice will come out faster. Only after that you can go directly to the salting.
Recipe
Salt can be cold and hot. For any of them you will need:
- crepica - 1 kg;
- salt - 40-50 g;
- spices to taste - bay leaf, cloves, peppercorns;
- currant leaves (will help prevent the appearance of mold in the banks).
Important! You can not add garlic to pickled - from him squeaky can turn sour.
Cool way preparations:
- In the pre-sterilized banks with caps down tightly lay the mushrooms, pouring each layer with salt and spices.
- In crowded mushrooms give a liquid - it must cover the entire product during the salting period. If it is not enough, you need to add saline solution - dissolve 20 g of salt in a liter of water.
- At the very end, the contents of the jar are tightly covered with leaves and covered with a lid.
- Keep preservation need in the refrigerator. You can consume in 1.5 months.
Hot way it is good that you can only soak the creamer for two days. Thereafter:- Cook the mushrooms in salted water for 20-30 minutes after boiling, removing the foam.
- Drain with sieve or colander.
- Next, put them in the banks in the same way as with cold salting.
Video: hot-mouthing violins
Did you know? The largest mushroom (today), Chinese environmental scientists found on the island of Hainan in 2010. This tinder weighs more than 500 kg.
So, it is easy to confuse the crevice with a load, but with proper processing this species is also edible. The main thing is how to soak the mushrooms in order to get rid of bitterness. And after a month and a half, you can enjoy excellent taste.
