Pickled white pears

Clean white mushrooms from forest debris, which is inevitable when collecting wild mushrooms. You can clean the hats with a soft brush or sponge. Cut off all the damaged pieces. It is better not to preserve mushrooms that are too soft. Pour cold water into a basin and rinse the grapes thoroughly there. Then drain the dirty water and rinse the rough again.

Put the mushrooms in a colander and lightly dry. For pickling, select the bunches of approximately the same size, preferably small ones - they will pickle faster. If the bunches are very large, they can be cut.

Put the washed mushrooms in a saucepan with water and put on the stove. Boil the water, remove the white foam in the surface. Boil the pears in a saucepan over moderate heat under a lid for about 10 minutes. After that, remove the pan from the heat and drain the water. Put the bunches back in a colander and rinse with cold running water.

Prepare the marinade. To do this, pour clean water into a saucepan, add salt, sugar, all the necessary spices - bay leaf, black pepper, allspice and cloves. Mix the ingredients well together. Put the pan with the marinade on the stove and bring to a boil. As soon as the marinade boils, put the boiled white pears in a saucepan with it. Boil the mushrooms in the marinade for 15 minutes over low heat, stirring occasionally.

Wash glass jars from dirt. Sterilize them in the oven upside down at a temperature of 100-120 degrees Celsius or in the microwave at maximum power for 2-3 minutes, having previously poured a small amount of water into them. Boil the lids separately in a saucepan.

At the bottom of each jar, place a peeled garlic clove (large cloves can be cut), and washed and dried currant leaves (you can add cherry leaves).

In each jar, using a slotted spoon, transfer the bunches from the pan with the marinade. Fill the jars with mushrooms by about 3/4 of their volume. Pour 9% table vinegar into each jar. Add the marinade from the pan to the edge of the jar. Roll up with clean lids.

Put the jars upside down until completely cooled. After the jars of mushrooms cool down, they can be moved to a dark, cool place. Serve them on the table especially well seasoned with vegetable oil, garlic slices and fresh herbs (ideally - dill).

Successful preparations!