Mugs have a pleasant smell and a sharp fresh taste. According to the nutritional characteristics, these mushrooms are classified as conditionally edible. They are considered one of the best for pickling and pickling. Whether these representatives of the mushroom kingdom require preliminary soaking before cooking and how much they need to be kept in the liquid, the article will tell.

Do you need to soak the mushrooms

All mushrooms by nutritional quality are divided into 4 groups:

• edible;
• conditionally edible;
• inedible;
• poisonous.

Edible specimens have high or good taste characteristics and are suitable for any culinary processing without preparation - they do not need to be boiled and soaked beforehand.

The taste of conditionally edible mushrooms is mediocre. Often they are bitter or give a sharpness, too hard or elastic. They can be eaten, but after additional preparation - soaking for several hours or days and cooking for 20-25 minutes. After such manipulations, sharpness, bitterness and hardness disappear. Inedible mushrooms are either tasteless or have an unpleasant taste and smell. They carry neither danger nor nutritional value to humans.

Poisonous specimens are strictly forbidden to use, since they cause irritation of the mucous membrane of the digestive tract and lead to poisoning or even death. Since the lump is ranked as conditionally edible mushroom, and also because of its sharp taste, it must be soaked in water before cooking. After standing in the liquid, the sharpness goes away.

Video: How to distinguish edible from poisonous mushrooms

How to soak before salting

To properly soak black, white and other types of breasts, you must use the following recommendations:

1. Place the mushrooms in a bowl of cold water.
2. Stand them for 20 minutes.
3. To start cleaning - with a knife or a hard toothbrush, along with the film, remove debris and dirt from the hat, clean the leg.
4. Discard instances with wormholes, spots, too old.
5. Remove with a knife in the direction from the leg to the edge of the plate for large specimens.
6. Rinse cleaned specimens under running water.
7. Put in a container for soaking. Too large specimens can be cut.
8. Pour cold water so that it completely covers the mushrooms (1 liter per 5 kg).
9. Add salt (45-50 g per 1 kg of mushrooms).

To soak the mushrooms, it is necessary to use dishes made of wood or coated with enamel. Metallic is not suitable for this purpose, since oxidation processes begin in it.

How much to soak

For most types of breasts, there is a recommendation - before salting, soak them for two to three days. The exception is white. It is enough to withstand it in a liquid for 10-15 hours.

When soaking for several days, the water must be changed daily. In this case, do not forget to add salt to it.The fact that the soaking was correct will be indicated by the color of the water after the procedure. It should be darkened, but transparent.

Before cooking the pickles, the breasts should also be boiled. To do this, place them in a pot of water, boil and boil for 5-10 minutes. Then drain the liquid, put the mushrooms in a colander and wait for them to cool.Also, the lack of bitterness in the taste will indicate the suitability of the mushrooms for consumption. You can verify this if, after soaking, break off and eat a small piece of the hat.

Cold salting

The following types of loaves are suitable for salting:

To salt these mushrooms in a cold way, you must:

1. Pour the salt layer at the bottom of the dishes.
2. Cover it with blackcurrant, cherry leaves, dill stems.
3. Spread the mushrooms in layers with the caps down, pouring them with salt, pepper, bay leaf, garlic, horseradish leaves. The amount of salt must be calculated based on the proportion: 50 g per 1 kg of mushrooms.
4. Cover with leaves.
5. Put on top a lid that has a smaller diameter than the container.
6. Press down.

Pickles will be ready for use after 1-2 months. It must be stored at a temperature of + 5 ... + 6 ° C. For storage, a basement and a refrigerator are well suited.

Important! With the use of breasts, one should be careful, because they are able to overload the gastrointestinal tract and cause nausea, vomiting, diarrhea, and abdominal pain.

Mushrooms before pickling require mandatory soaking for several hours or days. Despite the mediocre taste and pungency of fresh mushrooms, they are very tasty and dense in salt form.