Pickled ginger and buttermilk

First of all, it is necessary to sort out the mushrooms and remove all forest debris. If the mushrooms are large, feel free to cut them into quarters. Small ones can be left entirely. Then pour the butter and ginger with clean water and rinse them thoroughly from the sand. Drain the water and discard the mushrooms in a colander. Spread the mushrooms on a cutting board and cut off the damaged areas.

Boil the mushrooms alternately. Pour the peeled ginger into a saucepan and pour clean cool water. Boil the water and cook the mushrooms on low heat for 10 minutes. At the same time, the foam, which is formed when cooking mushrooms, should be removed with a spoon or a slotted spoon. Then do the same with the butter. Pour them with clean water and cook for 15-20 minutes, removing the foam periodically. Put the boiled mushrooms in a colander, drain the water.

Prepare a marinade for mushrooms. To do this, pour clean water into a saucepan, add salt, sugar, pepper and clove pepper to it. Mix everything well and boil it. Spices can be adjusted to your liking.

Put the boiled butter and ginger into a pan with marinade and cook all together for 20-25 minutes. Then add vinegar to the pan and mix. And boil everything again for about 5 minutes. Remove the pan from the heat.

Prepare jars for preservation. Rinse the jars well, sterilize them over steam or in the oven. Boil the lids.

Peel the garlic, wash it and cut it lengthwise into medium pieces.

Put garlic and bay leaf in each prepared jar.

Then, using a large spoon or ladle, spread the buttermilk and ginger along with the marinade over the jars in a dense layer mixed together. Roll up the jars with clean lids.

Put the jars with pickled mushrooms on a flat surface and wrap with a warm blanket. Leave overnight until they cool completely. After that, they can be put away in a cool place for storage.

Pickled ginger and buttermilk are ready. Enjoy your meal!