Pickled ginger in a hot way for the winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Ginger for pickling is better to use small and fresh. Mushrooms are thoroughly cleaned from the ground and leaves, remove wormy and rotten mushrooms, rinse them under running water. We throw them into a colander, let the water drain. If the mushrooms are not collected independently, and there is no confidence in their freshness and purity, then they can be soaked in salted water, leaving it in it for a couple of hours.

2. Step 2:

   

   Then drain the water, put the mushrooms in a saucepan, fill with water and put on fire, add a little salt and cook for half an hour on medium heat from the moment the water boils.

3. Step 3:

   

   Drain the water in which the mushrooms were cooked, throw the mushrooms into a colander to drain the excess liquid.

4. Step 4:

   

   Start cooking the marinade. Parsley greens are washed under running water, dried on a paper towel and finely chopped with a knife. Peel the garlic and cut the cloves into plates.

6. Step 5:

   

   Pour clean water into the pan. We put parsley, garlic, pepper, bay leaf in it. Bring the marinade to a boil and cook for a couple of minutes. In advance, you need to sterilize small jars, in any proven way: in a water bath, in an oven or in a microwave. Boil the lids and dry them.

7. Step 6:

   

   Mushrooms are laid out in jars so that they reach the shoulders of the jars. Pour a teaspoon of table vinegar into 0.5 l jars.

8. Step 7:

   

   Fill mushrooms in jars with boiling marinade. Immediately roll up the jars with lids and leave them upside down at room temperature to cool down, the jars need to be covered with a warm blanket or other warm material so that the cooling of the blanks occurs gradually.

9. Step 8:

   

   After cooling, the jars with mushrooms are stored in a cool place. The pickled ginger is ready. Bon appetit!