Pickled grapes in vinegar with salt

My grandmother on my mother's side is a mushroom picker. Every autumn we go mushroom picking with her. She knows all the best mushroom spots, that's why we always come home with full baskets. Grandma cooks a lot of the most diverse food from mushrooms, but I remember the culinary recipe of pickled pears. I always enjoy eating these mushrooms, I recently learned how to prepare them myself and now I will share with you the way of cooking them. To begin with, the mushrooms need to be thoroughly rinsed and soaked for 6-8 hours. After this time, remove the mushrooms from the water and rinse again. After that, blanch the pears for about 2 minutes in boiling water. Then we soak them in cold water until they cool down completely. Now we put the mushrooms in uniform layers in a barrel. We lay each layer with spices and salt at the rate of: 500 grams of spices and salt per 10 kilograms of mushrooms. Also, do not forget to add vinegar essence, water should not be added. We leave the mushrooms in this form for a day, after this time we wash the mushrooms with cold water, put them in jars and pour the marinade formed during their stay in the barrel.