Pickled mushrooms with vinegar for the winter

Remove sand from mushrooms and rinse under running water. Boil the mushrooms in boiling water for 5 minutes, then drain in a colander.

Boil water. Add salt, sugar, bay leaf, cloves and allspice.

Place the mushrooms in the marinade, mix. Remove the foam, boil until tender, then pour in the vinegar.

Using a slotted spoon, remove the mushrooms from the marinade and fill sterile jars “up to the shoulders” with them.

Bring the marinade to a boil again, add currant leaves and dill. Boil 1 minute.

In jars on top of the mushrooms, put a currant leaf and a dill umbrella, pour boiling marinade.

Close the workpiece tightly and cool at room temperature. Move the cooled pickled mushrooms to storage in a cool dark place.