Pickled black pears

1. Carefully clean the bunches collected in the forest from dirt and earth, remove twigs and leaves.. Clean or cut off the damaged parts with a sharp knife.

2. Rinse the mushrooms with clean cold water several times. Black grapes have a very bright forest aroma, but they can give bitterness when canned. Therefore, it is better to soak them in water for about 3 days beforehand. At the same time, the water in which the mushrooms lie should be periodically drained and filled with a new one.

3. After 3 days, throw the bunches into a colander and drain all the excess water. Cut too large specimens so that the mushrooms are more or less the same size.

4. Put the mushrooms in a saucepan, pour water so that it covers all the mushrooms. Cook the mushrooms over moderate heat for 20 minutes, periodically removing the dirty foam that forms on the surface. Then throw the pears back into a colander and rinse with cold water.

5. Cook the marinade. To do this, pour clean water into a saucepan, put salt and sugar. Mix everything, bring to a boil and put the bunches there. Cook the mushrooms in the marinade again for another 20 minutes.

6. Sterilize glass jars over steam or in an oven. Boil the lids to them.

7. Put spices in sterilized jars at the bottom: pre-scalded with boiling water and dried currant and cherry leaves, allspice, cloves, black pepper and bay leaf. Peel the garlic, disassemble it into slices and rinse. Throw a clove of garlic into each jar. Pour 9% table vinegar into each jar (based on one half-liter jar of 5 ml).

8. Transfer the mushrooms from the pan with the marinade into the prepared jars and pour the remaining marinade to the very top. Seal tightly with clean lids.

9. Put the rolled jars of mushrooms upside down and wrap with a blanket until completely cooled. After that, it can be transferred to the basement or cellar for storage for a year.

Successful preparations!