How to Pickle Svinushki Mushrooms for the Winter

• Rinse the foraged mushrooms thoroughly under running water, sort through them, and trim away any bad spots. Transfer them to a deep container and cover with salted water. Let the svinushki soak for a full 24 hours, changing the water for fresh every 3–4 hours and rinsing the mushrooms in a colander each time. When the soaking time is up, drain and rinse them once more. Next, boil the mushrooms: put them in a large pot, cover with clean cold water, and add just enough salt to make the water taste salty. Set over high heat, bring to a boil, then lower the heat to its minimum. Cook the svinushki for 15 minutes, skimming off the foam as it rises. Drain in a colander and rinse well. Repeat this boil-and-rinse process in fresh salted water a total of three times. To make the brine, pour clean cold water into a pot and add the sugar and salt. Set over medium heat and bring to a boil, stirring so the sugar and salt fully dissolve. Pour in the vinegar, then add the bay leaves, whole cloves, allspice, black peppercorns, and coriander seeds. Add the mushrooms and simmer over low heat for 15 minutes. Meanwhile, sterilize your jars and lids by whatever method you prefer — the microwave or oven both work well. Small jars with screw-on lids are ideal for mushrooms. Peel the garlic and place the cloves in the bottom of the jars (cut large cloves into a few pieces). Pack in the hot mushrooms, making sure to add plenty of brine. Seal the jars tightly. Turn them upside down, wrap them in a blanket, and let them cool slowly over the next 24 hours. Then move the jars to a cold storage spot — a cellar or the refrigerator. Let them cure for 60 days before tasting; they'll keep until spring. Happy canning!

A note on the vinegar: the original calls for vinegar essence (about 70% acetic acid). For 20 ml of essence, substitute roughly 150 ml of standard 9% vinegar (or about 1 cup of 5% distilled white vinegar) and reduce the water slightly to keep the tang balanced.