Mushrooms, water, salt, bay leaf, hot black pepper, cloves, vinegar essence or 9-10% vinegar

Certain types of prepared mushrooms (after cleaning and washing) are boiled in a ratio of 1: 1 in salted water (4 – 5% salt), placed in jars and 250 – 300 g of filling is added per 1 kg of mushrooms. The filling is boiled for 20-30 minutes: 60 g of salt, 5 – 6 bay leaves, 10 – 12 pieces of bitter black pepper and 5 – 6 pieces of cloves are taken for 1 liter of water. Sometimes when cooking, star anise, cinnamon, garlic are added to taste. After the end of cooking and cooling, 40 g of vinegar essence or 320 g of 9-10% vinegar are added to the filling (at the same time, less water is taken for cooking, about 0.75 l). Spices from the filling (pepper and cloves) are also transferred to mushrooms. Such pickled mushrooms contain about 1% acetic acid and have a pungent taste. Pickled mushrooms are stored on a glacier or in a refrigerator. At room temperature, after 10-15 days, mushrooms can deteriorate. For pickling, each type is used separately: all edible tubular mushrooms, chanterelles, autumn mushrooms, mushrooms, russula, etc.