Fresh pickled mushrooms for winter

The cooking recipe is very simple. As a girl, I helped my grandmother pick mushrooms for the winter. Grandma's pickled mushrooms were very fond of grandfather, he always said that if there were no food on the table, he would stay hungry.
For pickling, I select small, sturdy, pretty mushrooms. I cook them for about 20 minutes, then rinse, let the water drain. Mushrooms are prepared.
I put water, vinegar and salt on the fire. As soon as the marinade boils, I add the prepared mushrooms, which I cook in the marinade for another 20-25 minutes. 3-4 minutes before the end of cooking, I add sugar, allspice and bay leaf to the marinade. There is not much left to cool the marinade with mushrooms, after which I extract the bay leaf (he did his job), put the mushrooms in pasteurized jars, pour the remaining marinade, roll up the lid. The pickled mushrooms prepared in this way are stored in the cellar (they can be stored in a cool room, the air temperature should not be higher than + 8 * C). A month later, I take out the pickled mushrooms, throwing them into a colander, drain the marinade, put it in a pot-bellied bowl, decorate with an onion cut into half rings. Delicious food is ready! Bon appetit!