Pickled ginger for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. After collecting the mushrooms, it is better not to leave them for a long time, immediately proceed to pickling them. It is better to collect small mushrooms, they will not only sit beautifully in jars, it is believed that harmful substances accumulate in large mature mushrooms, therefore small ones are more useful.

2. Step 2:

   

   Mushrooms are washed, cleaned of wormy mushrooms, garbage, large caps are cut. You can soak the mushrooms in salted water, leaving them for a couple of hours. In this case, all the insects hidden in the mushrooms will pop up, the mushrooms will wash off better.

3. Step 3:

   

   After soaking, we wash the mushrooms again and put them in an enameled saucepan, pour cold water and put them on fire. Bring to a boil, drain the water, rinse the mushrooms and put them back in the pan.

4. Step 4:

   

   Pour cold water into another pan. Add spices: bay leaf, pepper, cloves, salt. Put on fire and bring to a boil, boil for a few minutes.

6. Step 5:

   

   Fill the mushrooms in a saucepan with boiling marinade, add the washed dill greens, reduce the heat to a minimum and cook the mushrooms for 20 minutes. Then pour in acetic acid, let the marinade boil and cook the mushrooms for a couple more minutes. Turn off the fire.

7. Step 6:

   

   While the mushrooms are cooking, prepare the jars for harvesting. We wash and sterilize the jars in one of the most convenient ways. I always use sterilization of cans in the oven, it turns out a lot of sterile cans quickly. We put the wet jars with the neck down on the grill in a cold oven, set the temperature to 150 degrees and keep them in the oven for about 15 minutes (0.5 liters in volume).

8. Step 7:

   

   We lay out the mushrooms in sterile jars, fill them with the marinade remaining in the pan to the shoulders of the jar.

9. Step 8:

   

   We cover the jars with lids and sterilize them in a saucepan with water, for 10 minutes the jars with a volume of 0.5 liters. We roll up the jars with lids, let them cool at room temperature and put them away for storage in a cool place. In winter, pickled mushrooms can be served to the table as an independent snack (very tasty with vegetable oil and green onions) or used for making salads.