Salted ginger in jars for the winter

Redheads must first of all be well cleaned of forest debris and dirt. Next, pour the mushrooms with clean cold water and rinse thoroughly. Then drain the dirty water and rinse again in clean water. If necessary, repeat the procedure until the water after the mushrooms is clean and transparent. Next, we dry the ginger, spread out on a paper towel - it absorbs water best.

Pour clean water into a large saucepan and put it on the stove. Bring the water in a saucepan to a boil over high heat, then salt it well and mix. Pour the treated ginger into boiling water, wait for boiling and remove the foam that forms on the surface. Cook the mushrooms for 10-15 minutes from the moment the water boils under the lid over moderate heat. Next, remove the pan from the heat, and drain the hot water. Pass the mushrooms through a sieve or a small colander and rinse thoroughly with cold tap water.

In parallel, prepare a container for mushrooms. Thoroughly rinse the glass jars with detergent and sterilize them over steam or in any other way. Boil the lids to the jars for 5 minutes.

Prepare brine for pickling ginger. Pour clean water into a saucepan and boil it. Next, add salt, peppercorns, bay leaf, allspice, cloves and a cinnamon stick to boiling water. For a brighter flavor, put a couple of currant leaves. Mix all the ingredients well until the salt is completely dissolved.

As soon as the brine is ready, throw the pre-boiled ginger into a saucepan with it and boil them again in the brine for about ten minutes.

Next, with a large spoon, transfer the ginger along with the brine into sterilized jars and hermetically roll up with hot lids.

Put the rolled-up jars with the lids down and wrap them with something warm. Keep the jars like this until they completely cool down. After that, they can be removed to the cellar or pantry.

Successful preparations!