Pickling of white grapes

So, wash the mushrooms, clean the spores under the hats.
Soak in cold water for 2-3 days, changing the water every 4-5 hours. At night, of course, you can leave our mushrooms alone. Cut the large mushrooms, and leave the small ones as they are. If you want the white bunch not to darken, it is necessary to add vinegar or citric acid to the water already at the soaking stage. Per bucket of water 1 teaspoon of citric acid or 1 tbsp .a spoonful of acetic essence.
Boil water, salt it. Blanch the pears for 7 minutes, and then cool them in cold water.
Add table salt, at the rate of about 1 liter of water - 1-2 table. spoons of salt. The more salt, the better the mushrooms will be stored. But of course the taste will not improve from this. In order for the mushrooms to be spicy and especially tasty, add dill and garlic. You can take other spices, such as black pepper, currant leaf, allspice, cloves. Try all the spices to your taste.
Now you need to put the mushrooms under pressure for a day, sometimes stirring them.
Then arrange the bunches into jars, pour in the brine, add a little vegetable oil on top and close with plastic lids. The mushrooms will be ready in a month. From 5 kg of fresh pears, about 4-5 0.8-liter cans of salted mushrooms are obtained.
Keep them in the refrigerator!
Bon appetit!