Blueberries, pickled with citric acid and vinegar

Pickled blackberries are probably loved by all men and not only…
I pickle mushrooms for my family every year. Mostly I buy young podberezovichki. First I wash them thoroughly under running water. Then I peel and pour it into a small saucepan. I add water and bay leaf. After that, I add salt, citric acid, cinnamon and cloves. Then I put the pan on the stove and boil the mushrooms. Do not forget to remove the foam. Boil the mushrooms over low heat. At the end, I add vinegar, when the mushrooms are ready, they become soft and begin to settle at the bottom of the pan. Then I remove the pan from the stove. While cooking mushrooms, I thoroughly rinse the jars and sterilize them for a couple. After that, I put the hot mushrooms in ready-made jars, pour the broth in which they were cooked. After that, I close the jars and sterilize them again, but in boiling water. If you have liter cans, they need to be kept in water for 30 minutes, and if they are half-liter, then 25 minutes. After sterilizing the finished product, I roll up the jars and turn them upside down and cover them with a blanket. That's my cooking recipe for today.