Salting porcini mushrooms for winter

Sort out the porcini mushrooms, put them in water and rinse thoroughly, changing the water several times, and do not forget to cut off the earthy parts of the legs.
Cut them into several pieces, leave the small ones intact. Pour a little water into a saucepan (for one kg of mushrooms - half a cup), add salt, add dill, allspice, cloves, currant leaves and lavrushka. Put all this on medium heat, bring to a boil, and cover the mushrooms.
After boiling, cook for 25 minutes on low heat, not forgetting to gently stir the "soup" and periodically remove the foam. After cooking, put the mushrooms in a colander, but do not drain the brine, but set aside for now. Prepare glass jars of small volume, before that, be sure to rinse and sterilize them. Arrange the cooked mushrooms in jars and pour the brine. Close them with lids and put them in the refrigerator or other cool storage place.