Pickled ginger with garlic, sugar and vinegar

This recipe differs from many other ways of pickling mushrooms, first of all, by its simplicity and minimal cooking time. Since the redheads are not boiled beforehand, but are prepared together with the marinade.

First of all, you need to inspect the mushrooms for the presence of damaged or unsuitable pieces for preservation. You should choose beautiful, not spoiled, suitable size ginger. Then put the mushrooms in a large bowl, pour water and rinse them thoroughly from the ground and other debris. Drain the dirty water and rinse again if necessary. Throw the ginger in a colander for a while until the water drains from them.

Wash the jars thoroughly in advance. Immediately after washing, put the wet jars in a cold oven upside down. Turn on the oven at 120 degrees and sterilize the glass container for 15 minutes. Caps can also be sterilized in the same way.

Prepare a quick marinade for mushrooms. In a large saucepan (it should fit all the redheads), boil water. In boiling water, throw salt, sugar, bay leaf and peppers. You can add any other spices to taste.

Peel the garlic into cloves, wash it and also throw it into a marinade pan. Mix it up. Re-boil the water with spices in a saucepan.

Pour 6% vinegar into a saucepan and add the prepared ginger there.

Bring the contents of the pan to a boil again and boil the mushrooms in the marinade for 5 minutes. Remove the pan from the heat.

Using a large spoon or ladle, spread the mushrooms together with the marinade into sterilized jars and immediately roll up the lids.

Put the rolled-up jars on the floor, wrapping them with a blanket. And leave it like that all night until they finally cool down. Then remove the jars to the cellar or any cool dark place for storage. Bon appetit!