Pickling of pears in a hot way

Mushrooms are washed, cleaned of dirt and debris. Cut into pieces, send it to a saucepan. Fill with water, add a little salt, send it to the fire. Cook the mushrooms for 15 minutes after boiling, while removing the foam. After cooling the pears right in the water in which they were cooked, and we throw them into a colander.

Meanwhile, peel the garlic and cut into slices, wash the cherry leaves under running water.

Choose a bowl deeper, line the bottom with cherry leaves, spread half of garlic, pepper, cloves, lavrushka. Scald the spices with boiling water (a little, literally 1 tablespoon of boiling water), pour in some salt and a layer of mushrooms, then salt again, then mushrooms.

In this way, fill the bowl with pears, sprinkling layer after layer with salt (2-3 pinches of salt per 1 layer) and cover the top with the remaining part of cherry and bay leaves, sprinkle with pepper and cloves. Cover the bowl with a dish smaller in diameter and set the load. Mushrooms should be covered with their own juice and, if it is not enough, pour in a little boiled salted water.

After 5-6 days, the mushrooms can be laid out in sterile jars, filling with the remaining brine. We close the jars with lids and send them to the refrigerator for storage.

Hot salted pears are ready to eat!

Bon appetit!